Sometimes more is more, which is exactly the case with this easy Glazed Double Smoked Ham recipe! Sure, a smoked ham from the store is pretty good if you just warm it up, but adding a warmly spiced dry rub and buttery honey-apple glaze then re-smoking it? That’s next level. And it takes just 15 minutes of active prep!
With Easter, Mother’s Day, and graduation season around the corner, spring gatherings abound. I always recommend that folks who host have a few solid recipes for cooking large pieces of meat like this double smoked ham, Dutch oven carnitas, or crockpot london broil. They typically don’t require a lot of effort, but yield big flavor and plenty of servings to go around.
What I love about this pellet grill smoked ham is it takes a supermarket smoked ham that’s already cooked, but layers on extra yummy flavors and actually imparts the meat with real “smoked” flavor. (I don’t know why, but the ones at the store never taste very smoky!) That means it cooks much faster than raw ham and is already safe to eat.
As a bonus, this double smoked Easter ham freezes beautifully, so even if you make too much, you can always hang onto it for later. Imagine the possibilities for speedy future dinners: Cuban sandwiches, ham & grilled cheese, ham & pea pasta, instant pot split pea soup with ham… There’s no end to what all that smoky, salty, honey-glazed goodness can do!
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What does it taste like?
This double smoked masterpiece is sure to be the star of your next gathering. The brown sugar and smoked paprika create a delightful sweetness that’s balanced by the savory notes of garlic, onion, and ground mustard, while the cinnamon and black pepper add a subtle warmth to the dry rub.
The Worcestershire, apple juice, and honey come together to form a sticky, tangy-yet-fruity glaze that coats the crisp exterior. The salted butter lends an extra richness, making it shine and caramelize as the ham smokes. The ham itself is perfectly tender and juicy, infused with smoky goodness from the apple or cherry wood pellets. Delightful!
Why This Is The Best Smoked Ham Recipe
- Quick & Easy – Who says hosting has to be stressful? With just 15 minutes of active prep required, this meaty main is about as easy as they come.
- Budget-Friendly – At just $1.99/serving, double smoked ham is an affordable luxury that’s perfect for special occasions. Considering Cracker Barrel’s 2026 Easter smoked ham dinner starts at $15.50/person, you’re getting way more value for not much effort.
- Beautiful – If you’re looking to impress your guests, this gorgeous, glistening hunk of smoky yum is sure to do the trick. Just look at that honey glaze! 😋
Ingredients Needed
- Brown Sugar – The foundation of most pork-based dry rubs, brown sugar helps aid in caramelization. Feel free to use either light or dark brown sugar.
- Smoked Paprika – For warmth and extra smokiness. I used sweet smoked paprika, but you’re welcome to use hot smoked paprika if you like more of a kick.
- Garlic Powder & Onion Powder – A double dose of alliums offers a lovely sweet-savory balance.
- Ground Mustard – Pungently sharp and tangy powdered mustard is the perfect foil for the sweetness of brown sugar.
- Ground Cinnamon – This adds a hint of extra sweetness and warmth. Feel free to use either spicy cassia or milder Mexican cinnamon.
- Bone-In Smoked Ham – I used a bone in butt ham. You can use a spiral ham, if desired. If you do this, your ham will likely take less time to smoke.
- Honey – Honeybaked Ham got big for a reason! The sweet stickiness of honey is a wonderful complement to the saltiness of the ham.
- Apple Juice – This is another staple for smoked recipes—here we add it to the glaze for fruity sweetness and use it to spray the dry rubbed ham to keep it moist and aid in caramelization.
- Worcestershire Sauce – This umami booster helps balance out the sweetness of the honey glaze so it doesn’t taste like a sugar bomb.
- Salted Butter – Because butter makes everything better! If you can swing it, try to reach for grass-fed organic butter for the healthiest nutrient profile.
- Black Pepper & Kosher Salt – Just the basics!
- Smoker Pellets – You can use whatever kind of pellets but apple or cherry are especially nice for doubling down on the apple fruitiness.
Substitutions
- Brown Sugar – If you don’t have any on hand, you can make your own by mixing 1 cup of granulated sugar with 1-2 tablespoons of molasses (depending on whether you prefer light or dark brown sugar). You can also use less-refined alternatives like muscovado sugar if you prefer.
- Smoked Paprika – Regular paprika works if that’s all you have. Chipotle chili powder will infuse the same amount of smokiness, but add a spicier kick.
