If you're looking for an easy holiday ham recipe that's packed with flavor and won't break the bank, I've got a good one for you! We're making a Hot Honey Pineapple Glazed Ham using my Honey Rub, Pineapple Habanero BBQ Glaze, Competition BBQ Sauce, and Melinda's Hot Honey. This ham has a great combination of sweet, tangy, and spicy flavors, and it's something you can serve for the holidays or any time of year.

For this recipe, I'm starting with a 7½-pound, fully cooked, bone-in smoked ham that cost me just $12.53. That's right, $12.53! You don't have to spend a whole lot of money to put a great meal on the table for your family. We're going to double-smoke this ham on my recteq pellet grill at 275°F using Royal Oak Hickory Blended Charcoal Pellets, then finish it with a homemade hot honey pineapple barbecue glaze.

One thing I really like about this recipe is how simple it is. We're not doing anything complicated, and since the ham is already cooked, we're really just warming it up and adding another layer of flavor. Whether you're cooking for Thanksgiving, Christmas, Easter, or just want a good ham for Sunday dinner, this is one you're going to want to try. Let's get started!

Hot Honey Pineapple Glazed Ham on the Pellet Grill | Heath Riles BBQ

This Hot Honey Pineapple Glazed Ham is all about taking a simple, affordable smoked ham and giving it some extra flavor. We're starting with a whole, bone-in ham that hasn't been spiral-cut, lightly making some shallow cuts across the outside, and coating it with a little Dijon mustard and my Honey Rub.

Then we're putting it on the pellet grill at 275°F to warm it up and pick up a little more smoke flavor. Once the ham reaches approximately 120°F internally, we're going to start brushing on a homemade glaze made with my Pineapple Habanero BBQ Glaze, Competition BBQ Sauce, and Melinda's Hot Honey.

The pineapple brings some fruity sweetness, the hot honey adds a little heat, and the Competition BBQ Sauce gives us that classic barbecue flavor. Everything comes together to create a beautiful, glossy glaze that takes this ham to another level without overpowering the meat.

Why This Recipe Works

• An affordable holiday meal. I picked up this 7½-pound smoked ham for just $12.53. It's a great option when you need to feed a crowd without spending a fortune.
• The ham is already cooked. Since we're starting with a fully cooked smoked ham, there's no need for an all-day cook. We're simply double-smoking it and warming it to 140°F internally.
• A little seasoning adds extra flavor. My Honey Rub gives the outside of the ham another layer of sweetness and barbecue flavor without making the preparation complicated.
• A homemade sweet and spicy glaze. Combining Pineapple Habanero BBQ Glaze, Competition BBQ Sauce, and Melinda's Hot Honey creates a unique glaze with fruity sweetness, a little heat, and plenty of barbecue flavor.
• Easy to customize. You can use your favorite barbecue rub, skip the seasoning altogether, or add additional coats of glaze depending on what you and your family like.
• Perfect for holidays and family dinners. This ham is easy to prepare, cooks in approximately two hours, and makes a great centerpiece for Thanksgiving, Christmas, Easter, or Sunday supper.

The Ingredients

You don't need a long list of ingredients to make this Hot Honey Pineapple Glazed Ham. We're starting with a fully cooked smoked ham and using a few simple products to build plenty of flavor.

• Fully Cooked Bone-In Smoked Ham. I'm using a 7½-pound bone-in smoked ham that hasn't been spiral-cut. This is an affordable option that feeds plenty of people, and since it's already cooked, we're just warming it up and adding more flavor.
• Dijon Mustard. I'm using a light coating of Dijon mustard as a binder to help the seasoning stick to the outside of the ham. This step is optional, and you don't need to use very much.
• Heath Riles BBQ Honey Rub. I'm lightly seasoning the outside of the ham with my Honey Rub for a little extra sweetness and barbecue flavor. You can use your favorite rub or skip this step if you prefer.
• Heath Riles BBQ Pineapple Habanero BBQ Glaze. We're using ⅔ cup of this glaze as the base for our homemade hot honey pineapple sauce. It adds fruity pineapple flavor with a little habanero kick.
• Melinda's Hot Honey. I'm adding ⅓ cup of Melinda's Hot Honey to give the glaze some sweetness and a little heat. This is one of my favorite hot honeys, and it works great with the pineapple flavor.
• Heath Riles BBQ Competition BBQ Sauce. We're using ⅓ cup of my Competition BBQ Sauce to give the glaze a classic barbecue flavor and balance out the sweetness.
• Royal Oak Hickory Blended Charcoal Pellets. These are the pellets I'm using for this cook. They're some of my favorites for adding smoky flavor on the pellet grill.

