Generally, I select a spiral-sliced ham, as the many cuts help get some extra flavor through the meat. If you are purchasing an unsliced ham, then it is best to score the ham in a crisscross pattern to help the flavors get absorbed (add 30 minutes to smoking time as well, as it will take longer to heat up).You can smoke the ham ahead of the meal to save time and warm it up in the oven before serving, or serve it right out of the smoker. — Melissa Cookston, owner of Memphis Barbecue Co. in Horn Lake, Miss., Fayetteville, N.C., and Dunwoody, Ga.
The bourbon glaze makes about 2 cups.
Add the bourbon to a small saucepan and cook until reduced by half and the alcohol evaporates. Add the preserves and apple juice, and whisk until dissolved. Add the brown sugar and fresh blackberries, and continue to stir until the sugar dissolves and the blackberries are cooked, 4 to 5 minutes.
Rub the ham thoroughly with the rub and place in a 250 degree F smoker under heavy pecan or hickory smoke (I prefer pecan). Allow the ham to smoke for 1½ hours and then remove the ham and place in a small pan. Brush the glaze over the ham and return to the smoker until the glaze is set on the ham, 20 to 30 minutes. Remove the ham from the smoker and place individual slices on a serving platter. Brush more glaze on the slices or serve it on the side.