Twice Smoked Spiral Ham
This smoked spiral ham gets a tasty rub and sweet pineapple, maple glaze, before being smoked for a second time.
- 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