There’s smoked ham, and then there’s **Double Smoked Ham** – a culinary revelation that truly elevates your festive feasts and weekend grilling adventures. This isn’t just a ham; it’s a masterpiece of flavor and texture, transforming an ordinary store-bought, fully cooked ham into a succulent, smoky, and sticky-glazed showstopper. With the help of your trusty Traeger or any pellet smoker, you’ll achieve a taste profile that suggests hours of meticulous pit mastery, all with surprisingly little effort.
The magic begins with a strategic application of a Dijon mustard binder and a robust seasoning rub. This dynamic duo seeps into every crevice of the spiral-cut ham, ensuring an explosion of flavor with each tender bite. As the ham slowly embraces the aromatic smoke, the rub caramelizes into a savory crust, and the smoke infuses deeply into the meat. The grand finale is a luscious, sticky-sweet pineapple bourbon glaze, which creates a glossy, irresistible finish. This sweet and tangy glaze brings a serious BBQ energy, making your ham the star of any holiday gathering or special occasion.
🤩 Why This Double Smoked Ham Recipe is a Must-Try
- Effortless Flavor Bomb: Starting with a fully cooked ham means a significant part of the work is already done. Your smoker simply enhances it, taking a good ham and making it extraordinary. The low-and-slow smoking process coaxes out incredible depth, yielding a moist, flavorful ham that tastes like it took all day to prepare, but required minimal hands-on time.
- That Irresistible Sticky Glaze: This isn’t just any glaze; it’s a meticulously crafted blend of sweet, tangy, savory, and smoky notes. Pineapple juice provides a bright, tropical base, bourbon adds warmth and complexity, while brown sugar creates that rich, caramelized stickiness. Hints of soy and Dijon mustard balance the sweetness, delivering a glaze that transforms into a glossy, delectable coating on the ham.
- Unforgettable Crowd-Pleaser Status: Say goodbye to bland holiday hams. This double smoked version elevates any meal, making it ideal for Easter, Christmas, Thanksgiving, or simply a fantastic weekend BBQ. It’s a dish that not only gathers people around the table but also generates conversations and requests for the recipe!
- Flexible & Adaptable to Your Taste: Customization is key to any great recipe. Don’t prefer bourbon? Easily swap it for apple cider or juice for a family-friendly version. The seasoning and binder can also be adjusted to suit your palate, allowing you to fine-tune the flavors to your preference. Explore various rubs for different profiles – from sweet and spicy to herb-infused.
🗒️ Essential Ingredients for Your Double Smoked Ham
Crafting a truly memorable double smoked ham involves building layers of flavor with thoughtful ingredient choices. Each component, from the base ham to the intricate glaze, plays a crucial role in transforming this dish into a legendary BBQ experience. The precise measurements and detailed step-by-step instructions can be found in the complete recipe card below.
For the Ham
- Bone-In Spiral Ham: This is your foundational canvas. Opting for a bone-in ham typically yields more flavor and juiciness. The spiral cut is essential as it creates numerous channels for the binder, rub, and glaze to penetrate deeply, ensuring every slice is infused with goodness.
- Yellow Mustard (Binder): More than just a flavor enhancer, yellow mustard acts as an excellent binder, helping your dry rub adhere evenly to the ham’s surface. It also contributes a subtle tang that complements the richness of the ham and the sweetness of the glaze. If you’re not a fan of mustard, a light coating of olive oil or a neutral cooking oil can be used as an alternative binder.
- Seasoning Rub: A versatile and flavorful pork-friendly rub is key. Our recommended pork butt rub provides a fantastic balance of sweet, savory, and smoky notes that will develop into a beautiful, flavorful bark during the smoking process. Feel free to use your favorite blend, ensuring it has flavors that pair well with ham and pineapple.
For the Pineapple Bourbon Glaze
- Pineapple Juice: This vibrant ingredient brings a bright, tropical sweetness and a pleasant acidity that cuts through the richness of the ham. It forms the delicious base of our glaze, providing a juicy, fruity foundation.
- Brown Sugar: Beyond simple sweetness, brown sugar offers deep, molasses-like undertones that enrich the glaze and contribute significantly to its sticky, caramelized texture when heated on the ham.
