Twice Smoked Ham with Brown Sugar Honey Glaze

April 10, 2020

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! 

Twice Smoked Ham

What is a 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-smoked, and you’ll often see them labeled as apple or hickory wood smoked. This wood smoke will be indicative of the smoke flavor your ham will have. Hickory typically has a stronger smoke flavor than apple.

Spiral sliced smoked ham, cut side down on a smoker

Why is this called Twice Smoked Ham?

Since ham is pre-cured and smoked, what we are making is called a twice smoked or double smoked ham. I have had some readers concerned that twice smoking a ham will cause it to taste overly smoky, but I’ve never found that to be the case. The process for this recipe is designed to add just the right amount of smoke flavor, and then pump up the moisture content in the ham itself and create a delicious crust on the outside edges of the ham.

Twice smoked spiral ham with a glaze on top, sitting in a cast iron skillet.

Ingredients and Equipment Needed for Twice Smoked Ham:

Sometimes it is super nice to have a list of ingredients at a glance, so you can make sure you have everything you need before you get started. Most of the ingredients for this recipe are pantry staples and might already be in your cupboard and ready to go!

As far as equipment needed for this recipe, I tried to keep things pretty simple. I’ll include links to any items I have that you may want to add to your kitchen cabinets, but you should be able to make this ham without needing any super specialty equiment.

  • A smoker! If you’re in the market for a smoker, check out my backyard BBQ grill guide
  • 12 inch Cast Iron Skillet. Perfect for this recipe because you will be going from low temperature smoking, to higher temperature grilling, and then transitioning into the oven to broil. Cast iron is incredible versatile and durable. 
  • Meat thermometer. A handheld, instant read thermometer is my most used kitchen tool, especially when working with meat. 

How to Cook Twice Smoked Ham

Now that you know what you’re cooking and the ingredients and equipment you’ll need to have on hand, let’s walk through the steps.

  1. Smoke the ham. The first step is to apply low heat with the ham exposed to allow that smoke flavor to work on the meat.
  2. Braise with liquid. The second step is to braise with chicken stock and cover tightly to keep in as much moisture as possible.
  3. Glaze the ham. Third, we add our homemade brown sugar and honey glaze.
  4. Broil the glaze. Finally, the whole ham gets a high heat broil to crisp and caramelize the glaze on the ham before serving. 

 

Top view of a spiral sliced twice smoked ham, sitting in a cast iron skillet

FAQ’s About Twice Smoked Ham

Most people make this twice smoked ham for holidays and other special family gatherings. I know how important it is to get those family meals just right. They are so special and create so many great memories. I’m here to help you get this ham right the first time by answering some FAQ’s that I see in the comments section. If your questions isn’t answered in here, feel free to leave a comment below and I’m happy to help you out!

What type of ham should I buy?

This recipe was developed for a spiral, sliced, pre-smoked ham that weighs about 8 pounds. This is the most common type and size of ham available in grocery stores. 

The cook times in the recipe were created around an 8 pound ham. If your ham weighs more or less, the total time will likely change during step number 4 in the recipe below. Smaller hams will reach 140 degrees F in less time and larger hams will take longer. A 10-12 pound ham will need 2.5-3 hours in the braising step. This is why a meat thermometer is a useful piece of equipment for this recipe, as you can check your progress often. 

Can I use a non-spiral sliced ham?

You can absolutely use a non-spiral sliced ham for this recipe. The time and temperature guidelines in the recipe should follow pretty similarly for a non-sliced ham, but it may take a little bit longer to come up to temperature without the slices in the ham. 

Can I cook a twice smoked ham in my oven?

The process for this ham is the same, whether you cook this ham in the oven or outside on your smoker. However, it won’t be a twice smoked ham and you’ll be missing out on some of the extra smoky flavor you get during the first phase of the recipe.

 If using your oven, just follow the time and temperature guidelines written in the printable recipe below.

What can I use instead of chicken stock in the braise?

There are a lot of options instead of chicken stock in the braise, it just depends on your flavor preferences. I’ve heard of people using apple juice, beer, hard cider, white wine, bourbon, and soda. Lots of creative options to add specific and unique flavors to their hams.

