Step 1

Preheat. Preheat your smoker to 250 degrees F using a mild wood.

Step 2

Smoke. Place the ham cut side down on an elevated roasting rack on top of a rimmed baking sheet. Close the lid, and smoke the ham for 20 minutes per pound or until the internal temperature of your ham reaches 135 degrees F.

Step 3

Spritz. In a small bowl or food safe spray bottle, combine the bourbon and peach juice for the mop sauce. Spritz or mop the ham every 30 minutes during the smoking period.

Step 4

Make the glaze. When your ham is near the correct internal temperature, prepare your glaze. Combine all ingredients in a medium saucepan over medium heat. Bring to a boil for 2-3 minutes. Set aside and allow to cool slightly.

Step 5

Glaze. Coat the ham on all sides with the glaze. At this point, you have three options for caramelizing the glaze on the outside of the ham. You can increase the heat on your grill to 400 degrees and roast the glazed ham for 8-10 minutes or until the glaze starts to bubble. For another option, you can turn your oven on to broil and place the ham in the oven for 3-4 minutes to caramelize the glaze. Finally, you can brush on the glaze and caramelize the crust by using a high output blow torch. For all of these options, be careful not to burn the sugar on the outside of the ham and reapply the glaze as needed to form a nice crust.

Step 6

Serve. Once your ham is nice and caramelized, remove it to a large platter and serve.