spiral ham on pellet grill

OP Authors 2025

3 min read

·

18-03-2025

181

0

Share

Spiral Ham Perfection: Smoking a Delicious Ham on Your Pellet Grill

Spiral-sliced hams are a party favorite, offering easy serving and impressive presentation. But taking that already delicious ham and smoking it on a pellet grill elevates it to a whole new level of flavor and tenderness. This guide will walk you through achieving spiral ham perfection, ensuring your next gathering features a show-stopping centerpiece.

Choosing Your Ham:

Before we even fire up the grill, let's talk about the ham itself. You have options:

• Pre-cooked: This is the most common type and requires the least amount of cooking time. We're focusing on this type for this recipe. Simply aim to heat it through and add smoky flavor.
• Bone-in vs. boneless: Bone-in hams tend to be more flavorful and juicy, while boneless hams are easier to carve and manage on the grill. Both work beautifully!

Preparing the Ham:

1. Remove the packaging: Carefully remove the ham from its packaging and discard any netting or plastic wrapping.
2. Score (Optional): While not strictly necessary, scoring the ham's fat cap in a crosshatch pattern will allow for better smoke penetration and a more appealing appearance. Be careful not to cut too deeply into the meat.
3. Glaze prep (Optional): Prepare your glaze ahead of time. A simple brown sugar and honey glaze works wonders, but you can get creative with bourbon, maple syrup, or even a spicy kick.

Smoking the Ham:

1. Pellet Selection: Choose a wood pellet that complements the ham. Applewood, hickory, or pecan are all excellent choices.
2. Grill Setup: Preheat your pellet grill to 225°F (107°C). This low and slow approach ensures a tender, juicy ham.
3. Place the Ham: Carefully place the ham on the grill grates.
4. Cooking Time: A general guideline for a pre-cooked, 10-12 pound spiral-sliced ham is approximately 2-3 hours at 225°F (107°C), or until the internal temperature reaches 140°F (60°C). Use a meat thermometer to ensure accuracy. Larger hams will require longer cooking times. Adjust accordingly.
5. Glazing: About 30-45 minutes before the ham reaches the desired internal temperature, begin basting it with your prepared glaze. Repeat every 15 minutes or so for maximum flavor and a beautiful, sticky glaze.
6. Resting: Once the ham reaches the correct 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.

Temperature Considerations:

Remember, internal temperature is key. Use a reliable meat thermometer to ensure the ham reaches a safe internal temperature of 140°F (60°C). Overcooking can lead to a dry ham, so be mindful of the time and temperature.

Glaze Ideas:

• Classic Brown Sugar: Brown sugar, honey, mustard
• Maple Bourbon: Maple syrup, bourbon, Dijon mustard
• Spicy Pineapple: Pineapple juice, brown sugar, chili powder
• Sweet and Savory: Brown sugar, apple cider vinegar, garlic powder

Serving:

Slice the ham and serve it with your favorite sides. It's delicious on its own, or you can pair it with mashed potatoes, green beans, mac and cheese – the possibilities are endless!

Tips for Success:

• Use a meat thermometer: This is the most crucial step to avoid overcooking.
• Don't overcrowd the grill: Ensure proper airflow for even cooking.
• Adjust cooking time as needed: Larger hams will require longer cooking times.
• Have fun with the glaze!: Experiment with different flavors to find your perfect combination.

Smoking a spiral ham on a pellet grill is a fantastic way to impress your guests and enjoy a truly delicious meal. Follow these steps, and you'll be serving up a perfectly smoked ham that's sure to be a hit!