Preheat smoker to 225°F.
In a small bowl, combine honey, brown sugar and mustard and rub over entire ham. On top of backside of ham, score an area about 5 inches wide and 3 inches deep. Push whole cloves, if using, into this area. Using a marinade injection syringe, inject ham with 4 ounces of the Cajun butter marinade. Place in a deep disposable aluminum foil pan, and pour remaining 4 ounces of marinade in bottom of pan.
Place pan on middle rack of smoker and smoke, uncovered, for 45 minutes. Remove from smoker and cover. Return to smoker and smoke for an additional hour or until internal temperature reaches 160°F. Remove from smoker, ladle some of the marinade over and slice. If the cloves are in the way, remove and slice remaining ham.