This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.

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.

This smoked and glazed spiral-sliced ham was perfect for sandwiches, salads, and just eaten as-is.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this ham.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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!

Print Pin

5 from 1 vote

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.

Course Main

Cuisine American

Keyword ham, smoked

Prep Time 5

Cook Time 5 30

Total Time 5 35

Servings

Calories 2508kcal

Author Based on a recipe from The Virtual Weber Bullet

Equipment

Wood chunks

Ingredients

1 ham 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

For the basting sauce

¼ cup maple syrup
½ stick salted butter melted

Instructions

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.