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Remove your ham from the packaging and be sure to remove the little plastic piece attached to the bottom.
Preheat the smoker to 225°F.
Place the ham on the grates and let it smoke for 8-10 hours until it reaches an internal temperature of 170°F.
For the glaze combine the peach preserves, butter, and BBQ seasoning in a pot over medium heat. You want to stir continuously while the ingredients melt to prevent it from burning. Set aside.
Remove the ham from the smoker and transfer to an oven-safe dish.
Add the water to the bottom of the dish, then pour the glaze all over the top of the ham.
Cover the entire dish in foil and place back on the smoker.
Increase the temperature to 275°F and let it cook for another 6 hours, or until the internal temperature reaches 200°F and the ham is probe tender.
Let rest for 30 minutes, then shred the meat and serve immediately.