Turn a fully cooked holiday ham into a smoky, juicy, glossy centerpiece with low heat, mild hardwood smoke, and a sweet homemade glaze.
Double Smoked Ham is one of the easiest ways to turn a fully cooked holiday ham into a smoky, juicy, glossy main dish. Instead of cooking raw pork from scratch, you gently reheat a cured and smoked ham on a smoker or grill. Then you add more smoke, a sweet glaze, and a short rest so the slices stay tender.
This method works well for Easter, Christmas, Thanksgiving, Sunday dinner, potlucks, and backyard gatherings. A bone-in spiral ham is the best choice for most home cooks because it is already sliced, easy to serve, and large enough to feed a crowd.
The key is simple: use low indirect heat, add mild wood smoke, glaze near the end, and avoid overheating. When done right, the ham gets smoky edges, juicy slices, and a shiny caramelized coating without becoming dry.
What Is Double Smoked Ham?
Double smoked ham is a fully cooked, cured, and smoked ham that is reheated on a smoker or grill with extra wood smoke and glaze. For best results, use a bone-in spiral ham, smoke at 225°F to 250°F, glaze near the end, and heat to 140°F if USDA-inspected.
Double Smoked Ham Recipe Overview
| Recipe Detail | Best Practice |
|---|---|
| Best ham | Bone-in spiral-cut fully cooked half ham |
| Size | 7 to 10 pounds for most families |
| Smoker temperature | 225°F to 250°F |
| Finish temperature | 140°F for USDA-inspected cooked ham |
| Best wood | Apple, cherry, maple, pecan, or light hickory |
| Glaze style | Brown sugar, honey, Dijon, fruit preserves, mild heat |
| Rest time | 15 to 30 minutes |
| Best for | Easter, Christmas, holidays, parties, family dinners |
What Is Double Smoked Ham?
Double smoked ham means the ham has already been cured, cooked, and smoked once before you buy it. You smoke it a second time at home to add more flavor.
Most grocery-store holiday hams are not raw. They are usually fully cooked and ready to eat cold from the package. The smoker is used to warm the ham slowly, add hardwood flavor, and help the glaze set into a sticky coating.
Why Is It Called Double Smoked?
It is called double smoked because the ham gets a second round of smoke. The first smoke happens during commercial processing. The second smoke happens in your smoker, pellet grill, charcoal grill, or gas grill with wood chips.
Does Double Smoked Ham Taste Too Smoky?
Not if you use mild wood and control the heat. Ham is already smoky, so you only need a light second smoke. Apple, cherry, maple, and pecan are safer choices than heavy mesquite.
💡 Smoke Tip
Because the ham is already smoked, focus on clean, light smoke rather than trying to maximize smoke exposure. Too much strong smoke can overpower the sweet glaze and cured pork flavor.
Best Ham to Buy for Double Smoked Ham
Choosing the right ham makes the recipe easier and better. For most readers, the best option is a bone-in spiral-cut fully cooked half ham.
What Label Should You Look For?
Look for words like:
- Fully cooked
- Ready to eat
- Smoked ham
- Spiral sliced
- Bone-in half ham
- Ham with natural juices
⚠️ Important: Fresh Ham Is Different
Avoid buying a fresh ham unless you want a completely different recipe. Fresh ham is raw pork and must be cooked like a roast, not simply reheated like a fully cooked holiday ham.
Bone-In vs. Boneless Ham
| Ham Type | Best For | Notes |
|---|---|---|
| Bone-in spiral ham | Best overall | More flavor, easy slicing, great presentation |
| Boneless ham | Easy serving | Simple to slice but often less impressive |
| Shank portion | Classic look | Easier to carve than butt portion |
| Butt portion | Tender meat | Can be harder to carve around the bone |
| Whole ham | Large crowds | Heavy, expensive, and harder to manage |
Spiral Cut vs. Non-Spiral Ham
A spiral ham is best for easy serving. The slices are already cut around the bone, so guests can pull pieces apart with little carving.
A non-spiral ham can stay slightly juicier because it has fewer exposed cuts. If you use one, score the outside in a diamond pattern so the glaze and smoke can reach the surface.
🍖 Double Smoked Ham Recipe Card
Low-and-slow smoked ham with a sweet, tangy, smoky glaze.
Main Ingredient
- 1 fully cooked bone-in spiral-cut half ham, 7 to 10 pounds
Sweet Heat Glaze
- 1/2 cup hot honey or regular honey
- 1/2 cup cherry, peach, or apricot preserves
- 1/2 cup light or dark brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons pepper jelly, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1 to 2 tablespoons bourbon, optional
For the Pan
- 1 cup chicken stock, apple juice, or water
- 2 tablespoons butter, optional
Optional Ham Gravy
- 2 cups pan drippings, strained
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Extra chicken stock, if needed
Equipment You Need
You do not need fancy equipment, but a thermometer matters.
