My Smoked Ham with Spicy Peach Glaze is outrageously delicious. It features a double-smoked spiral cut ham, topped with a smoked ham rub that infuses it with even more flavor and a two-ingredient, luscious spicy peach glaze that transforms it from ordinary to extraordinary.
If there is one food that is synonymous with the holidays, it’s smoked ham. Whether it’s Christmas, Easter, or even a special occasion, slow-smoked, tender, and juicy ham reigns supreme, and for a good reason, everybody loves it, you can feed a crowd, and it’s easy to prepare and serve!
Why you will love this recipe:
- The biggest issue with serving ham or turkey for holiday meals is the amount of oven space they require. This recipe solves this age-old problem because the ham is smoked outside on the grill, which frees your oven for side dishes, desserts, and other holiday goodies.
- There is only minimal prep involved, and then it’s mostly hands-off until you pull it off the smoker and serve it; nothing complicated, no hard-to-find ingredients, just pure, simple double-smoked ham goodness.
- Whether you are new to smoking meats or have more experience, this recipe breaks it all down and provides step-by-step instructions to ensure that your ham will be perfect.
Here’s what you will need:
- Bone-In Spiral Cut Ham – already sliced for easy serving; you will need a six to eight-pound ham.
- Apple juice – is used to keep the meat from drying out while it smokes.
- Smoked ham rub seasonings – only a few pantry ingredients are needed to make a tasty rub that enhances the smoky ham flavor. All you need are chili powder, garlic powder, brown sugar, kosher salt, and pepper. That’s it!
- Peach preserves – my secret ingredient for making the most delicious peach glaze. Just mix it up and brush it on. No muss, no fuss.
- Cayenne pepper – adds a touch of heat to my spicy peach glaze. It’s made from chili peppers and is spicy hot. If you want to cut down on the heat, you can substitute red pepper, which isn’t quite as spicy, or you could reduce the amount of pepper shown in the recipe.
Special equipment needed for smoking:
- Smoker – we use a Big Green Egg, but any charcoal or gas grill with a lid will work. Electric smokers or pellet grills are also excellent choices.
- Wood for smoking – I like to use apple, oak, or another fruitwood because of their milder flavor. Hickory and mesquite have a more robust smoke flavor and work, although I probably wouldn’t use as much.
- Disposable aluminum pan – is excellent for holding the ham and catching all of the juice so it won’t dry out while it is smoking. Be sure to choose a sturdy heavy-duty pan that won’t fold up when you lift it off the grill. Also, measure your grill surface and choose a pan that leaves room for your lid to close.
- Digital instant-read meat thermometer – an essential piece of equipment for cooking any meat to ensure it’s cooked to the correct temperature. The prices for these kitchen workhorses have come down in recent years, and you can find some models for less than twenty dollars. There are also sophisticated wireless, Bluetooth, and wifi models available where you can monitor the temps of both your smoker and the meat on your phone.
- Spray bottle – used to spritz the meat to keep it moist during the smoking process.
Here’s how to make it:
- 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 meat 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 meat with the apple juice until it looks moist.
- It’s also 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 meat, 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 it 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.
Variations:
This is a versatile recipe; you can easily change the glaze’s flavor by changing the preserves you use. You can also add up to a tablespoon of brown sugar to the glaze to make it even sweeter. Try these substitutes for the peach preserves:
- Apricot preserves
- Pineapple preserves
- Cherry preserves
- Orange marmalade
If you like more of a classic glaze or want to bake your ham in the oven, check out my easy recipe for Brown Sugar Bourbon Glazed Ham.
Frequently asked questions:
I love the way my Classic Southern Potato Salad and ham complement each other and almost always pair them together no matter the occasion. Other great sides would be Easy Cheesy Southern Scalloped Potatoes, Smoked Baked Beans, Terry’s Traditional Sweet Potato Casserole, Southern Sweet Potato Casserole with Bourbon, Southern Candied Sweet Potato Casserole with Pecans, or Old-Fashioned Creamed Potatoes.
