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8 Servings
5 minutes Prep Time
3 hours Cook Time
Jordan @ninjacue brings us this sweet and savory smoked ham that's perfect for an Easter feast or a family dinner. Made with orange juice, bourbon, and maple syrup, this spiral ham recipe is packed with flavor that's elevated when smoked on the Pit Boss wood pellet smoker.
Pro Tip: Use the Pit Boss Grills app and connected meat probes to get an accurate reading of your ham's internal temperature, without having to babysit the grill.
Apply Dijon mustard to the ham as a binder and then coat evenly with an all-purpose BBQ rub like the Pit Boss Sweet Rib Rub
Make the glaze by combining orange juice, maple syrup, bourbon, sugar, cinnamon, and cayenne in a small pot. Place on the stove at medium heat. Once it begins to boil, reduce the heat to low and simmer for 30 minutes until the glaze has thickened. The glaze will thicken more as it cools. Tip: If needed, thicken more by whisking in 1-2 tbsp of powdered sugar until you reach your desired consistency.
Place the seasoned ham on the smoker and smoke until it reaches an internal temperature of 130°F.
Once the ham is at 130°F, increase the temperature of the smoker to 300°F and brush the glaze onto the ham. Make sure you get an even coating on the top and sides.
Once the ham reaches 140°F, remove it from the smoker and let it rest for 10 minutes before slicing. Serve with additional glaze if desired.
Recipe Note
The size of your ham will affect your total cook time. In this recipe, @ninjacue used a 6-8 lb ham, and cooked it for 2 1/2 hours. If your ham is larger, allow for 3+ hours of cook time.
