Spiral smoked ham with a Honey Baked Ham Glaze! Double smoked ham makes the perfect Christmas Dinner Ideas or Easter dinner recipe, along side smoked asparagus. You’re left with smoked ham slices, covered in a buttery sugar glaze, without using precious oven space. Get out and smoke a ham this holiday season!
This smoked recipe pairs well with our Smoked Prime Rib (or Oven Baked Prime Rib), Smoked Beef Tenderloin, Smoked Rack of Lamb, Smoked London Broil or Smoked Turkey Breast or Smoked Turkey, if you’re looking to double up on smoked protein options this holiday season.
Honey Baked Ham Glaze
Smoked ham glaze is one of the most important parts of cooking smoked ham, as that’s where the flavor comes from. As such, we’re getting down to business so you can move on your merry way if our sugar glaze isn’t what you’re looking for.
Our recipe for smoked ham utilizes a copycat spice mix of the glaze for honey baked ham. It doubles as both the dry ham rub and ham glaze. This honey glazed ham recipe includes a simple mix of the following spices to emulate the smoked easter ham recipe you love: sugar, Lawry’s Seasoned Salt, Onion Powder, Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves, Paprika and All Spice.
Twice Smoked Ham Recipe
The reason it’s referred to as “twice smoked”, is because you’re buying a pre-cooked ham. Technically you’re not actually cooking the ham, just re-heating it and adding flavor via the smoke, rub and glaze.
When at the grocery store, look for a ham labeled “smoked spiral cut ham”. Also referred to as “city hams”. I always pick up the spiral cut ham at Costco as I know the quality and size is perfect for our holiday get togethers. You could always pick up a smoked ham roast instead for this recipe, if you prefer.
How to Cook a Smoked Ham
This ham recipe can be made on any smoker/grill. Smoking a ham on an electric smoker works great, as does as gas grill, electric smoker or manual smoker. We provide instructions for all methods. Just make sure you have the supplies called out below.
- Gas Grill – depending on the brand, a good setting to test out is turning half the burners (on the same side of the grill) to medium-low while the other burners are off. You’ll create smoke by using a smoker box to add chips/chunks
- Charcoal Grill– Pre-heat the coals until just washed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals.
- Pellet/Electric Smoker – Pre-heat your grill to 225 degrees F. Follow the manufacture’s instructions to get an even smoke on your Traeger smoked ham (or other brand). Pellet smoked ham is a great way to make smoking ham easy as you don’t have to monitor the temperature range.
- Pre Cooked Ham – The fresh ham should be 100% defrosted. Remove any plastic insert if using a bone in ham. We forgot to remove the plastic this last time, hence why it’s in one photo.
- Energy Source – The ham will be on the grill for awhile so make sure you stock up on your selected energy source: charcoal, pellets, propane, gas, etc.
- Smoking Wood – Chunks, chips or pellets.
- Disposable Drip Pan – Using a drip pan to catch the juices is highly recommended. Plus you can use it for ham gravy.
- Thermometer – Always use a thermometer. Always. Our go-to digital thermometer is the Thermaworks Dot. It never fails.
- Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill. We’ve used this one from Amazon in the past.
- Small Cast iron Pan – You’ll need a small cast iron pan if you make the glaze on the grill.
What Temperature Do You Smoke A Ham
Aim to keep the temperature between 225 – 250 degrees F so the ham retains moisture.
How Long To Cook A Smoked Ham
On average, it takes 15 minutes per pound to bring a spiral cut half ham to an internal temperature of 140 degrees F. If making a smoked ham roast, meaning it hasn’t been pre-cut into slices, it takes on average 20 minutes per pound. The internal temperature of ham should reach 140 degrees F when pulled off the smoker.
What Is The Best Wood For Smoking Ham
So many options for this half ham recipe! Since you’re purchasing a smoked fully cooked ham, you probably want to keep the extra smoke flavor to a minimum. You don’t want to “over smoke” and overwhelm the delicate ham and brown sugar glaze flavor.
- While we prefer using a homemade ham glaze spice mix, you may love a store bought mix or the one that comes with the ham. If so, use it! Just swap out our spice mix with yours. No other edit necessary.
- For a honey baked ham with pineapple, just affix a few pineapple rings to the top of the ham after you glaze the ham but before you wrap it in foil.
- Pick up some disposable foil pans for easy clean up. We put one under the ham itself, next to the coals, to collect drippings. You can use the drippings to make a ham broth for soups or gravy.
