smoking a spiral ham on a pellet grill

OP Authors 2025

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16-03-2025

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Smoking a Spiral-Cut Ham on a Pellet Grill: A Deliciously Easy Guide

Spiral-cut hams are the undisputed champions of holiday meals and casual gatherings. Their ease of carving and pre-cooked nature make them incredibly convenient, but smoking one on a pellet grill elevates this already delicious centerpiece to a whole new level of flavor and tenderness. This guide will walk you through the process, ensuring your smoked ham is juicy, smoky, and unforgettable.

What You'll Need:

• A Spiral-Cut Ham: Choose a fully cooked ham, typically ranging from 8-12 pounds. The spiral cut allows for even cooking and easy serving.
• Pellet Grill: Any good quality pellet grill will do. Make sure it's clean and ready to go.
• Pellet Grill Pellets: Choose a wood pellet that complements ham. Applewood, hickory, or pecan are excellent choices. Avoid overly strong woods like mesquite, which can overpower the ham's flavor.
• Meat Thermometer: An instant-read thermometer is crucial for ensuring the ham reaches a safe internal temperature.
• Basting Brush: For applying glaze (optional).
• Aluminum Foil: For creating a drip pan (optional, but recommended).
• Your Favorite Glaze (Optional): A brown sugar glaze, maple glaze, or even a simple honey mustard are all delicious options.

Getting Started:

1. Prepare Your Grill: Preheat your pellet grill to 225°F (107°C). This low and slow temperature ensures the ham cooks evenly and stays moist.
2. Prepare the Ham: Remove the ham from its packaging. If it’s been refrigerated, allow it to sit at room temperature for about 30 minutes before smoking. This helps ensure even cooking.
3. Create a Drip Pan (Optional): Line a disposable aluminum pan with foil for easy cleanup. Place this pan on the grill grate to catch any drippings. This will prevent flare-ups and keep your grill cleaner.

Smoking the Ham:

1. Place the Ham on the Grill: Carefully place the ham on the grill grate, above the drip pan.
2. Monitor the Temperature: Use your meat thermometer to monitor the internal temperature of the ham. You're aiming for an internal temperature of 140°F (60°C) for optimal tenderness. The cooking time will vary depending on the size of the ham, but expect it to take roughly 2-3 hours.
3. Apply Glaze (Optional): During the last hour of smoking, you can start applying your favorite glaze. Brush it on generously, allowing it to caramelize and add a beautiful sheen. Remember to continue monitoring the internal temperature.
4. Rest the Ham: Once the ham reaches 140°F (60°C), 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.

Tips for Success:

• Don't Overcook: Overcooked ham can become dry. Use a meat thermometer to ensure it reaches the safe internal temperature, but don't continue cooking beyond that point.
• Experiment with Glazes: Get creative with your glaze! Try different combinations of spices and sweeteners to find your perfect flavor profile.
• Consider a Water Pan: Some people like to add a water pan to the grill to add moisture and prevent the ham from drying out. This is optional, but can be beneficial.
• Adjust Cooking Time: Cooking time will vary depending on the size of your ham and your specific pellet grill. Always use a meat thermometer to ensure the ham is cooked through.

Serving Your Smoked Ham:

Once rested, slice the ham and serve it up! It's delicious on its own, or you can serve it with your favorite sides like mashed potatoes, green bean casserole, or mac and cheese. Enjoy the fruits of your labor – a perfectly smoked spiral-cut ham that will impress your guests and become a new family favorite.