This easy and delicious Double-Smoked Ham is smoked low and slow on a pellet grill and finished with a sweet, sticky brown sugar–maple glaze. It makes a stunning centerpiece for holiday dinners or any special meal.
This twice-smoked ham is one of my favorite recipes. It’s simple to prepare and always turns out tender and flavorful. Use it for Thanksgiving, Christmas, Easter, or a summer barbecue — leftovers are excellent for soups and casseroles.
Double Smoked Ham
Starting with a pre-cooked ham, this method adds an extra layer of smoke and a rich brown sugar–maple glaze. The result is moist, tender meat with a caramelized, flavorful crust. If you prefer, try pulled smoked ham as an alternative.
Ingredients For Double Smoked Ham and Glaze
- Pre-cooked ham: A bone-in, pre-cooked ham (butt or picnic) works well. Spiral-cut or whole hams both work with this method.
- BBQ rub: Use your favorite rub or a mix of brown sugar, paprika, garlic powder, onion powder, roasted garlic & peppers seasoning, chili powder, seasoning salt, and black pepper.
- Orange juice: Poured in the pan to keep the ham moist while smoking; pineapple juice is a good alternative.
- Ham glaze: Pure maple syrup, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and ground cinnamon create a sticky, balanced glaze.
See the printable recipe card below for exact quantities and full ingredient details.
How To Cook Double Smoked Ham On Pellet Grill
Preheat your pellet grill or smoker to 225°F. While it warms, prepare the ham.
Rinse the ham under cold water and pat dry. If the ham is not spiral-cut, score the surface in a diamond pattern about ¼–½ inch deep with cuts spaced roughly 1½ inches apart so the rub and glaze penetrate the meat.
Place the ham cut-side down in a sturdy aluminum roasting pan. Brush the outside with olive oil to help the rub adhere.
Mix your spice rub and coat the ham thoroughly, leaving the cut side down. Pour about 1 cup of orange juice into the pan around the ham to create a moist environment while smoking.
Place the pan with the ham in the preheated grill and smoke, uncovered, for about 2 hours or until the internal temperature reaches 130–135°F.
Make The Brown Sugar Maple Glaze
When the ham nears 130°F, combine the glaze ingredients—maple syrup, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and ground cinnamon—in a small saucepan over medium heat. Bring to a brief boil, then remove from the heat. Reserve ½ to ¾ cup of the glaze for serving.
Brush the glaze over the ham when it reaches 130–135°F and reapply every 30 minutes while continuing to smoke until the internal temperature reaches 140°F and the exterior is nicely caramelized. This final phase usually takes another hour or so. The disposable pan will collect drippings.
When the ham reaches 140°F and the glaze is caramelized, remove the pan from the grill. Tent the ham loosely with foil and let it rest for 15 minutes before slicing. Serve with the reserved glaze.
Variations
- Spicy: Add cayenne or red pepper flakes to the glaze or rub for heat.
- Less sweet: Reduce brown sugar in the rub and glaze for a milder sweetness.
- Maple bourbon glaze: Substitute a splash of bourbon for depth and savory complexity.
Recipe FAQs
Smoke the ham at 225°F for even low-and-slow cooking.
Double-smoked ham receives an additional smoking step, which intensifies the smoky flavor compared with a single-smoked ham.
At 225°F, plan on roughly 20–30 minutes per pound overall, though the key measure is internal temperature rather than time.
Top Tips
- Any pellet grill or smoker works. If using an electric smoker, add liquid to the water pan (apple or orange juice works well).
- Use a reliable meat thermometer and remove the ham at 140°F (the USDA recommends heating pre-cooked ham to this temperature for serving).
- Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze up to 3 months.
What To Serve With Double-Smoked Ham
This ham pairs beautifully with classic sides such as creamy coleslaw, baked beans, twice-baked mashed potatoes, green bean casserole, mustard beans, and homemade rolls. Choose a few sides to balance sweet, savory, and tangy flavors.
More Delicious Dinner Recipes
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How to Heat a Fully Cooked Ham
-
Pellet Grill Smoked Brisket
-
Smoked Prime Rib Roast
-
Smoked Beef Tenderloin
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Printable Recipe
Double Smoked Ham On Pellet Grill
Ingredients
- 1 pre-cooked ham (5–10 pounds)
- 2 tablespoons olive oil
- ⅓ cup BBQ rub (store-bought or homemade — see rub ingredients below)
- 1 cup orange juice
For the Ham Glaze
- ¾ cup pure maple syrup
- ½ cup brown sugar
- ¼ cup ketchup
- 1½ tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon ground cinnamon
For the Ham Rub
- ¼ cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons roasted garlic & peppers seasoning (or similar)
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
Instructions
- Preheat your pellet grill or smoker to 225°F.
- Rinse the ham with cold water and pat dry.
- If not spiral-cut, score the ham into a diamond pattern about ¼–½ inch deep with cuts spaced about 1½ inches apart.
- Place the ham cut-side down in an aluminum pan. Brush with olive oil and coat with the spice rub. Pour orange juice into the pan around the ham.
- Smoke the ham, uncovered, for about 2 hours until the internal temperature reaches 130–135°F.
Prepare Ham Glaze
- Combine maple syrup, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and cinnamon in a small saucepan. Heat over medium until it briefly boils, then remove from heat. Reserve ½–¾ cup for serving.
- When the ham reaches 130–135°F, brush the glaze over the ham and reapply every 30 minutes while continuing to smoke until the internal temperature reaches 140°F and the glaze is caramelized (about 1–2 more hours).
- Remove the ham, tent loosely with foil, and rest 15 minutes before slicing. Serve with reserved glaze.
Notes
- Store leftover rub in an airtight container for future pork or chicken recipes.
- Use a meat thermometer to confirm the ham reaches 140°F before serving.
- Refrigerate leftovers in an airtight container for 3–4 days or freeze up to 3 months.
Nutrition
Nutrition information is an estimate and not guaranteed to be exact.