Smoking a pre-cooked spiral sliced ham and applying this brown sugar glaze to create a "double smoked ham" makes a very easy and affordable holiday meal. In this recipe and video we use a 9 lb, $25 ham and had our Easter meal complete in just over 3 hours.
Meat Church How To YouTube Video: https://youtu.be/FAmxX_shG00
Ingredients
- 1, 9-10 lb fully cooked bone-in spiral sliced ham
- Meat Church Honey Hog (sub Gospel, Honey Bacon, Texas Sugar or Holy Voodoo)
Glaze
- 2 C Brown Sugar
- 1 C your fav Sweet BBQ Sauce (we used Traeger Honey & Brown Sugar Glaze)
- 1/2 C Pineapple Juice
- Instant Read Thermometer
- Basting brush - (we use a Thermoworks Silicone Brush
Prepare your smoker
Prepare your smoker at a temperature of 250 degrees with hickory. Pecan or fruit woods would also be a good choice. We used a Traeger Timberline XL with hickory in this video.
Prepare the ham
Remove the ham from the packaging.
Season liberally with Meat Church Honey Hog.
Allow the seasoning to adhere 15 minutes to overnight (wrapped) in the fridge.
Smoke the ham
Place the ham directly on the cooking grate in the smoker. Alternatively you can place it on a cooking rack on a sheet pan to catch excess glaze, etc.
This ham is already cooked, so we are simply re-heating it to create a double smoked ham and to glaze it numerous times to build a layer of flavor.
Smoke the ham until 140 internal temperature.
Prepare the glaze
Prepare the glaze when the ham reaches 100 degrees internal temp.
Mix the BBQ sauce, brown sugar and pineapple juice in a small pot. Heat and stir over medium heat.
Baste the ham 3 - 4 times during the cook by brushing or drizzling the glaze over the ham.
Finish the ham
Remove the ham from the smoker when it reaches 140 internal.
Allow to rest 15 minutes. Carve & enjoy!