Smoked ham isn’t just for the holidays! While it’s great for Easter, Thanksgiving, and Christmas, you can eat it all year round!
With a delicious glaze, this Pit Boss spiral ham recipe will make your mouth water. Its sweet, savory, and smoky flavors will be smoked to perfection!
Pit Boss Spiral Ham
If you haven’t tried a spiral ham before, it’s time! All the slices ensure the glaze gets deep into the ham, caramelizing the meat.
It is perfect for a holiday meal that will wow your guests or for a Sunday meal that will ensure you have leftovers all week long.
Shopping List
- Cooked bone-in spiral ham
- Brown sugar
- Orange juice or pineapple juice
- Mustard
- Cloves
How to Make Pit Boss Spiral Ham
Step 1: Prepare the Glaze
Mix the brown sugar, orange juice (or pineapple juice), and mustard. The glaze should become thick and glossy. You could use maple syrup instead of brown sugar for a smoother glaze.
Step 2: Prepare the Ham
Put the ham in a sheet pan. Apply glaze over the ham. Place the cloves into the ham, about 1.5 inches apart.
Step 3: Smoke the Ham
Smoke the ham at 300°F for about 90 minutes. Add some of the glaze every 20 minutes. When the internal temp reaches 140°F, it is ready.
If you want a nice caramelization, broil the ham in the oven. Cook for 2-3 minutes until the glaze is bubbling. This will add an excellent texture and flavor!
You don’t have to let the ham rest, but if you do, you should cover it with aluminum foil. This will help ensure juicy meat.
What Temperature to Smoke Pit Boss Spiral Ham at
For this recipe, we’ll smoke the ham at 300°F. This medium heat will help it to heat up quickly without overdrying.
You could use a different temperature. However, you will need to adjust the cooking time. The result may be slightly different, but it will still be delicious!
What Internal Temperature You Need to Reach
Ham needs to reach an internal temperature of 145°F. Since we’re using pre-cooked ham, this temperature is less important.
However, most people will enjoy eating a ham this warm. Much warmer would be too hot, and if it were much cooler, it wouldn’t taste right.
How Long to Smoke
Smoke the ham for about 90 minutes. The cooking temperature will determine the length of the cooking time.
Another factor to consider is the size of the ham. A larger ham will take longer to cook than a smaller ham. Estimate 10-20 minutes per pound.
After you smoke the ham, broil it in the oven. This will create a nice caramelization on the outside of the ham.
How To Store Leftover Ham
You can refrigerate the ham in an airtight container for up to a week or freeze it in a freezerproof container for a few months.
Reheat the meat in a microwave, air fryer, oven, or stove. Or you could eat it cold. You can use leftovers for ham salad, ham sandwiches, and more!
My Wood Chip Recommendations for Ham
Wood chips with a sweeter flavor are best for ham. Use apple, cherry, or pecan for best results! If you enjoy the smoke flavor, you may prefer hickory or mesquite.
The ham will take on the wood flavors, so keep this in mind as you choose your wood pellets.
What To Serve With Spiral Ham
We have some great ideas for making some side dishes on the pellet grill to go with this ham! The following smoked sides and appetizers will pair well with this delicious ham:
For more ideas, visit this page with even more sides and appetizer recipes!
Pit Boss Spiral Ham
Equipment
- 1 Pit Boss Grill
Ingredients
- 8 lbs cooked bone-in spiral ham
- 2/3 cup brown sugar
- 4 tablespoons orange juice or pineapple juice
- 2 tablespoons mustard
- 2 tbsp cloves
Instructions
- Prepare the glaze by mixing together brown sugar, orange juice, and mustard until thick and glossy.
- Place the ham in a sheet pan, then apply the glaze all over the ham.
- Pierce the cloves into the ham, about 1.5 inches apart.
- Place the ham into the smoker at 300F for about 1.5 hours until internal temperatue hits 140F. Reapply the
- glaze every 20 minutes.
- To get a nice caramelization, place the ham into an oven with high broil. Cooking for 2-3 minutes until the
- glaze is bubbling and caramelized.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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