- Garlic Powder & Onion Powder – Only have garlic and onion flakes? Blitz about 2-3x as much in a clean coffee/spice grinder or mortar and pestle until it’s fine. If you can’t do alliums, swap in a few pinches of asafoetida (a.k.a. hing) instead.
- Ground Mustard – If you don’t have ground mustard on hand, you can use 3x as much prepared Dijon mustard. That said, I’d recommend mixing it with the honey mixture instead of the dry rub ingredients, otherwise the mixture will get clumpy.
- Bone-In Smoked Ham – You can use a spiral cut ham if needed, but note that it will cook and have a tendency to dry out more quickly. Make sure you’re liberal with your apple juice spritzing and keep an eye on it!
- Honey – Maple or agave nectar also work.
- Apple Juice – Feel free to use apple cider instead. (My daughter says “it tastes too much like apples,” so it’s an easy way for me to use it up when I treat myself! 😂)
- Worcestershire Sauce – Other umami boosters like soy sauce or Maggi seasoning work well, too.
- Salted Butter – If you only have unsalted butter, use that—just taste the glaze before brushing it on to adjust the seasoning as needed.
How To Make Double Smoked Ham
Step 1: Preheat the Smoker. Preheat your smoker to 250°F. For the best flavor, use apple or cherry wood pellets, which complement the natural sweetness of the ham beautifully.
Step 2: Mix the Dry Rub. In a small bowl, stir together all of the dry rub ingredients until well combined. Measure out 1 tablespoon of the rub and set it aside—you’ll use this later when making the glaze.
Step 3: Make the Honey Mixture. In a small bowl or liquid measuring cup, whisk together the honey, apple juice, and Worcestershire sauce until smooth. This mixture will help the seasoning stick and add extra flavor as the ham smokes.
Step 4: Prepare the Ham. Place the ham cut-side down in a cast iron skillet or disposable aluminum tray. Using a sharp knife, score the surface in a diamond pattern, cutting lightly across the rind around the entire ham. Brush the honey mixture all over the ham, making sure it gets down into the scored cuts. Then sprinkle and rub all but the reserved tablespoon of dry rub over the ham so it’s evenly coated.
Step 5: Smoke the Ham. Place the prepared ham (still in the skillet or tray) into the smoker and close the lid. Smoke for 3-4 hours, spritzing the ham with a little apple juice every 30 minutes to keep it moist and help build layers of flavor.
Step 6: Prepare the Glaze. Around the 3-hour mark, start the glaze. Add the butter, brown sugar, honey, apple juice, and the reserved tablespoon of dry rub to a small saucepan. Heat over medium heat, whisking continuously, until the mixture begins to simmer and thickens slightly—about 3-4 minutes. The glaze will continue to thicken a bit as it cools.
Step 7: Glaze the Ham. Once the ham reaches an internal temperature of 140°F, brush the glaze generously over the entire surface. Try to work the glaze down into the scored cuts so it caramelizes in those pockets of flavor. Return the ham to the smoker for another 10-15 minutes to let the glaze set.
Step 8: Rest and Serve. Remove the ham from the smoker and transfer it to a serving platter. Let it rest for a few minutes before slicing. Serve with your favorite sides and enjoy! Leftovers can be stored in the refrigerator for 3-4 days.st of step info.
Optional Variations & Dietary Adjustments
- Maple Glazed Ham – Swap part or all of the honey in the glaze with pure maple syrup for a deeper, richer sweetness with warm caramel notes. This is great for Christmas!
- Citrus Twist – Replace the apple juice with pineapple juice or orange juice for a brighter, fruit-forward glaze.
- Sweet & Spicy Version – Add ½-1 teaspoon cayenne pepper, chipotle powder, or crushed red pepper flakes to the rub or glaze for a gentle heat that balances the sweetness.
- Mustard Glaze – Stir 1-2 tablespoons Dijon mustard into the glaze for a subtle tangy bite that cuts through the richness of the ham.
- Clove-Studded Holiday Ham – Insert whole cloves into the intersections of the scored diamonds before smoking. This classic touch adds a warm, aromatic flavor that’s especially nice for holiday meals.
- Bourbon Glaze – Add 1-2 tablespoons bourbon to the glaze while it simmers. The alcohol cooks off, leaving behind a rich, slightly smoky caramel flavor.