What if I don’t have a cast iron pan?

A cast iron pan is awesome in this recipe for the ease of transitioning the ham from the smoker to the oven. If you don’t have a cast iron pan, you can use a disposable aluminum baking pan, just be cautious when moving it off of the smoker to the oven. The ham is heavy and there will be a lot of liquid in the pan. Transfer the pan to a rimmed baking sheet if possible to avoid the aluminum pan from folding up on you and spilling hot ham liquid everywhere. 

Can I use a different glaze (or the glaze packet that came with the ham?)

Absolutely!! The glaze recipe that comes with this ham is a delicious brown sugar and honey glaze, but if you have a favorite glaze… feel free to use it! I have a couple of other glazed ham recipes also that you may want to check out if you like to experiment with your ham glaze flavors:

Bourbon Peach Glazed Ham

Jalapeno Pomegranate Glazed Ham

Can I make a gravy using the braising liquid?

Most definitely! If you like gravy with your ham, you’ve got plenty of braising liquid to use. Drain the fat and liquid from the ham and strain it. Melt 2 tablespoons of butter in a large skillet and whisk in 2 tablespoons of flour to form a roux. Slowly whisk in the strained braising liquid and bring to a boil until thickened. Voila! Ham gravy!

Side Dishes to Serve with Twice Smoked Ham

Smoked Chantilly Potatoes
Grilled Carrots
Bacon Wrapped Asparagus
Smoked Deviled Eggs

Twice Smoked Ham Recipe

Follow the recipe, and I’ll teach you the simple steps to making this gorgeous Twice Smoked Ham. If you’re looking for the next step in making better BBQ, so you can feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying master classes, exclusive podcasts, and so much more.

Making dinner for your family should be easy, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when making something for an upcoming get together. Check it out today!

twice smoked ham

Twice Smoked Ham with Brown Sugar Honey Glaze

4.73 from 11 votes
Prep Time : 10 mins
Cook Time : 4 hrs
Total Time : 4 hrs 10 mins
Servings : 15 people
Calories : 84kcal

Video

Ingredients
 

  • 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 Signature Sweet Rub

Instructions

  • 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. 

Nutrition

Calories: 84kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 52mg | Fiber: 1g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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**This recipe was originally published in March, 2018. It has since been updated with an FAQ section and other helpful notes, but the recipe remains the same**

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67 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.

    2. My MIL is allergic to cinnamon. Will it throw the glaze way off to leave that out? Should I replace with something else?

  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 🙂

  10. Really a great recipe! We used a 10 pound, bone in ham that was not pre-sliced. It cooked about an hour faster than the recipe said.

  11. I made this yesterday for Easter. Smoked a 10 lb non-spiral sliced ham and used apple cider instead of chicken stock. After I covered it in my cast iron skillet, it took 2.5 hours to get to 140 degrees. Turned out very tender and juicy, and everyone absolutely loved it. Next time I will smoke a spiral sliced ham, to allow the glaze to cover more of the ham, rather than spooning it on after it was sliced. Thank you for this delicious recipe! Definitely 5 stars!

  12. This recipe is a keeper. If there’s is anything I would change its this one thing: instead of mixing the dry rub with the glaze mix, I would apply it to the game before it goes into the smoker at the onset.. first off run a about a 1/4 cup of yellow mustard all over the ham then shake the rub (about 2 tbsp) and run that into the ham and mustard.. NOW, put it in the smoker and proceed with the rest of the recipe but forgo adding rub to the glaze… this will help in creating a nice crust while it’s going thru the primary smoking stage.. enjoy and thanks for this nice and simple guide to double smoked ham hey grill hey.. and keep up the good work on Instagram… regards, Luc

  13. Best ham I ever put in my mouth! We saved all of the pan drippings, defatted them and made the most heavenly gravy. An absolute blockbuster with our family and guests. This will be our go-to ham recipe from now on. Cant wait to try the bourbon-peach version.

  14. Can I use a blow torch to the glaze instead of broiling it in the oven? Would that give it a harder bark on skin? Thanks

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