Double Smoked Ham with Honey Mustard Glaze
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REVIEWS)
PREP:
15 minutes
TOTAL:
SERVES:
16
Double smoking a ham transforms an ordinary store-bought spiral ham into something extraordinary. This double smoked ham recipe intensifies the smoke flavor, enhances the natural sweetness of the ham, and creates a caramelized outer crust that is nothing short of perfection. The honey mustard glaze adds a delicious balance of sweet and tangy, perfectly complementing the deep, rich flavor of the smoked ham.
This ham recipe has been perfected through trial and error, experimenting with various wood chips like cherry wood, adjusting glaze ingredients such as honey, Dijon mustard, brown sugar, and apple cider vinegar until finding the perfect balance. The result is a crowd-pleasing holiday ham that makes a stunning centerpiece, perfect for your next holiday meal—whether it’s Easter, Christmas, or any special gathering where you want to impress.
What is Double Smoked Ham?
Double smoked ham, also known as twice-smoked ham, involves taking a pre-cooked spiral ham and smoking it again at a low heat to enhance its flavor and develop a crispy, caramelized exterior. Most store-bought hams are already pre-smoked during processing, but giving it an extra kiss of hardwood smoke introduces deeper, more complex flavors and textures that oven roasting simply can’t achieve.
Why Double Smoke?
- Intense Smoke Flavor: The second round of smoking enhances the ham’s natural sweetness and introduces layers of rich smoke flavor.
- Crispy, Glazed Exterior: The sweet glaze caramelizes beautifully, creating a glossy, crispy finish that enhances the overall texture.
- Perfect for Holidays: Double smoked ham is a show-stopping main course, ideal for holiday gatherings, special occasions, and making delicious leftover ham dishes.
Choosing the Best Ingredients for Double Smoked Ham
When double smoking a ham, ingredient quality is critical to achieving the perfect balance of smoky flavor, sweetness, and savory depth. Every element—from the spiral ham itself to the glaze ingredients—plays a key role in creating complex, delicious layers of taste and texture.
Selecting the Best Ham
Bone-In Spiral Cut Ham (Preferred Option)
- Why It’s Best: Bone-in hams retain moisture better and deliver a richer smoke flavor during the double smoking process. Spiral cut hams allow the smoke flavor and sweet glaze to penetrate deeply, enhancing each slice.
- Shopping Tip: Look for spiral-cut hams labeled “fully cooked” or “ready-to-eat.” Avoid hams labeled “water added” as they release excessive moisture during smoking, hindering caramelization and diluting flavor.
Boneless Ham (Secondary Option)
- Why It Works: Easier to slice and serve but lacks the depth of flavor that a bone-in ham provides.
- Shopping Tip: Choose boneless hams with minimal added water. Since boneless hams can dry out more quickly, baste frequently during smoking to maintain moisture.
Decoding Ham Labels: What to Look For
When shopping for ham, label terminology can be confusing. Here’s a quick breakdown to guide your decision:
- pre-cooked ham/Ready-to-Eat: Fully cooked ham is ideal for double smoking and only require reheating to an internal temperature of 140°F.
- Water Added/With Natural Juices: Avoid hams labeled “water added” as excess moisture impedes crust formation. Opt for hams labeled “natural juices” to ensure optimal flavor and texture.
- Hickory Smoked or Naturally Smoked: Choose pre-smoked hams labeled “naturally smoked” for genuine, authentic smoke flavor. Avoid artificially flavored or highly processed ham.
Understanding Ham Size and Weight
Ideal Weight Range: Choose a ham between 8–10 lbs. for the best balance of cook time and flavor absorption.
- 8–9 lbs.: Best for smaller gatherings. Cooks slightly faster and absorbs smoke well.
- 10–12 lbs.: Ideal for larger groups but may require more basting and glaze application during smoking.
Pro Tip: If cooking for a large crowd, opt for multiple smaller hams instead of one large one. Smaller hams smoke more evenly and allow for more consistent glaze coverage.
Essential Ingredients for the Honey Mustard Glaze
The glaze is more than just a finishing touch — it’s what transforms the outer layer of the ham into a beautifully caramelized crust. Using high-quality ingredients ensures a glaze that balances sweet, tangy, and savory notes perfectly.
Honey (The Sweet Backbone)
- Why It’s Important: Honey provides natural sweetness and caramelizes beautifully when exposed to heat.
- Shopping Tip: Use raw, unfiltered honey for the best flavor. Processed honey tends to burn more easily due to added sugars.
