There are many ways to smoke ham, and this smoked ham recipe is without a doubt one of the best. It comes with a peach & brandy glaze that will keep them talking about this cook for weeks…
Smoked Ham Recipe With Peach & Brandy Glaze
Step #1: Brining the ham
Mix the following ingredients in a pan.
- 2 Cups Brown sugar
- 1 1⁄2 Cup Kosher salt
- 1⁄2 Cup Pickling spice (mix of coriander, mustard seeds, bay leaves, cloves, red chili)
- 8 Tbsp Pink salt
- 1 gallon Iced Water
First remove the skin to enable the brine to penetrate the meat. Place the ham in a zip lock bag and pour the brining solution until the meat was covered. Seal the bag and place it in a container to avoid spillage, then place it in the fridge for 7 days.
Step #2: the Glaze
Mix the following ingredients in a pan:
- 2 Cups Brandy
- 1 Red chili pepper
- 1⁄4 Cup Pickling spice
- 1 Tbsp Spicy mustard
- 1 1⁄2 Tbsp Apple cider vinegar
- 2 pinches Kosher salt
Bring the mix to a simmer and let it reduce to about half of its original volume. Then add
- 2 Cups Peach preserves
- 2 Cans (20 oz) Peach nectar
Again, let it reduce to glaze consistency.
Step #3: Preparing the ham for cooking
Remove the ham from the brining solution, rinse it off and pat it dry with a paper towel. Use a sharp knife to make diagonal cuts into the fat cap (not the meat!)
Since the meat was in the brine/cure for 7 days, it is already packing with flavor- you don’t need to use a rub.
Step #4: Smoking the Ham!
Preheat your smoker to 250°F before placing the ham on it, fat side up. You can add some apple and/or peach wood for smoke.
Cook for 2 hours at 250°F. Then start basting the ham with the peach & brandy glaze, repeating every 15 minutes. Smoke to an internal temperature of 155°F, then pull it off the pit and let it rest until internal temp hits 160°F.
You can serve the ham accompanied by any leftover glaze,
Exclusive Pitmaster Gear
Latest posts by Greg Mrvich (see all)
- Smoked & Seared Pork Belly Sandwich Recipe - April 13, 2018
- El Dorado Burger: Sweet Pepper & Cheese Stuffed Patty From Heaven - April 7, 2018
- Grilled Spatchcock Chicken On The Primo Oval XL - March 5, 2018