Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C).
With a sharp knife, cut the rind around the sides of the pork, around the knuckle and down the centre to free it on all sides, ensuring that you have cut right through the rind to the fat, but not into the flesh.
Place the pork on to the cooking grill. If the edges of the pork are hanging over the direct zone (above the fire), shield the sides with aluminium foil. Roast the pork over indirect medium heat for 2.5 hours to blister the skin.
To make the glaze, combine all the glaze ingredients in a saucepan over high heat, bring to the boil. Reduce the heat to a simmer and continue to simmer for 10 minutes, or until the liquid has reduced and the peaches have started to break down. Take off the heat and leave to cool slightly. Blitz the glaze in a food processor until it’s smooth.
If using a gas barbecue with a smoker box, soak wood chips in water for at least 30 minutes.
Once the pork has cooked for 2.5 hours and the skin has hardened and blistered, remove the skin with tongs. Score the fat in a diamond pattern, being careful not to cut into the flesh, as the ham flesh will dry out. The skin can be discarded or eaten.
Now that the skin is removed, you can add smoking woods to the barbecue to smoke the ham. If using a premium gas barbecue, set up the barbecue with a universal smoker box, following the manufacturer’s instructions. Drain and add soaked wood chips to the smoker box. If using a charcoal barbecue, add 3 wood chunks to the charcoal. Continue to cook the ham for a further 30 to 60 minutes before glazing.
After 30 to 60 minutes, using a basting brush, apply a generous amount of the peach glaze over the ham and continue cooking for a further hour, glazing the ham every 20 minutes.
Once the ham has cooked and reached an internal temperature of 68°C, remove the ham from the barbecue. The internal temperature will continue to rise 3-6°C while it’s resting. Leave to rest for 15 minutes before carving.