- Make a ham gravy using the drippings or remaining glaze! Strain the drippings to remove the fat before adding it to a small saucepan with 2 tablespoons of butter. Once warm whisk in 2 tablespoons of white flour to form the roux. Continue to whisk until boiling.
- For the chicken stock, we like using Instant Pot Bone Broth, however there are a few other options that will also make a killer sugar honey glaze. You can use apple juice, apple cider, white wine, beer or even water (although water won’t impart flavor).
Can I Make A Double Smoked Ham In My Oven?
You can certainly use your oven to cook this ham, following the same recipe, however it’s no longer “twice smoked” as you’re not smoking it.
How Much Ham Per Person?
If serving just smoked ham steaks (without any other big protein), you want to estimate .75 lb per person. If you pick up a boneless ham roast, calculate .50 lb. per person.
What To Serve With Ham
Sous Vide Asparagus
Ensalada de Papa
Ensalada de Coditos
Garlic Mashed Potatoes
Air Fryer Baby Potatoes
Garlic Mashed Potatoes
Air Fryer Mushrooms
Roasted Brussel Sprouts
Instant Pot Mushrooms
What Wine Goes With Ham
White – Riesling, Pinot Grigio, Rose
Red – Pinot Noir, Gamay
## I’d love to hear from you! Use hashtag #foodieandwine when you’ve made this recipe and post to social media! Leave a comment below, after you’ve made it, to let me know your thoughts!
Double Smoked Spiral Ham (Honey Baked Ham Style)
- 8-10 Lb Bone-in Spiral Sliced Half Ham (*Note 1)
- 2 Tbsp Unsalted Butter
- 3 Tbsp Honey
- 1/2 Cup Chicken Broth (*Note 2)
Honey Baked Ham Glaze (Divided):
- 1½ Cups Granulated Sugar
- 1/2 tsp Lawry's Seasoned Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Paprika
- 1/8 tsp All Spice
Prep the Smoker:
- 30 minutes before grilling time, preheat your smoker to 225 degrees F using in-direct heat (If you're not using a pellet smoker, aim to keep it between 225 degrees F and 250 degrees F.) If desired, place a small foil pan next to the coals to collect the drippings. Throw the wood chunks on right before adding the ham.
Smoke The Ham:
- Transfer the ham to the smoker, flat side down, directly on the grill grates. Close the lid and cook for 30 minutes.
- While the ham is cooking, combine all the glaze spices and divide in half.
- Stir the chicken broth with half the spice mix. Set aside. The other half of the spice mix will be used to make the glaze.
- Tear off two 2' long pieces of aluminum foil and lay them on the counter over-lapping down the long side about 3". Remove the ham from the smoker and place in the center of the foil, this time on its side (so the flat side faces out). Pour the chicken broth/spice mix over the ham, gently pulling apart the slices so the broth gets in between the cracks. Tightly seal up the foil on all sides, so no steam escapes. Transfer the ham back to the grill until the internal temperature is 130-135 degrees F.
Prepare The Glaze:
- Right before the ham hits 130 degrees F, make the glaze either on the grill or a stovetop. Stovetop: Add the butter, honey and remaining spice mix to a saucepan over medium high heat. Whisk until the butter is fully incorporated with the honey and spices. If the glaze is too thick (you need it to spread easily over the ham) add 1 Tbsp of chicken broth or water until you reach a consistency that spreads easily.Smoker/Grill: Place a small cast iron pan on the smoker and add the butter, honey and remaining spice mix. Whisk until the butter is fully incorporated with the honey and spices. If the glaze is too thick (you need it to spread easily over the ham) add 1 Tbsp of chicken broth until you reach a consistency that spreads easily.
Glaze The Ham:
- Glaze on the Grill: Once the ham hits 130 degrees F, carefully pull back the foil using tongs and grilling gloves. The steam will burn your fingers if you're not careful. Using a silicon brush, brush the glaze on the ham, making sure to get in between the slices. Close the lid and let the glaze melt for 5 minutes (or until the ham registers 140 degrees F). Transfer the ham to a cutting board and let rest until ready to serve.
- Glaze in The Oven: Once the ham hits 135 degrees F, turn the oven on to high broil and transfer the ham to a cooking sheet. Carefully pull back the foil using tongs and grilling gloves. The steam will burn your fingers if you're not careful. Using a silicon brush, brush the glaze on the ham, making sure to get in between the slices. Place the ham in the oven and cook for 2-3 minutes until the glaze is slightly bubbling. Keep an eye on it as it can burn quickly!
- Transfer the ham to a cutting board and let rest until ready to serve. Serve with the excess glaze drippings.