Smoked Ham (Double-Smoked with Honey Glaze)
Most hams sold in stores are already cooked, so smoking one is really about adding flavor and reheating it gently. That's why it's called a double-smoked ham. A few hours of smoke and a sticky, caramelized glaze turn an ordinary holiday ham into the star of the table, with almost no effort.
- Gluten-free: Most hams and this glaze are naturally gluten-free. Check the ham's label and throw away the included glaze packet, which sometimes contains wheat or other additives.
- Keto / low-carb: Skip the brown sugar and honey glaze. Brush with Dijon mustard and a sugar-free maple-style syrup instead, or serve it unglazed. Cured hams contain a small amount of sugar from curing.
- Sugar: The classic glaze is sweet, so this recipe isn't sugar-free as written.
- Halal and kosher: Ham is pork, so it isn't halal or kosher. For a halal- or kosher-friendly holiday centerpiece, try Smoked Prime Rib or Smoked Turkey with certified meat.
Ingredients
- 1 fully cooked bone-in ham, spiral-cut or whole, 7–10 lb
- ½ cup packed brown sugar
- ¼ cup honey
- 2 tbsp Dijon mustard
- 2 tbsp butter
- ¼ tsp ground cloves or cinnamon (optional)
- Apple or pineapple juice in a spray bottle (optional)
Check the label: it should say fully cooked or ready to eat. An uncooked "fresh ham" is raw pork leg and needs a much longer cook to 145°F, like a pork roast. Wood: apple, cherry or hickory.
Instructions
- Prep the ham. Remove the packaging and discard the glaze packet. If it's a whole (not spiral-cut) ham, score the fat in a ½-inch diamond pattern so the smoke and glaze can get in. Let it sit while the smoker heats.
- Fire up. Bring the smoker to 250°F.
- Smoke. Place the ham cut side down, directly on the grate or in a foil pan to catch the drippings. Insert a probe into the thickest part, away from the bone. Smoke about 20–25 minutes per pound, spritzing every hour if it looks dry.
- Make the glaze. In a small saucepan over low heat, melt the butter with the brown sugar, honey, mustard and cloves, stirring until smooth.
- Glaze. When the ham reaches about 120°F, brush it all over with glaze, working some between the spiral slices. Glaze again every 15 minutes.
- Finish. Pull the ham when it reaches 140°F, the USDA reheating temperature for fully cooked ham, and the glaze is sticky and caramelized.
- Rest and serve. Rest 15 minutes, then slice off the bone. Spoon any extra glaze and pan drippings over the top.
Spiral ham tip: spiral-cut hams dry out faster because the slices are open. Smoke them cut side down, and don't go much above 140°F. Wrapping loosely in foil for the first half of the cook also helps.
Leftovers: refrigerate within 2 hours. Sliced ham keeps 3–5 days in the fridge or 1–2 months frozen. Save the bone for bean or split pea soup.
Thermapen ONE by ThermoWorks
A cooked ham only needs reheating to 140°F. A quick-reading thermometer keeps you from drying it out by going too far.
See it at ThermoWorksPlanning a holiday spread? Pair it with Spatchcock Turkey or Smoked Prime Rib.