This juicy Smoked Spiral Ham has a sweet apple cider glaze! It is smoked at 225°F with brown sugar and BBQ rub, it's perfect for the holidays.
Ham has always been a family favorite, and i've spent time perfecting my smoker method for making juicy, flavorful spiral ham. The combination of smoky flavor and sweet apple cider glaze makes this one everyone loves.
The best part? It only takes 5 ingredients and is surprisingly easy to make!
If you love this recipe, be sure to try my Pulled Ham and my Spiral Ham in the Crock Pot.
Reader Review: "I made this smoked spiral ham over the weekend and it was an absolute home run! This will be my official go-to recipe for the holidays!" - Steve
Why You'll Love this Recipe
- Easy to Make: With just a handful of ingredients and a few simple steps, you will have a delicious smoked ham without a lot of fuss.
- Sweet and Smoky Flavor: The apple cider, brown sugar, butter and BBQ rub come together to make an incredible glaze that complements the smoky ham.
- Frees Up Oven Space: Let your smoker do the work while you use your oven for all the delicious holiday side dishes.
- Perfectly Juicy: Smoking at a low temperature of 225°F helps warm the ham while adding delicious smoke flavor without rushing the process.
Ingredients
- Spiral Ham: Use a fully cooked, bone-in spiral ham. Since it is already cooked, the goal is to warm it through while adding delicious smoky flavor.
- Butter: Adds richness to the glaze and helps bring all the flavors together.
- Apple Cider: Adds a touch of sweetness and pairs beautifully with the smoky ham and brown sugar.
- BBQ Rub: Use your favorite BBQ rub that would balance the sweetness of the glaze.
- Brown Sugar: Adds sweetness and helps create a delicious, sticky glaze as the ham finishes smoking.
Tim's Tip: Spiral hams can dry out if they spend too much time on the smoker. Since the ham is already cooked, you're adding smoky flavor and warming it through.
How to Smoke a Spiral Ham
1. Preheat Smoker: Preheat your smoker to 225°F.
2. Smoke the Ham: Pat the ham dry with paper towels and place it directly on the smoker grates. Smoke for approximately 2 hours.
3. Make the Ham Glaze: While the ham smokes, melt the butter in a small saucepan over medium heat. Add the apple cider, brown sugar, and BBQ rub. Stir and cook for about 3 minutes, until the ingredients are well combined and the sugar has dissolved.
4. Glaze the Ham: Transfer the ham to a foil pan and brush the glaze generously over the ham, allowing some to get between the spiral slices. Reserve ¼ cup of glaze for later.
5. Finish Smoking: Return the ham to the smoker for 30 minutes. Brush the ham with the reserved glaze and smoke for another 30 minutes, or until the ham is heated through reaching 140°F and the glaze is beautifully caramelized.
6. Rest and Serve: Remove the ham from the smoker and let it rest briefly before serving. Spoon any flavorful juices from the pan over the ham for extra flavor.
Made this recipe? Let me know!
Expert Tips
- Don't skip the glaze: The combination of butter, apple cider, brown sugar and BBQ rub adds a sweet, savory finish that complement the smoky flavor.
- Use a Meat Thermometer: Using a meat thermometer will help make sure the ham reaches an internal temp of 140°F.
- Save the Juices: Pan juices are liquid gold! Drizzle them over slices when serving for added flavor.
- Glaze Near the End: Brushing on the glaze during the last hour keeps the ham juicy and adds that gorgeous glossy finish.
Substitutions and Variations
- Try a Different Glaze: While I love the sweet and smoky apple cider glaze in this recipe. My Easy Ham Glaze with Maple Syrup is another delicious option that will add sweetness to your ham.
- Use a Different Ham: This recipe works with a boneless spiral or a whole bone-in ham. Just keep in mind cooking times will vary depending on the size and shape of your ham.
- Save that Ham Bone: Don't toss the bone after dinner! Use it along with any leftover ham to make homemade ham and bean soup, split pea soup, or a pot of slow-cooked beans.
Storage
Store leftover Smoked Spiral Ham in an airtight container in the refrigerator for up to 3-4 days.
Freeze leftover ham in an airtight, freezer-safe container or freezer bag for up to 3 months. I like to divide it into smaller portions so it's easy to grab what I need later.
To reheat your leftover ham use an oven-safe dish and warm in a low heat oven (275°F) covered with foil. Heat until it hits 140°F.
FAQs
Yes! You can use a boneless ham, just adjust your cook time since the density may vary. A whole ham will work well too, just be sure to monitor internal temperature to avoid drying out.
Yes! Most spiral hams purchased at the grocery store are fully cooked. You are just reheating the ham while adding smoky flavor. Always check the package for heating instructions.
The key is to smoke the ham at a low temperature of 225°F and avoid overcooking it. Adding a flavorful glaze also helps keep it moist and delicious.
What to Serve with Smoked Spiral Ham
Smoked Spiral Ham is the perfect main dish to serve alongside some of my favorite holiday side dishes.
More Smoked Recipes
Made this recipe? Let me know!
How To Video
Recipe
Smoked Spiral Ham
Equipment
- 1 Smoker
- 1 Large Sheet Pan
Ingredients
- 10.5 lbs Spiral Ham
- ½ cup Apple Cider
- 4 tablespoon Salted Butter
- 6 tablespoon BBQ Rub
- ¾ cup Brown Sugar
Instructions
- Preheat Smoker: Preheat your smoker to 225°F.
- Smoke the Ham: Pat the ham dry with paper towels and place it directly on the smoker grates. Smoke for approximately 2 hours. 10.5 lbs Spiral Ham
- Make the Ham Glaze: While the ham smokes, melt the butter in a small saucepan over medium heat. Add the apple cider, brown sugar, and BBQ rub. Stir and cook for about 3 minutes, until the ingredients are well combined and the sugar has dissolved. 4 tbsp Salted Butter ½ cup Apple Cider ¾ cup Brown Sugar 6 tbsp BBQ Rub
- Glaze the Ham: Transfer the ham to a foil pan and brush the glaze generously over the ham, allowing some to get between the spiral slices. Reserve ¼ cup of glaze for later.
- Finish Smoking: Return the ham to the smoker for 30 minutes. Brush the ham with the reserved glaze and smoke for another 30 minutes, or until the ham is heated through reaching 140°F and the glaze is beautifully caramelized.
- Rest and Serve: Remove the ham from the smoker and let it rest briefly before serving. Spoon any flavorful juices from the pan over the ham for extra flavor.
Video
Notes
- Don't skip the glaze: The combination of butter, apple cider, brown sugar and BBQ rub adds a sweet, savory finish that complement the smoky flavor.
- Use a Meat Thermometer: Using a meat thermometer will help make sure the ham reaches an internal temp of 140°F.
- Save the Juices: Pan juices are liquid gold! Drizzle them over slices when serving for added flavor.
- Glaze Near the End: Brushing on the glaze during the last hour keeps the ham juicy and adds that gorgeous glossy finish.
Storage
Store leftover Smoked Spiral Ham in an airtight container in the refrigerator for up to 3-4 days. Freeze leftover ham in an airtight, freezer-safe container or freezer bag for up to 3 months. I like to divide it into smaller portions so it's easy to grab what I need later. To reheat your leftover ham use an oven-safe dish and warm in a low heat oven (275°F) covered with foil. Heat until it hits 140°F.
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