Happy Easter everyone! I’ve had lots of questions about spiral sliced ham over the last few days and to help you out, I’ve come up with an awesome and tasty way to do spiral sliced ham in the smoker.

To take double smoked ham to a whole new level of amazing, we used a spiral sliced ham. Each slice was pulled back carefully and honey was drizzled generously along with a good dusting of my original rub (purchase recipes here).

This may be the best ham I’ve ever eaten and that’s saying something!

I will be looking forward to some feedback on this one 😉

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Ham and my original rub just go together and there’s no sense in trying to deny it. I used my original rub + honey between each slice of this ham to create a ham that goes where I never dreamed a ham could ever go. Get ready for your guests to go nuts over this ham!

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Helpful Information
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Smoker Temp: 240°F
  • Meat Finish Temp: n/a
  • Recommended Wood: Apple
What You’ll Need
The Ham

Remove all of the netting and wrapping from the ham and lay the ham on a cutting board or preferably down into a large foil pan.

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Honey and Rub

Pull the slices apart one by one and drizzle honey down in there.

You will want to hold the front so the slices do not fall all the way over and tear.

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Add more honey to the top of the ham and the flat or front area. Spread it out with a brush or your hands.

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Pull back the slices once again and sprinkle a bit of rub down in between each one. Oh so good!

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Now apply rub all over the outside of the ham including the flat area in the front.

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To finish things off, drizzle more honey all over the top,sides and front of the ham.

Tip: if the slices start to fall down in the front, use toothpicks to pin them up. I figured this out about halfway through the smoking process 😉

Smoke It

Set up your smoker for cooking at about 240°F using indirect heat.

If your smoker has a water pan, fill it with hot water.

We are going to apply light apple smoke for the full 3 hours that the ham is in the smoker.

Most store bought hams do well if you smoke them at 230 to 240°F for about 3 hours. These are already cooked and the process is only to add more smoke flavor and to add seasoning and perhaps crisp up the outside here and there. If you want to smoke for less time, that is perfectly acceptable but results may vary.

When the smoker is preheated, place the pan with the ham into the smoker.

The pan will catch drippings and keep your smoker cleaner.

Note: Some smokers such as the Bradley advise strongly against using aluminum pans in their smokers. I recommend that you follow the manufacturers advice for the safety and well-being of your smoker.

After about 2 hours, you can opt to make the pineapple/root beer glaze and pour it over the ham. This is optional but recommended.

The Glaze (optional)

The honey and rub will add an amazing flavor to the ham but if you want to add a little something extra that goes really well, you can make this glaze:

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Add the ingredients into a sauce pan over medium-high heat.

Bring to a boil and let it reduce for 6-8 minutes to thicken.

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When it’s finished, gently pour it all over the top of the ham.

See the toothpicks I mentioned earlier.. holding the front slices up? It works well and can be removed before serving.

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If you are quick, you won’t lose much heat.

Alternative glazing method if you did not use a pan in the smoker

Remove the ham from the smoker about 15 minutes early, place it in a oven safe pan or dish and pour the pineapple/root beer glaze all over the top of the ham.

Place into an oven preheated to 275°F for about 10 minutes.

Finish and Serve

After 3 hours of smoking/cooking time, the ham is finished and can be removed from the smoker.

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Remove the ham from the pan onto a serving platter and call dinner.

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Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


