Double Smoked Spiral Ham with Brown Sugar Mustard glaze is a super easy BBQ recipe that you can complete in less than 2 hours and eat all week long. The hardest part of this recipe is locating the spiral ham. I found mine for under $20 at the local Costco (Kirkland brand). I titled this recipe "double smoked" because just about every spiral ham I've ever bought claims to be smoked (although I certainly can't taste it).
To make this recipe you will need either a smoker or a charcoal grill set up for indirect cooking. Since the smoke time is relatively short (2-3 hours), you will want to monitor your cooker closely and really put the smoke on heavy. I've included a basic recipe below for a simple, Southern style brown sugar glaze, but you could take the outside flavoring in any direction you want (fruit jam, jerk, etc). You will need a quarter or half hotel pan to put the ham in and to catch the glaze and juices so you can baste the ham. I prefer to baste the ham roughly every 20 minutes and add more wood chunks at the same time. I monitor the internal temperature of the ham with a probe thermometer and shoot for an internal temp of 165-180 degrees. Since we are working with a fully cooked product doneness really isn't an issue. What we really want to pay attention to is getting smoke on the product and building layers of flavor by basting frequently.
My favorite part of this recipe is the leftovers. Last time I cooked this recipe, I wound up with 2+ lbs of ham for sandwiches all week. My glaze was nice and fatty, so the chilled product had this delicious smokey, fatjelly to lube up the meat on the sandwich. I suggest taking the glaze recipe that follows and jack it up to your taste. Consider adding molasses, cloves, mulling spices, whiskey, cayenne.
Brown Sugar Mustard Ham Glaze
1 cup dark brown sugar
1/4 cup apple cider vinegar
1/4 cup grain mustard (I prefer whole grain mustard)
Simply combine all ingredients in a sauce pan and heat over low heat until fully incorporated.
Double Smoked Spiral Ham Recipe
1 spiral ham
Complete the Brown Sugar Mustard glaze recipe. Unwrap the spiral ham and place in quarter or half hotel pan as shown in picture. Apply all of brown sugar glaze to ham. Smoker or charcoal grill should be set up for indirect cooking with a running temperature of 225-250 degrees. Soaked wood chunks (hickory or fruit wood) should be added to the fire every 20 minutes. Baste the ham with the collected juices and glaze at the same time that wood chunks are added. Monitor the internal temperature of the ham. Target doneness is 165-180 degrees which should be achieved in two to three hours.