I had a few failures.  This is my current method and I'm happy with the results.



Throw away the glaze packet that comes with the ham.  It's sitting on a Frog Mat on an upside down Bradley Smoker rack.

Glaze
½ cup Orange Juice
½ cup Apple Juice

¼ cup Brown Sugar
¼ cup Honey

Sugar Mix
½ cup Brown Sugar

½ cup Natural Sugar in the Raw (Turbinado Sugar)

½ teaspoon Ground Ginger
½ teaspoon Cinnamon
½ teaspoon Fresh Ground Nutmeg
½ teaspoon Spanish Paprika

Directions

• Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water; set aside for 45 minutes.  Drain and cover again with hot tap water; set aside for another 45 minutes.
• Rub the ham with the glaze squirted from a bottle.  (Put the ham in a pan to reduce the mess.)
• Shake on a heavy coating of the sugar mix.
• Smoke at 275°F to 300°F for 2½ to 3 hours.
• Drizzle glaze liquid on each hour.
• Remove it from the smoker when the internal temperature is 140°F.

I tried to get this one up to 140°F rapidly so I raised the temperature and scorched the sugar glaze.  We served it at church and no one complained.

EDIT:  Removed extra characters generated by system update.

Nice looking ham. What type of pellets did you use? Was this a pre-cooked bone-in ham?

Yes, all spiral sliced hams are precooked...

Cold of been a apple/cherry/maple blend. Best for pork.....

What type of pellets did you use? Was this a pre-cooked bone-in ham?

Yes, it was pre-cooked/bone-in.  My intent was to add some smoke and glaze flavors and to warm it.

Pellets:  I confess that I taste very little difference in wood flavors.  I can smell differences in smoke but I don't taste it.  Mesquite would probably be discernible but I never cook with it.  I most often use oak pellets but I typically use hickory for pork.

Yep. Agreed.

Try cherry/apple for pork.  Good stuff

Is there any advantage to putting a spiral cut ham in the smoker vs the oven?

Everything is better in the smoker

Is there any advantage to putting a spiral cut ham in the smoker vs the oven?

If you want smoke flavor, then yes.  A pellet smoker is just a wood fired oven, like any pit cooker.

I'll be doing ours in the oven this year. I smoked one last year and found it was much dryer than when I heated in the oven. I think the convection of the pellet grill plus the fact that the ham is already sliced allowed it to dry out faster. It wasn't bad, but just not as good. The ham is already smoked so I don't really need to add more smoke flavor.

I'll be doing ours in the oven this year. I smoked one last year and found it was much dryer than when I heated in the oven. I think the convection of the pellet grill plus the fact that the ham is already sliced allowed it to dry out faster. It wasn't bad, but just not as good. The ham is already smoked so I don't really need to add more smoke flavor.

This is my concern.

FWIW, Honey Baked Hams (IMHO the best ham that I've ever eaten) recommends that their hams be eaten cold or at room temperature. I've tried warming them every which way but they are never as good as they are cold or at room temperature. Heating seems to dry them out.

Yeah, Honey Bake does not do well heated...to expensive for me, but a very nice ham.

I did the same with the ham I got this year, Malcom Reed has a video if your a visual person. Here is my result. I had 16 folks for dinner was left with bone and top not cut. Had to make bean soup.

Mmmm bean soup!  It's why I do ham on Xmas and Easter (and tradition)  Having just the bone left is a sad affair, did you keep the little bits for more ham in the soup?

I make a huge pot and freeze 2-3 tupperware bowls for later in the year.  It's a great meal.  My soup is really simple, basic.  It's the cornbread that makes it awesome.

Nice ham for sure, pigs are a gift from nature for sure!

Split pea here...