Double Smoked Ham with Cherry Cola Glaze

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This is the Easter ham that makes a statement—spiral-sliced, double smoked, and glazed with a bold cherry cola finish. Sweet, sticky, and unapologetically built to steal the show.

Ingredients

Ham:

• 1 spiral-sliced smoked ham, fully cooked (about 10 lbs)
• 1 tbsp Dijon mustard
• 2–3 tbsp Meat Church Honey Hog seasoning
• Optional: foil for tenting

Cherry Cola Glaze:

• 1 cup frozen dark cherries (or fresh, pitted)
• ½ cup cherry preserves or jam
• ½ cup cherry cola (real sugar preferred)
• ¼ cup packed dark brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp W Sauce (or Worcestershire)
• 1 tbsp rendered duck fat
• ½ tsp ground allspice
• ¼ tsp cayenne (optional)
• Pinch of salt

Instructions

1. Preheat your smoker or grill to 250°F using cherrywood or applewood.
2. Place the ham cut-side down in a foil pan. Brush with Dijon mustard and coat generously with Meat Church Honey Hog seasoning.
3. Smoke uncovered for 1½ to 2 hours to reheat and build a light bark.
4. Meanwhile, make the glaze: Combine all glaze ingredients in a saucepan. Simmer over medium heat for 15–20 minutes, stirring occasionally, until thickened and glossy. Lightly mash cherries or blend smooth if preferred.
5. During the last 30 minutes of smoking, brush the glaze over the ham every 10–15 minutes. Make sure to get between the spiral slices.
6. Remove from smoker and rest for 10–15 minutes before slicing. Serve with extra warm glaze on the side.

Chef Paddy’s Tips

• Use real-sugar cherry cola: It caramelizes better and gives that signature sticky shine.
• Go heavy on the Honey Hog: Sweet heat seasoning builds the perfect bark on the ham.
• Brush between the slices: That’s where the magic lives—don’t just glaze the outside.
• Leftovers move: Thick slices make the ultimate next-day ham sandwich—don't sleep on it.

Let’s cook with heart and hustle.