Double Smoked Spiral Ham with Honey Mustard Glaze
This Double Smoked Spiral Ham is a smoky, sweet, and savory showstopper that’s perfect for your next holiday meal! Using a pre-cooked ham, it’s easy to make, packed with flavor, and finished with a simple homemade glaze.
I grew up eating ham at almost every holiday gathering! Country ham with mashed potatoes and broccoli rice casserole was a staple at our table. These days, my husband and I love using our smoker to put a new spin on classic dishes, and this double smoked ham has become a new family favorite. It’s deeply flavorful and incredibly easy to pull off.
For this recipe, we’re taking a store-bought spiral ham and giving it the smoked treatment all over again. The result is an incredibly moist and tender ham, with enhanced smoke flavor and a sticky-sweet honey mustard glaze that caramelizes beautifully. Whether you’re hosting Easter, Christmas, or just a Sunday supper, this recipe is the kind that gets people asking for seconds.
Ingredients Needed
Here’s a quick breakdown of the ingredients in this recipe, plus some notes to help you customize or substitute:
- Smoked Bone-in Spiral Ham: Already cooked, we’re just reheating and flavor-boosting. You can also use boneless or whole ham—just watch the internal temp so you don’t dry it out!
- Chicken Broth: Keeps the ham moist during smoking. You could also use vegetable broth or even apple juice.
- Brown Sugar: Adds rich sweetness to the glaze.
- Pineapple Juice: Brings a sweet tangy flavor. Substitute with orange juice or apple cider.
- Honey: Balances the mustard and adds a sticky texture.
- Dijon Mustard: Adds a bit of zing. Stone ground or yellow mustard work too.
- Garlic Powder: For a depth of savory flavor.
- Worcestershire Sauce: Adds depth and umami.
- Fresh Ground Pepper: For a hint of spice.
Variations & Substitutions
Want to customize your double smoked ham? Here are some ideas:
- Substitute maple syrup or light brown sugar for the honey, and vice versa.
- Use regular yellow mustard instead of the Dijon or stone ground mustard.
- Instead of a bone-in ham, feel free to use a different type of pre-cooked ham. You can definitely use a boneless ham or a whole ham, just pay attention to the temperature of the ham and adjust your cook time as needed.
- Substitute soy sauce or coconut aminos for the Worcestershire sauce.
- Try adding cinnamon sticks or whole cloves to the chicken broth in the pan for extra fragrance. These spices will smell amazing! You can also add pinches of cinnamon, pie spice or cloves to the glaze mixture for added taste.
- Substitute white wine or apple juice/cider for the pineapple juice.
- Add extra savory flavor to the glaze by adding more Worcestershire sauce or soy sauce.
Supplies Needed
Here’s what you’ll need to make this ham recipe successfully:
- Smoker or grill (Traeger, Weber, or any pellet/grill smoker will do)
- Foil pan to hold the ham and glaze
- Thermometer (like a Thermapen or RFX remote thermometer) to monitor internal temp
- Basting brush for glazing
- Aluminum foil for tenting the ham after cooking
How to Make Double Smoked Spiral Cut Ham
- Preheat the Smoker: Prepare your smoker to 225 degrees Fahrenheit, adding wood chips to the coals. We like pecan and hickory for this recipe. Cherry is also a nice option.
- Prep the Ham: While the smoker is warming up to temperature, get the ham ready. Rinse it thoroughly and pat it dry with a paper towel.
- Smoke: Put the ham cut side (flat side) down into a foil pan. Put the foil pan directly on the grill grates on the center of the smoker and smoke for 1 hour.
- Make the Honey Mustard Glaze: Meanwhile, in a small saucepan, mix all the ingredients for the glaze together. Heat over low-medium heat for 2-3 minutes. Whisk frequently until it forms a glaze until it bubbles and thickens.After the first hour of smoking, the ham temperature should be around 80 degrees Fahrenheit.
- Add Chicken Broth: Pour 1 cup of chicken broth over the ham, allowing it to pool in the bottom of the pan. Smoke for an additional hour. After this second hour, the ham will be around 100 degrees Fahrenheit.
- Glaze the Ham: Brush the glaze on the top of the ham. Keep smoking until the internal temperature of the ham reaches 140 degrees Fahrenheit using an instant read meat thermometer. This will take an additional 30 to 60 minutes depending on the size of the ham.
