Double Smoked Spiral Ham (Honey Baked Ham Style)
The BEST Double Smoked Ham with Honey Baked Ham Glaze! This smoked ham is roasted low and slow for a tender and delicious holiday ham recipe.
Servings 10 people
Calories 698kcal
Cost $40
Equipment
Ingredients
- 8-10 Lb Bone-in Spiral Sliced Half Ham *Note 1
- 2 Tbsp Unsalted Butter
- 3 Tbsp Honey
- ½ Cup Chicken Broth *Note 2
Honey Baked Ham Glaze (Divided):
- 1½ Cups Granulated Sugar
- ½ tsp Lawry's Seasoned Salt
- ½ tsp Onion Powder
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Paprika
- ⅛ tsp All Spice
Instructions
Prep the Smoker:
- 30 minutes before grilling time, preheat your smoker to 225℉ using in-direct heat (If you're not using a pellet smoker, aim to keep it between 225F and 250℉.) If desired, place a small foil pan next to the coals to collect the drippings. Throw the wood chunks on right before adding the ham.
Smoke The Ham:
- Transfer the ham to the smoker, flat side down, directly on the grill grates. Close the lid and cook for 30 minutes.
- While the ham is cooking, combine all the glaze spices and divide in half.
- Stir the chicken broth with half the spice mix. Set aside. The other half of the spice mix will be used to make the glaze.
- Tear off two 2' long pieces of aluminum foil and lay them on the counter over-lapping down the long side about 3". Remove the ham from the smoker and place in the center of the foil, this time on its side (so the flat side faces out). Pour the chicken broth/spice mix over the ham, gently pulling apart the slices so the broth gets in between the cracks. Tightly seal up the foil on all sides, so no steam escapes. Transfer the ham back to the grill until the internal temperature is 130-135℉.
Prepare The Glaze:
- Right before the ham hits 130℉, make the glaze either on the grill or a stovetop. Stovetop: Add the butter, honey and remaining spice mix to a saucepan over medium high heat. Whisk until the butter is fully incorporated with the honey and spices. If the glaze is too thick (you need it to spread easily over the ham) add 1 Tbsp of chicken broth or water until you reach a consistency that spreads easily.Smoker/Grill: Place a small cast iron pan on the smoker and add the butter, honey and remaining spice mix. Whisk until the butter is fully incorporated with the honey and spices. If the glaze is too thick (you need it to spread easily over the ham) add 1 Tbsp of chicken broth until you reach a consistency that spreads easily.
Glaze The Ham:
- Glaze on the Grill: Once the ham hits 130 ℉, carefully pull back the foil using tongs and grilling gloves. The steam will burn your fingers if you're not careful. Using a silicon brush, brush the glaze on the ham, making sure to get in between the slices. Close the lid and let the glaze melt for 5 minutes (or until the ham registers 140℉). Transfer the ham to a cutting board and let rest until ready to serve.
- Glaze in The Oven: Once the ham hits 135℉, turn the oven on to high broil and transfer the ham to a cooking sheet. Carefully pull back the foil using tongs and grilling gloves. The steam will burn your fingers if you're not careful. Using a silicon brush, brush the glaze on the ham, making sure to get in between the slices. Place the ham in the oven and cook for 2-3 minutes until the glaze is slightly bubbling. Keep an eye on it as it can burn quickly!
Serve:
- Transfer the ham to a cutting board and let rest until ready to serve. Serve with the excess glaze drippings.
Notes
Note 1 - You can use a half ham, boneless ham, etc. Spiral ham is what we utilize, but you may have another preference.
Note 2 - We use Instant Pot Bone Broth, but you may also use apple juice, apple cider, beer, cider or water.
Nutrition
Calories: 698kcal | Carbohydrates: 36g | Protein: 68g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 4371mg | Potassium: 1038mg | Fiber: 1g | Sugar: 35g | Vitamin A: 75IU | Vitamin C: 86mg | Calcium: 26mg | Iron: 3mg
