Twice Smoked Ham with Brown Sugar Honey Glaze

March 31, 2018

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

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.)

Twice Smoked Ham

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

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

Smoked Ham Recipe


twice smoked ham
Print Recipe
4.8 from 10 votes

Twice Smoked Ham with Brown Sugar Honey Glaze

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Servings: 15 people
Author: Susie Bulloch (


  • 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. 


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50 thoughts on “Twice Smoked Ham with Brown Sugar Honey Glaze

    1. A fruit wood with a mix of hickory is always good with pork. Apple wood and cherry are the best. I prefer to use hickory added to apple wood. I know a few smokers that like to use oak but I only use oak with beef. I always find using a blend of 2 woods better than using a single wood.

  1. I have never eaten a more succulent ham. Follow this recipe (although my electric only went to 275 degrees. I am considering naming my first born – Twice Smoked.

  2. Fantastic!! Every detail is there and the ham was amazing! If your searching for a great ham smoker recipe stop looking and do this one!

      1. Smoked it with hickory nuts and cherry wood. I instead of cast iron skillet (which was serving another purpose) I used a granite ware style roaster pan and soaked it with pineapple juice instead of chicken stock and made my own glaze which is the fantastic thing about cooking!
        That said the cooing time and all other instructions are on point! This is a fantastic recipe.

      1. put it cut side down in the pan for the remainder of time in the smoker. put the ham on its side, in the pan, when going in for the final broil.
        The video above shows this process.

  3. Have you ever tried the tabasco chips? I dont use jack daniels anymore. Gives the meat a nice smokey and a little tabasco taste.

  4. I will be smoking our ham this way for Easter. Great recipe.
    I would rather use a regular ham -not spiral cut. If I use an internal thermometer I think this should turn out fine do you?
    Thanks, Gary

  5. In the recipe it looks like that ham is pre-cut should I be pre-cutting this ham in slices before I put it in the smoker?

    1. In this recipe we’re using a spiral sliced ham. You can use a non sliced ham if you’d like and it’ll turn out great!

  6. If you do this in the oven ( because the bourbon peach ham is in the smoker) do you place the ham directly on the oven grates or put it in the cast iron right away? I’d love to do both of them at the same time on the smoker is possible.

    1. Make sure there is something under the ham in the oven. It’ll get your oven nasty quick if there isn’t.

      1. yum! This recipe is fabulous! I made this recipes along with the Bourbon Peach ham and everyone loved both of them.

        Will definitely be making this again!

    1. It’s fine to reheat it, just be careful not to over heat it! Wrap it in foil and put it in a low temp oven until about 135 degrees. That has worked well for me in the past!

  7. Just wanted to say this recipe is fantastic! I could only find a butt portion ham and smoked that. The ham just fell apart. My family loved it.

  8. I need to take this ham to a family member’s home on Thanksgiving. Probably won’t eat til 2 hrs after leaving home.
    Think I could smoke, then braise at home, and transport in a cooler?

    1. Yes wrap it in butcher paper or foil then a towel then put In the cooler should keep for several hours i do this all the time with prime rib and roasts

  9. Was the hit of Christmas Dinner and I can’t wait to smoke another one!
    I used Pit Boss Apple and Cherry blend pellets and rubbed “Bad Byron’s Butt Rub” prior to smoking. The flavor was incredible 🙂

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