Cooking Setup

For this recipe, I'm using my recteq Flagship Pellet Grill, fired up to 275°F with Royal Oak Hickory Blended Charcoal Pellets. Since we're starting with a fully cooked smoked ham, we're double-smoking it to add another layer of flavor while bringing the internal temperature up to 140°F.

I've got a 7½-pound bone-in ham that isn't spiral-cut. Before putting it on the grill, I'm going to make some very shallow cuts across the outside, add a light coating of Dijon mustard, and season it with my Honey Rub. Then we'll put it directly on the grill grates and let it warm up.

For the glaze, I'm using a small aluminum loaf pan to combine the ingredients. I'll measure everything out with a measuring cup and use my spatula to mix the glaze together before putting the pan on the grill to warm it up. Once the ham reaches approximately 120°F internally, I'll use my Heath Riles BBQ Silicone Basting Brush to start applying the glaze.

The ham took approximately two hours to cook in this video. I also let it sit out of the refrigerator for about an hour before putting it on the grill, which can affect the cooking time. Your ham may take a little longer if you're starting with one that's colder, so I recommend using a Thermapen ONE to check the internal temperature rather than relying only on time. For food safety, don't leave the ham at room temperature for more than two hours.

The Process

Prepare the Smoked Ham

The first thing we're going to do is get our ham ready for the smoker. I'm starting with a 7½-pound, fully cooked, bone-in smoked ham that I picked up for just $12.53. This isn't a spiral-cut ham. It's a whole smoked portion of ham, and it's a great option when you're looking for something affordable and easy to cook for the holidays.

I'm going to take a small paring knife and make some very shallow cuts across the outside of the ham in a loose checkerboard pattern. I'm not trying to score it deeply or cut down into the meat. I just want to make some light marks across the surface so the outside can separate a little as it cooks. This step is completely optional, so if you don't want to do it, you can skip it.

One thing I like about these whole smoked hams is that you don't have to do a whole lot to them. They're already cooked, they're affordable, and they'll feed plenty of people. That's what makes them such a good option when you're trying to put together a quick and easy holiday meal.

Add the Dijon Mustard and Honey Rub

Now that we've made our shallow cuts, I'm going to take a little Dijon mustard and rub it over the outside of the ham. I'm not using very much here. I just want a light coating to act as a binder and help our seasoning stick to the meat. You don't have to use mustard if you don't want to, but I like using it for this recipe.

Next, I'm coming in with my Honey Rub. I'm not putting a heavy coat on this ham because it's already smoked and has plenty of flavor. I just want to lightly season the outside and add a little extra sweetness. I'll also get a little seasoning down on the exposed end of the ham, but not a whole lot.

If you've got another favorite barbecue rub, feel free to use it. You can even skip the rub altogether if that's what you prefer. That's one thing I always tell people about cooking for the holidays. It's your house and your holiday meal, so use the flavors that you and your family enjoy.

Once we've got that light coating of seasoning on the ham, we're ready to get it out to the smoker.

Double-Smoke the Ham at 275°F

I've got my recteq Flagship Pellet Grill running at 275°F using Royal Oak Hickory Blended Charcoal Pellets. These are some of my favorite pellets to cook with, and they're going to give us a little more smoky flavor while we warm this ham up.

Since our ham is already fully cooked, we're not trying to cook it from raw. We're double-smoking it and bringing the internal temperature up to 140°F. We're also going to start glazing it once it gets to approximately 120°F, so we've got some time to let it warm up before we start adding our sauce.

I'm going to open up the recteq and place the ham directly in the middle of the cooking grate. There's nothing complicated about this step. Once we've got the ham on, we're going to close the lid and let the grill do the work.

