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 0244Please 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.

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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.

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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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Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

SHOP NOW

You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books
smoking-meat-book-cover

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”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-cover

Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

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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
Servings: 6 -10

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.