This easy and delicious Double-Smoked Ham is smoked low and slow on a pellet grill and then glazed with a sweet, sticky brown sugar glaze. It is the perfect centerpiece for your next holiday meal or whenever you want something extra delicious.
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This double-smoked ham (or twice-smoked ham) is one of my favorite things to make. It's simple to make and always turns out amazing. This ham will be the star of any holiday meal - Thanksgiving, Christmas, Easter, or any summer BBQ.
You can make this ham on a Traeger pellet grill, Pit Boss pellet grill, or any pellet smoker - even an electric smoker. Serve it with Cheesy Air Fryer Scalloped Potatoes or Smoked Cheesy Potatoes.
Double Smoked Ham
This recipe takes an ordinary store-bought ham from boring to amazing. The already smoked ham gets an extra layer of smoke flavor, and it is topped off with a delicious brown sugar maple glaze.
This ham is moist, tender, and full of flavor. I love using leftovers in my Instant Pot Ham and Potato Soup, Instant Pot Scalloped Potatoes And Ham, Creamy Split Pea Soup With ham, and my Oven-Baked Western Omelet Casserole. There really is no comparison between regular ham and double-smoked ham!
THIS RECIPE WAS SOOOO GOOD! The glaze is out of this world!!
- Travis
Ingredients For Double Smoked Ham and Glaze
- Pre-cooked ham. I used a pre-cooked bone-in ham (the butt portion). It doesn't matter what type of ham you get, this recipe will work for any previously cooked ham or spiral ham. The ham is already smoked and just needs to be heated up.
- BBQ rub. Use your favorite spice rub or my homemade BBQ Rub For Pork Or Chicken. It contains brown sugar, paprika, garlic powder, onion powder, roasted garlic and peppers, chili powder, seasoning salt, and black pepper. My Best Pork Rub Recipe is also delicious.
- Orange juice. I used prepared orange juice to keep the ham moist, but you could also use pineapple juice.
- Ham Glaze: I used pure maple syrup, light brown sugar (you could also use dark brown sugar, cane sugar, or raw sugar), ketchup, Dijon mustard, apple cider vinegar, and ground cinnamon. You could also use dark brown sugar, cane sugar, raw sugar, or honey instead, and yellow mustard instead of Dijon.
See the printable recipe card below for quantities and a complete list of ingredients.
How To Cook Double Smoked Ham On Pellet Grill
Preheat your pellet grill/smoker to 225 degrees F. While it heats up, prepare your ham for smoking.
Rinse the ham with cold water and dry it with a paper towel. If not using a spiral-cut ham, score the outside of the ham to help the rub and glaze sink into the meat. With a sharp knife, cut long cuts from the top of the ham down to the bottom. Make a second set of perpendicular cuts to form a diamond pattern all over the outside, about ½-inch deep and 1-½ inches apart.
Place the whole ham cut side down in an aluminum roasting pan or sturdy heavy-duty pan. Coat the outside of the ham with olive oil.
Mix the ingredients for the homemade spice rub in a small bowl. Coat all sides of the ham with the spice rub. Do not worry about doing the bottom (cut side down) of the ham.
Pour the orange juice into the aluminum pan around the ham.
Place the foil pan with the ham into the preheated grill. Close the lid and smoke the ham, uncovered, for about 2 hours until the meat reaches an internal temperature of 130 degrees F to 135 degrees F.
Make The Brown Sugar Maple Glaze
When the ham nears 130 degrees F, make the ham glaze. Combine maple syrup, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and ground cinnamon in a small saucepan over medium heat. Bring the mixture to a boil and immediately turn off the heat. Reserve ½ to ¾ cup of glaze for serving with the ham. Set aside.
Once the ham reaches 130 to 135 degrees F, brush on the glaze with a pastry brush and coat the ham on all sides. Reapply the glaze every 30 minutes. Continue to smoke it until the internal temperature of the ham reaches 140 degrees F, about 1-2 more hours. The disposable pan will catch all of the drippings in the bottom of the pan.
Once the ham reaches an internal temp of 140 degrees F, it should be nicely caramelized. Remove it from the smoker, tent it with aluminum foil, and let it rest for 15 minutes before slicing.
Serve with the reserved glaze and your favorite side dishes. Enjoy!
Variations
- Spicy - Add cayenne pepper or chili pepper flakes.
- Sweet - I don't think you would want to make this glaze any sweeter, but if you do, add extra brown sugar to the spice rub.
- Less Sweet - Decrease the brown sugar in the BBQ rub and the glaze.
- Thick maple bourbon glaze: Make a savory glaze with some bourbon for great flavor!
Related Recipe: Smoked Whole Duck with Orange Maple Glaze.
