There’s smoked ham…and then there’s Double Smoked Ham. This recipe transforms a store-bought, fully cooked spiral ham into a smoky, sticky-glazed centerpiece that tastes like you spent all day at the smoker, while your pellet grill quietly did the work.
A thin layer of Dijon (or yellow) mustard acts as a binder so the seasoning rub and glaze penetrate between the spiral slices. Low-and-slow smoking helps the rub caramelize and lets smoke flavor reach deep into the meat. The pineapple-bourbon glaze finishes everything with a glossy, sticky coating that balances sweet and tangy with a hint of warmth.
🤩 Why You Should Try This Recipe
- Effortless flavor: Start with a fully cooked ham and add real smoke and a flavorful glaze for dramatic results without lengthy prep.
- Sticky, balanced glaze: Pineapple juice, bourbon, brown sugar, soy, mustard, and honey combine for sweet, tangy, and umami notes that cling to the ham.
- Crowd-pleaser: Elevate a standard holiday ham into something memorable that will get people talking.
- Flexible: Swap bourbon for apple cider or juice for a non-alcohol option; change the rub or citrus juice to suit your taste.
🗒️ Ingredients for Double Smoked Ham
This recipe builds layers of flavor with a straightforward set of ingredients: a savory rub and a sweet, tangy glaze. See the recipe card below for exact amounts and a full step-by-step.
For the Ham
- Bone-in spiral ham: Fully cooked (8–10 lb works well).
- Yellow mustard (or oil) as a binder.
- Pork-friendly seasoning rub (use your favorite pork rub).
For the Pineapple Bourbon Glaze
- Pineapple juice for bright sweetness.
- Brown sugar to thicken and deepen the glaze.
- Bourbon for warmth and depth (apple cider or juice works as a non-alcohol swap).
- Honey for sticky sweetness.
- Dijon mustard to balance flavors.
- Soy sauce for umami and salt.
- Ground ginger and garlic powder for subtle warmth and savory depth.
- Optional: pinch of cinnamon or clove for added warmth.
🔥 How to Make This Recipe
Overview: prep the ham, smoke it low and slow, simmer the glaze, then brush and finish until glossy and heated through. Full details are in the recipe card below.
- Preheat smoker to a low temperature and choose a mild wood (apple, cherry, or maple).
- Prep ham: remove packaging, pat dry, remove any plastic components, and spread a thin layer of mustard or oil as a binder. Apply the rub, working it into the spiral cuts.
- Smoke: place the ham on a wire rack over a foil-lined sheet pan to catch drippings. Smoke until the internal temperature reaches around 120°F.
- Make glaze: simmer the pineapple-bourbon glaze until it reduces to a thick, glossy consistency.
- Glaze and finish: brush the glaze on every 10–15 minutes while continuing to smoke until the ham reaches about 140°F and the glaze is caramelized.
- Rest and serve: tent with foil for 15–20 minutes, slice, and serve with extra warmed glaze.
💡 Pro Tips
- Use a wire rack to keep the ham elevated and prevent a soggy bottom. If you don’t have one, set the ham directly on the grates and place a pan underneath to catch drips.
- Work the spiral slices when applying mustard, rub, and glaze so flavor penetrates every bite—just be gentle to avoid tearing the meat.
- Make extra glaze and warm it before serving; a drizzle over the sliced ham adds another layer of flavor.
🔁 Substitutions and Variations
- No bourbon? Use apple cider or apple juice for a family-friendly glaze.
- Citrus-forward glaze: Replace pineapple with orange juice for a brighter, citrusy profile.
- Different rubs: Swap in any pork-friendly rub—sweet, spicy, or fruity—to change the overall flavor.
🥶 Storing and Reheating Tips
Let the ham cool completely before storing. Refrigerate in an airtight container for up to five days. For longer storage, slice the ham and freeze in freezer-safe containers with a little glaze; it will keep up to three months.
To reheat slices, the air fryer is quick and keeps meat tender—air fry at 340°F for about 4 minutes and brush with warmed glaze. For larger portions or a whole ham, reheat in the oven covered with foil at 360°F with a splash of glaze or broth until warmed through. Avoid the microwave if possible, as it can dry the meat.
❓ Questions and Answers
Yes—use the same method but monitor internal temperature closely, as boneless hams can heat faster than bone-in.
Plan for about 3–4 hours total: roughly 2–3 hours to reach 120°F, then an hour or so while glazing to reach 140°F.
If the ham is not spiral-sliced, a shallow crosshatch helps smoke and glaze penetrate. For spiral-sliced hams, scoring isn’t necessary and can risk breaking slices.
🐷 More Porky Recipes
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
This Double Smoked Ham is an easy way to become a grill hero. It’s smoky, juicy, and sticky-sweet—perfect for holidays or a weekend cookout. Follow the recipe card, fire up the smoker, and let the glaze do the rest. Your guests will love it.
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Double Smoked Ham
Equipment
- Traeger or other pellet grill / smoker
- Instant-read thermometer
- Wire rack and foil-lined sheet pan
Ingredients
For the Ham
- 1 bone-in smoked ham, 8–10 lbs (fully cooked)
- 1 tbsp yellow mustard (binder; optional)
- 4 tbsp pork butt rub or your favorite pork rub
For the Pineapple Bourbon Glaze
- 1 cup pineapple juice
- ½ cup brown sugar
- ¼ cup bourbon (or apple cider/juice)
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- ½ tsp ground ginger
- ¼ tsp garlic powder
- Pinch of cinnamon (optional)
Instructions
Prepare the Ham
- Preheat your smoker to 225°F and choose a mild wood like apple, cherry, or maple. Line a sheet pan with foil and set a wire rack on top to catch drippings.
- Remove the ham from packaging, discard the plastic button, and pat dry.
- If not spiral-sliced, score the surface in a shallow crosshatch about ¼–½ inch deep.
- Coat the ham lightly with mustard or oil and rub it all over with your seasoning. Open the spiral slices and work seasoning between them where possible.
- Place the ham on the wire rack, insert a probe thermometer into the thickest part without touching bone, and transfer to the smoker.
- Smoke at 225°F for 2–3 hours, or until the internal temp reaches ~120°F.
Make the Glaze & Finish
- While the ham smokes, combine all glaze ingredients in a saucepan over medium heat.
- Bring to a simmer and reduce for 10–15 minutes until the mixture thickens and becomes glossy.
- Brush the glaze on the ham every 10–15 minutes while it continues to smoke until the internal temperature reaches 140°F and the glaze is caramelized.
- Remove the ham, discard drippings, tent loosely with foil, and rest for 15–20 minutes. Slice and serve with extra warmed glaze.
Nutrition
Nutrition information is an approximation.
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