1 fully cooked bone in spiral ham 8-10 lbs
For BBQ Honey glaze:
1 bottle of Sweet & Sticky Head Country Bar-B-Q sauce, 1/4 c. honey
For Peachy Apple Habanero glaze:
1 c. of Apple Habanero Head Country Bar-B-Q sauce, 1/2 c. peach preserves
For Hot & Spicy Pineapple glaze:
1 c. of Hot & Spicy Head Country Bar-B-Q sauce, 1/2 c. pineapple puree
For Raspberry Chipotle glaze:
1 c. Chipotle Head Country Bar-B-Q sauce, 1/2 c. raspberry preserves
Preheat grill or smoker to 250°F. If you’re using your smoker, use your choice of wood. If you’re using your grill, set up for two-zone (indirect) heating.
Place ham in foil half pan. Smoke uncovered, or place uncovered on the indirect-heat side of your grill, for 1 hour.
Baste the ham in its own juices. Cover with foil and smoke for another hour, until fully heated through.
Remove foil. Baste the ham again with juices. Press on the ham, if needed, to expose more surface area.
Meanwhile, pick and create the ham glaze of your choice. Add your ingredients to a medium sauce pan and heat to simmer, 15-20 mins. Remove from heat.
Drizzle or brush on your choice of ham glaze while it’s still warm and runny, being sure to coat the ham on top and between layers. Smoke uncovered for an additional 30 minutes to an hour. Check for stickiness of glaze and overall moisture of the ham. Baste with juices again, if you’d like. Glaze the ham 2-3 times during the last 30 minutes of cooking to build up the sticky glazed layer.
Remove ham from smoker. Rest 15 minutes before serving.