- Bourbon: A splash of bourbon adds remarkable warmth, depth, and a sophisticated, slightly spicy bite to the glaze. For those seeking an alcohol-free alternative, apple cider or apple juice works beautifully, providing a similar fruity sweetness and tang without the spirits.
- Honey: This natural sweetener contributes a distinct, complex sweetness and helps achieve that desirable sticky consistency. Honey is a classic component in many BBQ glazes, adding a layer of traditional flavor.
- Dijon Mustard: Complementing the mustard binder used on the ham, Dijon mustard in the glaze adds a sharp, tangy counterpoint to the sweetness. It also helps to emulsify the glaze, creating a smooth, cohesive texture.
- Soy Sauce: A secret weapon for umami! Soy sauce delivers a crucial savory depth and a touch of saltiness, perfectly balancing the sweetness and enhancing the overall flavor profile of the glaze without making it taste Asian.
- Ground Ginger: This spice imparts a gentle, aromatic warmth and a subtle hint of citrusy spice that harmonizes exceptionally well with the tropical notes of the pineapple and the richness of the ham.
- Garlic Powder: A foundational savory element, garlic powder adds depth and robustness to the glaze, ensuring it’s not just sweet but also rich and satisfying without overpowering the other flavors.
- Ground Clove or Cinnamon (Optional): For a more traditional holiday aroma and flavor, a pinch of ground clove or cinnamon can be added. These spices bring a comforting warmth and complexity that pairs wonderfully with ham.
🔥 How to Craft Your Double Smoked Ham: A Step-by-Step Guide
This recipe is designed to be straightforward and rewarding, making it accessible for both seasoned grill masters and enthusiastic weekend cooks. Below is a general overview of the process; for comprehensive, detailed instructions and specific measurements, please refer to the full recipe card at the end of this guide.
- Prepare Your Smoker: Begin by preheating your pellet smoker or traditional smoker to a low and slow temperature, ideally around 225°F. Select a mild fruitwood like apple, cherry, or pecan to complement the ham’s flavor without overpowering it. Line a sturdy baking sheet with foil and place a wire rack on top. This setup will elevate the ham, allowing for even smoke circulation, preventing a soggy bottom, and catching any delicious drippings for easy cleanup.
- Prepare the Ham: Carefully unwrap your bone-in spiral ham and pat it thoroughly dry with paper towels. This crucial step helps the binder and rub adhere properly. If your ham isn’t spiral-sliced, lightly score the fat cap in a crosshatch pattern (about ¼ to ½ inch deep) to allow smoke and flavor to penetrate. Generously brush the ham with a thin layer of yellow mustard (or oil) as your binder, ensuring it covers all surfaces, including between the spiral slices. Then, sprinkle your chosen seasoning rub liberally over the entire ham, gently working it into the cuts to maximize flavor absorption.
- Smoke the Ham (Initial Phase): Carefully place the prepared ham, flat side down, onto the wire rack on your preheated smoker. Insert a reliable probe thermometer into the thickest part of the ham, avoiding the bone. Close the lid and let the ham smoke for approximately 2 to 3 hours, or until its internal temperature reaches 120°F. During this stage, the ham will soak up the rich, smoky flavors, developing a beautiful color and a savory crust.
- Craft the Pineapple Bourbon Glaze: While the ham is smoking, prepare the star of the show – the pineapple bourbon glaze. In a medium saucepan, combine all the glaze ingredients. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow it to reduce and thicken for 10 to 15 minutes. The glaze should become glossy and coat the back of a spoon, indicating it’s ready to transform your ham.
- Glaze and Finish Smoking: Once the ham reaches 120°F internal temperature, begin brushing it generously with your prepared pineapple bourbon glaze. Reapply the glaze every 10-15 minutes, allowing each layer to caramelize slightly before adding the next. Continue this process until the ham’s internal temperature reaches a final, safe temperature of 140°F. This repeated glazing creates a thick, sticky, and deeply flavorful crust.
- Rest and Serve: Once the ham hits 140°F, remove it from the smoker and transfer it, still on the wire rack, to a clean cutting board. Loosely tent the ham with foil and let it rest for 15-20 minutes. This resting period is vital as it allows the juices to redistribute throughout the meat, resulting in an incredibly moist and tender ham. After resting, carve the ham and, for an extra burst of flavor, drizzle additional warmed glaze over the slices before serving.
