Double-Smoked Ham Recipe: How to Smoke Perfect Ham at Home

There’s smoked ham…and then there’s Double Smoked Ham. This recipe upgrades a store-bought, fully cooked spiral ham into a smoky, sticky-glazed centerpiece that tastes like you tended a pit all day—when in reality your smoker does the work. A mustard binder and seasoning seep between the slices so every bite is seasoned. Low-and-slow smoking lets the rub caramelize and the smoke penetrate the meat, while a pineapple-bourbon glaze finishes the ham with a sticky, glossy, sweet-and-tangy coating perfect for holidays or weekend BBQs.

Holding piece of double smoked ham with spiral ham resting on butcher block.

🤩 Why You Should Try This Recipe

Effortless flavor: Start with a fully cooked ham and finish it on the smoker for smoky depth without extra fuss.
Sticky, balanced glaze: Pineapple juice, bourbon, brown sugar, soy, honey, and mustard combine for sweet, tangy, and slightly smoky notes.
Crowd-pleaser: Elevates an ordinary spiral ham into a memorable main course that keeps guests talking.
Flexible: Skip the bourbon for apple cider or swap pineapple for orange juice—easy to adapt to taste or restrictions.

Spiral sliced twice smoked ham resting on butcher block.

🗒️ Ingredients

This recipe layers simple, punchy ingredients: a mustard binder and pork rub that lock in seasoning, plus a pineapple-bourbon glaze that brings sweet, tangy, and umami notes. See the recipe card below for exact measurements and timings.

For the Ham

Bone-in spiral ham (fully cooked)
Yellow mustard (or neutral oil) for a binder
Pork-friendly seasoning rub (your favorite pork rub)

For the Pineapple-Bourbon Glaze

Pineapple juice for brightness and sweetness
Brown sugar for depth and caramelization
Bourbon for warmth (swap with apple cider or juice for a non-alcoholic option)
Honey for extra stickiness and flavor
Dijon mustard for balance
Soy sauce for umami and salt
Ground ginger, garlic powder, and an optional pinch of cinnamon or clove for warmth and complexity

🔥 How to Make It

The method is straightforward and great for both experienced smokers and beginners. For complete measurements and step-by-step instructions see the recipe card below.

Preheat smoker: Use a mild wood (apple, cherry, maple) and set smoker to low temperature for gentle smoking.
Prep the ham: Remove packaging, pat dry, remove any plastic button, and optionally score if the ham isn’t spiral-sliced. Brush with mustard or oil and coat with rub, working the seasoning between slices.
Smoke: Place the ham on a wire rack over a foil-lined sheet pan, insert a probe thermometer, and smoke low until the internal temperature reaches about 120°F.
Make glaze: Combine glaze ingredients in a saucepan, simmer and reduce until thick and glossy.
Glaze and finish: Brush glaze over the ham every 10–15 minutes while smoking until internal temp reaches 140°F and the glaze is caramelized.
Rest and serve: Remove from smoker, tent loosely with foil for 15–20 minutes, slice, and drizzle with extra warm glaze.

Seasoning the mustard coated spiral cut ham.

💡 Pro Tips

Use a wire rack: Elevates the ham and prevents a soggy bottom; a sheet pan below catches drippings for easy cleanup.
Work the binder and glaze into the slices: Open the spiral cuts and brush binder and glaze between slices so the flavors penetrate; take care not to tear the meat.
Make extra glaze: Warm it before serving and drizzle over slices for more shine and flavor.

🔁 Substitutions and Variations

No bourbon: Use apple cider or apple juice for a family-friendly glaze with similar depth.
Citrus glaze: Swap pineapple juice for orange juice for a brighter, citrus-forward finish.
Try different rubs: Use any pork-friendly rub to shift the flavor profile—sweet, spicy, or tropical rubs all work well.

🥶 Storing and Reheating Tips

Leftovers store well. Cool ham completely, then refrigerate in an airtight container for up to five days. For longer storage, slice and freeze with a bit of glaze in freezer-safe containers for up to three months.

To reheat: air fryer slices at 340°F for about 4 minutes and finish with glaze, or reheat sliced or whole in a covered baking dish with a splash of glaze or broth at 360°F until warmed through (~30 minutes). Avoid the microwave if possible—it can dry the ham out.

❓ Questions & Answers

Can I use a boneless ham?

Yes. A boneless ham works—just monitor internal temperature and adjust cooking time as needed.

How long does smoking take?

Plan on about 3–4 hours total: roughly 2–3 hours to reach around 120°F, then another 1–2 hours while glazing until the ham reaches 140°F.

Do I need to score the ham?

If the ham isn’t already spiral-sliced, scoring helps the smoke and glaze penetrate. For spiral-sliced hams, skip heavy scoring to avoid pieces falling away.

🐷 More Porky Recipes

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🐖 Time to Pig Out

This Double Smoked Ham turns a simple spiral ham into something smoky, juicy, and addictive. Perfect for Easter, Christmas, or any weekend when you want a showstopping main without a ton of effort. Follow the recipe card, fire up the smoker, and let the glaze work its magic—your guests will thank you.

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Close up of spiral sliced ham that has been double smoked on the Traeger.

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