My wife has informed me that this is the only ham recipe I am to use for Easter, from now on!
Smoked Holiday Ham with Peach-Ginger Glaze
1 (10 pound) fully-cooked, sliced, bone-in ham
2 cups peach preserves
2 Tbs Dijon mustard
2 Tbs soy sauce
3/4 cup packed brown sugar
1/4 cup apple cider vinegar
2 tsp. fresh ginger root. minced
1/2 cup apple juice
Unwrap the ham and place it, cut-side down, on a flat roasting rack.
When you’re ready to cook, turn Traeger to the “Smoke” setting, with the lid open, for 5 minutes or until the fire is established.
Preheat to 300F (lid closed).
Place the ham (on the roasting rack) on the Traeger grill grate and smoke for 1 hour.
While the ham is smoking, mix together the mustard, brown sugar, cider vinegar, soy sauce, apple juice and peach preserves in a saucepan over medium heat. Bring to a low boil and then stir in the ginger.
Reduce heat, and simmer until the sauce has thickened, 25 to 30 minutes. Set aside and keep warm.
Place the ham, rack and all, on a foil lined baking sheet, and return to Traeger.
Baste ham with the peach glaze. Continue basting every 30 minutes until the ham is richly glazed and the internal temperature has reached 140 degrees, 1-1/2 hours more.
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30-45 minutes before the ham is done, turn the heat up to 400, to “set” the glaze.
Remove ham from smoker and bring it (on the rack & pan) inside. Carefully turn the ham on it’s side, allowing the sliced to fan, and brush liberally with the remaining glaze.
Tent loosely in foil, and let the ham rest for 15 minutes before carving.