Prepare the glaze by mixing syrup, mustard, orange juice and chilli flakes in a bowl.
Set aside ½ cup of this mixture to use as a basting sauce.
Place the ham on a clean baking tray and coat it completely with the remaining sauce.
Prepare smoke pouches by combining 2 cups wet wood chips with 1 cup of dry. Place chips on a large sheet of aluminum foil and fold to create a pouch that is slightly smaller than the size of your barbeque burner. Pierce smoke pouch with a fork many times to allow air flow. Repeat for second pouch.
Prepare barbeque for indirect cooking and smoking by removing the grate from over top of the far burner and turning it on high heat. Leave the other burners off with a drip pan under the barbeque grates.
Place the smoke pouch directly on the barbeque burner. Close the lid and wait for smoke.
Place the ham over the drip pan on the side of the grill with no heat.
Close the lid of the barbeque and adjust heat to 220°F/105°C.
Slow smoke ham for 4 hours, changing the smoke pouch halfway through.
Baste regularly during the last 2 hours with the reserved sauce.
Remove ham from barbeque and cover with foil. Allow the meat to rest for 30 minutes.
Slice and serve on a baguette/bun with cheese, apricot chutney or mustard and summer greens if desired.