Smoking a ham is a really simple process, and it is a nice change of pace from your typical oven roasting. Now the ham you are going to want to use will be your typical store bought ham that is already cured and somewhat smoked, but we are going to get a better smoked flavor out of this ham. And yes you can use a spiral cut ham too.
There are several items you will need to smoke your ham. First you will need a smoker, or a charcoal or gas grill. Yup, I said gas grill too. May people think they are limited to only using a charcoal grill or a smoker when smoking foods, but a gas grill can be used too. Check out my post on smoking with a gas grill to learn more about that.
Since we are smoking, you are going to need some wood. I suggest a fruit wood. My favorites to use when smoking ham are apple wood, or cherry wood. These two give the ham a really great flavor.
The rest of the items you will need are some aluminum foil for covering the ham and also any ingredient needed for your favorite ham glaze. I prefer to use some Dijon mustard, brown sugar, and pineapple juice for my smoked ham glaze, but you can use whatever you prefer.
We are going to smoke this have low and slow, and indirect, which basically means the ham will be opposite of the heat source. Set up your charcoal grill, gas grill, or smoker to a temperature of 225F. Once it is up to temperature add a couple chunks of your smoking wood to get things smoking.
At this point if you are using the brown sugar and Dijon mustard or any other sort of rub it is time to put that on. Coat the ham lightly with Dijon mustard and then lightly with the brown sugar. Place the ham on the grill or smoker and smoke for approximately 2 hours. Add more wood as needed to keep it smoking.
After 2 hours smoking baste the ham with some pineapple juice then wrap it completely with aluminum foil and place it back on the grill or smoker. We are going to smoke it for another hour at 225F. Add more smoking wood at this time if it is needed.
After the hour of additional smoking is complete unwrap the foil at the top. It is now time to glaze the ham. Completely coat the outside of the ham with more brown sugar. Add a bit more pineapple juice on top. Leave your ham on the grill or smoker for another hour for the glaze to form. We are looking to get an internal temperature of 145F when the ham is done smoking.
Once the smoked ham is done pull it off the grill or smoker and allow it to rest for around 20 minutes before slicing into it.