💡 Expert Tips for a Flawless Double Smoked Ham
- Utilize a Wire Rack for Even Cooking: Placing your ham on a wire rack set over a foil-lined sheet pan is a game-changer. This simple trick elevates the ham, ensuring even smoke circulation around all sides and preventing the bottom from becoming soggy by sitting in its own juices. The foil-lined pan also makes cleanup incredibly easy, especially after the glaze starts dripping!
- Maximize Flavor in Spiral Cuts: The beauty of a spiral-cut ham lies in its many layers, which are perfect for absorbing flavor. When applying the mustard binder and dry rub, gently open up the slices of the ham to work the seasonings deep within. Do the same when brushing on the glaze, pushing it between the cuts. Be careful not to tear the delicate ham slices during this process, maintaining its impressive presentation.
- The Power of Extra Glaze: Don’t just stop at glazing the ham on the smoker! Prepare a little extra glaze and warm it up just before serving. Drizzling this luscious, sticky-sweet sauce over freshly carved slices of ham will take the flavor over the top, adding another layer of moisture and irresistible sweetness.
- Temperature Monitoring is Key: An accurate leave-in probe thermometer is your best friend for this recipe. Since you’re starting with a fully cooked ham, the goal is to gently warm it and allow it to absorb smoke and glaze, not to cook it from raw. Monitoring the internal temperature ensures juiciness and prevents overcooking, guaranteeing a perfect result every time.
- Choose Your Smoke Wood Wisely: The type of wood you use will significantly impact the ham’s flavor profile. For ham, mild fruitwoods like apple, cherry, or pecan are highly recommended. They impart a gentle, sweet smokiness that complements the pork and the pineapple bourbon glaze beautifully, without overwhelming the delicate flavors.
🔁 Customizing Your Double Smoked Ham: Substitutions and Variations
One of the joys of this recipe is its versatility. Feel free to experiment with these substitutions and variations to tailor the double smoked ham to your personal taste and dietary needs.
- Bourbon Alternatives: If you prefer to omit alcohol or simply want a different flavor profile, numerous options exist. Swap the bourbon for apple cider, apple juice, or even orange juice for a brighter, fruitier glaze. A touch of dark rum could also introduce a different kind of warmth and depth.
- Citrus-Forward Glaze: Transform the glaze by replacing pineapple juice with fresh orange juice. You can also add orange zest for an intensified citrus aroma and flavor. This creates a slightly sweeter, tangier glaze with a vibrant, refreshing twist. Lemon or lime juice could also add a zesty kick.
- Explore Different Rubs: The world of BBQ rubs is vast and exciting! While our pork butt rub is excellent, don’t hesitate to experiment. A Maui Wowee Rub would amplify the tropical pineapple notes, while a Raspberry Chipotle Rub would introduce a delightful sweet and spicy complexity, adding a fiery kick to your ham. Other options include an herb-based rub with rosemary and thyme, or a smoky paprika blend.
- Add a Spicy Kick: For those who love a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the glaze. A finely minced jalapeño or habanero could also be simmered in the glaze for a fresher, more intense spice.
- Herbaceous Touches: Incorporate fresh herbs like rosemary or thyme sprigs into the glaze as it simmers. Remove them before brushing, and they will infuse a subtle, aromatic layer that complements the pork beautifully.
🥶 Storing and Reheating Tips for Double Smoked Ham
One of the many benefits of this double smoked ham is how wonderfully it stores, making it perfect for an array of delicious leftovers. Imagine next-day ham sliders, savory breakfast scrambles, or simply sneaking cold, succulent slices from the fridge. Proper storage ensures the ham retains its incredible flavor and texture.
Storage Instructions:
- Refrigeration: Allow the smoked ham to cool completely before storing. Once cool, transfer it to an airtight container. It will remain fresh and flavorful in the refrigerator for up to five days. For best results, keep any leftover glaze separately and warm it just before serving.
