Double-Smoked Ham Recipe: How to Smoke and Glaze Perfect Ham

This Double Smoked Ham recipe is ideal for holiday meals or any time you want an impressive main dish. Smoking the ham builds deep flavor, and finishing with a brown sugar glaze gives it a glossy, caramelized crust.

We’ve enjoyed testing smoker recipes and found that a bone-in spiral ham works especially well for this method. The results are juicy, tender slices with a nicely caramelized exterior.

Why is it Called Double Smoked Ham?

Double smoked ham refers to a ham that has already been cured and smoked once before purchase, and then smoked again during preparation. This second round of smoking deepens the smoky notes without making the meat overwhelming when done properly.

The glaze balances the smoke with sweetness, producing a well-rounded flavor rather than an overpowering smokiness.

What Type of Ham is Best

For the best results, choose a bone-in ham, which usually stays juicier during cooking. You can use a spiral-cut ham, whole shank, or ham roast. Spiral-cut hams are convenient and widely available.

If using a spiral ham, baste it periodically while smoking to help maintain moisture and build the glaze into a caramelized crust.

Ingredients

Scroll to the recipe card below for the full ingredient list and exact measurements.

Variations Ideas

• Yellow Mustard – Swap Dijon for yellow mustard if you prefer a milder tang.
• Apple Cider Vinegar – Add a few tablespoons to the glaze to cut sweetness; apple, orange, or pineapple juice can also be used for acidity and fruit flavor.
• Maple Syrup – Replace honey with maple syrup for a different, rich sweetness.

Step by Step Instructions

• Step 1 – Preheat the smoker to 225°F (107°C).
• Step 2 – Rub Dijon mustard over the exterior of the ham and sprinkle with garlic powder.

• Step 3 – Place the ham in the smoker and smoke for 2 hours.

• Step 4 – While the ham smokes, combine the glaze ingredients in a saucepan.

• Step 5 – Simmer the glaze over medium heat for 1–2 minutes until the sugar dissolves and the mixture thickens. Remove from heat and set aside.
• Step 6 – Increase the smoker temperature to 275°F (135°C). Brush the ham with glaze and continue cooking for about 45 minutes, brushing every 10–15 minutes to build a glossy, caramelized crust.

• Step 7 – Remove the ham from the smoker, slice, and serve.

Expert Tips

• Glaze Texture – If the glaze firms up while waiting, warm it gently to loosen before brushing.
• Placement – You can smoke the ham directly on the grates or place it in an aluminum pan to catch drips.
• Temperature – Smoking time varies by ham size and smoker. Use an instant-read thermometer to confirm the ham is heated through; it should reach 165°F in the center if you want to ensure it’s warmed properly.
• Wood Choice – Use fruitwoods like cherry, or robust woods like hickory or oak. Combining woods can produce a more complex smoke profile.

How to Cook in the Oven

You can prepare a spiral ham in the oven if you don’t want to smoke it. While you’ll miss the extra layer of smoke, the oven method still produces a delicious glazed ham and generally takes about the same total time. Grilling over charcoal is another option for a smoky finish if you prefer.

What to Serve with Smoked Ham

Smoked ham is versatile—serve it as a holiday main, on sandwiches, or diced into soups and casseroles. Here are some smoked side dishes that pair well:

• Smoked deviled eggs for a savory starter.
• Smoked baked potatoes for a hearty side with crispy skins.
• Smoked Brussels sprouts with bacon for a flavorful vegetable option.

How to Carve a Ham

Spiral-cut hams are mostly pre-sliced, but you may need a sharp knife or electric slicer to cut through any portions that meet the bone. Place the ham on a cutting board and slice along the natural spirals, saving the bone for making soups or stock.

Refrigerate leftovers in an airtight container for up to 5 days. Leftover ham works well in fried rice, soups, and casseroles.

Yes. Place leftover ham in a freezer-safe container or zip-top bag, wrapped tightly with foil or plastic wrap for best quality. Frozen ham keeps well for about two months.

Reheat slices gently in the oven or microwave. Add a splash of broth or a light glaze to keep meat moist while reheating.