The holidays are here, and it’s time to upgrade your centerpiece game with a Woodfire Smoked Holiday Ham that’s as flavorful as it is unforgettable.
Combining the natural smoky depth from the Woodfire smoker with a sweet, tangy pineapple and cherry Coke glaze, this ham isn’t just a meal—it’s a masterpiece.
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Whether you’re a seasoned pitmaster or just looking to impress your family with a new twist on a classic, this ham hits all the right notes.
Why This Ham Stands Out
Not all hams are created equal, and this Woodfire Smoked Holiday Ham proves it. First, the Woodfire smoker infuses the meat with a subtle smoky flavor that takes it far beyond anything you’d get from a standard oven-baked ham. That’s right—you’ll never look at “just pop it in the oven” recipes the same way again.
And then there’s the glaze. Oh, the glaze! Made with cherry Coke, pineapple juice, and a dash of bourbon, it’s the kind of sweet and sticky topping that turns heads and sparks dinner-table conversations. The pineapple and maraschino cherry studs don’t just look festive; they also add bursts of fruity flavor to every bite. This isn’t just ham—it’s an edible celebration.
The Power of the Pineapple and the Smoker
What sets this recipe apart is the way it balances tropical sweetness with smoky richness. Scoring the ham before smoking ensures that all the flavor-packed glaze seeps deep into the meat, while the pineapple rings and cherries create a juicy, caramelized crust.
The Woodfire smoker is the real MVP here, offering consistent heat and just the right amount of smokiness. Whether you’re using cherry wood pellets or something else you have on hand, the result is always a beautifully smoked ham that’s tender on the inside and has a slightly crispy, flavor-packed bark on the outside.
A Ham Worth Celebrating
This ham isn’t just delicious—it’s versatile, too. It’s as perfect for your Thanksgiving spread as it is for Christmas dinner or even a New Year’s celebration. Plus, the recipe is surprisingly forgiving. If you’re new to smoking, the straightforward steps make it easy to follow. And if you don’t have a Woodfire smoker, don’t worry—this recipe can be adapted for other smokers or even the oven (though you might miss out on that signature smoked flavor).
Serve it alongside mashed potatoes, roasted vegetables, or a fresh salad, and you’ve got yourself a feast. And don’t forget the leftovers—this ham is just as good cold, tucked into sandwiches, or diced into breakfast omelets.
Make This Holiday Unforgettable
When it comes to holiday meals, your centerpiece deserves to shine, and this Woodfire Smoked Holiday Ham is guaranteed to steal the spotlight. Its smoky aroma, irresistible glaze, and festive presentation make it more than just a recipe—it’s a tradition in the making. So grab your Woodfire smoker, pick up a pineapple (and a matching shirt, if you’re feeling inspired), and get ready to wow your friends and family this holiday season.
Recipe
Woodfire Smoked Holiday Ham
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 Woodfire with pellets, don’t forget to do the Dad Shake. Set it to the smoker setting and 225°F (107°C). Hit start and let it preheat.
- Prep: Season the ham with granulated garlic, granulated onion, ground cinnamon, and coarse black pepper. Just a nice light coat will do.
- Smoke: Place the pan on the elevated rack if you have it, if not you can put it directly on the grate, and smoke for 1 hour. After 1 hour take the ham out and up the temp on the woodfire to 250°F (121°C). Place pineapple slices all over the outside, securing them with tooth picks. Place a maraschino cherry in the middle of each pineapple slice. Reload your pellet hopper if needed and smoke the ham for an additional hour. After the hour is up remove the ham. In a half sheet pan add all of the braise ingredients and mix them well. Place the ham in the pan and cover it tightly with foil. Return to the woodfire and cook until the ham reaches 130°F (54°C).
- Glaze: Melt the butter, brown sugar and cinnamon in a pan over medium heat. Add in the bourbon (if using) and then light the bourbon. Let the flame go out and then add in the pineapple juice and cherry coke. Bring to a boil and reduce to a simmer. Simmer for 30 minutes to 1 hour or until the glaze has reduced to a thick syrupy consistency. Set aside and keep warm or it will solidify. Once the ham has hit the target temp remove it from the woodfire and set the woodfire to the broil setting. Let it preheat for at least 10 minutes. Pour ⅓ of the glaze over the top of the ham and broil it for 3-5 minutes. Pour ⅓ more of the glaze over the ham and broil for an additional 5-10 minutes. You are looking for some nice bubbly parts and some charring on the pineapple. Once the color you want is achieved take the ham out, tent it with foil and let it rest for 10 minutes.
- SERVE: Slice the ham and serve it with the braising liquid in a dish for people to pour over the ham.
Video
Notes
Nutrition
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