This “double-smoked” method takes a standard holiday ham and turns it into the star of the show.

The Tools You’ll Need

Having the right gear makes basting and smoking a breeze. Here is what we recommend:

Heavy-Duty Aluminum Foil Pans: Essential for catching those sweet juices and preventing a sticky mess in your smoker. (Shop Half-Size Aluminum Pans on Amazon)
Silicone Basting Brush: A long-handled silicone brush is perfect for getting the hot glaze deep into the spiral cuts without melting. (Shop Silicone Basting Brushes on Amazon)
Instant Read Thermometer: Even though the ham is pre-cooked, you need to ensure it hits the perfect serving temperature without drying out. (Shop Instant Read Meat Thermometers on Amazon)
Small Cast Iron Saucepan: Perfect for simmering the glaze directly on the smoker right next to the ham. (Shop Cast Iron Saucepans on Amazon)

Ingredients

The Ham

1 Bone-in Spiral Sliced Ham (Pre-cooked, roughly 8 to 10 lbs) 2 tbsp of your favorite Sweet BBQ Pork Rub (Avoid anything too salty; look for brown sugar and paprika bases) 1/4 cup Apple Cider (for spritzing/moisture in the pan)

The Apple Cider Glaze

1 cup Apple Cider (Real, unfiltered cider, not apple juice) 1/2 cup Dark Brown Sugar (Packed) 1/4 cup Maple Syrup (Real maple syrup, not pancake syrup) 2 tbsp Dijon Mustard (Adds a tangy bite to cut the sweetness) 1 tbsp Apple Cider Vinegar 1/2 tsp Ground Cinnamon 1/4 tsp Ground Cloves

Directions

Fire Up the Smoker

Preheat your smoker to 250°F. For this recipe, fruitwoods like Apple or Cherry, or a mild wood like Pecan, pair perfectly with the sweetness of the pork and the cider.

🔥 250°F.

Prep the Ham

Remove the ham from its packaging and discard the plastic glaze packet that came with it. Place the ham, flat side down, into a disposable aluminum foil pan. Gently fan out the slices just a bit so the smoke can penetrate the meat.

Season and Smoke

Lightly dust the outside of the ham with your sweet BBQ rub. Pour about 1/4 cup of apple cider into the bottom of the foil pan to keep the cooking environment moist. Place the pan on the smoker and let it smoke for about 1.5 hours.

⏱ 1.5 hours 🔥 250°F.

Simmer the Glaze

While the ham is soaking up that wood-fired flavor, it's time to make the glaze. In a small saucepan (which you can place right on the smoker next to the ham, or do inside on the stovetop), combine the apple cider, brown sugar, maple syrup, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Simmer over medium heat for 10-15 minutes, stirring occasionally, until it reduces and thickens into a syrup-like consistency.

Glaze the Ham

After 1.5 hours, the internal temperature of the ham should be around 125°F to 130°F. Pour or heavily brush the thickened cider glaze all over the outside of the ham. Be sure to work your brush in between the spiral slices so that sticky goodness gets all the way down to the bone.

🌡 125°F to 130°F

Caramelize the Crust

Bump the heat on your smoker up to 300°F. Let the ham cook for another 30 to 45 minutes. The higher heat will help the sugars in the glaze caramelize and tack up, creating a beautiful, glossy bark. Pull the ham off the smoker when the internal temperature reaches exactly 140°F (Remember, it's pre-cooked; you are just heating it through!).

⏱ 30-45 minutes 🔥 300°F 🌡 140°F

Rest and Serve

Remove the pan from the smoker. Let the ham rest for 15 minutes before serving. Spoon any of the extra glaze and juices that pooled in the bottom of the pan over the slices right before plating.

⏱ 15 minutes

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