Double Smoked Spiral Ham – Thanksgiving on the Grill

Autumn is flying by, and in a couple weeks, the holiday season will begin with my favorite of them all – Thanksgiving Day. A day dedicated to being thankful for another year of life, experiences, and loved ones is a great reason to celebrate. Whether you’re a traditionalist or an explorer when it comes to the menu, we have recipes and techniques for using your grill that will become new favorites. Thanksgiving on the Grill continues with Double Smoked Spiral Ham, featuring cherry wood smoke and an addictive glaze of apple jelly and raspberry chipotle BBQ sauce.

This recipe is called double-smoked because the smoked spiral ham is already cooked.  We will merely reheat the ham with the smoker, infuse fragrant cherry wood mesquite into the ham, and then finish with the glaze. Prep your smoker, or hybrid grill like the Muscle Grill, for 275 degrees with cherry wood. Be careful when manipulating the ham, so it doesn't lose its shape since it is already pre-sliced and ready for serving. Smoke for two hours to get it back up to temperature, allowing the smoke to infuse inside. Prep the glaze by reducing the apple jelly over heat to a liquid consistency and then adding the raspberry chipotle BBQ sauce and bringing it to a simmer. Glaze the whole ham thoroughly and smoke for another 30 minutes to get things dark and caramelized. Finishing sweet and smoky, this ham will be a terrific addition to your Thanksgiving on the Grill.

Serves 8-10

Double Smoked Spiral Ham Ingredients


  • Smoker
  • Cherry wood
  • Chicken tray
  • Shallow aluminum pan
  • Basting brush

Ham & Glaze

  • 1 10 lb ham spiral cut
  • 1 cup apple jelly
  • 1 cup raspberry chipotle BBQ sauce

Double Smoked Spiral Ham Directions

  1. Heat up the smoker to 275°F. Add cherry wood to the smoker.
  2. Remove ham from all packaging and transfer to chicken tray, cut-side-down. Place on a cooking tray and transfer to smoker—close lid and cook for 2 hours.
  3. Heat up saucepan over medium heat. Add apple jelly and stir well until it reaches a liquid consistency.
  4. Add raspberry chipotle. Stir in and bring glaze to a simmer. Leave saucepan on warm heat until ham is ready.
  5. After two hours, transfer ham to a shallow aluminum pan. Apply the glaze to ham using a basting brush. Make sure to cover all cracks on the ham surface.
  6. Still in the shallow pan, put the ham back in the smoker. Close the lid and leave to smoke for 30 more minutes.
  7. Remove ham from smoker and transfer to a cutting board. Leave to rest for 10 minutes.
  8. Cut along the outer seam of the ham, allowing the slices to fall away.

Taken from