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Double smoked ham with a cherry glaze on a cutting board to show the slices of ham
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Pit Boss Smoked Ham with Cherry Fig Glaze

Pit Boss Smoked Ham with a Cherry Fig Glaze is the ultimate holiday meal! It is a double smoked ham with a homemade cherry exterior.
Prep Time 10 minutes
Cook Time 4 hours
Rest Time 10 minutes
Total Time 4 hours 20 minutes
Servings 12 people
Calories 125kcal
Author Mads Martigan
Cost $30

Equipment

  • Pit Boss Pellet Grill
  • Wire Rack
  • Baking Sheet
  • Cutting Board

Ingredients

  • 1 Bone-in Spiral Sliced Half Ham about 10 lbs
  • 2 tablespoon Olive Oil or oil of choice
  • 3 tablespoon Three Little Pigs Touch of Cherry Rub or seasoning of choice

Cherry Glaze:

  • 13 ounces Cherry Preserves Bon Maman brand recommended
  • 5 ounces Fig Marmalade Fischer & Wieser brand recommended
  • ¼ Cup Red Wine Vinegar do not substitute
  • ¼ Cup Honey
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Cloves
  • ¼ teaspoon Nutmeg
  • ⅛ teaspoon Salt

Instructions

Prepare and Season the Ham

  • Open the package and remove the glaze packet. Discard the packet.
    1 Bone-in Spiral Sliced Half Ham
    smoked ham in packaging from the store
  • If the ham is packed in juices, pat it dry with paper towels.
  • Place the ham on a wire rack set over an aluminum foil lined baking sheet. This will minimize clean up later.
  • Coat the ham in cooking oil.
    2 tablespoon Olive Oil
  • Season it with your desired seasoning, such as Three Little Pigs Touch of Cherry Rub. Sprinkle the rub on the entire exterior of the ham and in between the slices.
    3 tablespoon Three Little Pigs Touch of Cherry Rub
    a cold ham seasoned with BBQ rub on a wire rack over an aluminum foil lined baking sheet

Start the Pit Boss

  • Start the Pit Boss and allow it to run through the start up cycle. Then, set the temperature to 250°F.
  • Oil the cooking grates to prevent the ham from sticking.
  • If using a pellet tube smoker or a firebox with charcoal and wood, get it started while the grill preheats.

Double Smoke the Ham

  • Place the wire rack and baking sheet with the seasoned ham directly on the Pit Boss grates on the cooler side of your grill. This tends to be the right side closer to the exhaust pipe.
    a half ham cut side down on a wire rack over a baking sheet on the grates of a Pit Boss pellet grill
  • If using a pellet tube smoker or firebox, position this toward the back left, not too close to the ham or to the Pit Boss temperature probe.
  • Rotate the tray throughout the cook to ensure the ham is cooking evenly.
  • After about 2 hours, insert a probe thermometer into the thickest part of the ham. Avoid placing the thermometer touching the bone that runs down the ham.
    a MEATER wireless probe thermometer inserted into the thickest part of the ham
  • Once the ham reaches 100-110°F internally, add the glaze.

Prepare and Add the Glaze

  • Whisk together the glaze ingredients in a small saucepan over medium-low heat until the preserves have melted and the sauce is well combined.
    13 ounces Cherry Preserves, 5 ounces Fig Marmalade, ¼ Cup Red Wine Vinegar, ¼ Cup Honey, ¼ teaspoon Cinnamon, ¼ teaspoon Cloves, ¼ teaspoon Nutmeg, ⅛ teaspoon Salt
    cherry glaze in a saucepan being whisked
  • If you are using a leave in thermometer, remove it while you are adding the glaze.
  • Use a large spoon to carefully drizzle some of the sauce over the top of the ham, allowing the sauce to run down the sides.
  • Use a silicone basting brush to apply the sauce over the exterior of the ham and in between the ham slices.
    a red silicone spatula brushing cherry glaze onto the surface of a ham on a wire rack
  • Wearing food safe vinyl gloves with cloth liners underneath for heat protection, lift the slices to get the glaze in between them.
  • Replace the probe thermometer to continue monitoring the internal temperature of the ham.
    glazed double smoked ham on a wire rack baking sheet combo on the grates of a Pit Boss pellet grill
  • Brush more glaze on the ham every 10-15 minutes, as desired.
  • When the ham reaches a target internal temperature of 145°F, remove it to a cutting board and allow it to rest for about 10 minutes.
    cherry glazed twice smoked ham on a cutting board

Carve and Serve the Ham

  • If you have a spiral sliced ham, about half of your meat will already be sliced part way. Use a good meat slicing knife to finish cutting those slices. If you need more ham, slice through the unsliced portion of the ham.
  • Only cut as much as you need. Leaving part of the ham intact will ensure it stays juicy and warm.
  • If you have leftover glaze, you can serve it, warmed, with the ham.

Video

Notes

Double the sauce recipe if you would like extra for serving.
Storing and Reheating Leftover Ham:
Leftover ham should be stored in the refrigerator for 3-5 days.
To reheat the leftover ham, place the slices in a shallow baking dish with a little bit of liquid. This can be some chicken broth or extra cherry sauce.
Cover the dish with aluminum foil and heat in the oven at 300°F until the ham is heated through. Ideally, you want the ham to reach an internal temperature of 145°F.

Nutrition

Serving: 84g | Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 1091mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 0.1IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.3mg