I'm setting a timer for one hour before coming back to check the internal temperature. That first temperature check will help us determine how much longer the ham needs to cook and when we should start warming up our glaze.

Mix the Hot Honey Pineapple Glaze

While our ham is cooking, let's get this hot honey pineapple barbecue glaze mixed up. I'm starting with my Pineapple Habanero BBQ Glaze. We're going to use two ⅓-cup measurements, giving us a total of ⅔ cup. I'm adding that directly to a small aluminum loaf pan so we can mix everything together and warm it up on the grill later.

Next, I'm adding ⅓ cup of Melinda's Hot Honey. Now, this isn't as hot as some of the other hot honeys on the market, but it's one of my favorites. I love using it on breakfast sandwiches and all kinds of other things, and I thought it would be a great addition to a ham glaze. It's going to give us some sweetness and a little heat without overpowering everything else.

Now we're coming back with ⅓ cup of my Competition BBQ Sauce. This is going to give the glaze a little more of that classic barbecue flavor while the pineapple and hot honey bring something different to the mix.

Once everything is in the pan, I'm using my spatula to stir it all together until it's well combined. This is going to be a thinner glaze, and that's exactly what I'm looking for. We want something that's easy to brush over the ham without creating an overpowering coating on the outside.

Warm the Glaze on the Pellet Grill

Now that we've got our glaze mixed up, we're going to let the ham continue cooking until it's getting close to 120°F internally. About 15 minutes before the ham reached that temperature, I placed the aluminum loaf pan with our glaze directly on the grill to start warming everything up.

Warming the glaze helps everything come together and makes it easier to brush onto the ham. We're not trying to cook it down into a thick sauce. I just want to get it warmed through so it will spread nicely over the outside of the meat.

There's nothing hard about making your own glaze, and that's one thing I want y'all to remember. You can experiment with different sauces, glazes, and sweeteners to find combinations that work for your family. For this recipe, I really like how the pineapple, hot honey, and Competition BBQ Sauce come together.

Apply the Hot Honey Pineapple Glaze

Our ham is now hitting approximately 120°F internally, so it's time to start glazing. I've already had our glaze warming on the grill for about 15 minutes, and everything is mixed together and ready to go.

I'm using my Heath Riles BBQ Silicone Basting Brush to lightly brush the hot honey pineapple glaze all over the outside of the ham. I want to get a nice, even coating without putting it on too thick. This is a thinner glaze, so it's going to add plenty of flavor without overpowering the ham itself.

My whole team had already tried this glaze, and everybody really liked it. That's one reason I knew it was going to work well on this ham. We've got that fruity pineapple flavor, a little heat from the hot honey, and the barbecue flavor from my Competition BBQ Sauce.

Once we've got that first coat on, we're going to close the lid and let the ham continue cooking. You can come back and add another coat of glaze if you want a little more flavor and a thicker finish. That's completely up to you and how much glaze you prefer on your ham.

Finish Cooking to 140°F

Now that our ham is glazed, we're going to let it continue cooking until the internal temperature reaches 140°F. I like using my Thermapen ONE to check the temperature in the thickest part of the ham, making sure I'm not touching the bone.

For this cook, the ham took approximately two hours total at 275°F. We started glazing it around the 1-hour-and-40-minute mark, once the internal temperature was close to 120°F. Your cooking time may vary depending on the size of the ham and how cold it is when it goes on the grill, so always go by internal temperature.

Once we hit 140°F, it's time to take the ham off. That glaze has given the outside a beautiful color, and it's got a nice shine from the pineapple and hot honey. This is exactly what we're looking for with a double-smoked holiday ham.

Remove the Ham and Get Ready to Carve

Our Hot Honey Pineapple Glazed Ham is done, and y'all, this thing looks beautiful! We've got a great color on the outside, and that pineapple barbecue glaze is just glistening. It's got a little sweetness, a little heat, and plenty of barbecue flavor.

I'm going to carefully remove the ham from the grill and transfer it to a baking sheet so we can get it ready to carve. Since we're working with a whole bone-in ham that hasn't been spiral-cut, we'll be slicing it ourselves using a carving knife.

