Rinse the fresh ham under cold water and pat it dry with paper towels. Using a sharp knife, score the skin side of the ham in a diamond pattern. Place the ham in a large plastic bag.

In a large bowl, whisk together 2 cups of water, 2 tablespoons of pink salt, and 2 tablespoons of onion powder. Pour the brine over the ham, making sure it's fully submerged. Seal the bag and refrigerate for at least 12 hours, or overnight.

Soak 2 cups of apple wood chips in water for at least 30 minutes. Preheat your electric smoker to 225 degrees F, using a tray with wood chips to create smoke.

Place the ham in the smoker, making sure to use a leave-in meat thermometer or temperature probe to monitor the internal temperature. Smoke the ham for 2-3 hours, or until the internal temperature reaches 140-145 degrees F. Baste the ham with apple cider every hour or so to add extra flavor.

In a small bowl, whisk together 1 cup of brown sugar, 1/4 cup of yellow mustard, and 1 tablespoon of black pepper. Brush the glaze onto the ham during the last hour of smoking, making sure to use a temperature probe to monitor the internal temperature.

Once the ham reaches the desired internal temperature, remove it from the smoker and let it rest for at least 10-15 minutes before slicing. Serve with your favorite sides and enjoy!