As spiral cut hams have a reputation for drying out during smoking, I have found a delectable solution that will keep them moist and tender without overpowering the ham flavor that we seek. I use this mop recipe on the half hour during the smoke and, since most spiral hams are pre-cooked, they only require two to three hours to come to temperature. The original recipe called for instant coffee granules and was thick and used as a finishing glaze. My version is "watered down" so as to run freely into the slices. Coffee Mop Â¼ C maple Pancake Syrup 1 T Worcestershire sauce 1 T Dry Mustard Â½ C Brown Sugar 2 T Cider Vinegar 2 C VERY STRONG Coffee (or to your taste) Make the coffee as usual in a coffee maker, but I use two to three times the normal amount of grounds for drinking. Then simply combine the remaining ingredients and simmer until sugar melts. Smoke ham on itâ€™s side as usual at around 175F to 200F using wood of your preference. Insert long Â¼" dowels through the ham to prevent spiral slices from sagging like a deck of cards. Use a drip pan under the meat since this is a very thin mixture. But itâ€™s worth the drips. Enjoy!