This is one of those recipes that shows you don't have to spend a fortune or put in a whole lot of work to make something special for the holidays. We started with an affordable smoked ham, added a little seasoning, and finished it with a homemade hot honey pineapple glaze. Now we've got a beautiful ham that's ready to slice up and serve to the family!

The Results

Y'all, this Hot Honey Pineapple Glazed Ham turned out beautiful! After approximately two hours on the recteq pellet grill at 275°F, we've got a gorgeous smoked ham with a shiny, flavorful glaze on the outside. The combination of my Pineapple Habanero BBQ Glaze, Competition BBQ Sauce, and Melinda's Hot Honey gives this ham a great balance of sweet, tangy, and spicy flavors.

One thing I really like about this recipe is that the glaze isn't too thick or overpowering. It's a thinner glaze that coats the outside of the ham and adds another layer of flavor without covering up that good smoked ham taste. The pineapple brings some fruity sweetness, the hot honey adds a little kick, and the Competition BBQ Sauce ties everything together with that classic barbecue flavor.

And let's not forget, we started with a 7½-pound bone-in smoked ham that cost just $12.53! You don't have to spend a fortune to put together a great holiday meal. We added a little Dijon mustard, seasoned it with my Honey Rub, and let the pellet grill do most of the work.

The finished ham has a beautiful color, and that hot honey pineapple glaze gives it a nice shine. This is one of those recipes that's simple enough for a regular family dinner but looks great on the table for Thanksgiving, Christmas, or Easter. If you're looking for an affordable way to feed a crowd, this is definitely one to try!

Perfect Pairings

A good holiday ham deserves some great side dishes, and there are plenty of options that work well with the sweet and savory flavors in this recipe. Whether you're putting together a big holiday spread or just cooking supper for the family, these are some of my favorite sides to serve alongside a smoked ham.

• Creamy Green Bean Casserole. You can't go wrong with a classic green bean casserole when you're serving ham for the holidays. This creamy, savory side dish pairs perfectly with the sweetness of the hot honey pineapple glaze. It's a great addition to a Thanksgiving or Christmas dinner and helps balance out the richer flavors on the plate.
• Easy Homemade Cranberry Sauce. If you're looking for something a little different to serve with your ham, give this homemade cranberry sauce a try. The sweet and tart cranberry flavor works really well with the pineapple and hot honey in our glaze. It's also a great way to add some color and a fresh, fruity flavor to your holiday plate.
• Apple and Sausage Stuffing. This Apple and Sausage Stuffing is another great option for a holiday meal. You've got the savory flavor from the sausage and a little sweetness from the apples, which pair nicely with the pineapple glaze on the ham. It's a hearty side dish that makes a great addition to any Thanksgiving or Christmas spread.
• Smoked Funeral Potatoes. If you want something rich and comforting to serve alongside your ham, these Smoked Funeral Potatoes are hard to beat. The creamy, cheesy potatoes and smoky flavor make a great combination with the sweet and tangy hot honey pineapple glaze. This is the kind of side dish that works just as well for a holiday gathering as it does for a Sunday family dinner.
• Brown Sugar Honey Glazed Sweet Potatoes. These Brown Sugar Honey Glazed Sweet Potatoes are a great choice if you like a little extra sweetness on your holiday plate. The brown sugar and honey flavors complement the pineapple and hot honey glaze on the ham, making this a great combination for anyone who enjoys sweet and savory dishes. Serve them alongside a green vegetable for a complete holiday meal.

Storing Leftovers

One of the best things about cooking a whole ham is having leftovers for sandwiches, breakfast, and other meals throughout the week. Here's how I recommend storing and reheating your Hot Honey Pineapple Glazed Ham.