- Recommended Brands: Look for local honey from farmers’ markets or trusted brands like Nature Nate’s or GloryBee.
Dijon Mustard (The Tangy Kick)
- Why It Works: Dijon mustard adds acidity and a slight bite that balances the sweetness of the honey and brown sugar.
- Shopping Tip: Opt for a high-quality Dijon made with real white wine for added depth. Avoid cheaper, mass-produced varieties that can taste overly vinegary.
- Recommended Brands: Maille or Grey Poupon offer consistent, high-quality options.
Brown Sugar (For Rich Caramelization)
- Why It’s Essential: Brown sugar deepens the glaze’s caramelization, contributing to the glossy, crispy crust.
- Shopping Tip: Use dark brown sugar for a more robust molasses flavor. Light brown sugar works but provides a milder taste.
- Substitution Option: If you’re out of brown sugar, combine white sugar with a tablespoon of molasses as an effective substitute.
Apple Cider Vinegar (Balances Sweetness)
- Why It’s Needed: Vinegar cuts through the sweetness and adds a tangy note that balances the glaze.
- Shopping Tip: Choose organic, unfiltered apple cider vinegar for more complex, nuanced flavor. Avoid distilled white vinegar, which lacks the necessary depth.
Garlic Powder and Black Pepper (Adds Savory Depth)
- Why They Matter: Garlic powder and black pepper add subtle layers of savory flavor that prevent the glaze from becoming overly sweet.
- Shopping Tip: Use freshly ground black pepper and high-quality garlic powder for maximum flavor impact.
Optional Ingredients for Flavor Enhancement
- Bourbon or Whiskey: Adding 1–2 tablespoons of bourbon to the glaze gives it a slightly smoky, caramelized complexity.
- Orange Zest: A teaspoon of fresh orange zest can brighten up the glaze, adding a citrusy note that balances the richness.
Ingredient Prep: Getting Ready for the Smoker
Proper ingredient preparation sets the foundation for a successful double-smoked ham. Taking a few extra steps before placing the ham on the smoker ensures that flavors develop evenly, and the glaze adheres perfectly.
1. Prepping the Ham
Unwrap and Rinse
- Step 1: Remove the ham from its packaging and rinse under cold water to remove excess brine or preservatives.
- Step 2: Pat the ham thoroughly dry with paper towels.
Score the Surface
- Step 1: Use a sharp knife to lightly score the outer layer of the ham in a crisscross pattern.
- Step 2: Make cuts about 1/4 inch deep to allow smoke and glaze to penetrate deeper into the meat.
Note: You can skip this step if you opted for a spiral cut ham.
2. Preparing the Glaze
Mix Ingredients
- Step 1: In a medium saucepan, combine honey, Dijon mustard, apple cider vinegar, brown sugar, garlic powder, and pepper.
- Step 2: Stir over medium heat until the mixture is well combined.
Pro Tip: A little orange juice or pineapple juice is a welcome addition add a flavor boost to your glaze!
Simmer for Thickness
- Step 1: Bring the mixture to a low simmer. Stir occasionally for 5–7 minutes or until the glaze thickens slightly.
- Step 2: Remove from heat and set aside. Reserve about 1/4 of the glaze for final coating after smoking.
3. Applying the Mustard Binder
- Why It’s Important: Applying a thin layer of Dijon mustard before smoking helps the glaze stick to the ham and enhances flavor penetration.
- How to Apply:
- Step 1: Lightly brush the entire surface of the ham with Dijon mustard.
- Step 2: Apply evenly to ensure the glaze adheres uniformly during smoking.
4. Setting Up for Glazing Success
- Reserve Extra Glaze: Set aside a portion of the glaze for the final 30 minutes of smoking. Apply fresh glaze during this stage to develop a thick, caramelized crust.
- Warm Before Brushing: Slightly warm the glaze before brushing to ensure even coverage and prevent clumping.
Expert Prep Tips for Maximum Flavor
- Bring Ham to Room Temperature: Let your spiral ham rest at room temperature for 30–60 minutes before placing it on the smoker grate. This ensures even cooking, better smoke flavor absorption, and helps achieve the ideal internal temperature of the ham.
- Baste with Apple Juice: Fill a spray bottle with apple juice and baste your ham every hour throughout the smoking process. This technique maintains moisture, enhances sweetness, and ensures the final product stays juicy with plenty of smoke flavor.