Smoking is an indirect cooking method, which means that the meat is not cooked over a direct flame but at a low temperature surrounded by smoke for an extended amount of time. Smoking adds terrific flavor and texture to meat.
The biggest challenge with smoking meat for a long time is keeping the smoker or grill temperature constant. If you like smoked meat, you might also like these recipes on my blog: Smoked Spatchcock Chicken, Smoked Turkey with Herb and Garlic Butter Rub, Smoked Beef Short Ribs, and Smoked Shrimp.
There are many variables, including the type of grill or smoker you are using and the ham’s size. Still, you can generally plan on an average of 30 minutes per pound of smoking time with an average temperature of 250 degrees F.
For most grills or smokers, a constant temperature is achieved by adjusting the exhaust and intake air vents—more air coming in means a hotter temperature.
Every grill or smoker is different and if you are not familiar with how yours works, try searching online for Youtube videos with detailed instructions for your particular model.
Other tips include:
*Get an air-temperature probe. Many new digital meat thermometers come with a probe that sits on the cooking grid next to the meat you are smoking to measure the grill’s internal temperature.
*Start your fire with all of the vents wide open. Then once your fire is going, start slowly closing the intake vent at the bottom to bring the temperature down. Once you get close to your desired temperature, you can begin closing the exhaust vent a little at a time to finesse the temperature.
*Keep the lid closed. Every time you open the lid, you lose both heat and smoke.
Every grill is different. Our Green Egg usually settles in at 250 degrees without any problems. Some grills and smokers work better at higher or lower temperatures. As long as you can stay within a 225 to 275 degrees F. range, you are good.
Unless you are buying a fresh ham, all hams are already fully cooked and smoked. Double or twice-smoked means that you take a smoked ham and smoke it again to add additional flavor.
This recipe calls for a cured, bone-in, spiral sliced ham that is already cooked and smoked once. Bone-in hams are more flavorful, and if they are already sliced, they smoke faster and are easier to serve. The disadvantage is they tend to dry out quicker.
The advantage of whole or half-hams is that you can cut whatever size slices you desire. They don’t dry out as quickly. However, there is often more prep work in preparing a whole ham for smoking, and they will take longer to smoke.
I usually smoke pork, chicken, and fish with fruitwood such as apple, pear, cherry, or oak to give the meat a mild smoky flavor. Hickory and mesquite have a more robust flavor, and I think they are more suited to smoking beef.
According to FoodSafety.Gov, properly wrapped cooked ham will last three to five days in the refrigerator. It is best if used within one to two months if it’s stored in the freezer.
Leftover ham is delicious at room temperature or heated up to make sandwiches or to eat plain. It is also an excellent seasoning for White Acre Peas, Purple Hull Peas, Zipper Peas, Pink Lady Peas, and Field Peas. Many folks also like to use it to season their collard greens and turnip greens.
These recipes also use leftover ham as an ingredient: Au Gratin Potatoes and Ham, Devilishly Delicious Deviled Ham, Fettuccini Alfredo with Broccoli and Ham, and Foolproof and Flavorful Ham and Cheese Quiche.
Sharon’s tips:
Make sure to measure your grill or smoker’s surface area before purchasing a disposable pan to hold the ham. You want to make sure that the grill or smoker lid can close and that it will fit. I used a 13×9 inch pan for this recipe.
Hams are heavy and are awkward to pick up, especially when removing them from the pan after smoking. I used two heavy-duty cooking forks to move my ham to a serving platter, but it wasn’t easy. Meat claws, which are used to pick up large cuts of meat would make this job much easier.
Don’t throw away the ham juices in the bottom of the pan. It can be used to make a delicious ham gravy that can be served over mashed potatoes or biscuits. I also add a tablespoon or two of it to the peach glaze before I brush it on the ham before serving.
