Christmas Smoked Apricot Ham
Spiral Cut Ham
Heath Riles BBQ Peach Rub
Duck Fat Spray
2 cups of Apricot Preserves
2 tbsp of glaze mix that comes packaged with Ham
1/2 cup of Water
3 tbsp of Brandy or Orange Liqueur (we used Brandy)
1 tbsp of Heath Riles BBQ Peach Rub
1.Get grill up to temperature, our goal is 275º-325º. We used our Goldens’ Cast Iron Cooker with the place setter in place with Royal Oak Charcoal for this cook.
2.Take Ham out of package while grill is coming up to temperature.
3.Spray Ham with Duck Fat Spray or any spray of your choice.
4.Season Ham with Heath Riles BBQ Peach Rub.
5.Place Ham on the grill once grill is up to temperature.
6.We used a ChefAlarm for this cook and set it to 105º so that we would know when we wanted to start glazing the Ham.
7.To make glaze, mix ingredients listed above under Ham Glaze and reduce over medium heat until all ingredients are melted and your mixture is a glaze.
8.Glaze Ham when the internal temperature is around 105º.
9.Allow Ham to continue to cook until an internal temperature of around 140º is reached. Our total cook time for this was approximately 1 and a half to 2 hours.