PBC Applewood Ham with modified Spicy Apricot Glaze

[7over]

Smoked a ham on the PBC for Easter and it turned out just fantastic.
Stats: 8lb spiral cut pre cooked ham. Pit temp ranged from 250 to 280. Cook time was 3.5 hours. Finish meat temp was 145. I put 3 good sized chunks of apple wood in the charcoal basket. Used Royal Oak lump charcoal. Placed the ham on the rack, did not hang it.
Like everything the PBC produces, my wife and family said "oh my goodness! Best ham [chicken, ribs, pork, brisket, flank steak etc.] I've ever had! (Thank you Pit Barrel Cooker!)
After the first hour of smoking and at roughly 45 minute intervals after that, I liberally applied a slightly modified version of the Spicy Apricot Glaze recipe that's posted on this site.
My modified recipe is below the pic.

Regardless, here is the only pic I took of the ham... already sliced and on the platter:



Here is the recipe I used:
Spicy Apricot Glaze
Makes. A little more than 1 cup, enough for a couple of 8 pound hams

Preparation time. 15 minutes
Cooking time. 5 min
Ingredients
1/2 cup apricot preserves
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1 tablespoon Georgia Mustard Sauce (not in the original recipe - a tangy spicy sweet mustard sauce)
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce (slightly more than original recipe)
1/2 teaspoon paprika (regular or smoked)
1/2 teaspoon black pepper (slightly more than original recipe)
1/2 teaspoon Ancho Chili Powder (replaced cayenne from original recipe)
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon powder (slightly more than original recipe)
1/2 teaspoon sage flakes (more than original recipe)
1/8 teaspoon ground cloves (more than original recipe)
Method
In a medium pot, combine the glaze ingredients, mix well and bring to a bubble on medium heat, for 5 min. Let cool to room temp. Refrigerate in a clean tightly covered container until you need it. Because of the high sugar content, it will keep for weeks.

[DWCowles]

Thanks! It looks delicious

[JeffJ]

I used the same recipe/technique for my ham this past Saturday. I couldn't use the PBC though - raining - so I used the 14.5 WSM with the bowl removed so that I could replicate a PBC-style cook. I also modified the glaze. Swapped out the honey for Grade B maple syrup and used my homemade hot sauce for heat.

Your cook looks fantastic. Very nicely done.

I'm glad to see that I wasn't alone in cooking ham this way over the weekend.

[7over]

Not alone at all. That glaze is outstanding and modifying stuff is just in our nature I guess. My wife is very much a 'stick to the recipe' kind of gal. Even when I'm the one that made the recipe in the first place she chides me for doing it differently than the written word!

[RonB]

That looks great. Thanx.

[Catmandu]

Nice looking ham! I'm trying to taste it with my thoughts.

[Frozen Smoke]

Pre cooked hams do really well smoked. I've always stayed away from the spiral cut ones for fear of drying them out but yours looks fantastic nice job!

[JeffJ]

The recipe calls for it to be wrapped after a 30 minute light smoke. Mix some of the glaze into some chicken broth and add it to the foil wrap. The spiral cut ham didn't dry out when cooked this way.

[7over]

Jeff, I did none of that. no wrapping, no chicken broth etc. My intent was to pull the ham when the meat temp got to 140... but my Smoke probe was non-functional so I had to do periodic checks with the Thermapen. I got a little distracted by the grand kids yesterday and it got up to 145. It was still plenty moist ...not perfectly moist, but I was the only one that noticed.

[JeffJ]

7over You used a spiral cut ham? The reason I ask is because I didn't particularly want to wrap but didn't want to risk it getting dried out either.

[7over]

JeffJ, yessir. I used a spiral cut ham and did not wrap. This is the 3rd spiral cut I've smoked on the PBC. The first one was taken to 150 deg IT and it was a bit dry. I think that pulling at 140 is key to producing a tender and juicy spiral cut ham. Keeping it unwrapped gets us the smokiness we're looking for without it being overpowering. At least for our palates!

[SipIt]

Dang, I've been going back on forth on smoking/"double smoking" the kurobota bone in ham I got from SRF for Mother's Day. This makes me think the PBC might be the way to do it.

Did you not hang the ham because it was spiral cut already, or was it because you thought the glaze would be better applied this way? Also, I assume the ham was directly on the grate and not in a tin foil pan or something?

[7over]

Sorry for the very late reply.... I did not hang the ham nor was it in a pan, I put it directly on an oiled grate instead.