{"id":17697,"date":"2023-08-08T17:09:02","date_gmt":"2023-08-08T17:09:02","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=17697"},"modified":"2023-08-09T03:54:21","modified_gmt":"2023-08-09T03:54:21","slug":"smoked-spiral-ham","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/smoked-spiral-ham\/","title":{"rendered":"Smoked Spiral Ham: Mind-Blowing Double Smoked Ham Recipe"},"content":{"rendered":"\n

Double-smoked spiral ham might be the easiest, most mouth-watering food you can crank out on your smoker. The 2-hour process (for an 8-pound ham) is simple, but your guests will think you slaved at the grill all day – smoke at 225\u00b0F for 30 minutes, hit it with my bourbon and maple syrup glaze, let the ham reach 140\u00b0F internal temperature, carve, and serve.<\/p>\n\n\n\n

The first time I smoked spiral ham, I was so excited you think I’d just discovered fire. The extra kiss of smoke and finger-licking glaze make twice-smoked spiral ham incredibly tasty. It tastes so good, I make one for Easter dinner, Christmas, and any time spiral-cut ham goes on sale!<\/p>\n\n\n\n

I’ll cover everything you need to know, including my go-to recipe. Toss your old holiday ham recipe in the recycling bin. I’ll show you how to crank out smoked ham packed with flavor in just a couple of hours. Sound good? Let’s get smoking!<\/p>\n\n\n

\"smoked<\/figure>\n\n\n

Buy a Wet-Cured Ham<\/h2>\n\n\n\n

First things first – you’ll need a wet-cured ham. Look for a bone-in ham that’s around 8 pounds.<\/p>\n\n\n\n

Wet-cured hams are by far the most common type sold in the United States. These hams have been injected with a cure containing salt, sugar, spices, and preservatives. They come from the leg of the pig<\/a>.<\/p>\n\n\n\n

They are also pre-cooked, almost always by smoking. That means your ham is going to be double-smoked – I can hear the cheers of joy from pitmasters everywhere.<\/p>\n\n\n\n

Wet-cured hams are a pinkish-purple color (thanks to the preservatives) and may have already been hit with a sweet glaze. They’re also almost always spiral-cut, which means carving them is a breeze.<\/p>\n\n\n\n

Trim the Ham<\/h2>\n\n\n\n

Remove any skin, and trim the fat layer. Spiral ham usually comes with a glaze packet – ditch it and make my glaze recipe instead.<\/p>\n\n\n\n

Keys to the Recipe<\/h2>\n\n\n\n

My maple glaze is next level once you add bourbon to the glaze ingredients. Use real maple syrup if you can find it. Otherwise, substitute brown sugar or honey – don’t buy the artificial stuff.<\/p>\n\n\n\n

The awesome sweet maple glaze works its way into every nook and cranny of the meat, making every bite salty, sweet, smokey perfection.<\/p>\n\n\n\n

Ditch the Glaze that Comes in the Package<\/h3>\n\n\n\n

The first step is to throw out the glaze that comes with the ham. It’s crammed with high fructose corn syrup. You want real flavor.<\/p>\n\n\n\n

Skip the Rest<\/h3>\n\n\n\n

Here’s the deal: smoked ham can be served immediately – no need to rest for hours like other large cuts of meat.<\/p>\n\n\n\n

Plate it Attractively<\/h3>\n\n\n\n

Get your best serving dish out. People tend to eat with their eyes, so you’ll want the ham to look as attractive as possible. Put it on your best-serving ware before putting it on the table.<\/p>\n\n\n\n

Invest in a nice platter if you don’t have one – spiral hams are a cheap cut of meat per pound. Use those savings on a handsome serving dish.<\/p>\n\n\n\n

Double Smoked Spiral Ham Recipe<\/h2>\n\n\n\n

Once you’ve got your ham in hand and you’ve trimmed it up, you’re ready to cook that delicious cut of meat. This recipe is screaming to be used for a classic Easter dinner that the entire family loves, but it’s also great on sandwiches, eggs, salads, or in split pea soup.<\/p>\n\n\n\n

Grab a couple of spiral-cut hams if you’d like leftovers. I promise your friends, family, and the whole crew will love my smoked spiral ham recipe, and there won’t be much leftover. Figure at least one pound of ham per person if you want some leftovers.<\/p>\n\n\n\n

Makes<\/strong>: 8 servings<\/strong><\/p>\n\n\n\n

Cook time<\/strong>: 15-20 minutes per pound. Around 2 hours for 8-pound ham. Cooking time will vary depending on weather, wind, and other factors.<\/p>\n\n\n\n

Cooker temperature<\/strong>: 225\u00b0F<\/p>\n\n\n\n

Recommended wood chips, chunks, or pellets<\/strong>: Apple, pecan, hickory, cherry wood<\/p>\n\n\n

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\"Homemade<\/figure><\/div>\n\n\n

Ingredients<\/h3>\n\n\n\n
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For Maple Bourbon Glaze<\/h4>\n\n\n\n