Slow-Smoked Ham

Ingredients

▢ 1 15-pound precooked smoked ham on the bone
▢ 1½ cups seedless blackberry jam apricot jam or orange marmalade can be substituted
▢ 1 cup Dijon mustard
▢ 1 cup light brown sugar firmly packed
▢ ½ cup Jack’s Old South Hickory Rub or make your own

Prepare a smoker with soaked wood chips and heat it to 225°F (see this page).
Alternately, prepare a gas grill or charcoal grill for smoking and heat to medium-low heat (see this page).
Use a sharp chef’s knife to trim the ham’s tough outer skin and excess fat.
Place the ham meat side down in a deep aluminum baking pan.
Cover the pan and smoke the ham in the prepared smoker for 2 hours without uncovering it.
After 2 hours, remove the pan from the smoker.
While the ham rests, make the glaze: In a medium bowl, combine the jam, mustard, and brown sugar, stirring to combine.
Uncover the ham and brush it all over with half of the glaze, reserving the remaining glaze.
Cover the ham with the foil and return the pan to the smoker.
Smoke the ham for about 1 hour more, or until the internal temperature reaches 145°F.
Unwrap the foil and baste the ham thoroughly with the remaining glaze.
Cover the ham pan again and place it back in the smoker.
Smoke, covered, for about 1 hour more.
At this point the ham will be at least 145°F, or maybe a bit higher.
Remove the ham from the smoker, loosely tent it with foil, and allow it to rest for 30 minutes.
Carve the ham into thin slices and serve it either warm or at room temperature.