- Use a Sharp Knife for Scoring: Using a sharp knife, gently score the outside of the ham in a crisscross pattern. Proper scoring allows the honey mustard glaze ingredients to penetrate deeper, creating a caramelized, crispy crust and amplifying the delicious smoke flavor.
How to make Twice Cooked Ham
1: Prepare the Spiral Ham
- Unwrap and Rinse: Remove the store-bought ham from its packaging and rinse under cold water. Pat thoroughly dry with paper towels.
- Score the Surface: With a sharp knife, score the outer layer of the ham in a crisscross pattern, about 1/4 inch deep. Scoring allows deeper smoke flavor and glaze penetration.
- Apply Mustard Binder: Rub Dijon mustard evenly over the outside of the ham. This creates a binder that helps the honey mustard glaze adhere, enhancing caramelization.
2: Preheat and Prep the Smoker
- Set Smoker Temperature: Preheat your smoker or gas grill to low heat, approximately 225 degrees F. This indirect heat ensures thorough smoke penetration without overcooking.
- Choose Wood Chips or Pellets: Hickory, applewood, and cherry wood chips provide excellent smoke flavor for ham. Hickory offers boldness, while applewood and cherry add sweetness.
- Prepare a Drip Pan: Place a foil pan or aluminum pan filled with 1 cup of apple juice beneath the ham to maintain moisture and subtly sweeten the meat.
3: Double Smoke the Ham
- Position the Ham: Place the spiral ham flat side down directly on the smoker grate.
- Regular Basting: Baste the ham every 45–60 minutes using apple juice or melted butter to keep the ham moist, flavorful, and prevent drying.
- Smoking Duration: Smoke the ham for approximately 2–3 hours, or until the internal temperature of the ham reaches 120°F.
4: Prepare and Apply the Honey Mustard Glaze
- Combine Glaze Ingredients: In a small saucepan, mix honey, Dijon mustard, apple cider vinegar, brown sugar, garlic powder, and freshly ground black pepper. Simmer gently for 5–7 minutes over medium heat until slightly thickened.
- Apply Glaze Liberally: Brush the glaze generously over the top of the ham during the final hour of the smoking process. Reapply every 15 minutes to build layers of flavor and achieve a glossy, caramelized crust.
- Increase Heat for Caramelization: Raise the smoker temperature to 275°F for the last 15 minutes, or alternatively broil the ham briefly in the oven (5–7 minutes) to create a beautifully crispy glaze.
5: Rest and Slice
- Tent with Aluminum Foil: After removing the ham from the smoker, tent it loosely with aluminum foil and allow it to rest for 15–20 minutes. This resting period ensures juices redistribute, enhancing tenderness and flavor.
- Slice and Serve: Carve the double smoked spiral ham along its natural cuts, making serving easy and impressive for any holiday gathering or special meal.
Pro Tips for Perfect Double Smoked Ham
- Add Extra Smoke: Use a smoke tube filled with cherry wood, hickory, or applewood pellets to provide an extra kiss of hardwood smoke, intensifying the smoke flavor of your double smoked ham.
- Low and Slow for Moisture: Maintain your smoker or gas grill at a steady low heat (around 225 degrees F) throughout the smoking process to keep the ham tender, juicy, and flavorful.
- Don’t Skip the Sweet Glaze: Layer your honey mustard glaze generously during the final hour of smoking. Frequent application ensures a thick, caramelized crust that complements the smoke flavor beautifully.
- Baste Regularly: Baste your ham every hour with apple juice or melted butter to maintain moisture, enhance sweetness, and elevate the overall flavor of your smoked ham.
What to Serve with Double Smoked Ham
Here is a list of my favorite sides to make with Holiday Hams
- Garlic Roasted Potatoes: Crispy exterior and fluffy interior perfectly complement the smoky flavor of ham.
- Honey Butter Dinner Rolls: Warm, soft rolls ideal for mopping up the sweet honey mustard glaze.
- Grilled Asparagus: Adds a fresh, vibrant contrast to the rich, smoky ham.
- Mac and Cheese: Creamy, comforting, and always a crowd-pleaser—excellent for pairing with savory, smoky ham dishes.
Storage and Reheating Instructions
Storage
- Refrigerate: Store leftover ham in an airtight container for up to 5 days to retain freshness and smoke flavor.
- Freeze: Tightly wrap leftover ham slices in aluminum foil, then store in an airtight container or freezer bag for up to 3 months.
Reheating
- Oven: Reheat leftover ham at 325 degrees F, covered with aluminum foil, for 10–15 minutes or until warmed through, ensuring moisture retention.
