Double Smoked Ham Recipe -

This Double Smoked Ham is flavorful, juicy, and just enough work to feel proud of without losing your weekend to the process. It’s the perfect ham for your next holiday meal and makes a great choice whether it’s Easter brunch, Christmas dinner, or just a chilly Sunday that needs something special.

This recipe starts with a pre-cooked spiral cut ham (which is typically already smoked) and adds a second layer of smoke flavor, a savory glaze, and that irresistible caramelized crust on the outside of the ham. Let’s walk through how to make a twice smoked ham that’ll blow your guests’ minds!

Ingredients Needed For Double Smoked Ham

Spiral-sliced ham – Look for a pre-cooked, bone-in or boneless ham from the grocery store. The spiral-cut ham allows the smoke and glaze to get into every slice. This method is designed for a pre-cooked ham. A raw ham (fresh ham) requires a longer cook time and different technique.
Chicken stock –You can also use pineapple juice or orange juice.
For the Glaze – apricot preserves, brown sugar, dijon mustard and ground cloves

Variations

Swap apricot preserves with pineapple jam or peach preserves. Make it your own!
Use maple syrup or honey instead of brown sugar.
Replace chicken stock with apple cider vinegar or white wine for a brighter bite.
For more savory depth, add a splash of olive oil to the glaze recipe.

How to Make Double Smoked Ham

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here is how to smoke your ham:

1. Preheat the Smoker

Preheat smoker to 225° accordinging to your smoker’s instructions.

2. Place Ham on Grill + Smoke

Place ham cut side down directly on grill grate and insert internal thermometer probe. Smoke for 1 1/2 hours.

3. Transfer Ham to Foil Pan + Increase Smoker Temperature

Place ham in an aluminum tray (or large cast iron skillet) and pour in chicken stock. Cover tightly with aluminum foil. Increase smoker temperature to 300° F and smoke for another 2 hours or until internal temperature reaches 130° F.

4. Make the Glaze

Whisk together glaze ingredients (apricot preserves, brown sugar, dijon mustard and ground cloves) in a small saucepan and heat on stovetop over medium heat until well combined, the sugar has dissolved and the glaze has thickened, about 5-7 minutes.

5. Brush the Glaze over the Ham + Return to the Smoker

Remove ham from smoker and brush on the glaze. Place back in the smoker uncovered until ham has reached an internal temperature of 140° F.

6. Let the Ham Rest

Let the ham rest for 10-15 minutes before slicing with a sharp knife. Spoon remaining glaze and pan juices over the top.

Storing + Make Ahead Directions

Place leftovers in an airtight container or wrap well with foil and store in the refrigerator for 4-5 days.

Can you make this ahead of time?

Absolutely. Smoke the ham a day in advance, refrigerate it, then reheat in the oven with some reserved glaze and pan juices.

Can you freeze this recipe?

Yes! Wrap leftover ham tightly in plastic wrap and foil or store in a freezer-safe bag for up to 2 months.

More Smoked Recipes to Try!

Smoked Ribs
Smoked Pork Butt – for amazing pulled pork sandwiches
Smoked Chicken Wings – best wings you’ll ever have
Smoked Arm Roast
Smoked Beef Tenderloin
Smoked Prime Rib Roast

This double smoked ham recipe is easy, full of flavor, and makes the perfect centerpiece for your holiday season table. It’s a great idea for using that store-bought ham and turning it into something worth remembering—especially when you want all the credit without spending a long time in the kitchen. The printable recipe card is below! Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Double Smoked Ham with Apricot Glaze

This Double Smoked Ham Recipe takes your holiday ham from good to great, infusing another level of smoke to your already delicious ham. Covered in a sticky and sweet apricot glaze, this ham will be the star the show.

Ingredients

▢ 8-10 lb spiral sliced ham
▢ 2 cups chicken stock or broth

for the apricot glaze

▢ 1 cup apricot preserves
▢ 1/2 cup brown sugar packed
▢ 2 tbsp dijon mustard
▢ 1/4 tsp ground clove or to taste

Equipment

Smoker

Instructions

Preheat smoker to 225° according to your smoker's instructions.
Place ham cut side down directly on grill grate and insert internal thermometer probe. Smoke for 1 1/2 hours.
Place ham in an aluminum tray and pour in chicken stock. Cover tightly with aluminum foil. Increase temperature to 300° F and smoke for another 2 hours or until internal temperature reaches 130° F.
Make the glaze: Whisk together apricot preserves, brown sugar, dijon mustard and ground cloves in a small saucepan and heat on stovetop over medium heat until well combined, the sugar has dissolved and the glaze has thickened, about 5-7 minutes.
Remove ham from smoker and brush on the glaze. Place back in the smoker uncovered until ham has reached an internal temperature of 140° F.
Reserve pan juices. Slice and serve with extra liquid poured over.

Nutrition

Double Smoked Ham Recipe