If you have any leftover ham seasoning rub, put it in an empty spice jar and save it to use the next time you are cooking chicken or pork.
No spray bottle, no problem, you can use a pastry brush and baste the ham with the apple juice.
Be sure to use a reliable meat thermometer and smoke your meat to 140 degrees F. The times shown are just a guide.
More easy main-dish recipes for special occasions:
Whether you are looking for a special main dish for the holidays, a dinner party, or a special occasion, I have you covered. Check out these popular tried and true recipes on my blog:
- Braciole Pork with a Twist
- Sweet and Spicy Grilled Grouper with Mango Salsa
- Pecan Crusted Fish Fillets
- Southern Chicken Divan Casserole
- Vegetable Lasagna
- Peach Glazed Chicken on the Grill
- Perfect Beef Tenderloin with Gorgonzola Sauce
- Easy Make-Ahead Baked Ziti with Sausage and Ricotta
- Easy Chicken Crepes with Mushrooms
If you need more ideas or menu suggestions, click on this link for all of my main dish recipes.
If you like food cooked on the grill or in a smoker like this one, you might also like my recipes for Smoked Ribeye Steak, Smoked Queso, and Smoked Chicken Thighs, If you need more ideas, here is a link to all of my recipes cooked on a grill or in a smoker.
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
Smoked Ham with Spicy Peach Glaze Recipe
Ingredients
Ham Ingredients:
- 1 spiral-cut bone-in ham – seven to eight pounds
- 2 cups apple juice
Smoked Ham Rub Seasoning Ingredients
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Spicy Peach Glaze Ingredients:
- 1 ½ cups peach preserves
- ¼ teaspoon cayenne pepper
Instructions
- 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.
Video
Notes
• Apricot preserves
• Pineapple preserves
• Cherry preserves
• Orange marmalade If you like more of a classic glaze or want to bake your ham in the oven, check out my easy recipe for Brown Sugar Bourbon Glazed Ham. There are many variables in smoking a ham, including the type of grill or smoker you are using and the ham’s size. Still, you can generally plan on an average of 30 minutes per pound of smoking time with an average temperature of 250 degrees F. For most grills or smokers, a constant temperature is achieved by adjusting the exhaust and intake air vents—more air coming in means a hotter temperature. Every grill or smoker is different and if you are not familiar with how yours works, try searching online for Youtube videos with detailed instructions for your particular model. As long as you can stay within a 225 to 275 degrees F. range, you are good. I usually smoke pork, chicken, and fish with fruitwood such as apple, pear, cherry, or oak to give the meat a mild smoky flavor. Hickory and mesquite have a more robust flavor, and I think they are more suited to smoking beef. Properly wrapped cooked ham will last three to five days in the refrigerator. It is best if used within one to two months if it’s stored in the freezer. Make sure to measure your grill or smoker’s surface area before purchasing a disposable pan to hold the ham. You want to make sure that the grill or smoker lid can close and that it will fit. I used a 13×9 inch pan for this recipe, and I had to do a little maneuvering to get the lid to close properly. Hams are heavy and hot spiral sliced hams are awkward to pick up, especially when removing them from the pan after smoking. I finally ended up using two heavy-duty cooking forks to move my ham to a serving platter. I decided to order a set of “meat claws,” used to pick up large cuts of meat and turkeys and shred pork to make this job much easier next time. Don’t throw away the ham juices in the bottom of the pan. It can be used to make a delicious ham gravy that can be served over mashed potatoes or biscuits. I also add a tablespoon or two of it to the peach glaze before I brush it on the ham before serving. If you have any leftover ham seasoning rub, put it in an empty spice jar and save it to use the next time you are cooking chicken or pork. No spray bottle, no problem, you can use a pastry brush and baste the ham with the apple juice. Be sure to use a reliable meat thermometer and smoke your meat to 140 degrees F. The times shown are just a guide.
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