This pit-glazed spiral ham gets a cherry-pecan crust from The Pecanerry Rub and a glossy bourbon-pineapple glaze from Drunken Pineapple BBQ Sauce, both by Whiskey Bent. Smoke a bone-in half spiral ham at 275°F for about 2½ hours, glaze it in layers over the last hour, and pull it at 140°F internal.
A spiral ham comes fully cooked, so the job on the smoker is to heat it through, add a layer of smoke and build a glaze that sticks. The ham sits in a pan over fresh pineapple, orange juice and fruit, which keeps the bottom moist and turns into a pan sauce you spoon over the slices at the table.
A thin coat of the Drunken Pineapple sauce goes on first as a binder, then the Pecanerry Rub gets worked between the spiral slices. Once the rub has set, the rest of the sauce, stirred together with melted butter, goes on in layers until the glaze is sticky and well set.
For smoke, keep it light and fruity: cherry or pecan chunks on charcoal, almond pellets on a pellet grill, or cherry chips in a smoker box on gas. The ham is already smoked, so one or two chunks is plenty.
Both rubs, both sauces and a mop brush for two holiday hams: this Pecanerry and Drunken Pineapple ham, plus a Hot Pepper Bacon Glazed Ham. Both recipes are on the included card.
Sweet cherry, toasted pecan, and warm spice form the foundation of this holiday-ready ham, finished with a glossy glaze of bourbon-kissed pineapple and citrus. The result is a beautifully balanced, fruit-forward smoked ham that's rich, festive, and made for carving at the center of the table.
Remove the ham from its packaging and pat it dry with paper towels.
Preheat your grill or smoker to 275°F. On charcoal, add 1 to 2 cherry and/or pecan wood chunks to the hot coals. On a pellet grill, use almond pellets. On a gas grill, add a handful of cherry and/or pecan wood chips to a smoker box.
Place the ham bone-side down in a large cast iron skillet or foil pan. Add the fresh pineapple and cherry or orange slices to the bottom of the pan along with ½ cup orange juice, arranging the fruit around the ham so it can release juices as it cooks.
Lightly brush the outside of the ham with Drunken Pineapple BBQ Sauce by Whiskey Bent, using just enough to create a tacky surface that helps the seasoning adhere (your binder).
Season the ham generously on all sides with The Pecanerry Rub by Whiskey Bent, working it between the spiral slices to build layers of cherry-pecan flavor.
Place the pan on the smoker and cook at 275°F for 90 minutes, allowing the rub to caramelize while the pineapple and citrus create a fragrant, flavorful base in the pan.
After 90 minutes, stir the melted butter into additional Drunken Pineapple BBQ Sauce to make the glaze. Brush it over the surface and into the sliced layers using the mop brush.
Continue cooking for 45-60 minutes, glazing once or twice more, until the ham reaches 140°F internal and the glaze is glossy, sticky, and well set.
Remove the ham from the smoker and let it rest for 10-15 minutes. Serve sliced, spooning the pineapple-infused glaze from the pan over the top.
Recipe Note
Pro Tip: Gently separate the spiral slices so the rub and glaze work their way into the ham, not just on the surface, building flavor in every bite. Don't forget to save the pan glaze. The pineapple, citrus, and sauce create a rich, aromatic finish that's perfect for spooning over the sliced ham just before serving.
Position the ham so the sliced side faces down and toward the heat source. This helps retain moisture and allows the glaze to caramelize without drying out the interior.
Go easy on the smoke. A spiral ham is already smoked, so one or two chunks of a mild fruit or nut wood is plenty.
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