This smoked spiral ham recipe is delicious yet easy. It’s become my reliable centerpiece for Christmas, Thanksgiving, Easter, and any time I want to make dinner feel a little more festive without spending all day in the kitchen.
The combination of smoky flavor and that sticky, caramelized glaze is hard to beat. I usually pair it with creamy mashed potatoes and warm dinner rolls, and honestly, the leftovers make incredible sandwiches for days afterward.
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Easy Smoked Spiral Ham
While you could serve a pre-cooked spiral ham straight from the package, I’ve found that giving it a second round of smoking with a brown sugar glaze transforms it into something really special.
What I love about working with a spiral-cut ham is how those pre-cut slices let the glaze seep into every layer, creating more of those crispy, caramelized edges that everyone fights over.
By smoking it a second time, you’re building on the flavor that’s already there and adding that extra smoky depth that makes people ask for the recipe. The spiral cut also means easier serving and more surface area for that beautiful glaze to work its magic.
What You Need
- Bone-In Spiral Ham
- Brown Sugar
- Orange Juice or Pineapple Juice
- Mustard
- Cloves
How to Smoke a Spiral Ham
Step 1: Prep the Glaze and Season
Preheat your smoker to 300°F. Prepare the glaze by combining brown sugar, orange juice, and mustard until it becomes thick and glossy. The glaze may be runny, but it will be perfect for basting that ham.
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.
Step 2: Smoke and Glaze
Place the ham cut-side down on the grill grates and close the lid for approximately 1.5 hours, or until the internal temperature reaches 140°F. Apply the glaze every 20 minutes. T
To ensure your smoked spiral ham is safe to eat, you must get an internal meat temperature of 140°F. Check the temperature using a meat thermometer, taking the reading from the thickest part of the meat without touching the bone.
Step 3: Set
Place the ham in an oven with a high broil for a nice caramelization. Cooking for 2-3 minutes until the glaze is bubbling and caramelized.
Step 4: Remove and Carve
Once done, carefully remove the ham from the oven and let it sit for 10-15 minutes before carving. Carve the ham and share it with friends and family.
How to Store and Reheat Leftovers?
If you have leftovers, you can store them in zip-lock bags or airtight containers. They can last for up to five days in a refrigerator.
Alternatively, you can place them in freezer-safe bags and toss them in the freezer. This method may allow them to last for up to two months.
To reheat leftovers in your fridge, preheat your oven to around 325°F. Next, place the cooked ham in an oven-safe dish or on a baking sheet. Add some liquid, such as water or broth, to the dish to help keep the ham moist.
Cover the ham with aluminum foil to prevent the meat from drying out. Heat the meat in an oven for 10-15 minutes per pound until the internal meat temperature reaches 140°F.
If reheating leftovers from the freezer, gently defrost them in the refrigerator overnight before following the process.
Which Wood Chips for Smoked Spiral Ham
You’ll want to use mild wood chips, such as apple or cherry wood, for smoked spiral ham. If you prefer a heavier, smokier flavor, try oak or hickory.
Tips for Making Smoked Spiral Ham
Experiment With Your Glaze
Experiment with flavors to find the glaze that works best for you. Some people like savory flavors like bourbon, and some prefer maple. Experiment with flavors and see which glaze works best for your family and taste!
Keeping It Warm
If your ham is ready before your guests, you may want to know how to keep it warm after cooking. If it’s been cooking for an hour or less, you will want to wrap the ham and let it rest. If it has been cooking for over two hours, you can keep it warm in a slow cooker.
Keep Track of Your Temperatures
It’s important not to overcook the meat when it’s smoking. If you let the temperature rise too high, you can end up with a dry, chewy ham. You should constantly monitor the temperature of the ham and avoid overcooking the meat.
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What to Serve With It
You need some tasty sides for this dish; below are some of my favorites.
- Cheesy Potatoes
- Loaded Mashed Potatoes Casserole
- Smoked Broccoli
- Brussel Sprouts
- Smoked Sweet Potatoes
Smoked Spiral Ham with Brown Sugar Glaze
Equipment
- 1 Pellet smoker
Ingredients
- 8 lbs Smoked Spiral Ham
- 2/3 cup Brown Sugar
- 4 tbsp Orange Juice or Pineapple Juice
- 2 tbsp Mustard
- 2 tbsp Cloves
Instructions
- Prepare the glaze by mixing together brown sugar, orange juice, and mustard until thick and glossy..
- The glaze may be runny but will be perfect for basting that ham.
- 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
- Preheat your smoker to 300°F.
- Place your ham cut side down onto the grill grates and close the lid.
- 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.
- Once done, carefully remove the ham from the oven and let it sit for 10-15 minutes before carving.
- Lastly, carve the ham into slices using a sharp knife by making deep cuts in a diamond pattern on the outside of the ham.
- Do this by cutting deep slices that are approximately 1/4’” apart into the ham going from one side to the other, then turning the ham 45 degrees and repeating.
- Serve this dish alongside some delicious sides and watch your family enjoy!
Smoke On!
Charlie
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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