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Close up of spiral sliced ham that has been double smoked on the Traeger.
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Double Smoked Ham

Here's the deal with this Double Smoked Ham recipe: it’s insanely easy and ridiculously good. Starting with a smoked, spiral-cut ham, give it a quick rub-down with some mustard and seasoning, then let the smoker do the heavy lifting. All that smoke and flavor from the pork rub and pineapple bourbon glaze soaks deep into the ham, making every bite incredible.
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!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Grilling, Main Course
Cuisine: American
Keyword: double smoked ham, smoked ham, spiral cut ham, twice smoked ham
Servings: 20 servings
Author: Joshua Boquist

Equipment

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.
    Patting dry the spiral cut ham.
  • 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.
    Seasoning the mustard coated spiral cut ham.
  • Place the ham on the wire rack in the sheet pan, flat side down, insert a thermometer, and transfer it to the smoker.
    Placing thermometer in spiral cut ham.
  • Smoke the ham at 225°F for about 2–3 hours, until it reaches an internal temperature of 120°F.
    Placing spiral cut ham on the smoker.

Make the Glaze

  • While the ham is smoking, make the glaze by combining all glaze ingredients in a saucepan over medium heat.
    Combining ingredients for a glaze to go on a ham.
  • Bring the glaze to a simmer and let it reduce for 10–15 minutes, stirring occasionally, until it thickens.
    Simmering the glaze in a medium saucepan.
  • 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.
    Brushing glaze on the ham while it is on the Traeger.
  • Remove the ham from the smoker and discard the drippings. Let the ham rest for 15–20 minutes, tented loosely with foil.
    Putting foil over the double smoked ham before letting it rest.
  • Slice, serve, and drizzle with extra glaze for that final punch of flavor.
    Taking a bite of double smoked ham.

Video

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