What’s better than a smoked ham for Easter Sunday? How about a double smoked ham that’s been ramped up with a little peach-ginger injection and a peach finishing glaze?
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Place all ingredients in a small saucepan and heat over medium until fully combined. Remove and cool before using.
In a small saucepan combine nectar, preserves, vinegar and sugar and simmer over medium-low heat until thickened, approximately 20 minutes.
Pre-heat grill to medium, approximately 325 degrees. Place ham cut side down in a disposable aluminum half pan and using a disposable injection needle (available in the grilling section of most hardware stores), inject entire ham with peach-ginger injection at one inch intervals until the ham fails to take in any more liquid. Rub the ham’s exterior with honey mustard and cover liberally with your favorite dry rub seasoning. Add 1 inch of the injection liquid to the bottom of the half pan and place the panned ham directly on the grill. Cover the grill and allow the ham to cook for one hour. At the one hour mark, coat the ham with the peach glaze and repeat every 15 minutes until the ham reaches an internal temperature of 135 degrees (approximately 15 minutes per pound). Remove, slice and serve.