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+ servings

Twice Smoked Spiral Ham

This smoked spiral ham gets a tasty rub and sweet pineapple, maple glaze, before being smoked for a second time.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 20
Calories 646kcal
Author Jordan Hanger


  • 10 lb Smoked spiral ham
  • 20 oz can pineapple in juice
  • 1 cup sweet dry rub or as much as needed per size of ham
  • ¼ cup Dijon mustard


  • pineapple juice what is left from the can
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • ¼ cup honey
  • ½ stick butter


  • Set your smoker to 250°F and add some smoking wood.
  • Remove the sliced pineapple rings from the tin, keep juice, add rings to the base of an aluminum foil pan and sit the spiral ham on top.
  • Apply Dijon mustard all over the entire ham.
  • Using your rub, season the ham liberally on all sides and place onto your smoker.
  • Combine the leftover pineapple juice, brown sugar, maple syrup, honey and butter in a saucepan, bring to a simmer and reduce until the sauce has thickened slightly.
  • When the internal temperature of the ham reaches 130°F it is time to apply a good slathering of glaze.
  • Finish cooking until the internal temperature reaches 140-145°F.
  • You can apply any remaining glaze to the ham just before serving or brush the pineapple with it and serve with the sliced ham.


Sodium: 2751mg | Calcium: 67mg | Vitamin C: 3mg | Vitamin A: 179IU | Sugar: 15g | Fiber: 1g | Potassium: 731mg | Cholesterol: 147mg | Calories: 646kcal | Trans Fat: 1g | Saturated Fat: 15g | Fat: 41g | Protein: 50g | Carbohydrates: 18g | Iron: 3mg