Double Smoked Ham with Cherry Cola Glaze

This is the Easter ham that makes a statement—spiral-sliced, double smoked, and glazed with a bold cherry cola finish. Finished with Sweet Heat 74 , it’s 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 Sweet Heat 74
• 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)
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp unsalted butter
• 1 tbsp Sweet Shamrock
• 1 tbsp Sweet Heat 74

Instructions

1. Preheat: Set smoker or grill to 250°F using cherrywood or applewood.
2. Prep the Ham: Place ham cut-side down in a foil pan. Brush with Dijon mustard and coat generously with Sweet Heat 74 .
3. Smoke: Smoke uncovered for 1½–2 hours to reheat and build a flavorful bark.
4. Make the Glaze: Combine cherries, preserves, cola, vinegar, Dijon, Worcestershire, butter, Sweet Shamrock , Sweet Heat 74 in a saucepan. Simmer 20–25 minutes until thick and glossy. Mash or blend to desired texture.
5. Glaze: During the last 30 minutes, brush glaze over the ham every 10–15 minutes, making sure to get between the slices.
6. Rest: Remove from smoker and rest 10–15 minutes.
7. Serve: Slice and serve with extra warm glaze.

Chef Paddy’s Tips

• Two-blend system: Sweet Heat 74 brings balance and warmth, while Sweet Shamrock delivers that sweet finish that makes people stop mid-bite.
• Reduce it right: Let the glaze go a little longer to naturally thicken and concentrate flavor.
• Get between the slices: That’s where the glaze really soaks in.
• Don’t rush it: Low heat keeps the ham juicy and lets everything build properly.
• Leftover move: Thick slices = elite next-day sandwiches.

Let’s cook with heart and hustle.