Go Back
+ servings
Double smoked ham on white platter, covered in glaze, with green lettuce for garnish.

Double Smoked Ham Recipe with Brown Sugar Maple Glaze

This Double Smoked Ham Recipe makes the perfect ham, complete with a sweet and sticky brown sugar maple glaze. It is out of this world delicious and perfect for any occasion, any time of year. Impress your guests with this succulent sweet and savory smoked ham; everyone will be wondering how you created such a masterpiece! The beautiful glaze is so enticing; you'll want to eat it by the spoonful!
5 from 48 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Course
Cuisine American
Servings 10 people
Calories 357 kcal

Equipment

  • Electric Pellet Grill
  • ThermPro Wireless Remote Digital Thermometer

Ingredients
  

  • 1 pre-cooked ham 5-10 pounds
  • 2 tablespoon olive oil
  • cup BBQ rub link for homemade rub is below in the Notes.
  • 1 cup orange juice

For The Glaze

  • ¾ cup Pure maple syrup
  • ½ cup brown sugar
  • ¼ cup ketchup
  • tablespoon Dijon mustard
  • 1 teaspoon Apple Cider Vinegar
  • ½ teaspoon ground cinnamon

Instructions
 

  • Preheat smoker to 225 degrees F. Remove pre-cooked ham from packaging. Rinse and pat dry with a paper towel. If your ham is not spiral-cut, score the outside. This will help the glaze to sink into the meat. Score the ham with a knife, and cut long cuts from the top of the ham down to the bottom. Next, make a second set of perpendicular cuts to form a diamond pattern all over the outside, about ¼-inch deep, 1½-inches apart.
  • Place the ham cut side down in an aluminum pan. Brush the exterior of the ham with olive oil and apply a spice rub, covering the exterior. Add orange juice to the pan. Close the lid and smoke the ham, uncovered, for about 2 hours, until the meat reaches an internal temperature of 130° to 135°F.
  • When your ham is near the correct internal temperature, prepare your glaze. Combine all glaze ingredients in a small saucepan over medium heat, stirring occasionally. Bring it to a boil and turn off the heat. Reserve ½ cup to ¾ cup of the glaze to serve with the ham.
  • After the meat reaches that 130° to 135°F internal temperature, brush on the glaze and coat the ham on all sides. Re-apply the glaze every 30 minutes and continue smoking until you reach an internal temperature of 140°F, about 1 more hour.
  • Once your ham has reached an internal temperature of 140°F, the exterior should be nice and caramelized. Remove the ham from the smoker, tent it with foil, and let it rest for 10 minutes. Spoon leftover glaze over top of the ham for a stunning presentation before you slice it and serve, or serve reserved glaze alongside the ham for extra sauce.
  • Enjoy!

Notes

Nutritional information is approximate and is meant as a guideline only.
Homemade BBQ rub recipe
Storage:
Fridge: Leftover smoked ham can be kept in the fridge in an airtight container for up to 3 days.
Freezer: Leftover smoked ham can be frozen for up to 3 months in an airtight container or Ziploc bag. 
If you have lots of leftovers, slice up the ham and place it in a Ziploc bag, and pop it in the freezer for meal prep for school or work lunches. 

Nutrition

Serving: 8ozCalories: 357kcalCarbohydrates: 94gProtein: 44.5gFat: 15.2gSaturated Fat: 5.1gCholesterol: 142.1mgSodium: 118.2mgPotassium: 601.6mgSugar: 8.7gVitamin A: 5.4IUVitamin C: 4.7mgCalcium: 22.3mgIron: 1.7mg
Keyword double smoked ham, double smoked ham glaze, double smoked ham on pellet grill, double smoked ham pellet grill, double smoked spiral ham, pellet grill spiral ham, pit boss double smoked ham, twice smoked ham, twice smoked ham on pellet grill, twice smoked ham pellet grill, twice smoked spiral ham
Tried this recipe?Let us know how it was!