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Printable Recipe

5.0 from 5 reviews
Double Smoked Spiral Sliced Ham
 
Prep time
Cook time
Total time
 
To take double smoked ham to a whole new level of amazing, we used a spiral sliced ham. Each slice was pulled back carefully and honey was drizzled generously along with a good dusting of my original rub
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 6-10
Ingredients
Instructions
  1. Remove all of the netting and wrapping from the ham and lay the ham on a cutting board or preferably down into a large foil pan.
  2. Pull the slices apart one by one and drizzle honey down in there.
  3. Add more honey to the top of the ham and the flat or front area. Spread it out with a brush or your hands.
  4. Pull back the slices once again and sprinkle a bit of rub down in between each one. Oh so good!
  5. Now apply rub all over the outside of the ham including the flat area in the front.
  6. To finish things off, drizzle more honey all over the top,sides and front of the ham.
  7. Tip: if the slices start to fall down in the front, use toothpicks to pin them up. I figured this out about halfway through the smoking process 😉
  8. Set up your smoker for cooking at about 240°F using indirect heat.
  9. If your smoker has a water pan, fill it with hot water.
  10. We are going to apply light apple smoke for the full 3 hours that the ham is in the smoker.
  11. Most store bought hams do well if you smoke them at 230 to 240°F for about 3 hours. These are already cooked and the process is only to add more smoke flavor and to add seasoning and perhaps crisp up the outside here and there. If you want to smoke for less time, that is perfectly acceptable but results may vary.
  12. When the smoker is preheated, place the pan with the ham into the smoker. The pan will catch drippings and keep your smoker cleaner.
  13. Note: Some smokers such as the Bradley advise strongly against using aluminum pans in their smokers. I recommend that you follow the manufacturers advice for the safety and well-being of your smoker.
  14. After about 2 hours, you can opt to make the pineapple/root beer glaze and pour it over the ham. This is optional but recommended.
  15. Make the glaze using 1 cup of root beer, ¼ cup of brown sugar, 1 TBS of butter, 2 TBS of Jeff's original rub and ½ cup crushed pineapple (undrained).
  16. Add the ingredients into a sauce pan over medium-high heat.
  17. Bring to a boil and let it reduce for 6-8 minutes to thicken.
  18. When it's finished, gently pour it all over the top of the ham.
  19. Alternative glazing method if you did not use a pan in the smoker: Remove the ham from the smoker about 15 minutes early, place it in a oven safe pan or dish and pour the pineapple/root beer glaze all over the top of the ham.
  20. Place into an oven preheated to 275°F for about 10 minutes.
  21. After 3 hours of smoking/cooking time, the ham is finished and can be removed from the smoker.
  22. Remove the ham from the pan onto a serving platter and call dinner.
 

8 Comments on this article. Feel free to join this conversation.

  1. Frank June 18, 2016 at 6:41 pm - Reply

    This is an awesome recipe. I used a different rub, but the rest is the same and everyone was absolutely amazed at the taste and tenderness. Your recipes are making me look good. 🙂

  2. Chuck Mills April 11, 2016 at 2:19 pm - Reply

    We did two hams for Easter this year. My wife put one in the crock pot, and I did the other on my Weber 22″ (with a Slow N Sear). Guess which ham everyone thought was better? Yup, the one I smoked. We modified the Jeff’s Naked rub by eliminating the salt and reducing the Cayenne by half. Next year I’ll smoke the ham again. Really good!

  3. Ravel Ulmer April 5, 2016 at 12:38 pm - Reply

    Jeff, I cooked this for Easter dinner and got nothing but rave reviews from the family, even when I asked them all to be honest. I prepared the ham the night before and put back into the fridge overnight. I noticed a lot of liquid in the bottom of the pan the next morning when I pulled it out to put into the smoker. Is this normal or did the rub sitting on the meat overnight pull the moisture out? The ham was plenty moist when it was served. Should I have poured this liquid out before putting it into the smoker? Just wanting to get your expert opinion before doing it again.

  4. John Wheeler March 30, 2016 at 8:32 am - Reply

    OMG! Best ham ever. Pushing pork shoulder and brisket hard for best flavor! Thank you!

  5. Trevor johnson March 28, 2016 at 9:09 am - Reply

    The double smoked spiral cut ham is the best ham I have ever eaten . So many comments on how great the ham was and it was the best ham that most of my family has had. Thank you very much. This ham was very easy and simple to do and mouth watering. You have not let me down on any of your recipes from your website or your book and your rub goes with everything I put it on. Again thank you very much jeff you make me look like a super hero around my smoker .

  6. Walter Lee March 28, 2016 at 8:31 am - Reply

    Just made double smoke ham for Easter and we had a group of 35. With an handfull of folks really don’t like ham, me included in that group. Well all the ham haters I told to they should try as it had a root beer glaze to peak there interests. They did and everyone loved it as it was completely gone. I even kept nibbling on it vs the pork butts, I will be making this again! Thanks

  7. Steve Bouchjer March 28, 2016 at 8:10 am - Reply

    I smoked the double smoked ham for Easter dinner and it turned out great! Sweet, Juicy, wonderful.

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