Double Smoked Glazed Ham
Double Smoked Ham glazed with Salted Caramel Peach glaze.
Servings Prep Time
10people 2hours
Cook Time Passive Time
4hours 30minutes
Servings Prep Time
10people 2hours
Cook Time Passive Time
4hours 30minutes
Ingredients
Double Smoked Ham
  • 1ham smoked spiral sliced ham
  • Lane’s BBQ Sweet Heat Rubhttp://www.lanesbbq.com/store
  • 1cup Apple Juice or water
  • 1 foil pan
  • 5 apple wood chunks
Salted Caramel Peach Glaze
  • 1/2stick unsalted, sweet cream butter
  • 1/2cup light brown sugar
  • 8ounces Unicoi Preserves Salted Caramel Peach Spread
  • 1pinch Kosher Salt
Instructions
Prepare the ham
  1. Remove ham from its package, blot dry with paper towels and set on a sheet pan. Liberally season with Lane’s BBQ Sweet Heat rub on all sides. Let the ham sit at room temperature while you prepare your grill for indirect cooking.
Prepare your Big Green Egg
  1. Load your Big Green Egg with lump charcoal and place 4 – 5 apple wood chunks in the fire box, nestled down in the lump. Light the coals in several spots, wait 5 minutes, put your platesetter or conveggtor in, legs up. Place your foil pan on top of the platesetter and add your apple juice or water to the pan. Place your grate on top of the platesetter, close the lid and let the grill preheat to 250 degrees.
Prepare the glaze
  1. In a saucepan over medium heat, add the butter, brown sugar, Salted Caramel Peach Spread and salt. Heat the glaze until the butter is melted and the sugar is dissolved. Continue cooking the glaze, stirring occasionally, until it has liquefied and reduced slightly to a nice thick consistency. Keep the glaze warm until you coat the ham.
Cook the ham
  1. Once your dome temperature has reached 250 degrees, place the ham on your grate, centered over the foil pan. I place my ham cut side down, as that is the largest side and allows the ham to take up the apple wood smoke readily. Essentially, you are only reheating the ham so it’s ready to roll when it reaches around 140 degrees. A 10-12 lb ham will take around 3 hours. Once the ham reaches an internal temp of 120 degrees, pour the glaze over the top then continue smoking until it reaches 140 degrees. Remove from smoker, cover loosely with foil and let rest for about 30 minutes. Slice & Enjoy!