For December I wanted to share a go to holiday dish that I love doing – a double smoked spiral ham!

This is a simple recipe that doesn’t require a whole lot of prep – so it’s perfect for feeding a group and pretty hands off so you can enjoy quality time! I always do this in a smoker, running around 250 degrees, but I’m sure this would turn out just fine in the oven as well!

Ingredients:

• 1 Spiral Cut Bone-in Ham
• Seasoning of choice – I like a sweet heat type of rub for this, there are so many options (Meat Church Honey Hog Hot, Cuso’s Hot Honey are two that work great on this)
  • You can also mix together some ingredients you may have in the pantry already for a great sweet heat homemade rub – 1 Cup Brown Sugar, ½ tsp mustard powder, ½ tsp cayenne pepper (or more if you like it spicy), ¼ tsp onion powder, 1 tsp paprika & some cracked black pepper & salt to taste
• Glaze:
  • 1.5 Cups of Texas Pete Honey Mustard
  • 2-3 Tablespoons Honey

Instructions:

• Preheat smoker to 250
• Season ham all over and get into the crevices of the spiral cuts for maximum flavor
• Place ham in a disposable half steam pan
• Smoke at 250 until the thickest part get to an internal temp of around 130 (usually around 2-3 hours, can be more if the ham is large)
• Mix together the glaze (Honey Mustard + Honey) you can even throw a little of the sweet heat seasoning in there with it
• Once the ham is temping at 130 Brush the glaze all over the ham, and place it back in the smoker
• It just needs a little while for the glaze to stick on there, so keep an eye on it and pull when you’re at 140 internal (around 20 minutes or so)
• Pull the ham, let it rest for 5-10 minutes before slicing it up
  • Note: for easy slicing, you can cut a circle around the bone and it should easily fall apart. Then slice through the ham along the seams which are the natural breaks