The apple juice and Colman’s mustard combo soaks into the ham while it’s cooking adding some much-needed moisture, and great flavor. This step is a big key to the ham not being dry when it’s done. Place the aluminum pan in your smoker and adjust the temperature up to 300 degrees. Cover the ham with aluminum foil, and cover tightly. Mix together and pour over the top of the ham. In a small bowl combine one cup of apple juice and 1 Tbsp of Colman’s Mustard. Place the ham in an aluminum pan sliced side down. Step 2 – Adding Moisture to the Spiral HamĪfter the spiral sliced ham has smoked for two hours remove it from the grill grates. I don’t recommend mesquite very often because of the intense flavor it can impart, but it pairs AWESOME with the Colman’s spicy mustard glaze we’ll be adding later. There are a few different options you can use for hardwood here, but my preference is mesquite or hickory. Placing the ham right on the grates lets the entire surface of the spiral ham soak up all that wonderful smoky flavor. I like putting the ham directly on the grill grates and letting it smoke at 225 degrees for about 2 hours. I do it a little differently, and the ham still ends up great. Some recipes call for placing the ham in a foil pan from the get-go to keep the ham from drying out. The first thing to do once the ham has fully defrosted is smoke the ham. When it hits the table everyone thinks you’re a magician because of how amazing it tastes, but the truth is, it only takes a few simple steps.
One of the reasons I like preparing a double smoked ham for the holidays is because it’s a super simple process. Once it’s defrosted, you can get right to smoking! An 8-pound ham will take about 48 hours to fully defrost in the fridge. If the ham is frozen, let it defrost in your refrigerator. All we have to do is get the internal temperature of the ham up to 140 degrees. This makes handling them a little bit easier because there really aren’t any major food safety concerns. Most of the spiral hams we buy in the store have already been smoked.
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