Preheat the grill for indirect cooking (one side off) to 225°F as measured by an oven thermometer hung from the warming rack. Set the Char-Broil® cherry wood chips in smoker box on the lit side of the grill.
Remove the ham from its wrapping, and discard the pre-packaged glaze.
Put a large sheet of heavy-duty aluminum foil in two aluminum half pans stacked one inside the other. Set the ham on the foil, tucking any extra foil under the rims.
Brush the ham, including inside each slice, with ½ cup orange juice to help the ham retain its moisture.
Put the ham pan on the unlit side of the grill and shut the lid. Grill for one hour.
Meanwhile, make the glaze by combining the remaining 2 tablespoons of orange juice with the brown sugar, bourbon, butter and mustard in a small saucepan. Heat the glaze over medium-high heat until it boils, and then simmer it to reduce by a third. Reserve.
After an hour, fold the foil over the ham and seal it completely. Continue grilling until the internal temperature of the ham is 130°F as measured by a digital probe thermometer inserted into the thickest part of the meat.
Uncover the ham and liberally apply the glaze. Let the glaze set, with the grill lid closed, for about 10 minutes.
Remove, slice and serve.