- Microwave: For convenience, heat individual slices in 30-second increments to prevent overheating or drying out.
Frequently Asked Questions (FAQ)
1. How Do I Keep My Double Smoked Ham from Drying Out?
To ensure your double smoked spiral ham stays juicy and packed with smoke flavor:
- Use a Foil Pan with Apple Juice: Place an aluminum or foil pan filled with apple juice beneath the ham on the smoker grate. This maintains humidity, adds subtle sweetness, and prevents the ham from drying out during the smoking process.
- Baste Regularly: Frequently baste the ham every 45–60 minutes with apple juice or melted butter, locking in moisture and enhancing the ham’s natural sweetness.
- Tent with Aluminum Foil: After removing the ham from the smoker, loosely tent it with aluminum foil during the resting period to retain internal juices and maximize tenderness.
2. When Should I Apply the Honey Mustard Glaze to the Ham?
Apply your honey mustard glaze during the final hour of smoking to avoid burning the sugars. Begin glazing when the ham reaches an internal temperature of about 120 degrees F. Reapply every 15–20 minutes to create multiple layers, ensuring a beautifully caramelized crust.
3. How Do I Know When the Ham is Done?
Your double smoked spiral ham is perfectly cooked when it reaches an internal temperature of 140 degrees F. Since most spiral-cut hams are pre-cooked, you’re essentially reheating and infusing additional smoke flavor. Use a reliable digital meat thermometer, inserting it into the thickest part of the ham (avoiding the bone), to accurately measure the internal temperature.
4. Should I Score the Ham Before Smoking?
Yes, scoring the ham is recommended for optimal results. Using a sharp knife, lightly score the outside of the ham in a shallow crisscross pattern, about 1/4 inch deep. Scoring helps the honey mustard glaze penetrate deeper, allows for better smoke flavor absorption, and results in a crispy, caramelized outer crust.
5. Can I Prepare the Honey Mustard Glaze in Advance?
Absolutely! You can prepare the glaze ingredients up to 2 days in advance. Store the glaze in an airtight container in your refrigerator. Before applying, gently warm the glaze in a small saucepan over low heat to ensure it spreads evenly and smoothly over your ham.
Leftover Ideas: Creative Ways to Use Double Smoked Ham
- Ham Sandwiches: Perfect with sourdough and a touch of Dijon mustard.
- Ham and Cheese Omelets: A protein-packed breakfast favorite.
- Ham Fried Rice: Adds smoky flavor to a classic dish.
- Ham and Bean Soup: A comforting, hearty option for chilly days.
Double Smoked Ham with Honey Mustard Glaze
Ingredients
- 8 lb fully cooked ham bone-in preferred
- Dijon mustard for binder
Honey Mustard Glaze:
- 1 cup raw honey
- ½ cup Dijon mustard
- ½ cup dark brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
Optional:
- 1 tablespoon bourbon or whiskey
- 1 teaspoon orange zest
- ¼ cup pure maple syrup
Instructions
Prep the Ham:
- Unwrap ham, rinse under cold water, pat dry with paper towels.
- Score the surface with a sharp knife in a shallow crisscross pattern (¼ inch deep).
- Lightly coat the ham with Dijon mustard as a binder.
Prepare Smoker:
- Preheat smoker or pellet grill to 225°F, using cherry, applewood, or hickory wood chips.
- Place an aluminum pan filled with 1 cup apple juice beneath ham on smoker grate.
Double Smoke the Ham:
- Smoke ham at 225°F for 2–3 hours until internal temp reaches about 120°F.
- Baste every hour with apple juice or melted butter.
Make & Apply Glaze:
- Combine honey, Dijon mustard, brown sugar, apple cider vinegar, garlic powder, and black pepper in a saucepan.
- Simmer on medium heat 5–7 minutes until slightly thickened.
- During the final hour, brush glaze generously on ham every 15–20 mins.
- For a crispy crust, raise smoker temp to 275°F last 15 mins.
Rest & Serve:
- Remove ham from smoker, loosely tent with aluminum foil, and let rest 15–20 mins.
- Slice along natural spiral cuts and serve.
Notes
Score ham for better glaze penetration and smoke flavor. Baste frequently to maintain juiciness. Use additional wood pellets or a smoke tube for deeper smoke flavor. Storage & Reheating:
Refrigerate leftovers in airtight container up to 5 days, freeze tightly wrapped up to 3 months. Reheat slices covered in foil at 325°F for 10–15 mins or microwave in 30-second increments.
