Wood-Fired Smoked Holiday Ham Recipe for the Grill

The holidays are here, and it’s the perfect time to elevate your centerpiece with a Woodfire Smoked Holiday Ham that delivers unforgettable flavor and festive presentation.

Combining the gentle smoke from a Woodfire smoker with a sweet-tangy glaze of pineapple, cherry Coke, and a touch of bourbon, this ham becomes more than a main course—it becomes the highlight of your celebration.

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Whether you’re an experienced pitmaster or trying smoking for the first time, this ham brings bold, balanced flavors and a show-stopping presentation that’s easy to achieve with straightforward steps.

Why This Ham Stands Out

This recipe stands apart because it layers flavors in complementary ways. The Woodfire smoker imparts a subtle, wood-kissed smokiness that you won’t get from an oven alone. The glaze—made with cherry Coke, pineapple juice, brown sugar, butter, and optional bourbon—creates a sticky, caramelized finish that’s both sweet and slightly tangy. Pineapple rings and maraschino cherries add bursts of fruitiness and a festive look, while scoring the ham lets the glaze penetrate and flavor the meat more deeply.

The Power of the Pineapple and the Smoker

Tropical sweetness and smoky depth are what make this ham special. Scoring the surface helps the glaze and juices soak into the meat, while the pineapple rings caramelize under heat and the cherries add color and flavor pops. Use cherry wood pellets or your preferred wood for a mild, pleasant smoke that results in a tender interior and a flavorful, slightly crisp crust.

A Ham Worth Celebrating

This ham works for any holiday table—Thanksgiving, Christmas, New Year’s, or a special family gathering. The method is forgiving: follow the basic smoking, braising, and glazing steps and you’ll get reliable results. If you don’t own a Woodfire smoker, you can adapt the recipe for other smokers or the oven, though the smoky character will be different.

Pair the ham with mashed potatoes, roasted vegetables, or a crisp salad. Leftovers are versatile—slice cold for sandwiches, dice into omelets, or reheat gently with extra glaze or braising liquid.

Make This Holiday Unforgettable

Your holiday centerpiece should shine, and this Woodfire Smoked Holiday Ham will do just that. The aroma of smoke, the glossy fruit-studded glaze, and the festive presentation make it a memorable dish that family and friends will talk about for years. Gather your smoker, a can of pineapple, and your favorite glaze ingredients, and get ready to create a new tradition.

Recipe

Woodfire Smoked Holiday Ham

Sweet, smoky, and glazed with cherry Coke, pineapple, and bourbon—this ham is a holiday showstopper.

Course: Main Course

Cuisine: American

Keyword: ninja woodfire

Prep Time: 30 minutes

Cook Time: 4 hours

Resting Time: 10 minutes

Calories: 1877kcal

Author: Dad

Equipment

Ninja Woodfire
Woodfire Griddle Accessory
Elevated Rack
Half Sheet Pan
Toothpicks
Cutting Board
Measuring Cups and Spoons
Saucepan
Whisk

Ingredients

HAM:

1 fully cooked ham any size
2 tablespoon granulated garlic
2 tablespoon granulated onion
2 tablespoon cinnamon
2 tablespoon coarse black pepper
1 Can Pineapple slices canned
Maraschino cherries

GLAZE:

1 stick ½ cup unsalted butter
½ cup light brown sugar firmly packed
1 teaspoon ground cinnamon
50 ml bourbon optional
1 cup pineapple juice or pineapple nectar
2 cups cherry Coke

BRAISE (Double if you want A LOT):

4 cups cherry Coke
1 Cup Pineapple
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon cinnamon

Instructions

Setup the Woodfire: Fill the pellet hopper and set the unit to Smoker at 225°F (107°C). Preheat until steady smoke is flowing.
Prep: Lightly season the ham with granulated garlic, granulated onion, ground cinnamon, and coarse black pepper.
Smoke: Place the ham on an elevated rack or directly on the grate and smoke for 1 hour. After the first hour, raise the temperature to 250°F (121°C). Secure pineapple slices to the ham with toothpicks and place a maraschino cherry in the center of each ring. Smoke for an additional hour. Remove the ham and combine the braising ingredients in a half sheet pan. Nestle the ham in the pan, cover tightly with foil, and return to the smoker. Cook until the internal temperature reaches 130°F (54°C).
Glaze: In a saucepan, melt butter with brown sugar and cinnamon over medium heat. Add bourbon if using, ignite briefly to burn off alcohol, then stir in pineapple juice and cherry Coke. Bring to a boil, then reduce to a simmer and reduce until thick and syrupy, about 30–60 minutes. Keep warm so the glaze remains pourable. When the ham reaches 130°F, remove it and switch the Woodfire to Broil (preheat for at least 10 minutes). Brush one-third of the glaze over the ham and broil 3–5 minutes. Brush on another third and broil 5–10 more minutes, watching for bubbling and light charring on the pineapple. Remove from heat, tent with foil, and rest 10 minutes.
Serve: Slice the ham and serve with the braising liquid or extra glaze on the side for guests to drizzle.

Video

Notes

For a more concentrated braising sauce, simmer the collected braising liquid over medium heat to reduce and intensify the flavor. Season the sauce with salt and pepper to taste before serving.

Nutrition