My Double Smoked Ham with Spicy Peach Glaze is outrageously delicious. It features a double-smoked spiral cut ham, topped with a smoked ham rub which infuses it with a flavorful, sweet, smoky taste and a two-ingredient, luscious spicy peach glaze that transforms it from ordinary to extraordinary.
1spiral-cut, smoked, bone-in ham seven to eight pounds
2cupsapple juice
Smoked Ham Rub Seasoning Ingredients
2tablespoonschili powder
2tablespoonsgarlic powder
2tablespoonsbrown sugar
2teaspoonskosher salt
1teaspoonground black pepper
Spicy Peach Glaze Ingredients:
1 ½cupspeach preserves
¼teaspooncayenne 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
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 marmaladeIf 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 13x9 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.