Double Smoked Ham
on Aug 06, 2025
This post may contain affiliate links. Please read our disclosure policy.
There’s smoked ham… and then there’s Double Smoked Ham, and trust me, it hits different! This recipe takes that store-bought, fully cooked ham and turns it into a smoky, sticky-glazed showstopper that tastes like you spent all day tending a pit, when, in reality, your Traeger did the heavy lifting.
The Dijon mustard binder and seasoning seep between the spiral slices of the ham, so you know every bite gets hit with flavor. As the ham slowly smokes, the rub caramelizes, the smoke infuses deep into the meat, and the glaze brings it all home with a sticky, glossy finish. The sweet and tangy pineapple bourbon glaze brings major BBQ energy to your holiday or weekend feast.
Table of Contents
🤩 Why You Should Try This Recipe
- Effortless Flavor Bomb: You start with a fully cooked ham, so the heavy lifting is already done. Smoking it low and slow brings in next-level flavor.
- That Sticky Glaze: Pineapple juice, bourbon, brown sugar, and a hit of soy and mustard make this glaze sweet, tangy, sticky, and slightly smoky!
- Crowd-Pleaser Status: Turn that boring holiday ham into something AMAZING! Just a perfect reason to fire up the smoker. This ham brings people to the table and keeps them talking!
- Adapt and Adjust: Don’t like bourbon? Swap it for apple cider or juice. Adjust the seasoning and binder to customize the flavor! Keep reading below for suggestions and tips.
🗒️ Ingredients for Double Smoked Ham
This smoked ham recipe is all about building layers of flavor with simple, punchy ingredients. From the smoky rub to the sweet and sticky glaze, everything plays a role in transforming this ham into a legendary BBQ dish. Scroll down to the recipe card for specific measurements and step-by-step instructions.
For the Ham
- Bone-In Spiral Ham: Fully cooked and spiral cut, an easy canvas to elevate with flavor!
- Yellow Mustard: Yellow mustard, or you can use oil if you don’t like mustard.
- Seasoning Rub: This pork butt rub is versatile and amazing, or you can use your favorite pork-friendly blend
For the Pineapple Bourbon Glaze
- Pineapple Juice: Brings bright, tropical sweetness and gives a delicious base to the glaze.
- Brown Sugar: Deepens the glaze with rich, molasses-like sweetness and helps it thicken.
- Bourbon: Adds warmth, depth, and a bit of bite to the glaze. Apple cider or juice works well as a non-alcoholic option.
- Honey: Gives some sweetness to the glaze and adds a distinctive BBQ flavor.
- Dijon Mustard: Balances the glaze and ties in with the mustard binder.
- Soy Sauce: Delivers umami and salt to round out the sweetness and boost flavor.
- Ground Ginger: Gives the glaze a gentle warmth and hint of spice that works well with the sweet glaze.
- Garlic Powder: Adds savory flavor and depth to the glaze without overpowering.
- Ground Clove or Cinnamon (Optional): Brings warmth and spice to the glaze.
🔥 How to Make This Recipe
This recipe is super straightforward and perfect for both seasoned grillers and weekend warriors. Here’s the general game plan — for detailed instructions, scroll down to the full recipe card.
- Preheat Your Smoker: Set it up with a mild wood and get it ready for low and slow cooking.
- Prep the Ham: Pat it dry, brush the binder on, and season it all over.
- Smoke the Ham: Place the ham on a wire rack over a foil-lined sheet pan to collect the juices and let it soak up that smoky goodness.
- Make the Glaze: Simmer everything together in a saucepan until thick and glossy.
- Glaze and Finish: Brush on the glaze while the ham finishes smoking, and let it carmelize.
- Rest and Slice: Let it rest, then carve it up and drizzle with extra glaze before serving.
💡 Pro Tips for This Recipe
- Use a Wire Rack: It keeps your ham elevated and helps avoid that soggy-bottom situation from sitting in juices. If you don’t have a wire rack, you can put the ham directly on the grill grates. A sheet pan below the ham catches any juices and makes cleanup easy, especially after brushing on the glaze!
- Spiral-Cut? Get in there: When brushing on the mustard binder and sprinkling on the seasoning, be sure to open up all the flaps of the ham to pack it full of flavor. Do the same thing with the glaze, brush it on, and work it in between the cuts. Be careful not to tear apart the ham!
- Double Down on Glaze: Make a little extra glaze and warm it up before serving. Drizzling it over the sliced ham takes it over the top.
🔁 Substitutions and Variations
- No Bourbon? No Problem: Swap in apple cider or apple juice for a family-friendly glaze that still brings big flavor.
- Make the Glaze Citrus-Forward: Sub pineapple juice with orange juice for a slightly sweeter, citrusy glaze with bright flavor.
- Try a Different Rubs: Switch things up with various rubs. This Maui Wowee Rub brings more pineapple flavor, and this Raspberry Chipotle Rub is sweet and spicy!
🥶 Storing and Reheating Tips
Leftover double smoked ham stores wonderfully, making it perfect for next-day sliders, breakfast scrambles, or just sneaking cold slices from the fridge. To store, let the ham cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to five days. For longer storage, slice the ham and freeze it with a bit of glaze in freezer-safe containers. It’ll stay good for up to three months in the freezer.
To reheat, you’ve got options. For quick slices, the air fryer works great. Just lay down a piece of parchment paper and place the sliced ham in the air fryer basket. Air fry the sliced ham at 340°F for 4 minutes and finish it with some of the glaze. You can also reheat the ham in the oven by placing it (sliced or whole) in a baking dish, adding a splash of glaze or broth, covering it with foil, and heating it at 360°F for 30 minutes, or until warmed through. Just avoid the microwave unless you’re in a pinch; it tends to dry the ham out fast.
❓ Questions and Answers
Absolutely! Just follow the instructions in the recipe card knowing that you may need to adjust the cooking time slightly.
All together, it takes about 3-4 hours to smoke the ham. This includes the time to smoke the ham until it reaches 120°F and then the additional 1-2 hours needed during the glazing process until it reaches 140°F.
If it’s not spiral-sliced, scoring helps the smoke and glaze soak in. Totally worth the few extra minutes.
If the ham is spiral-sliced, you do not need to score the ham. If you do, you may risk pieces of the ham falling off since it is quite delicate.
🐷 More Porky Recipes
🐖 Time to Pig Out
This Double Smoked Ham is your shortcut to hero status at the grill. No more boring spiral-cut ham at the dinner table, that just doesn’t cut it anymore. It’s smoky, juicy, sticky-sweet, and straight-up addictive!
Whether you’re lighting it up for Easter, Christmas, or just because it’s Saturday and you’ve got a cold one in hand — this one’s a banger. Hit that recipe card, fire up the smoker, and let the glaze work its magic. Your guests (and your belly) will thank you!
CONNECT WITH A LICENSE TO GRILL!
Be sure to follow us on our social media accounts.
Did you make this recipe? Tell us about it in the comments below!
Double Smoked Ham
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.
- 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
- 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.
- 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.
- Remove the ham from the smoker and discard the drippings. Let the ham rest for 15–20 minutes, tented loosely with foil.
- Slice, serve, and drizzle with extra glaze for that final punch of flavor.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
