Smoked and Glazed Spiral-Sliced Ham

Spiral-cut hams from the grocery store are already cooked, and often smoked. That doesn’t mean that they can’t get even more awesome with a little more time on a smoker. A sweet glaze doesn’t hurt either. The end result is a lightly smoky flavored ham with a deliciously sweet crust. Like this¬†smoked and glazed spiral-sliced ham that disappeared in no time.

Smoked and Glazed Spiral-Sliced HamThis smoked and glazed spiral-sliced ham was perfect for sandwiches, salads, and just eaten as-is.

If you want to kick up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies. My pepper onion beer sauce makes for a great topping for ham!

Smoked and Glazed Spiral-Sliced Ham

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 35 minutes
Servings 7 -10


  • 1 Spiral-sliced half ham with natural juices, around 10 pounds (I used a Cook's Honey Ham)
  • Your favorite BBQ rub a honey-flavored rub works well here
  • A few chunks of smoking wood apple or cherry

For the basting sauce

  • 1/4 cup real maple syrup
  • 1/2 stick salted butter melted


  • Fire up a smoker for cooking at 225 F. You can also make this in an oven or on a grill over indirect heat, but be careful to not dry out the ham - keep the temperature low and baste it often.
  • Add 2 small chunks of cherry or apple wood. Do not add very much wood or it will over-power the ham, since it is already smoked.
  • Sprinkle the ham with the rub and massage it into the meat. Transfer the ham to the smoker.
  • Combine the syrup and butter.
  • Every 1 hour, baste the ham with the basting sauce.
  • Continue cooking for about 5 hours or until the internal temperature of the ham reaches 140 F. Remember, the ham is already cooked. You're just warming it and adding flavor.
  • Let the ham rest for 20-30 minutes before carving.

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