Double Smoked Ham

5 from 1 vote

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!

Prep Time10

Cook Time2

Total Time2 10

Course: Grilling, Main Dishes

Cuisine: American

Servings:

Calories: 427kcal

Author: Kelly Bloom

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

US Customary - Metric

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.

Nutrition