Make the Jack and Coke brine

• Combine the whiskey, cola, water, salt and brown sugar and stir until dissolved.
• Place the spiral cut ham in a large bag and pour over the brine.

Brine overnight

• Seal the bag and refrigerate overnight so the ham soaks up the flavor.

Set up the grill

• Preheat the Traeger to 110 °C.
• Place the ham in a disposable tray and set it on the grill, pouring the leftover brine into the tray underneath to keep the bottom layers from drying out.

Double smoke the ham

• Smoke the ham, glazing it with the BBQ sauce as it cooks so the sauce tacks up on the edges.

Trim and serve

• Trim any cuts that did not go all the way through and serve the ham warm.