Here’s the deal: You can buy a ham and roast it in your oven and it will turn out just fine. No one will complain. Your family will happily eat it.
You can throw that ham in your smoker and create an extraordinary double smoked ham that will light up your taste buds and have your family begging for more.
The choice is yours.
The thing is – it’s just as easy to put it in your smoker as it is your oven, so why not give it a try? I adapted this recipe from my good friend Malcom Reed over at How to BBQ Right. You’d probably take all these steps regardless if you cooked it in the oven or smoker, so just smoke it, for heaven’s sake.
The first step, reflected in the above picture, is to baste it with sugary happiness, then sprinkle it with sugary goodness. Both recipes are in the recipe box.
Then smoke it. Apple or Cherry wood is my suggestion. And baste it a few times as I did here – with more sugary happiness. All that does is layer on the caramelized goodness you crave.
The ham will naturally start spreading apart, allowing the sugar to seep into the slices, creating an even more delicious experience.
Get the internal temp to around 140 and you’re done. Mine took about 2.5 hours, smoking at 225-250.
I highly recommend trying this. It really does make a significant difference in the flavor of the ham.
Smoked Spiral Ham with Sugar Baste
- 1 spiral sliced Ham shank portion
- For Sugar Baste
- 1/2 c Orange Juice
- 1/2 c Apple Juice
- 1/4 c Dark Brown Sugar
- 1/4 c Honey
- 1/8 c Real Maple Syrup
- For Sugar Rub
- 1/2 c Dark Brown Sugar
- 1/4 c Turbinado Sugar
- 1/4 c White Sugar
- 1/2 tsp Ginger
- 1/2 tsp Paprika
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- Set up your grill for indirect cooking/smoking - or use your smoker. You want a temp between 225-250. Use Apple or Cherry Wood.
- Place your ham meat side down - bone up - in an aluminum pan. I suggest the pan only because it will contain the sugary mess you're about to create.
- Brush the Sugar Baste all over the ham.
- Sprinkle the Sugar Rub all over the ham.
- Smoke until internal temp hits 140. My ham was about 10lbs and took about 2.5 hours. Feel free to add additional sugar baste and rub during the smoke. I did, and it was spectacular.