Smoked Easter Ham with Peach-Bourbon Glaze

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 205 min · Pork · dairy-free, low-carb, high-protein

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Ingredients

• 1 1/2 lb bone-in fully cooked smoked ham (shank or butt half)
• 1/4 cup peach preserves
• 1/4 cup bourbon
• 1/2 tbsp Dijon mustard
• 1/4 tbsp apple cider vinegar
• 1/4 cup dark brown sugar
• 1/4 tbsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp dry mustard
• 1/4 tsp cayenne pepper

Method (tap to check — screen stays awake)

1. Set up a smoker or grill for indirect heat at 250F with a chunk or handful of fruit wood chips. Let the ham sit out while the fire settles.
2. Stir the house sweet-heat ham rub: brown sugar, smoked paprika, garlic powder, dry mustard, cayenne, and 1 tsp black pepper. No salt — a cured ham brings its own.
3. Score the fat in a 1-inch diamond pattern, cutting just through the fat, not the meat. Press the rub over the whole surface.
4. Set the ham flat-side down over the indirect side, close the lid, and smoke about 2 hours (figure 13-15 minutes per pound as your planning number).
5. Meanwhile, simmer the glaze: peach preserves, bourbon, Dijon, and cider vinegar, 5 minutes at a low bubble so the alcohol cooks off and it thickens slightly.
6. In the last hour, brush the ham with glaze every 20 minutes, building a lacquered crust.
7. The ham is done when an instant-read thermometer in the thickest part (not touching bone) reads 140F — it's already cooked; you're reheating and glazing, and past 140F it dries out.
8. Rest 15 minutes, carve off the bone in thick slices, and brush the cut faces with the remaining warm glaze.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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