DrBBQ Gatherings Grill Main Dish Pork Winter Holidays

DrBBQ’s Double Smoked Spiral Ham with Apricot & Pineapple Head Glaze

By Ray Lampe, Dr. BBQ

A double smoked ham by nature is smokey and salty, so a sweet glaze helps to offset that. But with these bold flavors you also have to get the balance right and for this recipe the lime zest, soy sauce, and Pineapple Head seasoning bring it all together nicely.


Print Recipe
Makes about 10 servings




  1. Prepare the grill or smoker to cook indirect at 300°F with hickory wood added for flavor
  2. Remove the ham from the packaging and pat dry, discarding any glaze packet that might be included
  3. Season the ham all over with the Dizzy Dust
  4. Place the ham, cut side down directly on the cooking grate, and cook for 45 minutes
  5. While the ham is cooking, make the glaze


  1. Add the preserves and the ketchup to a medium sauce pan over low heat and stir to combine
  2. Add the remaining ingredients, mix well, and bring to a low simmer
  3. Cook uncovered stirring occasionally for 15 minutes, then set aside to cool

Finish cooking

  1. After the ham has cooked for 45 minutes, raise the cooker temp to 350°F
  2. Brush the ham on all sides using 1/3 of the glaze, and cook for 20 minutes
  3. Brush the ham again using another 1/3 of the glaze and cook for 20 minutes
  4. Brush the ham with the remaining glaze mixture
  5. Cook for 20-30 minutes until the ham is nicely browned and reaches an internal temp of at least 160°F
  6. Remove the ham from the cooker to a cutting board
  7. Slice down along the bone allowing the spiral cut slices to fall