Double Smoked Ham with Orange Honey Glaze Recipe

Last Updated June 15th, 2023 at 09:53 pm by Lisa

Make a twice smoked spiral cut ham with deep smokehouse flavor and a glossy apple cider, orange, and honey glaze. This holiday classic is simple to prepare, impressive to serve, and full of sweet, savory, smoky flavor.

A double smoked ham is perfect for Easter dinner, Thanksgiving, Christmas dinner, or any special meal throughout the year. Since the ham cooks outdoors in the smoker, you also save valuable oven space for side dishes, casseroles, rolls, and desserts.

This is the kind of low and slow cook that makes a relaxed weekend feel special. The smoke drifts gently, the glaze turns rich and fragrant, and the finished spiral ham comes out tender, juicy, and ready for the table.

Why Double Smoke A Ham?

Most spiral cut hams are already cured, smoked, baked, and fully cooked, so you may wonder why anyone would smoke one again. The answer is flavor. A second round of smoke gently warms the ham while adding a deeper barbecue-style taste that you simply do not get from the package.

The process takes a little time, but the reward is a beautifully glazed ham with layers of smoky, sweet, citrusy flavor. Instead of relying on a basic brown sugar packet, this recipe uses a homemade glaze made with butter, brown sugar, honey, Dijon mustard, orange zest, orange juice, apple cider, cinnamon, and cloves.

PRO TIP: Plan on about ½ pound of bone-in spiral ham per guest.

How To Make A Double Smoked Ham

• 1 large spiral-cut ham, smoked and bone-in

Smoked Ham Glaze Recipe

• ¼ cup melted butter
• ½ cup brown sugar
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 1 whole orange, zested and juiced
• 2 cups apple cider
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

Heat The Smoker

1. Remove the ham from the refrigerator and let it sit at room temperature while you prepare the smoker and glaze. This helps the ham warm more evenly.
2. Preheat your smoker. This recipe was written for a smoker and was not tested on a gas grill.
3. Set up for indirect cooking at a low smoking temperature of 250-275 degrees F. Use hardwood lump charcoal with a couple of small chunks of fruitwood, such as cherry or apple.
4. If using a Big Green Egg or kamado-style cooker, see the notes below for airflow and temperature tips.

Prepare Glaze

1. In a small saucepan, melt the butter. Add the brown sugar, honey, Dijon mustard, orange zest, orange juice, apple cider, ground cinnamon, and ground cloves. Cook over medium to medium-high heat, whisking constantly, just until the glaze comes to a boil. Remove it from the heat right away.
2. If the glaze becomes too thick for brushing, stir in one or two tablespoons of warm water or extra apple cider until it loosens to a brushable consistency.

Smoke The Ham

Place the ham flat side down on a baking rack set over a sturdy pan. Add about ½ inch of warm water to the bottom of the pan. The water helps create humidity inside the smoker and keeps the ham moist as it warms through.

PRO TIP: A rack allows smoke to circulate around the entire ham. A deep dish pizza pan, shallow roasting pan, or large cast iron skillet can work well as long as it is sturdy.

Control Your Smoker & Meat Temperature

If using a smoke alarm or wireless probe thermometer, place the probe into the center of the ham without touching the bone. This gives a more accurate reading as the ham heats.

Once the smoker reaches 250 degrees F, place the ham inside, close the lid, and smoke for 1 hour before adding glaze.

After the first hour, brush the orange honey glaze generously over the top and sides of the ham. Continue glazing every 30-45 minutes until the ham is heated through.

How Long To Smoke A Ham?

Smoke the ham for about 20 minutes per pound. The total smoking time depends on the size of the ham and how steady your smoker temperature stays.

A 10-pound spiral ham will take about 3.5 hours, or until the internal temperature reaches 140 degrees F on a meat thermometer.

How To Freeze Leftover Ham

To store leftover smoked ham, slice the meat from the bone with a sharp knife. Refrigerate leftovers and use them within 3-5 days.

