Smoked Ham with Jalapeño Peach Glaze Recipe

Green Egg and Ham!

Ham is a very traditional meal on Easter, and I will use about any excuse for serving a ham!  As big of a fan as I am of spiral hams, sometimes I like to get a regular ham (a “city ham,” not a “country ham”) and slice it myself.   Since I need to heat it up and glaze it for serving, why not amp up the flavor and add some extra smoke and spice!

For this recipe, I used a Smithfield bone-in ham.  I scored the skin that was remaining on the ham, and then seasoned with my Ultimate BBQ Rub. Your favorite BBQ rub will do fine here as well.  If you prefer a milder flavor,  brush with a thin layer of Dijon mustard and then coat with brown sugar.  I place the ham in a small aluminum pan to contain the juices and glaze drippings from the ham.

I set my Big Green Egg up to run at 275 degrees, with some apple wood.  I did use a deflector plate (called the “ConvEGGtor” plate- basically a heat deflector that allows you to cook for longer periods of time without putting your food directly over the flame.) I cook the ham for about 12-15 minutes per pound, until internal temperature is 135 degrees.   After you reach that internal temperature range, start glazing with the Jalapeno-Peach Glaze.

 Continue to cook until internal temperature is 140-145 degrees, glazing occasionally.  Remove from Egg and allow to cool slightly.  Slice and serve.


I am a paid Smithfield Foods Ambassador.  However, my opinions and recipes contained in this post are mine and voluntary.

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Jalapeno Peach Glazed Ham

  • Total Time: 3 hours 20 minutes
  • Yield: 6 people 1x


This Ham is perfect for Easter or any time you want to enjoy a Ham.



For the Ham

  • 1 8-10lb Bone-in Ham
  • 23 TBS BBQ Rub

Peach-Jalapeno Glaze

  • 1 TBS unsalted butter
  • 1 TBS Jalapeno (diced, seeds removed)
  • 1” Fresh Ginger Root (peeled and sliced)
  • 1 13 oz jar Peach Preserves
  • 1 tsp minced garlic
  • 1/2 cup Orange Juice


  1. Get Big Green Egg or your favorite smoker running at 275 degrees
  2. Score fat in a diamond pattern
  3. Season ham with your favorite BBQ Seasoning
  4. Place on smoker and cook until internal temp is around 135 degrees, about 12-15 minutes per pound
  5. While ham is smoking, prepare glaze. To a sauce pot over medium heat, add butter and jalapeño and cook for 2-3 minutes. Add garlic and cook for 2 minutes or until golden. Add ginger and cook for 2 minutes
  6. Add orange juice and deglaze pan. Cook until orange juice is reduced by half.
  7. Whisk in Peach Preserves and bring to a slight boil, then simmer for 5-6 minutes until thickened.
  8. After ham reaches 135 degrees, begin brushing with glaze and continue to cook until ham reaches 140-145. Remove from smoker, slice and serve with extra glaze on side.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours