Prep Time:  20 mins
Cook Time:  190 mins
Total Time:  210 mins
Servings:  10-12
Hot Honey Bourbon Smoked Spiral Ham in the smoker covered in glaze

Impress your family at the next gathering with this mouth-watering Smoked Spiral Ham from Brad Prose, brushed with a hot honey bourbon glaze. The combination of smoky and salty pork with caramelized sweet and spicy honey bourbon is irresistible and loaded with flavor. Fire up the smoker or charcoal grill and get ready to show off with this simple recipe.


Ingredients for Ham

  • 1 bone-in spiral ham, about 7-10 lbs

Ingredients for Glaze

  • ½ cup hot honey
  • ½ cup bourbon
  • 1 Tbsp smooth dijon mustard
  • ¼ cup dark brown sugar
  • Juice of 1 orange, about ¼ cup
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger

Items You'll Need


Instructions for Hot Honey Bourbon Smoked Spiral Ham

  1. Prep the ham. Pat the ham dry on the outside and set it in a baking dish, pan with a lip, or a skillet. The ham will create lots of liquid and gather basting juices, so this is mandatory.
  2. Fire up the grill or smoker to 250-265°F. If using a charcoal grill, set up a 2-zone cooking space with the charcoal on one side, and a cool side on the other for the ham. Use a mild wood such as apple wood for the smoke flavor.
  3. Smoke the ham. Place the tray or dish with the ham inside the smoker, away from the heat source. Let it smoke for about 2 hours or more until it hits around 120°F. If using a charcoal grill, you should rotate the ham a few times to make sure each side is exposed to the coals and isn’t overcooked.
  4. Prepare the glaze. This step can be done in the beginning, or ahead of time. Combine all of the ingredients in a small saucepan and bring to a low boil medium heat. Lower the heat and simmer the sauce for about 5-6 minutes until the sugars have dissolved and it’s slightly thicker. The glaze will be runny, which allows it to be brushed on to the ham easily.
  5. Glaze the ham and baste. Start brushing on a light coat of the glaze once the ham reaches about 120°F. You may slightly increase the heat at this point, which helps to caramelize the outside. Continue to baste and glaze the ham every 15-20 minutes. Rotate the ham as needed if using charcoal, so each side gets caramelized.
  6. Remove the ham and rest. Once the ham is around 140°F it can be removed from the smoker. Take out the pan carefully, there should be plenty of liquid at the bottom. Give it one final brush with the glaze. Allow the ham to rest for 10-15 minutes before carving in.