Summary

Instructions

1. 1

   Prepare grill for 2‑zone cooking and preheat to about 225°F (107°C) on the indirect side, or preheat smoker to 225°F (107°C).

2. 2

   Make 1 1/4 cups of Chris Lilly's Spicy Apricot Glaze; this can be done ahead.

3. 3

   Remove skin if present and trim fat to a very thin layer. Discard any prepackaged glaze and rinse off any glaze already on the meat. If spiral-sliced, run a little water into the slices to reduce moisture loss.

4. 4

   Place ham on the cooker (on a smoker, where it gets the most smoke; on a grill, indirect side flat-side down). Add 1–2 handfuls of wood for smoke. Close lid and smoke about 60 minutes.

5. 5

   Make a large double layer of foil (about 3 ft/1 m). Pour about 4 tablespoons glaze in the center, set ham flat-side on the glaze, then pour about half of the remaining glaze over the meat and brush to coat. Seal foil tightly.

6. 6

   Return ham to cooker. Insert a leave-in thermometer through the foil so the tip is about 1 inch (2.5 cm) from the bone and above liquid level. Maintain about 225°F (107°C) until internal temperature reaches about 130°F (54°C); then open foil, brush on more glaze, leave foil open to catch drips, and close lid. Note: reaching 130°F can take 3–4 hours depending on thickness and cooker accuracy.

7. 7

   After about 10 minutes, baste the ham with the pooled broth/glaze in the foil. Add more full-strength glaze if desired. Remove the foil and pour its juices into a saucepan; taste and adjust with more glaze or broth, then keep the sauce warm.

8. 8

   Move ham over direct heat (glaze facing the heat) and caramelize the surface, watching closely so it doesn’t burn, about 3–4 minutes per area; roll to sizzle and caramelize all sides except the flat side.

9. 9

   Remove from heat, slice, and serve with the warm pan sauce/glaze.