- Freezing: For longer storage, slice the ham into desired portions. Place the slices in freezer-safe containers or heavy-duty freezer bags, optionally adding a spoonful of glaze or a splash of broth to maintain moisture. Frozen ham will keep well for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating Options:
To bring your leftover ham back to its former glory, you have several excellent reheating methods, each designed to preserve its juiciness and flavor. Avoid the microwave unless absolutely necessary, as it tends to dry out the ham quickly.
- Oven Reheating (Best for Larger Portions or Whole Ham):
- Preheat your oven to 325-350°F (160-175°C).
- Place the ham (whether a large piece or individual slices) in a baking dish.
- Add a splash of water, chicken broth, or reserved glaze to the bottom of the dish to create steam and prevent drying.
- Cover the dish tightly with aluminum foil.
- Heat for approximately 20-30 minutes for slices, or 30-45 minutes for larger portions, or until thoroughly warmed through. The foil traps moisture, keeping the ham juicy.
- Air Fryer Reheating (Ideal for Slices):
- Line your air fryer basket with a piece of parchment paper for easier cleanup.
- Arrange sliced ham in a single layer in the basket, ensuring not to overcrowd it.
- Air fry at 340°F (170°C) for about 4-6 minutes, flipping halfway through, or until heated to your desired warmth.
- For an extra touch, brush with some warmed, fresh glaze for the last minute of cooking.
Creative Leftover Ham Ideas:
- Ham and Cheese Sliders: Pile thinly sliced ham and cheese onto Hawaiian rolls, brush with melted butter, and bake until golden.
- Breakfast Hash: Dice leftover ham and sauté with potatoes, onions, and bell peppers, topped with a fried egg.
- Split Pea Soup with Ham: A classic comfort food, perfect for using the ham bone for extra flavor.
- Ham and Bean Soup: A hearty and flavorful meal.
- Omelets or Frittatas: Add diced ham, cheese, and vegetables for a quick and satisfying breakfast or brunch.
- Grilled Ham and Cheese Sandwiches: Elevate a classic with smoky, glazed ham.
- Ham and Pasta Dishes: Fold diced ham into macaroni and cheese or a creamy pasta primavera.
❓ Frequently Asked Questions (FAQs) About Double Smoked Ham
Absolutely! While a bone-in ham often offers a bit more flavor and moisture, a boneless ham will also work beautifully with this double smoking method. You may find that a boneless ham cooks slightly faster, so be sure to monitor the internal temperature closely with a reliable thermometer and adjust your cooking time accordingly. The spiral cut is still highly recommended for optimal flavor penetration.
Generally, the entire smoking process for a double smoked ham of this size (8-10 lbs) takes approximately 3-4 hours. This includes the initial smoking phase until the ham reaches an internal temperature of around 120°F, followed by an additional 1-2 hours during the glazing process until it reaches the final target temperature of 140°F. Factors like ham size, smoker consistency, and ambient temperature can influence the exact timing, so always cook to temperature, not strictly to time.
If you are using a spiral-sliced ham, scoring is generally not necessary and could even risk separating the delicate slices. The existing cuts provide ample surface area for the smoke, rub, and glaze to penetrate. However, if you are using a non-spiral, whole ham, scoring the outside fat cap in a shallow crosshatch pattern (about ¼ to ½ inch deep) is highly recommended. This helps the smoke and glaze to soak into the meat, creating a more flavorful crust.
This recipe is written with a pellet smoker (like a Traeger) in mind, as they provide consistent low temperatures and excellent smoke production with minimal effort. However, you can successfully double smoke a ham on any type of smoker, including offset smokers, electric smokers, or even a charcoal grill set up for indirect heat with wood chunks. The key is maintaining a stable low temperature (around 225°F) and ensuring a steady flow of clean smoke.
Double Smoked Ham pairs wonderfully with a variety of classic side dishes. Consider creamy mashed potatoes, roasted asparagus, sweet potato casserole, green bean almondine, a fresh garden salad, or fluffy dinner rolls. For a heartier meal, collard greens or mac and cheese are also excellent choices. The sweet and tangy glaze on the ham makes it versatile for both savory and slightly sweet accompaniments.