For longer storage, freeze ham in zip-top freezer bags or vacuum-sealed bags and use within 2 months. Cut some into cubes for ham salad, omelets, soups, or casseroles, and save flat slices for sandwiches or another ham dinner.

Variations & Swaps

You can adjust the smoked ham glaze to match your taste. Keep the same basic method and swap in flavors you enjoy.

• Pineapple juice instead of apple cider
• Maple syrup in place of honey
• Orange marmalade in place of orange zest and juice
• Root beer, Coca-Cola, or Dr. Pepper in place of apple cider

PRO SMOKE TIP: More airflow creates higher heat. Less airflow lowers the heat. Adjust the smoker vents to control the fire and maintain a steady cooking temperature.

Can I Smoke A Ham In My Grill?

This recipe is designed for a smoker, but many cooks successfully smoke ham using the indirect heat side of a grill. The method can work on either charcoal or gas grills if you are comfortable managing low heat and adding smoke.

If using a grill, keep the ham away from direct flame, maintain a steady low temperature, and use wood chips or chunks according to your grill setup. The goal is gentle heat, clean smoke, and an internal ham temperature of 140 degrees F.

A good smoking reference can be helpful if you want to learn more about smoker styles, wood choices, fire starting, and temperature control. Once you understand the basics, smoking meats, cheeses, salts, and other foods becomes much easier.

What Kind Of Gear Do I Need?

• A smoker such as a pellet grill smoker, electric smoker, water smoker, ceramic cooker, upright barrel smoker, or offset smoker
• Lump hardwood charcoal
• Tumbleweed fire starters
• Small pieces of fruitwood, such as cherry, apple, or pecan, or wood smoker chips such as apple, cherry, or hickory
• A sturdy shallow metal pan; flimsy foil pans may not support the rack and ham well
• A silicone basting brush and small pot for the glaze
• BBQ gloves or silicone mitts
• A wireless smoke thermometer or instant-read thermometer

Smoking On A Big Green Egg or Kamado Grill

• Use hardwood lump charcoal with three small pieces of apple or cherry fruitwood.
• Do not use charcoal briquettes or lighter fluid in a ceramic grill smoker, as they can give the food an off taste.
• Open the top and bottom vents fully, light the hardwood lump charcoal, and let the heat rise to about 300 degrees F before adjusting for a long, slow smoke.
• Close the bottom vent to about a ⅛-inch opening and set the daisy wheel almost fully closed to help hold the smoker between 250-275 degrees F.

Water Pan Tips & Advantages

Cooking with a water pan helps create humidity inside the smoker. You can use a larger pan under the rack, as shown here, or place a smaller aluminum pan off to the side if your smoker has room.

A water pan can also help keep the smoker temperature lower and more consistent. As the water heats and evaporates, it helps reduce hot spots and supports the low and slow smoking process.

The added humidity helps keep the ham juicy and encourages smoke to cling to the surface, building better flavor as the ham warms and the glaze sets.

Best Tool For Monitoring Ham Temperature

A wireless meat thermometer is helpful because it lets you monitor both smoker temperature and ham temperature without opening the lid. Keeping the smoker closed helps maintain steady heat and consistent smoke.

If you do not have a wireless thermometer, an instant-read thermometer works well. Insert it into the thickest part of the ham without touching the bone and remove the ham when it reaches 140 degrees F.

Ham Smoke FAQ

My Other Holiday Ham Dinner Recipe

If you enjoy holiday ham recipes, a baked ham with pineapple and a rich glaze is another great option for celebrations. It offers a different flavor profile while still giving you a juicy spiral ham centerpiece for the table.

More Pork Recipes

For another special dinner, cherry balsamic pork loin makes a beautiful presentation and takes only a short time to prepare. Pulled pork is also a favorite for casual meals and leftovers, especially when served as sliders or sandwiches.

Slow cooker pulled pork is another convenient option for juicy pork with coleslaw, pickle chips, and tangy barbecue sauce on a soft bun.