- Different Smoking Woods – Apple and cherry are great for mild sweetness, but pecan, oak, or hickory pellets will give the ham a deeper, more robust smoky flavor.
- Extra Fruity Base – Arrange pineapple rings or orange slices around the ham in the pan while it smokes so their juices mingle with the glaze and add another layer of flavor.
- Oven Method (No Smoker Needed) – If you don’t have a smoker, you can absolutely make this ham in the oven. Place the ham on a roasting rack set inside a roasting pan and pour 1-2 cups of apple juice into the bottom of the pan to keep things moist. Wrap the pan tightly with foil and bake until heated through, then glaze at the end. While it will still be incredibly delicious, keep in mind that it won’t have the same smoky flavor or caramelized exterior as a true double-smoked ham.
Serving Suggestions
Double smoked ham pairs beautifully with a variety of comforting sides, making it a great centerpiece for both holiday meals and casual gatherings.
For a classic spread, serve it alongside creamy boursin mashed potatoes, roasted green beans, or a buttery dinner roll to soak up the sweet and smoky glaze. It also works wonderfully with slightly sweet sides like honey roasted carrots, herby mashed sweet potatoes, or parmesan herb roasted honeynut squash that helps balance the richness of the ham.
If you’re planning a holiday-style meal, round out the plate with favorites like corn casserole, make-ahead stuffing, or creamy scalloped potatoes. The sweet, smoky flavors of the ham also go well with fruit-forward sides like pineapple casserole, apple slaw, or a bright cranberry sauce. And don’t forget the rosemary garlic sourdough discard dinner rolls to sop up the glaze!
But ham isn’t just for dinner. If you’re planning a brunch, double smoked ham is delicious with fluffy scrambled eggs, cheesy hash brown casserole, or a fresh fruit salad. Leftover ham is versatile, too. Use it to make sandwiches, scrambles, omelets, or breakfast burritos. It’s also great chopped into soups, quiches, fried rice, or pasta dishes for easy meals later in the week.
Recipe Success Tips
- For the best results, start with a fully cooked, bone-in ham if possible. These hams are already cured and smoked once, which makes them ideal for the “double smoked” method. The bone also helps keep the meat juicy and flavorful during the long smoking time.
- Take a few minutes to score the surface of the ham in a diamond pattern before seasoning. This step isn’t just for looks—the cuts allow the rub and glaze to penetrate deeper into the meat and create those delicious caramelized edges once the glaze sets.
- Because the ham is already cooked, the goal here is slowly warming it while layering flavor, not cooking it from raw. Keeping your smoker at a steady 250°F allows the ham to absorb smoke without drying out.
- Spritzing with apple juice every 30 minutes helps keep the exterior moist and builds subtle sweetness.
- Try to work the glaze down into the scored cuts when brushing it on. This helps create pockets of sticky, caramelized flavor throughout the ham rather than just on the surface.
- Keep an eye on the internal temperature and remove the ham once it reaches about 140°F. Going much higher can dry out the meat. Let the ham rest for a few minutes before slicing so the juices redistribute and each slice stays tender and juicy.
- Use a disposable pan if needed. Don’t worry if you don’t have a cast iron skillet. A disposable aluminum roasting pan works just as well and makes cleanup a lot easier.
- A spray bottle makes spritzing easier. I highly recommend using a spray bottle to spritz the ham during smoking. It distributes the apple juice more evenly and quickly than brushing it on with a pastry brush. This is especially helpful if you’re using a spiral-cut ham, since the exposed slices can dry out more easily.
- Larger hams will need more space and time. You can absolutely use a larger ham, but it likely won’t fit in a cast iron pan and will need a bigger roasting tray instead. Just keep in mind that a bigger ham will also take longer to heat through and smoke properly.
Storage Directions
- Refrigeration: Store leftover ham in an airtight container in the refrigerator for up to 3-4 days. Keeping it sealed helps prevent it from drying out and absorbing other fridge odors.
- Freezing: Once the ham has completely cooled, place it in a freezer-safe bag or airtight container and freeze for up to 3-4 months. For convenience, you can portion the ham into smaller amounts before freezing so it’s easier to thaw just what you need.
- Reheating: To reheat, place slices in a skillet or baking dish with a splash of water, broth, or apple juice, cover, and warm over low heat or in a 300°F oven until heated through. This helps keep the ham moist while it reheats.