Recipe FAQ's
The cooking temperature for smoking ham on a pellet grill is 225 degrees F.
Double-smoked ham is smoked twice, giving it a stronger smoky flavor than regular ham, which is only smoked once.
The best wood pellets for smoking ham are apple, cherry, hickory, and maple wood. I also like the Competition Blend by Pit Boss and the Signature Blend by Traeger.
At 225 degrees F, the smoking process will take 20-30 minutes per pound, depending on the size of your ham. The cook times will be different for a very large ham or a very small ham.
Plan for about ½ pound of ham for each person if it's bone-in, and ⅓ pound per person if it's boneless.
Expert Tips
- You can use any pellet grill/smoker, even a charcoal grill. Just smoke the ham over indirect heat. If using an electric smoker, fill the water pan with apple juice.
- Use a meat thermometer to ensure the ham reaches a safe internal temperature of 140 degrees F (according to the USDA).
- Store leftover ham in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
What To Serve With Double-Smoked Ham
This double-smoked ham is the perfect holiday ham for Christmas or Easter dinner. Serve it with Creamy Coleslaw With Miracle Whip, Oven-Baked Beans, Twice-Baked Mashed Potatoes, Campbell's Green Bean Casserole, Mustard Bean Pickles, and Homemade Air Buns.
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Recipe
Double Smoked Ham On Pellet Grill
Ingredients
- 1 pre-cooked ham 5-10 pounds
- 2 tablespoon olive oil
- ⅓ cup my homemade rub or your favorite BBQ rub *ingredients for homemade rub are below
- 1 cup orange juice
For The Ham Glaze
- ¾ cup pure maple syrup
- ½ cup brown sugar
- ¼ cup ketchup
- 1½ tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon ground cinnamon
For The Ham Rub
- ¼ cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons Roasted Garlic and Peppers seasoning a Club House seasoning
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
Instructions
- Preheat your pellet grill or smoker to 225 degrees F.
- Rinse the ham with cold water and pat dry with paper towels.
- If your ham is not spiral-cut, score the outside into a diamond pattern. Start at the top and make long, vertical cuts down to the bottom, about ¼-inch deep. Then, make a second set of cuts across the first ones, creating a diamond pattern. Space these cuts about 1½ inches apart.
- Place the ham cut side down in an aluminum pan. Brush the outside of the ham with olive oil and generously coat it with a spice rub. Pour orange juice around the ham. Place the ham in the smoker, close the lid, and smoke, uncovered, for about 2 hours until the ham's internal temperature reaches between 130°F and 135°F.
Prepare Ham Glaze
- As the ham nears 130°F, begin making the glaze. Whisk maple syrup, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and ground cinnamon in a small saucepan over medium heat. Once the glaze comes to a boil, remove it from the heat immediately. Reserve ½ cup to ¾ cup of the glaze to serve with the ham.
- Once the ham's internal temperature hits between 130°F and 135°F, apply the glaze. Use a brush to evenly coat all sides of the ham. Reapply the glaze every 30 minutes, until the internal temperature reaches 140°F, which should take an additional hour.
- When the ham's internal temperature reaches 140°F, and it has a caramelized exterior, it's ready to come off the smoker. Remove the ham and cover it loosely with aluminum foil, creating a 'tent'. Let it rest for 15 minutes. Slice and serve the smoked ham with the reserved glaze.
Recipe Notes:
- Store any leftover rub in an airtight container and use it in any pork or chicken recipe.
- Use a meat thermometer to ensure the ham reaches a safe internal temperature of 140 degrees F (according to the USDA).
- Store leftover ham in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Claudia
That's next-level deliciousness! 🍖🔥 Must be bursting with flavor. Thanks for sharing this mouthwatering inspiration!
Melinda
Loved how this turned out! I ended up using pineapple juice and added a little cayenne pepper. My family enjoyed this ham so much I'm planning to make it again over the summer, it will be a nice change of pace from beef and burgers on the smoker.
Jeri Walker
Thanks Melinda - I'm glad you liked it! 🙂
Alexandra
This ham came out perfectly - delicious flavours and simple to prepare. The rub and glaze make all the difference. Will be making again over the Easter weekend 🙂
Jeri Walker
I'm so glad you liked it Alexandra!:)
DK
Great recipe! This ham turned out so juicy and tender - and that glaze was so good!
Jeri Walker
Thank you! I'm glad you liked it! 🙂
Travis Umphrey
THIS RECIPE WAS SOOOO GOOD! The glaze is out of this world!!
Jeri
Thank you so much for trying out this smoked ham recipe, Travis; I'm thrilled you like the brown sugar maple glaze as much as I do! Thanks for taking the time to come back and write a review! 🙂