🐷 More Delectable Pork Recipes to Explore
Traeger
Smoked Pork Butt (Smoked Pork Shoulder)
Main Dish
Traeger Bacon-Wrapped Pork Tenderloin
Traeger
Traeger Smoked Stuffed Pork Tenderloin
Traeger
Smoked Pork Loin
🐖 Time to Pig Out: Your Ham Masterpiece Awaits!
This **Double Smoked Ham** recipe is your definitive guide to becoming a grilling hero. Gone are the days of serving a mundane, dry spiral-cut ham that barely registers on the flavor scale. This recipe guarantees a smoky, profoundly juicy, and irresistibly sticky-sweet ham that is nothing short of addictive!
Whether you’re firing up the smoker for a grand Easter feast, a memorable Christmas dinner, or simply celebrating a beautiful Saturday afternoon with a cold beverage in hand, this ham is an absolute showstopper. It’s incredibly easy to achieve, delivers unparalleled flavor, and will leave a lasting impression on everyone lucky enough to try a slice. So, dive into that recipe card, ignite your smoker, and let the magic of smoke and glaze unfold. Your guests, and undoubtedly your taste buds, will be eternally grateful!
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Double Smoked Ham
Joshua Boquist
And don’t even get me started on the glaze. It’s a mix of pineapple juice, bourbon, brown sugar, and a few other hits of flavor that come together into this sticky, sweet, smoky magic. Brush it on while the ham finishes smoking, and it caramelizes into this perfect glossy coating. One taste and you’ll wonder why anyone would ever just heat up ham in the oven!
Grilling, Main Course
American
10 minutes
4 hours
4 hours 10 minutes
20 servings
Pin
Review Recipe
Equipment
-
Traeger Timberline 1300 Pellet Grill
-
ThermoWorks Signals
-
John Boos Maple Butcher Block
Ingredients
For the Ham
- 1 bone-in smoked ham, 8–10 lbs, cooked
- 1 tablespoon yellow mustard, binder, optional
- 4 tablespoons pork butt rub, or your favorite rub
For the Pineapple Bourbon Glaze
- 1 cup pineapple juice
- ½ cup brown sugar
- ¼ cup bourbon, alcohol free option: use apple cider or juice instead
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- pinch cinnamon, optional
Instructions
Prepare the Ham
-
Preheat your Traeger (or other smoker) to 225°F. Use a mild wood like apple, cherry, or maple. Line a baking sheet pan with foil and place a wire rack in the sheet pan to collect the drippings and keep the Traeger clean.
-
Remove the ham from its packaging and pat it dry with paper towels. Remove the plastic button.
-
If the ham isn’t spiralized, score the outside of the ham in a shallow crosshatch pattern, about ¼-½ inch deep.
-
Coat the ham lightly with yellow mustard or oil if using a binder. Season the entire ham with the pork butt rub, covering all sides completely.
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Place the ham on the wire rack in the sheet pan, flat side down, insert a thermometer, and transfer it to the smoker.
-
Smoke the ham at 225°F for about 2–3 hours, until it reaches an internal temperature of 120°F.
Make the Glaze
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While the ham is smoking, make the glaze by combining all glaze ingredients in a saucepan over medium heat.
-
Bring the glaze to a simmer and let it reduce for 10–15 minutes, stirring occasionally, until it thickens.
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Brush the ham with the glaze every 10-15 minutes while it continues to smoke. Keep doing this until the internal temp of the ham reaches 140°F.
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Remove the ham from the smoker and discard the drippings. Let the ham rest for 15–20 minutes, tented loosely with foil.
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Slice, serve, and drizzle with extra glaze for that final punch of flavor.
Nutrition
Serving:
1g
,
Calories:
486kcal
,
Carbohydrates:
9g
,
Protein:
39g
,
Fat:
31g
,
Saturated Fat:
11g
,
Polyunsaturated Fat:
3g
,
Monounsaturated Fat:
14g
,
Cholesterol:
112mg
,
Sodium:
2223mg
,
Potassium:
553mg
,
Fiber:
0.2g
,
Sugar:
8g
,
Vitamin A:
23IU
,
Vitamin C:
1mg
,
Calcium:
28mg
,
Iron:
2mg
Nutrition information is automatically calculated, so should only be used as an approximation.