Double Smoked Ham On Pellet Grill
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.
Servings: 10 people
Calories: 214kcal
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.
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
Serving: 8oz | Calories: 214kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 128mg | Potassium: 218mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 144IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 1mg
