Description
This Ham is perfect for Easter or any time you want to enjoy a Ham.
Ingredients
Scale
For the Ham
- 1 8-10lb Bone-in Ham
- 2–3 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
Instructions
- Get Big Green Egg or your favorite smoker running at 275 degrees
- Score fat in a diamond pattern
- Season ham with your favorite BBQ Seasoning
- Place on smoker and cook until internal temp is around 135 degrees, about 12-15 minutes per pound
- 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
- Add orange juice and deglaze pan. Cook until orange juice is reduced by half.
- Whisk in Peach Preserves and bring to a slight boil, then simmer for 5-6 minutes until thickened.
- 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