PBC Spiral Cut Ham with Spicy Apricot Glaze

[7over]

Smoked a 10 lb spiral cut ham on Thanksgiving day. I saw the Chris Lilly Spicy Apricot Sauce / Glaze recipe in the Ultimate Smoked Ham post here and thought I'd give it at try.

https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/chris-lillys-spiced-apricot-sauce

First, the glaze is amazingly good.
Second, I used a slightly less complicated process for my cook than the Ultimate Ham guide. I did not wrap and steam the ham with diluted glaze. I just brushed the full strength glaze on 3 times and let her rip.
My notes from the cook:

Total Cook Time: 3 hours
Pit temp 280 (+/- 10deg)
Target Meat Temp 140
Added about 6 oz of apple wood chunks to the coal basket.

Brushed all sides of the ham with Spicy Apricot Glaze
Put it on grate, flat side down at about 11:00 am
Meat temp was 44
(I put a drip pan underneath the ham to catch the fat. I've learned that this also helps keep the pit temp more stable)
Brushed again with glaze at noon.
Meat temp was 93
Glazed a 3rd and final time at 1:00 pm.
Meat temp was 112
Took Ham off the smoker at 2:00 pm. Meat temp was at 140.
Glaze was nice and thick and sweet and a little spicy. The ham was tender and juicy with the right amount of smoke. It was delicious!

[Jerod Broussard]

Awesome!! I love to do spiral cuts, you can let that stuff really penetrate.

[Spinaker]

That looks great!

Curious, where/how/ did you set up the drip pan under the ham, in the PBC. I have been talking with a few folks about this lately. I would love to hear your input or see any pictures that you might have.

Thanks, and great looking cook!

[7over]

Sure thing Spinaker. One of my PBC mods was adding a rack above and another below the original. I have a 3 level cooker now.
I'll make a mod post so I can post pics....

[Mr. Bones]

Great lookin' ham, amigo!

[DWCowles]

Beautiful!

[Skip]

Nice Ham!! Good job.

[hogdog6]

Mmmm hammmmm! Looks great

[Henrik]

Cool, and tasty (I bet)! Gonna have to try that, doing a few hams for X-mas in December.

[kmhfive]

Wonderful!!

[FireMan]

Dumb question: was this a fully cooked ham or did you do like PaulstheRibList and take it from scratch?

[7over]

Not a dumb question at all. I did not cure the ham but purchased it from Restaurant Depot already fully cooked. I 'enhanced' it significantly with apple wood smoke in the PBC and the outstanding glaze!

[PaulstheRibList]

Dude! how's it taste?

[7over]

Paul, the ham was incredible. Chris Lilly's Apricot Sauce made an outstanding glaze for the ham and will be a regular addition to my smoked hams from now on. It was the right amount of sweet with a bare hint of heat and the depth of flavors from all the spices was amazing. Turned into a soft candied coating in the smoker. Put some on some left over slices... Took it to another level.

[PaulstheRibList]

Super Cool!