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Double-smoked spiral-cut ham sliced and coated in Thai Fighter Ginger Teriyaki glaze in a white baking dish

Double Smoked Ham with Ginger Teriyaki Glaze

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A fully cooked spiral cut ham, slices cut through to the top, coated in honey mustard and PS Seasonings Notorious P.I.G. rub, smoked on a sheet pan at 275°F for about 3 hours to 145°F, then glazed with PS Seasonings Thai Fighter ginger teriyaki for the last 10 minutes. Rested, sliced, served with the drippings.
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Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Rest 20 minutes
Total Time 3 hours 45 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Ham
  • 1 spiral cut ham, bone-in, fully cooked and smoked about 8 to 10 lb
  • 1/4 cup honey mustard or enough to coat the ham
  • PS Seasonings Notorious P.I.G. rub to taste; any pork rub works
For the Glaze
  • 1/2 cup PS Seasonings Thai Fighter Ginger Teriyaki sauce 1/2 to 1 cup

Equipment

  • Smoker Pellet grill or any smoker that holds 275°F.
  • Rimmed baking sheet The ham sits on it from prep through the rest. Catches the drippings.
  • Sharp knife To cut the spiral slices through to the top.
  • Meat Thermometer Thickest part, away from the bone.
  • Basting brush Optional. The glaze can be poured.

Method
 

Prep
  1. Set the ham on a rimmed baking sheet, cut side down. Spiral hams are only sliced partway through, so run a sharp knife through the rest of each slice toward the top of the ham.
  2. Coat the entire outside of the ham with honey mustard, getting into the cuts and around the sides. Season generously all over with the Notorious P.I.G. rub.
Smoke
  1. Preheat the smoker to 275°F. Set the ham, still on the baking sheet, on the smoker. Smoke about 3 hours, until the internal temperature reaches 145°F in the thickest part, away from the bone.
  2. About 10 minutes before it hits temp, brush or pour the Thai Fighter sauce generously over the whole ham. Let it cook another 10 minutes so the glaze sets and gets sticky.
Rest and Serve
  1. Remove from the smoker and rest 15 to 20 minutes.
  2. Slice all the way down following the cuts you made earlier. Pour the drippings from the baking sheet over the slices and serve the rest in a bowl for dipping.

Notes

Doneness: The ham is fully cooked before it goes on. USDA says reheat a fully cooked ham from a USDA inspected plant to 140°F (165°F for any other ham). This recipe pulls at 145°F. Past 150°F it dries out.
Glaze: Last 10 minutes only. Teriyaki has sugar in it and burns if it goes on early.
Timing: Cook time is an estimate for an 8 to 10 lb bone-in ham. A boneless ham is faster. Servings are an estimate.
Storage: Sliced, airtight, 3 to 5 days. Freeze up to 2 months. Reheat at 300°F with a little of the drippings. Save the bone for beans.

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