How to Make a Double-Smoked, Spiral Sliced Ham With Malcom Reed

Would you like a recipe for a smoked holiday ham that looks and tastes amazing, but is super simple to make?

If you want a stunning centerpiece for your Christmas feast, but don’t want to spend all day preparing it, this double-smoked, spiral sliced ham recipe from Malcom Reed is definitely worth a try!

In this video, barbecue legend Malcom Reed shows an incredibly simple method for turning an inexpensive, supermarket ham into a mouthwatering feast that will delight your Christmas guests. 

What makes this recipe so simple is that most of the work is done for you before you start. By starting with a fully cooked, spiral sliced ham, you eliminate most of the work involved with a traditional barbecue recipe. 

Spend more time with your guests and less time at the smoker!

Credits: The instructions and screenshots in this post were taken from the video above. We've outlined the process in writing to help make this recipe a success on your first try.

For this cook, Malcom uses a spiral sliced ham, Gateway Drum Smoker, apple jelly, and Blues Hog Raspberry Chipotle barbecue sauce. You can buy Cotton Gin Drum Smokers (our drum smoker of choice), apple jelly, and Blues Hog sauces from our store online or in person. We also stock premium spiral sliced hams seasonally for Christmas and Easter.

Used in this recipe:


  • 1 spiral sliced ham, 8–10 pounds, (smoked and fully cooked)


  • 12 ounces Blues Hog Raspberry Chipotle Barbecue Sauce
  • Apple Jelly

Step-by-Step Instructions for Double-Smoked Ham

Step 1: Purchase your ham. 

Just a plain smoked ham is great. There’s no need to spend extra money for a honey-glazed ham because you will be dressing it up with a raspberry chipotle glaze. We do recommend using a spiral sliced ham as that will allow more of the flavor from the smoke and the glaze to get to the inside. Plus, it will be easier to serve once it’s done. You can get premium spiral sliced hams seasonally in our store.

Double-Smoked Spiral-Sliced Ham

Step 2: Fire your smoker.

In this video Malcom uses the Gateway Smoker with Royal Oak charcoal briquettes, but you can use whatever smoker you have. Our drum smoker of choice is the Harvester Drum Smoker from Cotton Gin. You’ll want to maintain a temperature of about 275 degrees Fahrenheit.

Throw in a couple of chunks of cherry wood or other mild-flavored wood about twenty minutes before adding the meat to give it that extra level of smoke flavor.

Double-Smoked Spiral-Sliced Ham

Step 3: Prepare the ham.

Remove the ham from its packaging and discard any included glaze mixes; you're about to make a much better glaze yourself.

Spray a wire rack with cooking spray and set the ham on the rack.

Step 4: Smoke the ham.

Put the ham in the smoker and leave it until it reaches an internal temperature of about 130 degrees. For a ten-pound ham this should take about two to two-and-a-half hours. The exact internal temperature isn’t critical since the ham is already fully cooked—just make sure you don’t cook it so long that it starts to dry out.

While the ham is smoking, you can move on to step five and make the raspberry chipotle glaze.

Double-Smoked Spiral-Sliced Ham

Step 5: Making the glaze.

 For this glaze we’re using two ingredients: 

Combine the apple jelly and the raspberry chipotle sauce in a sauce pan. Stir it frequently as you bring it to a simmer, then lower the heat immediately to just keep it warm. Do not reduce it!

Double-Smoked Spiral-Sliced Ham

Step 6: Glaze the ham.

When the ham reaches 130 degrees, move the wire rack with the ham into a foil pan. Use a basting brush to generously spread the glaze all over the ham, letting it run down the sides and soak into the surface. For best results, use a spatula to ruffle the slices so more glaze seeps between them.

Keep smoking the ham at 275 degrees for another thirty minutes or until the internal temperature reads 140 degrees.

Purchase a Basting Brush and Pan

Double-Smoked Spiral-Sliced Ham

Step 7: Remove, carve, and serve

Transfer the ham from a smoker to a cutting board. Brush on any leftover glaze, then let it rest for ten or fifteen minutes before carving. 

With a boning knife, remove the ham from the bone. Follow the natural seams in the ham to take the meat off one section at a time, for perfectly-sized serving slices. Arrange the slices on your favorite platter and say hello to your new holiday dinner tradition! 

You can keep any leftovers in a covered container for up to seven days in the refrigerator or three months in the freezer.

Double-Smoked Spiral-Sliced Ham

Double-Smoked Spiral-Sliced Ham

Step 8: Place the ham in your favorite serving dish and enjoy!

Double-Smoked Spiral-Sliced Ham

Are you looking for a simple and affordable backyard smoker that is built to last?

Don't have the supplies you need?

Shop some of our barbecue supplies and equipment here in our online store or visit our store in person for a full line of barbecue equipment and supplies.

Can't find what you need online? Visit our specialty barbecue store at 140 W Main Street in New Holland, Pennsylvania to immerse yourself in many of the best products available for anyone wanting to make delicious food outdoors. Our store hours are listed at the bottom of this page.

About the author: William Hertzler is a writer and social media manager at Meadow Creek Barbecue Supply.

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart

Meadow Creek Barbecue Supply is a specialty BBQ equipment and supply store in Lancaster County, Pennsylvania.

Get Directions
140 W Main St in New Holland
Phone: 717-355-0779

Scroll to Top