- Smoker, pellet grill, charcoal grill, or gas grill
- Aluminum pan or roasting pan
- Heavy-duty foil
- Small saucepan
- Basting brush
- Instant-read thermometer
- Cutting board
- Sharp carving knife
Best Wood for Double Smoked Ham
The best wood for Double Smoked Ham is mild, sweet, and balanced.
| Wood | Flavor | Best Use |
|---|---|---|
| Apple | Mild and fruity | Best beginner choice |
| Cherry | Sweet and colorful | Adds rich color to the glaze |
| Maple | Soft and sweet | Great for holiday ham |
| Pecan | Nutty and warm | Good with brown sugar glaze |
| Hickory | Strong and smoky | Use lightly or mix with fruit wood |
| Mesquite | Very strong | Usually too harsh for ham |
🌿 Recommended Wood Blends
For most cooks, use apple plus a little hickory or cherry plus pecan.
How to Make Double Smoked Ham
This method keeps the ham moist by warming it gently first, then glazing near the end.
Step 1: Preheat the Smoker
Set your smoker to 225°F to 250°F. Use indirect heat. Add apple, cherry, maple, pecan, or a small amount of hickory.
Let the smoker stabilize before adding the ham.
Step 2: Prep the Ham
Remove all packaging. Save the glaze packet only if you want to use it, but homemade glaze adds more control over flavor.
Pat the ham dry with paper towels. Place it cut side down in an aluminum pan. If using a non-spiral ham, score the outside in a diamond pattern.
Pour 1 cup of chicken stock, apple juice, or water into the pan. This adds moisture and creates drippings for gravy.
Step 3: Smoke the Ham Covered
Cover the pan loosely with foil for the first part of cooking. This helps protect spiral slices from drying out.
Smoke until the ham reaches about 110°F to 120°F in the thickest part. Keep the thermometer away from the bone because the bone can give a false reading.
Step 4: Make the Glaze
Add the glaze ingredients to a saucepan. Warm over medium heat until the sugar melts and the glaze looks smooth.
Do not boil it hard. A gentle simmer is enough.
Step 5: Glaze and Finish Uncovered
Remove the foil. Brush the ham with glaze, making sure some glaze reaches between the spiral slices.
Continue smoking uncovered. Brush with more glaze every 15 to 20 minutes until the ham reaches the appropriate final temperature.
⚠️ Food Safety Temperature
For cooked ham from a USDA-inspected plant, the target reheating temperature is 140°F. FoodSafety.gov lists 165°F for other cooked hams. Always check the package instructions because the product label can provide specific reheating directions.
Step 6: Rest Before Serving
Remove the ham from the smoker. Tent it loosely with foil and rest for 15 to 30 minutes.
Resting helps the juices settle and makes serving easier.
Double Smoked Ham Time & Temperature Guide
| Ham Weight | Smoker Temp | Estimated Time | Finish Temp |
|---|---|---|---|
| 5 to 7 pounds | 225°F to 250°F | 2.5 to 3.5 hours | 140°F* |
| 8 to 10 pounds | 225°F to 250°F | 3 to 4 hours | 140°F* |
| 10 to 12 pounds | 225°F to 250°F | 4 to 5 hours | 140°F* |
*The 140°F target applies to cooked smoked ham from a USDA-inspected plant. Other cooked hams may have a 165°F reheating target. Always prioritize the package directions and use a thermometer.
These times are estimates. Always use a thermometer. Smoker timing can vary because outdoor temperatures, wind, smoker type, starting temperature, and ham shape all affect how quickly the meat heats.
Pellet Grill, Charcoal Grill, Gas Grill & Oven Methods
Can You Make Double Smoked Ham on a Pellet Grill?
Yes. A pellet grill is one of the easiest tools for this recipe. Set it to 225°F or 250°F, use apple or cherry pellets, and cook with the ham in a pan.
Raise the heat slightly near the end if you want the glaze to thicken faster.
Can You Make It on a Charcoal Grill?
Yes. Set up a two-zone fire. Keep coals on one side and the ham on the cooler side. Add one or two wood chunks.
Keep the lid closed as much as possible. Adjust vents to hold the heat near 250°F.
Can You Make It on a Gas Grill?
Yes. Turn on one burner and place the ham on the cooler side. Use a smoker box or foil packet with wood chips.
Gas grills can run hot, so watch the temperature closely.
Can You Make It in the Oven?
Yes, but it will not have the same smoky flavor. Use a 300°F to 325°F oven, keep the ham covered at first, glaze near the end, and heat to the appropriate internal temperature.
Glaze Variations for Double Smoked Ham
The glaze can change the whole flavor of the ham. Use one of these easy combinations.
| Glaze Style | Ingredients |
|---|---|
| Classic brown sugar honey | Brown sugar, honey, Dijon, Worcestershire |
| Maple bourbon | Maple syrup, brown sugar, bourbon, mustard |
| Cherry hot honey | Cherry preserves, hot honey, pepper jelly |
| Pineapple mustard | Pineapple juice, brown sugar, Dijon |
| Peach BBQ | Peach preserves, BBQ rub, butter |
| Spicy habanero | Pepper jelly, honey, brown sugar, vinegar |
For a family-friendly ham, keep the glaze mild. For BBQ lovers, add pepper jelly or a small pinch of cayenne.
