This twice smoked ham, or “Double Smoked Ham" is smoked in your Traeger or grill, creating a finger-lickin’, crispy molasses glazed masterpiece. Juicy, tender ham is perfect for any holiday, or summer celebration!
Why You'll Love This Smoked Ham
There's nothing quite like a delicious, juicy ham to make any holiday meal special. When you smoke it in your Traeger or grill, you take it to a whole new level though.
This Double Smoked Ham recipe is easy, and produces a ham that is perfectly smoky and flavorful.
- Even if you are new to smoking meat, you can easily make this ham.
- The combination of the smoke and the crispy glaze creates a truly unique and delicious flavor profile.
- Easy to make. I've even included how to use your oven in case you don't have a smoker or a grill!
Whether you are cooking for a special holiday meal or just a casual summer afternoon feast with friends, this twice smoked ham is a real winner.
Why Is It Called “Double Smoked Ham"?
When you buy a ham in the grocery store, it's already cured and precooked. Smoking is part of it's curing process. You could eat it without even reheating or cooking it, as it's a ready to eat meat product.
A double smoked ham, or twice smoked ham, means you are reheating it in your Traeger smoker or grill on a low slow heat setting, instead of your oven. This gives time for your glaze to caramelize and the ham to absorb your own unique wood chip smoke flavors.
The end result is a tender, juicy ham with a crispy smokey glaze. A double smoked ham will be even more flavorful than reheated straight out of the store package.
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Double Smoked Ham Ingredients
Look for any precooked, cured ham in your grocery store that's around 8 to 10 lbs. Remove it from the package and rinse it off and pat it dry with paper towels so the glaze will stick to it better.
I used an awesome molasses based glaze to complement the deep smokey flavors, but you can mix together honey and orange juice in 50-50 ratios for a great, simple glaze as well.
- Precooked, cured Ham - About an 8 to 10 lb ham, bone in or out. You can opt for one that is spiral cut or not. I chose to not use a spiral cut, as I find they dry out more than I like.
- Mustard - Any type, regular yellow hot dog, Dijon, or brown mustard.
- Garlic powder - Powder is best, as it dissolves into your glaze.
- Cider Vinegar - Or, use orange juice, lemon juice, rice vinegar, or even Italian salad dressing. All are great substitutes.
- Tomato paste - You can use ketchup if you don't have tomato paste in your pantry.
- Molasses - You can substitute Honey or Maple syrup for the molasses for great variations!
- Wood Pellets or Chips for your smoker
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Double Smoked Ham
There's nothing quite like a delicious, juicy ham to make any holiday meal special. When you smoke a precooked ham on the Traeger, you take it to the next level. This recipe for Double Smoked Ham is easy, and produces a ham that is perfectly smoky and flavorful.
Prepare the Double Smoked Ham Glaze
- Prep your Traeger or smoker grill according to manufacturer's directions. Preheat to 225 degrees Fahrenheit.
- In a small bowl, combine the mustard, garlic powder, vinegar, and tomato paste.
- Add the molasses and blend everything together into a smooth mixture.
Glaze The Ham
- Brush the ham with the glaze mixture, coating it well so all surfaces get coated.
Place In The Traeger or Other Smoker Grill
- Place the ham on the smoker and cook for 2 hours, brushing with the glaze every 30 minutes. Make sure to keep the lid down when not glazing. Calculate smoking time at about 10 minutes per pound.
Turn Heat Up To Crisp The Double Smoked Ham
- Increase the heat to 350 degrees Fahrenheit and cook for an additional 30 minutes, or until the ham reaches an internal temperature of 135 degrees Fahrenheit.
- Remove the ham from the smoker and let it rest for 10 minutes before slicing and serving.
PRO TIP: For the Oven Method Double Smoked Ham Instructions, see the notes below.
Oven Double Smoked Ham Method
If you don't have a Traeger or outdoor grill, you can make a twice smoked ham in any conventional oven also.
- Preheat the oven to 225 F.
- Set a 9 x 13" baking pan on your bottom, lowest rack. Fill ½ way with water and wood chips.
- Cover the ham loosely with aluminum foil after glazing it, and set it on the rack above the pan of water and wood chips.
- Cook the ham for 2 hours, brushing with the glaze every 30 minutes.
- Increase the heat to 350 F and cook for an additional 20 minutes uncovered to crisp up the glaze, or until the ham reaches an internal temperature of 135 F.
Serving Suggestions
This smoked ham recipe is perfect for any time of year, but it is especially popular during the holidays or summer. Ham is a traditional holiday dish, and this recipe takes it to the next level with the addition of smoke.
