In a container large enough to hold the brine and ham, combine the kosher salt, curing salt, 3/4 cup of brown sugar, and the water. Stir to dissolve the salt and sugar crystals. If a more cured texture and appearance is desired, use a kitchen syringe to inject the brine into the ham, especially near the bone.
Submerge the ham, weighting it with ice-filled resealable plastic bags, if necessary. Cover it and refrigerate for 24 hours.
Rinse the ham thoroughly under cold running water and pat it dry with paper towels. (Discard the brine.) Using a sharp knife, score the skin on the entire surface of the ham at 1-inch intervals in a crosshatch pattern. Insert a whole clove into each diamond shape, if desired.
Season the outside of the ham with Traeger Pork and Poultry Rub. Put the ham on a rack in a roasting pan.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to Smoke and preheat, lid closed, for 10 to 15 minutes.
Place the roasting pan with the ham on the grill grate. Smoke the ham for 2 hours.
Meanwhile, combine the apple juice, maple syrup, and bourbon and transfer to a mister. Mist or mop the outside of the ham.
Increase the temperature of the grill to 300F and continue to roast the ham, misting occasionally, until the internal temperature reaches 165F, about 3 to 4 hours.
Check the temperature at the 2-hour mark: fresh hams are quite lean, and you do not want to overcook the meat. When done, the smaller bone at the end of the ham will wiggle easily.
Transfer the ham to a platter or cutting board, cover, and let rest for 20 minutes before carving.
Meanwhile, make the mustard sauce: In a saucepan, whisk the mustard, brown sugar, and salt and pepper, breaking up any lumps with the whisk or your fingers. Add the vinegar and blend well.
Add the cream and beaten egg yolks to the saucepan and cook over very low heat, stirring constantly, until thickened and smooth. Serve warm with the ham.