Ingredients:
1 bone-in ham, fully cooked (throw away the glaze packet, you won't need that)
2 cups pineapple juice
1 cup peach or apricot jam (we like these Peach Bourbon Cardamom Preserves, or these Peach Pepper Preserves for a kick of spice)
Directions:
- Preheat smoker to 225F, according to manufacturer's directions.
- Score the outside of the ham in a crosshatch pattern, cutting at least 1" deep to make sure the glaze gets in deep.
- Place the ham cut side down on the middle rack of your smoker. Put a baking sheet or pan wrapped in foil underneath so it doesn't stick.
- Smoke the ham at 225F until it reaches an internal temperature of 130F, about 4 hours, depending on the size. Spritz the ham with pineapple juice around once an hour while smoking.
- Once the ham reaches 130F, whisk 1 cup of jelly with 1/4 cup pineapple juice, baste the ham generously with the glaze, and increase the temperature to 300F and smoke for 30 minutes.
- Allow the ham to cook until it reaches an internal temperature of 145F.
- Remove the ham from the smoker, and let it sit for at least 15 minutes before carving.