919 Backyard BBQ: Smoked Spiral Ham


There’s nothing like a slow cooked ham when the holidays roll around. This is a delicious recipe to feed a large crowd for a holiday party, a family gathering, or any occasion that you want to impress guests. Most of the spiral cut hams from the grocery store are pretty large so expect a lot of leftovers or have plenty of people to feed when you cook this!

With this recipe I typically cook on a pellet smoker, so I can set it and forget it while preparing the rest of the food for the perfect holiday meal. But, you can also cook this on a low heat grill or even in your oven.

  • What you’ll want to get at the store is a Bone-In Spiral Cut ham. Depending on how many mouths you have to feed or leftovers you want – pick the right size ham: estimate about ¾-1lb per person. They come fully cooked so all you’re doing in the smoker (or cooking device of your choice) is reheating it, getting some smoke on it (if using a smoker), adding an awesome blend of seasonings, and covering in a spicy/sweet sauce to really take it to the next level.
  • Preheat cooker to 250°
  • Season ham all over with Spice and Tea Exchange®️ Cinnabar Smoke Spice Blend or if you can’t find this use your favorite pork seasoning/rub (think Sweet Heat seasoning that may have some cinnamon and brown sugar for the sweet and spices such as cayenne pepper, paprika, garlic powder, and/or marjoram for example.) You could also make your own by combining a Cup of Brown Sugar, ½ tsp mustard powder, ½ tsp cayenne pepper, ¼ tsp onion powder, 1 tsp paprika, and some cracked black pepper and salt to taste.
  • Place your ham in the cooker on a pan and let cook for 3-4 hours, and you’ll want the middle of the thickest part of the ham to read 140° when done.
  • Once your ham is temping around 130-135° it’s time to add the sauce.
  • For the sauce I love using a mixture of Texas Pete Honey Mustard and honey. Around 1.5 Cups of honey mustard and a few tablespoons of honey. If you’re not a big fan of honey/honey mustard you could also do a maple bourbon type of glaze.
  • Glaze the sauce all over the ham with a brush, and turn your cooker up higher (broil for 2-3 minutes in an oven) or 400-500° degrees in a smoker for a few minutes to set the glaze.
  • Pull the ham, let it rest 10 minutes before slicing. Slice a circle around the bone and it should easily fall apart, then slice through the ham along the seams which are the natural breaks (fat) in the ham.


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