smoked spiral ham pellet grill

OP Authors 2025

2 min read

·

16-03-2025

17

0

Share

Smoked Spiral Ham: A Pellet Grill Masterpiece

The aroma of hickory smoke mingling with the sweet, savory scent of ham – pure culinary bliss. And achieving this perfection is easier than you think, especially with a pellet grill. Smoking a spiral-cut ham on a pellet grill delivers a juicy, tender, and intensely flavorful result that elevates any gathering. This guide will walk you through the process, ensuring your smoked spiral ham becomes the star of your next meal.

Why Choose a Pellet Grill for Ham?

Pellet grills offer unparalleled convenience and control for smoking. Their automated temperature regulation eliminates the guesswork, maintaining a consistent smoke temperature crucial for perfectly cooked ham. The consistent heat prevents the ham from drying out, resulting in a succulent, melt-in-your-mouth texture. Unlike traditional smokers, pellet grills require minimal babysitting, allowing you to relax and enjoy the process.

Preparing Your Spiral-Cut Ham:

Before you even think about firing up the grill, prepare the ham:

1. Remove the Ham from Packaging: Carefully remove the ham from its packaging and discard any netting or plastic.
2. Score the Fat Cap (Optional): Scoring the fat cap allows for better smoke penetration and renders some of the fat, adding flavor. Use a sharp knife to make shallow, crosshatch cuts across the surface. This step is optional but recommended.
3. Preheat Your Pellet Grill: Preheat your pellet grill to 225°F (107°C). We recommend using a wood pellet that complements ham, such as hickory, apple, or pecan.

Smoking Your Spiral-Cut Ham:

1. Place the Ham on the Grill: Place the ham directly on the grill grates. Ensure there's adequate space around the ham for even smoke circulation.
2. Maintain Temperature: Maintain a consistent temperature of 225°F (107°C) throughout the smoking process. Your pellet grill should handle this automatically.
3. Smoking Time: The smoking time depends on the size of your ham. As a general guideline:
   • For a 5-7 lb ham: Approximately 2-3 hours.
   • For a 7-10 lb ham: Approximately 3-4 hours.
   • For a 10+ lb ham: Approximately 4-6 hours.
4. Internal Temperature: Use a meat thermometer to check the internal temperature. The ham is cooked when it reaches an internal temperature of 145°F (63°C).
5. Glazing (Optional): During the last hour of smoking, you can apply a glaze of your choice. A simple brown sugar and honey glaze pairs beautifully with smoked ham. Apply it several times, allowing each coat to set slightly.

Resting is Key:

Once the ham reaches the desired internal temperature, remove it from the grill and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

Serving Suggestions:

Serve your smoked spiral ham alongside classic sides like mashed potatoes, green bean casserole, and mac and cheese. It's also delicious on its own, allowing the smoky flavor to shine.

Troubleshooting:

• Ham is drying out: Ensure your pellet grill maintains a consistent temperature. Consider adding a water pan to increase humidity.
• Ham is not smoking enough: Check your pellet hopper to ensure there are enough pellets. Also, make sure your grill is properly vented.

Smoking a spiral-cut ham on a pellet grill is a straightforward process that yields incredible results. With a little patience and the right technique, you'll impress your friends and family with this delicious and unforgettable dish. So, fire up your pellet grill and get ready for a smoky feast!