- Add Additional Glaze & Tent: Brush any remaining glaze on the ham. Tent with aluminum foil to keep warm, and let the ham rest for 10-15 minutes.
- Serve & Enjoy: Slice, and serve warm with additional glaze.
Serving Suggestions
This recipe has so much flavor which makes is a super special Easter ham! If you’re making this ham recipe for Easter, I recommend serving it alongside this Ambrosia Salad with Cool Whip or my easy Pineapple Cheese Casserole!
Or serve it for your next holiday meal alongside rich, decadent side dishes like my Smoked Mac and Cheese, Chipotle Beans, Southern Green Bean Casserole and Creamy Asparagus Casserole.
For dessert, try this decadent (and easy) Pineapple Cobbler! It pairs so well with ham.
Tips for Success
- Use a water pan. It helps regulate temperature and keeps the ham from drying out. Halfway through, add chicken broth to boost moisture and flavor.
- Glaze near the end. Brushing on the glaze during the last hour keeps the ham juicy and adds that gorgeous glossy finish.
- Don’t skip the rest. Letting the ham sit after smoking ensures juices redistribute and keep every slice moist.
- Save the juices! Pan juices are liquid gold! Drizzle them over slices when serving and pour some over leftovers for reheating.
Storage Suggestions
Save leftover double smoked ham in an airtight container in the refrigerator for up to 5 days. Or, freeze your leftovers for up to 3 months.
I like to use leftover ham to make this amazing Ham and Cabbage Soup, or use it in place of turkey for these delicious Cranberry Turkey Sliders.
Consider saving the leftover ham bone to make homemade ham broth, then use it in your favorite soup! I truly think ham broth is the BEST, most flavorful broth.
Frequently Asked Questions
Pecan and hickory are our top choices for a traditional smoky taste, but cherry wood adds a slightly sweet finish that’s great with the honey glaze.
Yes! You can absolutely use a boneless ham, just adjust your cook time since the density may vary. A whole ham works well too, but be sure to monitor internal temperature to avoid drying it out.
The key is moisture! Use a water pan, baste with glaze, and add broth during the smoking process. Let the ham rest after cooking and store leftovers with some of the pan juices.
I hope you enjoy this twice smoked ham recipe! If you make it, I’d love to hear how it went in the comments below.
Double Smoked Spiral Ham with Honey Mustard Glaze
Ingredients
- 9-10 pounds spiral ham, bone-in, smoked
- 1 cup chicken broth
Glaze Ingredients:
- 1/3 cup brown sugar
- 1/3 cup pineapple juice, or orange juice
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh ground pepper
Instructions
- Prepare your smoker to 225 degrees Fahrenheit, adding wood chips to the coals. We like pecan and hickory for this recipe. Cherry is also a nice option.
- While the smoker is warming up to temperature, get the ham ready. Rinse it thoroughly and pat it dry with a paper towel.
- Put the ham cut side (flat side) down into a foil pan.
- Put the foil pan directly on the grill grates on the center of the smoker and smoke for 1 hour.
- Meanwhile, in a small saucepan, mix all the ingredients for the glaze together. Heat over low-medium heat for 2-3 minutes. Whisk frequently until it forms a glaze until it bubbles and thickens.
- After the first hour of smoking, the ham temperature should be around 80 degrees Fahrenheit.
- Pour 1 cup of chicken broth over the ham, allowing it to pool in the bottom of the pan. Smoke for an additional hour. After this second hour, the ham will be around 100 degrees Fahrenheit.
- Brush the glaze on the top of the ham. Keep smoking until the internal temperature of the ham reaches 140 degrees Fahrenheit using an instant read meat thermometer. This will take an additional 30 to 60 minutes depending on the size of the ham.
- Brush any remaining glaze on the ham. Tent with aluminum foil to keep warm, and let the ham rest for 10-15 minutes.
- Slice, and serve warm with additional glaze.
Notes
- You can use any type of mustard you want, but I think stone ground or whole grain is best paired with the honey.
- I did not add salt into the glaze, as the ham is already salty.
- If you’d like to spritz the ham while it smokes, I recommend a mixture of equal parts apple cider vinegar and apple juice (or pineapple juice). But only spritz when you already have the lid open for other reasons!
Perfect