Smoked Spiral-cut Bone-in Ham Recipe

Preheat the Smoker

Preheat your smoker to 225°F (107°C) while you prepare the ham.

Prepare the Ham

Place the bone-in spiral-cut ham in a large roasting pan. Pour 2 cups of water into the bottom of the pan to create steam during smoking.

Combine Ingredients

In a medium saucepan, combine 2 cups of root beer, 1 cup of brown sugar, 1 tablespoon of apple cider vinegar, 2 tablespoons of Dijon mustard, 1 teaspoon of ground cinnamon, and 1 teaspoon of cloves.

Simmer the Glaze

Bring the mixture to a boil over medium heat. Reduce heat to low and let it simmer for about 15-20 minutes, or until the glaze thickens slightly. Stir occasionally.

Place Ham in Smoker

Once the smoker has reached 225°F, place the pan with the ham inside. Smoke the ham for about 2 hours, basting with the root beer glaze every 30 minutes.

Check Internal Temperature

Continue smoking until the internal temperature of the ham reaches 140°F (60°C), which will take around 2.5 to 3 hours total.

Glaze and Rest

In the last 30 minutes of smoking, baste the ham generously with the remaining root beer glaze. Remove the ham from the smoker and let it rest for at least 15 minutes before slicing.

Serve

Slice the smoked ham and serve warm. Enjoy with your favorite sides!