This easy to follow, twice smoked ham recipe is perfect for Thanksgiving, Easter, or any other special occasion. Using a previously smoked ham will provide amazing flavor and much less work. I recommend doubling the glaze for serving and licking it off the spoon – you won’t be able to stop yourself! Make this Smoked Ham at your next gathering and watch the compliments start pouring in.
Ingredients
Main
- 1 Pre-cooked bone-in half ham
Glaze
- 1 cup Brown sugar
- 1/3 cup Honey
- 1/2 cup Pineapple juice
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 3/4 teaspoons Ground cinnamon
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 teaspoon Garlic powder
Steps
1. Prep the smoker
Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with a Super Smoke option, turn it on as well.
2. Smoke the ham
Place ham cut side down on the smoker and cook until an internal temperature of 120°F. I recommend using a good leave-in meat thermometer so you don't have to constantly check the short ribs.
3. Prepare the smoked ham glaze
Mix all of the glaze ingredients in a medium sauce pan and simmer for 10 minutes or until thickened.
4. Glaze the smoked ham
Brush all sides of the ham with a thick coating of the glaze. You can do this on the smoker with a long brush to avoid getting burned or remove it from the smoker, glaze it, and then return it to the smoker.
5. Continue smoking the ham
Continue smoking the ham until it reaches an internal temperature of 140°F.
6. Rest the smoked ham
Transfer the ham to a cutting board, brush another coating of the glaze, and let rest for 20 minutes before slicing.
7. Serve the smoked ham
Slice the ham against the grain in 1/4 inch slices (pencil thickness) and serve with the remaining glaze.
Notes
What type of ham should I use?
This recipe uses a bone-in half ham which weighs around 7-8 pounds, but you can easily use a spiraled ham as well. The goal is to buy a previously smoked ham, hence the term "twice-smoked ham."
