Smoked Ham Recipe With Peach And Brandy Glaze

Smoked Ham With A Peach And Brandy Glaze_FB-1024x538

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,

Enjoy!