How to Make Gravy from the Drippings
Ham gravy is salty, smoky, and rich. Taste before adding more salt.
Simple Ham Gravy Method
- Strain 2 cups of pan drippings.
- Melt 3 tablespoons butter in a saucepan.
- Whisk in 3 tablespoons flour.
- Cook for 1 to 2 minutes.
- Slowly whisk in the drippings.
- Simmer until thick.
- Add black pepper and extra stock if needed.
💡 Too Salty?
If the drippings taste too salty, use half drippings and half unsalted chicken stock instead of using the drippings alone.
What to Serve with Double Smoked Ham
| Occasion | Best Sides |
|---|---|
| Easter dinner | Scalloped potatoes, green beans, deviled eggs |
| Christmas dinner | Mashed potatoes, roasted carrots, dinner rolls |
| BBQ gathering | Mac and cheese, baked beans, coleslaw |
| Spring party | Corn casserole, salad, asparagus |
| Leftover meal | Ham sandwiches, soup, fried rice, breakfast hash |
Common Mistakes to Avoid
Overheating the Ham
The biggest mistake is cooking the ham too long. Since it is already cooked, you are reheating it and adding flavor. Overheating dries out the slices.
Glazing Too Early
Sugar burns if it sits over heat too long. Add glaze during the final part of cooking.
Using Too Much Strong Wood
Ham already has smoke flavor. Too much hickory or mesquite can make the finished flavor harsh or bitter.
Skipping the Thermometer
Time is only a guide. A thermometer gives you the actual internal temperature.
Cutting Right Away
Resting helps the ham stay juicy. Give it at least 15 minutes before serving.
Practical Tips for Juicy Double Smoked Ham
- Place spiral ham cut side down to protect the slices.
- Cover with foil during the first stage for better moisture retention.
- Use a pan to catch drippings for gravy.
- Brush glaze between the slices, not only on top.
- Keep smoke light and clean.
- Pull the ham as soon as it reaches the appropriate target temperature.
- Rest before carving or serving.
- Save the bone for beans, soup, or broth.
How to Store and Reheat Leftovers
Cool leftovers promptly after serving and store sliced ham in airtight containers.
For reheating, add a splash of stock or water, cover the dish, and warm gently. Avoid high heat because it can make the ham rubbery.
Easy Leftover Ideas
- Omelets
- Breakfast hash
- Split pea soup
- Ham and bean soup
- Scalloped potatoes
- Fried rice
- Mac and cheese
- Sliders
Double Smoked Ham Key Takeaways
- Double Smoked Ham starts with a fully cooked smoked ham.
- A bone-in spiral ham is the easiest option for most readers.
- Smoke low at 225°F to 250°F.
- Use mild woods like apple, cherry, maple, or pecan.
- Glaze near the end to reduce the chance of burning.
- Use the appropriate reheating temperature for your ham’s label and processing instructions.
- Rest 15 to 30 minutes before serving.
- Save pan drippings for easy gravy.
FAQs About Double Smoked Ham
What is double smoked ham?
Double smoked ham is a fully cooked smoked ham that is smoked again at home. The second smoke adds more flavor, warmth, and glaze texture.
What is the best ham for double smoked ham?
A bone-in spiral-cut fully cooked half ham is a convenient choice for most people. It has good flavor, looks impressive, and is easy to serve.
Does double smoked ham need to be cooked?
Most double smoked ham recipes use fully cooked ham, so it mainly needs reheating. Follow the package directions and use a thermometer for safety.
What temperature should double smoked ham reach?
Cooked hams from USDA-inspected plants should be reheated to 140°F. Other cooked hams may have a 165°F reheating target. Follow the product label and applicable food-safety guidance.
How long does it take to smoke a double smoked ham?
Many 7 to 10 pound hams take roughly 3 to 4 hours at 225°F to 250°F, but this is only an estimate. Size, weather, smoker type, and starting temperature can change the cooking time.
What wood is best for double smoked ham?
Apple, cherry, maple, and pecan are excellent choices. Hickory can work in small amounts. Mesquite is usually quite strong for ham.
Can I use the glaze packet that comes with the ham?
Yes. You can also mix the packet with honey, mustard, or fruit preserves for additional flavor.
Can I make double smoked ham without a smoker?
Yes. Use an oven or gas grill, but you will miss some smoke flavor. A smoker box or wood-chip setup can add smoke on a suitable grill.
Conclusion
Double Smoked Ham is a simple way to make a store-bought fully cooked ham taste special. You do not need advanced BBQ skills. You only need gentle heat, a little wood smoke, a good glaze, and a thermometer.
For the best results, choose a bone-in spiral-cut ham, smoke it slowly, protect it with foil early, and glaze it near the end. Keep the smoke light, watch the internal temperature, and let the ham rest before serving. These small steps help create juicy slices, smoky edges, and a glossy sweet coating that feels holiday-worthy without much stress.
Serve it with classic sides, turn the drippings into gravy, and save the leftovers for easy meals. This recipe is a practical, crowd-friendly main dish for Easter, Christmas, family dinners, and backyard celebrations.
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