Prep Time: 10 Min
1 bone-in ham 1 liter pineapple juice 1 cup peach or apricot jam
Cook Time: 6-7 hours
Using a sharp boning knife, score the ham in a crosshatch pattern, about 1 - 2" in size.
Place the ham on preheated pellet grill and smoked at 225f until it reaches 130f. This usually takes about 4 hours.
Make the glaze by combining 1 liter of pineapple juice and 1 cup of peach or apricot jelly and whisking till smooth. Generously brush onto the ham and increase the temperature to 300f. Smoke for 30 minutes.
Brush the ham again with the glaze, and increase the temperature to 350f for 30 minutes.
Check the internal temperature of the ham 30 minutes after increasing the temperature. Ham should be at least 150f. Remove from smoker and tent with foil. Rest 15-20 minutes before slicing and serving.