Some great side dishes to prepare for a full feast, any time of the year include:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations that you can try when making this double smoked ham:
- Use a different type of wood chips. Different types of wood chips will impart different flavors to the ham.
- Add different ingredients to the glaze. The glaze is a great place to add your own personal touch. Try adding different fruits, spices, or herbs to the glaze to create a unique flavor profile.
- Smoke the ham for a longer or shorter amount of time. The cooking time will depend on the size of the ham and your desired level of smoky flavor.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
Use any leftover twice smoked ham for meals like Fried Rice and Ham, Southern Braised Collard Greens, or simply enjoy as a reheated entree.
- You can store a double smoked ham in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
- You can freeze this twice smoked ham for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and then place it in a freezer-safe bag or container.
- To reheat, set your oven to 325 degrees Fahrenheit. Place the ham in a baking dish and cover it with foil. Bake for 15-20 minutes, or until heated through.
- If you are reheating a ham that has been frozen, thaw it in the refrigerator overnight before reheating.
Tips for Success
- Use a good quality ham. A good quality ham will make all the difference in the final product.
- For a more intense smoky flavor, use hickory or oak wood pellets.
- Don't overcook the ham. The ham is done when it reaches an internal temperature of 135 degrees F. Smoke until it's just heated through.
- Let the ham rest before slicing. This will allow the juices to redistribute throughout the ham, resulting in a more tender and juicy ham.
Frequently Asked Questions
Yes, you can make this Traeger ham recipe in a different type of smoker. However, you will need to adjust the cooking time and temperature to suit your smoker.
Yes, set a 9 x 13" baking pan on your bottom, lowest rack. Fill ½ way with water and wood chips. Set your ham on the rack above. Cook low and slow at 225 F, low and slow, for 2 hours. Brush the ham every 30 minutes with glaze. Turn the oven to 350 F the last 20 minutes to caramelize the glaze.
To cook a Traeger ham, calculate 10 minutes per lb of ham. It takes about 2 to 3 hours to smoke a 10 lb ham so that it reaches 135 F internally.
When serving a bone in ham, calculate approximately 12 oz per person as a main dish, or 6 oz per person as a side dish or supplementary meat.
You can make this ham without a glaze. However, the glaze will add a lot of flavor to the ham. Making a double smoked ham glaze is easy. Just blend together a fruit or orange juice and some honey for a super simple glaze.
More Delish Ideas
📖 Recipe
Double Smoked Ham
Equipment
Ingredients
- 10 lb ham precooked
- 2 tablespoon mustard yellow, Dijon, or brown
- 1½ teaspoon garlic powder
- 3 tablespoon cider vinegar
- 2 tablespoon tomato paste
- ⅓ cup molasses honey or maple syrup work great too
Instructions
Traeger or Grill Double Smoked Ham
- Prep your Traeger or smoker grill according to manufacturer's directions. Preheat your Traeger or grill to 225 degrees Fahrenheit.
- In a small bowl, combine the mustard, garlic powder, vinegar, and tomato paste. Add the molasses and blend everything together into a smooth mixture.2 tablespoon mustard, 1½ teaspoon garlic powder, 3 tablespoon cider vinegar, 2 tablespoon tomato paste, ⅓ cup molasses
- Brush the ham with the glaze mixture, coating it well so all surfaces get coated.10 lb ham
- Place the ham on the smoker and cook for 2 hours, brushing with the glaze every 30 minutes. Make sure to keep the lid down when not glazing. Calculate smoking time at about 10 minutes per pound.
- Increase the heat to 350 degrees Fahrenheit and cook for an additional 30 minutes, or until the ham reaches an internal temperature of 135 degrees Fahrenheit. Remove the ham from the smoker and let it rest for 10 minutes before slicing and serving.
Oven Double Smoked Ham Method
- Preheat the oven to 225 F. Set a 9 x 13" baking pan on your bottom, lowest rack. Fill ½ way with water and wood chips.
- Cover the ham loosely with aluminum foil after glazing it, and set it on the rack above the pan of water and wood chips.
- Cook the ham for 2 hours, brushing with the glaze every 30 minutes.
- Increase the heat to 350 F and cook for an additional 30 minutes uncovered to crisp up the glaze, or until the ham reaches an internal temperature of 135 F. Let the ham rest for 10 minutes before slicing and serving.
Notes
- Use a good quality ham. A good quality ham will make all the difference in the final product.
- For a more intense smoky flavor, use hickory or oak wood pellets.
- Don't overcook the ham. The ham is done when it reaches an internal temperature of 135 degrees F. Smoke until it's just heated through.
- Let the ham rest before slicing. This will allow the juices to redistribute throughout the ham, resulting in a more tender and juicy ham.
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