Smoked Bone In Ham Nutrition
This double smoked ham is a hearty, protein-packed main dish that delivers big flavor along with satisfying nutrition. One serving provides 477 calories, with 38 grams of protein, making it a filling option. Ham is naturally rich in high-quality protein, which plays an important role in building and repairing tissues and supporting overall metabolic health.
The recipe also contains 35 grams of carbohydrates, largely coming from the honey and brown sugar used in the glaze. These ingredients create that classic sweet-and-sticky exterior that balances the smoky, savory flavor of the ham. Meanwhile, the 21 grams of fat help contribute to the richness and satisfying nature of the dish.
One thing to keep in mind is that ham is naturally higher in sodium due to the curing process. This recipe contains about 2,792 milligrams of sodium per serving, which is typical for cured meats. Pairing the ham with lower-sodium sides like roasted vegetables, fresh salads, or plain grains can help balance out your plate. Enjoy every double-smoked bite!
Total nutritional content per serving is:
- Calories: 477 calories
- Carbohydrates: 35 grams
- Protein: 38 grams
- Total Fat: 21 grams
- Sodium: 2792 mg
- Fiber: 0 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 7 tbsp brown sugar: $0.46
- 2 tsp smoked paprika: $0.04
- 1 tsp black pepper: $0.01
- 1 tsp kosher salt: $0.01
- 1 tsp garlic powder: $0.02
- 1 tsp onion powder: $0.02
- ½ tsp ground mustard: $0.01
- ½ tsp ground cinnamon: $0.02
- 7-8 lbs bone-in smoked ham: $16.66
- 3/4 cup honey: $1.68
- ½ cup apple juice: $0.15
- 1 tbsp Worcestershire sauce: $0.14
- 4 tbsp salted butter: $0.70
The total comes out to be around $19.92 or roughly $1.99 per serving!
FAQs
Yes, most smoked ham is already fully cooked. The smoking process both flavors the meat and cooks it, which means it’s safe to eat straight from the package. When you make a double smoked ham, you’re essentially reheating the ham while adding more smoke and glaze for extra flavor, rather than cooking it from raw.
It depends on the recipe, but generally speaking, yes! However, some store-bought hams, glazes, or rubs may contain ingredients like malt flavoring, wheat-based additives, or soy sauce that contains wheat. In a homemade double smoked ham recipe like yours, the typical ingredients—honey, brown sugar, apple juice, spices, and Worcestershire sauce—are generally gluten-free. Just double-check the Worcestershire sauce brand and the ham itself, since a few varieties can contain barley or malt vinegar.
Other Holiday Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Glazed Double Smoked Ham
Equipment
- 1 smoker
- 1 large cast iron skillet
Ingredients
Dry Rub:
- 3 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp black pepper coarsely ground
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground mustard
- ½ tsp ground cinnamon
Double Smoked Ham:
- 7-8 lbs bone-in smoked ham
- ½ cup honey
- ¼ cup apple juice plus more for spritzing
- 1 tbsp Worcestershire sauce
Ham Glaze:
- 4 tbsp salted butter
- ¼ cup brown sugar
- ¼ cup honey
- ¼ cup apple juice
Instructions
- Preheat your smoker to 250F. Use apple or cherry pellets for the best flavor.
- In a small bowl, stir together all the rub ingredients. Set aside 1 tablespoon of the rub to use in the glaze later.
- In a small bowl or liquid measuring cup, whisk together the ½ cup honey, ¼ cup apple juice, and 1 tbsp Worcestershire sauce. Set aside.
- Set the ham in a cast iron or a disposable aluminum tray, cut side down. Score the ham with a sharp knife to make a diamond pattern along the rind around the whole ham. Rub honey apple sauce all over the ham and into the cuts as best as you can. Spread all but 1 tbsp of the dry rub over the ham.
- Place the prepared ham (leave in the cast iron) into the smoked and close the lid. Smoke for 3-4 hours, spritzing with apple juice every 30 minutes
- At about the 3-hour mark, make the ham glaze. Add the butter, brown sugar, honey, and apple juice to the saucepan with the reserved 1 tbsp dry rub. Heat over medium heat, whisking the whole time, until the glaze has thickened slightly, about 3-4 minutes of simmering. It will thicken more as it cools.
- When the ham reaches 140℉, baste the ham generously with the glaze, trying to get it into the cuts, if you can. Smoke for an additional 10-15 minutes.
- Remove from the smoker and serve on a platter with your desired sides. Store the leftovers in the fridge for 3-4 days.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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