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 formula here | Purchase bottled rub).

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

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
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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.

IMG_9423-250x167

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.

IMG_9426-250x167

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

IMG_9430-250x167

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

IMG_9431-250x167

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

IMG_9432-250x167

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:

IMG_9436-250x167

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.

IMG_9440-250x167

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.

IMG_9444-250x167

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.

IMG_9458-250x167

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

IMG_9473-250x167

IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff’s Rubs and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
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I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

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.

Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  –Charles W.

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.

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Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

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Printable Recipe

IMG 9473 1000x667 686x458 1
Print Recipe
5 from 5 votes

Double Smoked Spiral Sliced Ham

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
Prep Time15 mins
Cook Time3 hrs
Course: Entree
Cuisine: Hot Smoking
Servings: 6 -10
Author: Jeff Phillips

Ingredients

  • 9-11 pound ham (, (ready-to-eat, spiral-sliced))
  • Honey
  • Jeff’s original rub
  • Pineapple/Root Beer Glaze

Instructions

  • 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.
  • Pull the slices apart one by one and drizzle honey down in there.
  • Add more honey to the top of the ham and the flat or front area. Spread it out with a brush or your hands.
  • Pull back the slices once again and sprinkle a bit of rub down in between each one. Oh so good!
  • Now apply rub all over the outside of the ham including the flat area in the front.
  • 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 😉
  • 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.
  • 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).
  • 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.
  • When it's finished, gently pour it all over the top of the ham.
  • 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.
  • After 3 hours of smoking/cooking time, the ham is finished and can be removed from the smoker.
  • Remove the ham from the pan onto a serving platter and call dinner.