S1: E3 (Bonus Episode) BBQ Brief #1 - Boopa's BBQ Peach-Glazed Pulled Ham has now Dropped on Spotify and Here's the Recipe!

Our first Bonus Episode at The B Spot Podcast has now dropped on Spotify, and we're so excited to share it with you!

As you know, along with baseball, the other two B's of The B Spot Podcast are BBQ and Bourbon. And since it's a long time between our full-length episodes (which drop on Fridays), we thought it would be fun to talk BBQ or Bourbon on each Wednesday (as Bonus Episodes). So, here we go with our first one - Boopa's BBQ Peach-Glazed Pulled Ham!

Here's a fabulous little teaser to get your mouth watering...

And as promised on Spotify inside this episode, here's my recipe for Peach-Glazed Pulled Ham...

This Peach-Glazed Pulled Ham is slow smoked and glazed with a peach preserve/butter combination that creates a fabulous bite of pork. You'll need the following items:

• 1 8-10 pound picnic ham, bone in (not spiral sliced)

• 1 Tablespoon olive oil

• Sweet Rub

  
  

Pulled Ham Glaze

• 1 Cup of Water

• 8 oz peach preserves

• 4 Tablespoons butter

1. Preheat your smoker to 250 degrees.

2. Prep and season the ham. Place the ham meat-side down. Using a pairing knife, cut score marks across the entire ham. (I try to go about 1 inch apart.) Drizzle the olive oil on the ham. Season the ham with the sweet rub. * One note: because there is a significant salt content in the ham, stay away from a rub with a high salt content.

3. Smoke the ham. Ham goes directly on the grill grates. Close the lid and smoke the ham for 4-5 hours, or until the internal temperature of the ham is 165-170 degrees.

4. Prepare the glaze. While the ham is on the smoker, we are going to combine the peach preserves and the butter in a pan on the stovetop over medium heat.

5. Braise. Transfer the ham to a disposable pan. Pour 1 cup of water into the pan, and then pour the peach glaze over the top of the ham. Cover the pan tightly with foil.

6. Return the covered ham to the smoker. Increase the temperature of the smoker to 275 degrees. Continue smoking until the ham internal temperature reads at least 200 degrees and your probe thermometer slides into the meat with little resistance. *Note: every ham is different. The ham being probe tender is more important than the internal temperature.

7. Rest, shred and serve. Put the finished ham on a serving board and allow it to rest. I generally like about an hour. Remove bones and shred similar to the way you shred a pork butt. Pour any remaining juices from the braise over the shredded ham before serving.

   
   

   Check out this video from the show with each step filmed for you:

   
   
   
   
   
   

   That's it for our first Bonus Episode here at The B Spot Podcast! Be sure to check out the episode directly on Spotify to hear my bit about why BBQ-ing in the backyard is one of my favorite things to do outside the game of baseball.

   
   

   As always, when you're on Spotify, like and follow The B Spot Podcast and tap on the bell icon, so you never miss an episode. And if you love what we're doing, we'd really appreciate you rating the show on Spotify, which also helps other people find the show.

   
   

   We'll be back on Friday with our next full-length episode on Spotify!

   
   

   I'll Holla - Coach Farrell (aka Boopa)