• Refrigerating. Once you've finished serving, slice the leftover ham and place it in an airtight container or wrap it tightly. Refrigerate within two hours of cooking. Properly stored, the leftover ham will keep in the refrigerator for 3–4 days. I like slicing the meat before storing it because it makes it easy to grab what you need for sandwiches or another meal.
• Reheating. To reheat the ham, place the slices in a baking dish with a small splash of water or broth to help keep them moist. Cover the dish with aluminum foil and warm it in the oven at 325°F until the ham reaches an internal temperature of 165°F. You can also reheat individual slices in a skillet over medium-low heat. If you've saved any extra hot honey pineapple glaze, you can brush a little over the ham before reheating.
• Freezing. If you've got more ham than you can eat in a few days, freezing is a great option. Slice the leftover ham and divide it into portions before placing it in freezer-safe bags or airtight containers. For the best quality, use the frozen ham within 1–2 months. When you're ready to enjoy it again, thaw it overnight in the refrigerator before reheating.

Tips for the Best Hot Honey Pineapple Glazed Ham

I've cooked plenty of hams over the years, and one thing I've learned is that you don't have to make things complicated to get great results. Here are a few tips to help you make this recipe your own.

• Start with a fully cooked smoked ham. I'm using a 7½-pound bone-in ham that hasn't been spiral-cut. Since it's already cooked, we're simply warming it up and adding another layer of smoke and flavor. Make sure you're checking the package so you know what type of ham you're working with.
• Keep the scoring shallow. I like making some very light cuts across the outside of the ham before seasoning. You don't need to cut deeply into the meat, and this step is completely optional.
• Use a light coating of Dijon mustard. A little Dijon mustard helps the seasoning stick to the ham. You don't need much, and you can skip it altogether if you prefer.
• Don't overdo the seasoning. My Honey Rub adds some extra sweetness and barbecue flavor, but the ham is already smoked and seasoned. A light coating is all you need.
• Double-smoke at 275°F. Cooking the ham on the pellet grill at 275°F gives it a little extra smoky flavor while bringing it up to temperature. I used Royal Oak Hickory Blended Charcoal Pellets for this cook.
• Mix the glaze in an aluminum loaf pan. I like combining the Pineapple Habanero BBQ Glaze, Competition BBQ Sauce, and Melinda's Hot Honey directly in a small aluminum loaf pan. That way, I can mix everything together and put the pan straight on the grill to warm it up.
• Warm the glaze before applying it. I put the glaze on the grill about 15 minutes before the ham reached 120°F internally. Warming it makes everything easier to mix and brush over the ham.
• Start glazing around 120°F. I like waiting until the ham reaches approximately 120°F internally before brushing on the glaze. This gives it time to warm through before we start adding that sweet and sticky coating.
• Add more glaze if you prefer. You can brush on another coat of glaze as the ham finishes cooking if you want a little more flavor. That's completely up to you and how much glaze your family likes.
• Cook to internal temperature, not just time. My ham took approximately two hours, but cooking times will vary depending on the size and starting temperature of your ham. Use a Thermapen ONE to check the thickest part of the meat and remove it when it reaches 140°F, provided you're using a fully cooked ham with reheating instructions that call for that temperature.
• Experiment with different flavors. One thing I like about cooking ham is how easy it is to change things up. You can use different barbecue rubs, sauces, glazes, or hot honey depending on what your family enjoys.

Final Thoughts

If you're looking for an easy and affordable holiday meal, give this Hot Honey Pineapple Glazed Ham a try. We started with a 7½-pound fully cooked smoked ham, added a little Dijon mustard and my Honey Rub, and double-smoked it on the pellet grill at 275°F.

The real star of this recipe is that homemade glaze. Combining my Pineapple Habanero BBQ Glaze, Competition BBQ Sauce, and Melinda's Hot Honey gives us a great combination of sweet, tangy, and spicy flavors. It's simple to make, and it gives the outside of the ham a beautiful color and shine.

Whether you're cooking for Thanksgiving, Christmas, Easter, or just having the family over for supper, this is a recipe that's easy to put together and doesn't require a whole lot of work. Serve it with your favorite holiday sides, and you've got a great meal without spending a fortune. Y'all give this one a try and let me know what you think!

Equipment & Tools

recteq Flagship Pellet Grill, Royal Oak Hickory Blended Charcoal Pellets, Thermapen ONE, Heath Riles BBQ Silicone Basting Brush, Small Aluminum Loaf Pan, Spatula, Measuring Cup, Baking Sheet, Heath Riles BBQ Chef Knife