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
SCORE IT. Score your ham in a cross hatch pattern
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)
SPRITZ IT. While the ham is smoking, spritz it with pineapple juice every 60 or so minutes
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.
GLAZE IT TWICE! After 30 minutes at 300f, glaze the ham again and increase the temperature to 350f. Cook for another 30 minutes.
CHECK IT. At this point, the temperature should be 145 - 150f, if not keep on smoking until it reaches at least 145f.
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.
DEVOUR IT. After resting for 15 minutes, carve that sucker and enjoy!