Forget store-bought glaze and standard traditions! This recipe takes pre-cooked ham to a whole new level of flavor with a double-smoking technique. You’ll achieve a deeper, richer smokiness that infuses every bite. But the magic doesn’t stop there! We’ll craft a brown sugar pineapple glaze featuring juicy pineapple and caramelized brown sugar for a flavor combination that’s both sweet and smoky.3
Why You’ll Love It
- Beyond Basic Ham: Elevate your ham game with a double-smoking technique that unlocks intense, smoky flavors in the same amount of time as using the oven.
- Easy & Impressive: Ditch the packet glaze and pre-heating instructions – this recipe is surprisingly simple yet creates a showstopper.
- Glaze Perfection: The simple homemade pineapple-brown sugar glaze adds a touch of sweetness and contrasting acidity that complements the smokiness for a truly irresistible final dish.
Ingredients You’ll Need
- Pre-cooked, Bone-in, Spiral-Sliced City Ham: The star of the show!
- Dijon Mustard: Binds the rub to the ham and adds a touch of tang.
- Dry Rub (Optional): Creates a delightful savory crust and extra flavors. Look for your favorite store-bought rub, or mix up the one in the recipe card with smoked paprika, sugar, brown sugar, garlic powder, cinnamon, chili powder, and black pepper.
- Wood Chunks/Pellets for smoke: Apple, cherry, or other sweet fruit wood adds a subtle smoky flavor that pair perfectly with ham.
- Glaze: This sweet and tangy glaze elevates the ham to a whole new level, made with pineapple juice, apple cider vinegar, brown sugar, butter, and Dijon mustard.
- Sliced Pineapple (Optional): Grilled pineapple complements the sweet and savory flavors of the ham beautifully.
How to Make Double-Smoked Ham
Quick step-by-step overview or you can skip down to the full recipe card.
- Prep the Ham – Let your pre-cooked, bone-in, spiral-sliced ham come to room temperature (30-60 minutes) for even cooking. Coat it with Dijon mustard and your favorite dry rub (optional).
- Smoke the ham – Set your smoker to 250°F (121°C) with indirect heat and a water drip pan. Add wood chips Smoke the ham for 3 hours, or until it reaches 130°F (54°C) internal temperature.
- Glaze the ham – Remove the ham from the smoker and place in a disposable aluminum pan or use a large cast-iron skillet. Brush the glaze over the ham, then place it back into the smoker.
- Continue glazing – Baste every 15-20 minutes, and remove from the smoker when the internal temperature reaches 140° F.
- Rest and serve – Let the glazed ham rest (covered) for 30 minutes to redistribute juices. While resting, grill pineapple slices (optional). Carve the ham and serve with grilled pineapple and a drizzle of glaze.
Serving Suggestions
Smoked and glazed ham was just meant to be eaten with scalloped potatoes, crunchy green beans, grilled pineapple and more of the glaze. And if you love sliders, grab some sweet Hawaiian buns and combine a slice of ham, the pineapple and a drizzle of the glaze. Even add some bright coleslaw to the mix for a crunchy texture. Check out my go-to veggie side dishes for more ideas.
Bonus Tip: This recipe doesn’t just deliver a phenomenal main course. Leftover smoked ham makes incredible sandwiches and can be frozen in portions for future meals, saving you money on deli meats.
Storing & Reheating Instructions
Leftover double-smoked ham is a gift that keeps on giving! Here’s how to store it for future enjoyment:
Refrigerator: Tightly sealed leftover ham will stay fresh for 3-5 days in the refrigerator.
Freezer: For longer storage, consider vacuum-sealing individual ham portions. Frozen ham will stay safe at high quality for up to 6 months.
Oven Reheating: Preheat your oven to 275°F (135°C). Wrap leftover ham slices loosely in foil to prevent drying. Reheat for 10-15 minutes per pound of ham, or until warmed through.
Microwaving (Single Serving): Place a single serving of sliced ham on a microwave-safe plate. Microwave on high in 1-minute increments until heated through. Be careful not to overheat, as ham can dry out quickly.
Bonus Tip: Reheat leftover ham with a drizzle of the leftover glaze for an extra burst of flavor and moisture!
More Delicious Recipes to Try
- Texas-Style Smoked Brisket
- Smoked Prime Rib
- Smoked Pork Butt
- Simple Smoked Salmon
- Smoked Turkey
- Smoked Pork Spare Ribs
- Sous Vide Ham
Double Smoked Ham
Ingredients
- 10 lb city ham (precooked, bone-in, spiral-sliced)
- 2 Tbsp Dijon mustard
- Dry rub (optional, see recipe below)
- Wood chunks/pellets (apple, cherry or other sweet fruit wood)
- Sliced pineapple (optional, for grilling)
Dry Rub
- 1/2 tsp smoked paprika
- 1 tsp sugar
- 1 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 1/8 tsp chili powder
- 1/8 tsp black pepper
Glaze
- 1 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1 cup brown sugar
- 4 Tbsp butter
- 2 Tbsp Dijon mustard
Instructions
- Prep the Ham: Let the ham sit at room temperature for 30-60 minutes. Coat lightly with Dijon mustard and sprinkle with dry rub (if using). Insert a probe thermometer into the thickest part.
- Smoke the Ham: Set your smoker to 250°F with indirect heat and a water drip pan in place. Add wood chunks or pellets for smoke. Smoke the ham for 3 hours, or until it reaches 130°F internal temperature.
- Make the Glaze: While the ham is in the smoker, combine all glaze ingredients in a saucepan over medium heat. Simmer for 5-7 minutes until thickened slightly.
- Glaze & Finish: Transfer the ham to a cast-iron skillet or disposable aluminum pan. Brush with glaze, then return to the smoker. Glaze every 15-20 minutes until the ham reaches 140°F internal temperature.
- Rest & Serve: Rest the ham (covered) for 30 minutes. While resting, grill pineapple slices (optional). Carve the ham and serve with grilled pineapple and a drizzle of glaze.
Notes
- City ham come pre-cooked. It is cured, smoked then usually spiral-sliced and has the bone in.
- Cook to temperature, but cook times will be approximately 15 to 20 minutes per pound.
- Oil your grill grates and use foil for easier cleanup as the glaze can get messy.
- Leftover glaze can be used as a sauce.
- Use a boning knife to remove the ham from the bone for easier carving.
This glaze!!! So flavorful, came out perfect. This was so much more exciting and delicious than warming it up in the oven. I will be making this again for Easter.
I bet it was awesome, Will! I just made the glaze again this last weekend. It’s a favorite for sure. 🙂