Prep Time: 5 Min
– 1 bone-in ham shank – 1 litre pineapple juice, divided – 1 cup of smoked peach jam, or apricot jelly
Cook Time: 6-7 hours
Ingredients
Step 1
SCORE IT. Score your ham in a cross hatch pattern
Step 2
SMOKE IT. Place your ham cut side down on the middle rack of your smoker and smoke at 225f until it reaches an internal temp of 130f (about 4 hours - depending on size)
Step 3
SPRITZ IT. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes
Step 4
GLAZE IT! Once the smoked ham reaches 130f IT, mix 1 cup of jelly with 1/4 cup of pineapple juice and glaze the whole ham. Increate the temperature to 300f and smoke for 30 minutes.
Step 5
GLAZE IT TWICE! After 30 minutes at 300f, glaze the ham again and increase the temperature to 350f. Cook for another 30 minutes.
Step 6
CHECK IT. At this point, the temperature should be 145 - 150f, if not keep on smoking until it reaches at least 145f.
Step 7
REST IT. Once the ham has reached an internal temperature of 145-150f, remove it from the smoker. Tent it with foil and rest 15 minutes before carving.
Step 8
DEVOUR IT. After resting for 15 minutes, carve that delicious ham and enjoy!