Slow Smoked Pit Ham Recipe
Sweet smoked pit ham served with our peach-walnut conserve
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Ingredients
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Ham
Peach-Walnut Conserve
Method
Preparing the Ham
- 1
Prepping the Ham
Preheat your smoker to 225°F (107°C). In a small bowl, mix together the brown sugar, honey, Dijon mustard, ground black pepper, garlic powder, onion powder, and liquid smoke to create a glaze.
- 2
Applying the Glaze
Score the surface of the ham with shallow cuts in a diamond pattern. Rub the glaze mixture all over the ham, making sure to get it into the cuts.
- 3
Smoking the Ham
Place the ham in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 140°F (60°C). Add wood chips as needed to maintain smoke.
- 4
Resting the Ham
Once done, remove the ham from the smoker and let it rest for at least 30 minutes before slicing.
Making the Peach-Walnut Conserve
- 5
Combining Ingredients
In a large pot, combine the diced peaches, granulated sugar, chopped walnuts, lemon juice, cinnamon, and salt.
- 6
Cooking the Conserve
Heat the mixture over medium heat until it starts to bubble. Reduce the heat and simmer for about 30-40 minutes, stirring occasionally until the mixture thickens.
- 7
Cooling and Storing
Once thickened, remove from heat and let cool. Store in jars and refrigerate until ready to serve.