This Double Smoked Ham is tender, juicy, and infused with applewood smoke, then finished with a sweet molasses glaze. The result is a rich mahogany crust and incredible aroma. Bake a pan of homemade baked beans alongside it for a hearty, all-in-one meal.
Why You'll Love This Double Smoked Ham Recipe
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. 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.
- 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!
Why Is It Called "Double Smoked Ham"?
It's called a double smoked ham because the ham is already cured and smoked once before you buy it, then smoked again as it reheats on the grill or smoker. This low, slow second smoke lets the glaze caramelize while the ham absorbs extra wood-smoke flavor. The result is a juicier, more flavorful ham with a smoky, crisp glaze you won't get from oven reheating alone.
Ingredients Overview
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 made 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.
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.
Step 1: Prep your Traeger or smoker grill according to manufacturer's directions. Preheat to 225 degrees Fahrenheit.
Step 2: In a small bowl, combine the mustard, garlic powder, vinegar, and tomato paste.
Step 3: Add the molasses and blend everything together into a smooth mixture.
Step 4: Brush the ham with the glaze mixture, coating it well so all surfaces get coated.
Step 5: 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.
Step 6: 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 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.
Serve with oven roasted asparagus, one bowl scalloped potatoes, or air fryer roasted carrots for a holiday meal.
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.
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.
Storage Options
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.
Related Recipes
- Slow Cooker Collard Greens
- Buttermilk Cornbread Muffins
- Blue Cheese Potato Salad
- St. Louis Ribs
- Easy Carrot Cake with Cream Cheese Frosting
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 Traeger Recipes
Get The Recipe!
Double Smoked Ham
Equipment
- Jack Daniel Wood BBQ Smoking Chips
- Traeger Pellet Grill and Smoker
- Traeger Hickory Wood Pellets
- Basting Brush
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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