Prepare the ham

• Remove the small plastic piece from the bottom of the bone-in ham.

Smoke the ham

• Place the ham on the smoker with barbecue pellets and smoke at 225 °C.
• Smoke until the internal temperature reaches about 170 °C.

Make the peach glaze

• Melt the butter in a saucepan over medium heat with the peach preserves and barbecue rub.
• Let everything break down into a smooth glaze.

Braise the ham in the pan

• Transfer the smoked ham to a roasting pan.
• Pour the water into the bottom of the pan to braise.
• Pour the glaze all over the top and wrap the pan tightly in foil.

Smoke again at higher heat

• Return the covered pan to the smoker and raise the temperature to 275 °C.
• Smoke until the internal temperature passes 200 °C.

Rest and shred

• Take the ham off the smoker and let it rest.
• Shred the meat and mix it with the pan juices.