This easy smoked ham recipe features a sticky brown sugar glaze, uses a spiral-cut, pre-cooked ham, and comes together with very little fuss. It’s ideal for sandwiches, alongside a large pan of cheesy potatoes, or as the centerpiece of a brunch buffet.
Double-Smoked Ham with Brown Sugar Glaze
Cooking a ham on a pellet grill brings out rich, smoky flavor while keeping the meat tender and juicy. A double-smoked ham gets an extra layer of depth from a second session in the smoker, and finishing it with a classic brown sugar glaze adds balanced sweetness and a glossy, caramelized crust.
The glaze is a simple combination of brown sugar, butter, apple cider vinegar, honey, and a touch of salt. It simmers briefly to dissolve the sugar, then is brushed onto the ham in thin layers while the ham finishes cooking to build up a shiny, flavorful coating.
One reason this recipe is so appealing is how effortless it is to feed a crowd. A spiral-cut ham is already pre-sliced for serving, which saves time and makes plating or buffet service quick and easy. If you enjoy uncomplicated main dishes that still look special, this smoked glazed ham is worth trying.
Recipe Shopping List
Here are the items you’ll want to have on hand. For exact quantities and timing, follow the printable recipe card below.
- Spiral-cut, pre-cooked ham
- Yellow mustard
- All-purpose rub (your favorite blend)
- Brown sugar
- Butter (salted)
- Apple cider vinegar
- Salt
- Honey
How to Make a Double-Smoked Ham
This overview outlines the process so you know what to expect. Refer to the recipe card below for precise measurements and full instructions while cooking.
- Preheat the smoker — Aim for about 220°F to start.
- Rub the ham — Brush the exposed surface with yellow mustard, then apply a generous sprinkling of your rub.
- Smoke the ham — Smoke for roughly 2 hours to impart a deep smokiness.
- Prepare the glaze — While the ham smokes, combine brown sugar, butter, apple cider vinegar, honey, and salt in a small saucepan and simmer briefly until the sugar dissolves.
- Glaze and finish — Increase the smoker to 275°F and brush the glaze onto the ham every 10–15 minutes for 30–45 minutes to build a sticky, caramelized coating.
More Ways to Use Leftover Ham
- Ham and pea pasta salad — Cold, creamy, and great for potlucks.
- Ham and pineapple fried rice — A quick skillet meal using diced ham.
- Pineapple-glazed smoked ham — Another sweet-savory glaze option.
- Breakfast casseroles — Chop leftover ham into egg casseroles or strata.
- Ham chowder — A hearty soup with potatoes and corn.
Smoked Ham FAQ
You can use the brown sugar glaze on a pre-cooked country ham, but cook time and handling will differ. Some pre-cooked country hams can be served cold or require minimal heating. Always follow the package directions for safe serving temperatures.
Trim the meat from the bone and store in a large, airtight container or freezer-safe bag. This keeps slices from drying out and makes portioning easier for future meals.
Leftover ham is delicious cold in sandwiches or mixed into salads and omelets. To reheat, use gentle heat and add a little cooking liquid or broth to keep the meat moist. Reheat slowly to avoid drying out the ham.
Serve With These Favorites
- Smoked cheesy potatoes
- Grilled asparagus
- Greek salad
- One-pot mac and cheese
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Double Smoked Ham with Brown Sugar Glaze
Spiral-cut ham rubbed, smoked, and glazed on a pellet grill. The brown sugar glaze caramelizes to create a sweet, sticky finish that complements the smoke.
Ingredients
- 8-pound spiral-cut precooked ham
- 1/4 cup yellow mustard
- 4 tablespoons all-purpose rub
Glaze
- 1 cup brown sugar
- 1/2 cup salted butter
- 1/3 cup apple cider vinegar
- 1 teaspoon salt
- 1/3 cup honey
Instructions
- Preheat your smoker to 220°F.
- Brush the ham with yellow mustard and coat evenly with the rub.
- Place the ham in the smoker and smoke for about 2 hours.
- While the ham smokes, combine the glaze ingredients in a small saucepan over medium-low heat. Stir frequently, bring to a low simmer, and cook 1–2 minutes after it starts simmering. Remove from heat and set aside.
- Increase the smoker temperature to 275°F. Brush a thin layer of glaze over all exposed surfaces of the ham. Repeat glazing every 10–15 minutes for 30–45 minutes, until the glaze is glossy and slightly caramelized.
- Remove the ham from the smoker, let it rest briefly, then slice and serve.
Nutrition Information (estimate)
Yield: 12 servings — Serving Size: 1
Calories: 211 | Total Fat: 10g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 669mg | Carbohydrates: 23g | Sugar: 23g | Protein: 9g
Nutrition data is an estimate.