Ingredients

The following ingredients have 10 Servings
  • 1 spiral-cut, smoked, bone-in ham (seven to eight pounds)
  • 2 cups apple juice
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 ½ cups peach preserves
  • ¼ teaspoon cayenne pepper

Instruction

  • Remove the ham from its packaging. If there is a glaze packet included, remove it and either discard or keep it for another use. Check to see if there is a plastic pop-up thermometer or plastic piece covering the bone; if so, remove it.
  • Spray the bottom of a sturdy disposable aluminum pan with non-stick cooking spray and place the ham it in, cut side down. Let it come to room temperature while you prepare the smoker.
  • For a Big Green Egg, add a layer of charcoal, then sprinkle on a handful of wood chips or a chunk or two of wood. Add another layer of charcoal and another layer of chips and light the fire. Preheat the Egg to 250 degrees F. Add the plate setter, legs-up on top of the fire ring, then add the cooking grid on top of the plate setter.
  • For any other type of grill or smoker, follow the manufacturer's directions to set it up and preheat it to 250 degrees F.
  • While the grill or smoker is preheating, make the ham rub seasoning by combining the chili powder, garlic powder, brown sugar, kosher salt, and ground black pepper into a small bowl. Mix with a whisk or fork to combine.
  • Sprinkle the rub evenly all over the ham and rub it in.
  • Place the pan with the ham in it on the cooking grid, and let it smoke for one hour without lifting the lid.
  • Place the apple juice in a spray bottle. After an hour, open the smoker and spritz the ham with the apple juice until it looks moist. It's time to insert your temperature probe if you are using a digital thermometer and set the alarm for 140 degrees. Make sure to put it in the thickest part of the ham, not touching the bone. Close the lid.
  • Continue to cook the ham for another two to three hours, spritzing it with apple juice every hour.
  • While the ham is smoking, make the spicy peach glaze by combining the peach preserves and cayenne pepper in a medium-sized bowl. Stir to combine.
  • At about three hours in or when the ham reaches an internal temperature of 130 degrees F., open the lid and brush on about half of the spicy peach glaze. Reserve the other half. Close the lid and continue smoking.
  • Once the ham reaches 140 degrees, F. carefully remove it from the smoker. Transfer the ham to a serving dish.
  • Add a tablespoon or two of the ham juices at the bottom of the pan to the remaining peach glaze and brush this all over the meat.
  • Serve warm or at room temperature.