My Twice Smoked Ham with Brown Sugar Honey Glaze is a backyard twist on that holiday classic. An extra kiss of hardwood smoke adds so much flavor to a spiral cut ham and the glaze is almost like a sweet and savory shiny candy coating to tie everything together! This post is sponsored by Kansas Pork Association.
Twice Smoked Ham
All pork products that you purchase that are labeled “ham” have been cured with a nitrate curing solution to give them their characteristic pink color and awesomely tender texture. They are all also pre-cooked and a vast majority of them will be labeled as smoked (you could technically serve it cold straight out of the package.)
Since ham is pre-smoked and cooked, like the hickory smoked ham that I got from R Family Farms and the Kansas Pork Association, what we are making is called a twice smoked or double smoked ham. We’re not just cooking it to bring up the temperature for serving, we are looking to add in as much additional flavor as possible by smoking the ham again.
How to Cook Smoked Ham
The first step is to apply low heat with the ham exposed to allow that smoke flavor to work on the meat. The second step is to braise with liquid and cover tightly to keep in as much moisture as possible. Third, we add our homemade brown sugar and honey glaze. Finally, the whole ham gets a high heat broil to crisp and caramelize the glaze on the ham before serving. Simple steps, but each one contributes to maximum flavor!
**Adaptations** The process for this ham is the same, whether you cook this ham in the oven or outside on your smoker. If using your oven, just follow the time and temperature guidelines written in the printable recipe below.
Smoked Ham Recipe
Twice Smoked Ham with Brown Sugar Honey Glaze
- 1 8 pound spiral sliced ham
- 1 cup chicken stock
Brown Sugar Honey Glaze
- 1 cup dark brown sugar
- 1/4 cup honey
- 1 Tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 Tablespoon Homemade Sweet BBQ Rub link in recipe notes
- Preheat your smoker to 225 degrees f.
- Place the ham, cut side down, directly on the grill grates.
- Close the lid and smoke the ham for 1.5 hours.
- Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F.
- When the ham is almost done cooking, prepare the glaze. In a small saucepan, combine all of the glaze ingredients. Cook over medium heat, stirring frequently with a whisk, just until the glaze comes to a boil. Remove from the heat immediately.
- Remove the ham from the smoker and open up the foil. Drain off any excess cooking liquid and set aside for serving. Turn the ham over onto it's side and brush liberally with the brown sugar honey glaze.
- Place the glazed ham into your oven on High broil. Cook for 2-3 minutes, or until the glaze is bubbling and caramelized.
- Serve immediately with the drippings from the cast iron skillet on the side, if desired.