Pineapple Glazed Smoked Ham Recipe

Pineapple-Glazed Smoked Ham Recipe

A spiral-cut ham from the store is almost always already cured and cooked. Your goal is to gently heat the ham while adding smoke flavor and glazing it so the exterior stays moist and shiny. Because spiral hams are pre-sliced, they absorb smoke and glaze between the cuts—but they can dry out quickly if overcooked, so low-and-slow smoke plus repeated glaze applications work best.

Pellet grills are ideal for this recipe because they maintain steady temperatures and a consistent, mild smoke profile. If you only have a conventional charcoal or gas grill, you can still smoke the ham by creating indirect heat and using soaked wood chips for smoke. In an oven, you can achieve similar results with careful temperature control, though you won’t get the same wood-smoke character.

Smoking a Pre-Cooked Ham

Most spiral hams sold at grocery stores are fully cooked and cured. An uncooked spiral ham is less common and often needs to be special ordered from the butcher. “Spiral cut” refers to the continuous slices cut around the bone, which makes serving easier and lets smoke and glaze penetrate deeper into the meat.

Because the ham is pre-cooked, your aim is to warm it through without drying it out. A thick pineapple glaze applied several times during cooking helps seal in juices and adds caramelized flavor. For a stronger smoke presence, you can smoke the ham at 180–200°F for one to two hours and then raise the heat to 325°F for 30 minutes to set the glaze. The simpler approach used here is to smoke at 325°F for the full finish, which still yields a noticeable wood-fired flavor and a beautifully glazed exterior.

Why You’ll Love This Dish

• Smoky-sweet balance – Pineapple and brown sugar tame the ham’s saltiness and add a glossy finish.
• Low-stress showpiece – Spiral ham arrives pre-cooked, so you’re glazing and reheating rather than managing raw meat.
• Pellet-grill friendly – Controlled heat and mild smoke make this ideal for Traeger-style cooking, and it works on a regular grill or in the oven too.
• Great for gatherings – Slices beautifully for a crowd, and leftovers are perfect for sandwiches, casseroles, or breakfast dishes.
• Pantry-driven glaze – Canned pineapple, brown sugar, citrus, butter, and cornstarch deliver a thick, glossy glaze with no specialty ingredients.

Recipe Shopping List

If you prefer to shop before you start, here’s everything you’ll need. Quantities are shown in the full recipe card below.

• Smoked spiral ham – Pre-cooked and pre-sliced; warms quickly and soaks up smoke and glaze.
• Pineapple chunks – Fresh or canned pineapple adds acidity and natural pectin for glaze consistency.
• Dark brown sugar – Adds molasses-rich sweetness that caramelizes well.
• Orange juice – Brightens the glaze and helps thin it for brushing.
• Orange liqueur (Triple sec) – Optional for added citrus aroma; replace with extra juice if you skip alcohol.
• Butter – Gives the glaze a silky, glossy finish.
• Cold water and cornstarch – Mixed together to thicken the glaze without lumps.

How to Make a Smoked Pineapple-Glazed Ham (Overview)

This overview gives you the main steps. Use the full recipe card below for exact amounts and detailed timing.

1. Preheat and prepare – Preheat your grill or smoker to 325°F (or begin at a lower temperature if you want more smoke). Score the ham’s surface in a crosshatch and place it in a foil-lined pan.
2. Warm on the grill – Place the pan on the grill, uncovered, and let the ham warm and absorb smoke for about an hour.
3. Make the glaze – Simmer pineapple, butter, brown sugar, and orange juice until boiling. Stir in triple sec if using, then whisk in cornstarch mixed with cold water and cook until the glaze thickens and becomes glossy.
4. Glaze and finish – Brush the ham generously with glaze, continue to cook and baste several times until the exterior is shiny and the ham reaches at least 135°F internal temperature.
5. Rest and serve – Let the ham rest briefly, slice along the spiral cut, and serve with reserved glaze on the side.

Recipe Tips

To help prevent dryness, place a pan of water in the smoker to increase humidity. This added moisture slows surface evaporation and helps the meat remain juicy. Reserve most of the glaze instead of using it all at once: coat the ham with one-third of the glaze, baste again during cooking with another third, then paint on the final third about 10 minutes before removing it from the grill.

If you have extra glaze after cooking, serve it in a small bowl so guests can spoon more onto their slices.

Recipe FAQ

Which pellets should you use for smoked ham?

Popular pellet choices for ham include maple and hickory. These add a sweet or robust smoke character that complements cured ham. Mesquite can be used for a stronger, more assertive smokiness, but use it sparingly with a sweet pineapple glaze. In practical terms, the pellets you already have on hand will usually work well—different hardwoods give subtle variations rather than dramatically changing the result.

Leftover Ham Ideas

This pineapple-glazed smoked ham turns into sticky, savory-sweet slices—almost like ham candy. If you have leftovers, here are a few great ways to use them:

• Ham breakfast casserole
• Ham and cheese scalloped potato casserole
• Ham chowder with potato and corn
• Ham and pineapple fried rice

Featured Reviews

“I used this pineapple glaze recipe and it was awesome. Kept the temp low at 200° and smoked for 6 hours. Fed my entire extended family with leftovers for days.” — Suzy Bates

“This is our go-to recipe for ham. Always juicy and flavorful!” — Michelle