I call this boss, juicy, spiral, ham my go-to method when I want deep flavor with shiny caramelization on the grill. I use apple and hickory smoke, and I promise it stays stress, stress-free, and free from hassle while still feeling fancy and restaurant quality. From my backyard pit, this smoked, twice-smoked, aka classic cut of meat turns into a perfect main dish with sticky, sweet, brown, sugar, honey, bourbon, habanero combo that gives a shiny, candy-like coating and a kiss of extra smoking magic.
I’ve cooked this easy, bossin meal for family, people, even an army, and it can feed everyone on a cheap, reasonable price budget, sometimes starting with a $22 find from a local H-E-B grocery store during seasonal sales. Whether it’s Easter, Christmas, other holidays, or a spring celebration, this holiday special pork dinner delivers beautiful, crispy, finger-lickin results with little effort and 100% confidence. I’ve made, picked, and cooked this best option year after year, and it always takes the show to the next level, a close second only to turkey, using the same rub, spice, and hardwood tricks I share in my guide and video, so you can spend more time celebrating every occasion instead of worrying about cost or quality.
What Is a Twice Smoked Ham
A twice smoked ham is pre-cooked, pre-smoked, and cured pork that I finish on the grill to infuse more smoke flavor, using apple or hickory wood for stronger flavor; the nitrate curing solution gives a pink color, tender texture, and characteristic look you’ll see labeled on products you purchase. From my experience, this process is indicative of why the meat turns awesomely juicy, with a clean smoke profile, rich flavor, and balanced texture, as the smoked ham absorbs heat and aroma, making each cut feel carefully cured and naturally pre-smoked for depth.
Why It’s Called Double Smoked
The term means the process of cooking ham that has already been pre-cured and smoked, then making it again with extra smoke; this is why it’s called double or twice smoked in my recipe. From what I’ve found, the designed method adds the right amount of smoky flavor, not overly strong, and helps pump moisture and content into the meat, create a delicious crust on the outside edges, and improve taste, which some readers are concerned might cause issues, but in my case it has never done so, since the ham itself benefits from careful smoking, controlled add, and balanced smoke exposure.
What to Look for on the Label
Fresh vs. Cured vs. Cured & Smoked
When I’m at the grocery or supermarket, I start this decision by checking if the ham comes from a green, fresh, cured, or smoked process, since each animal leg gives a different texture, flavor, and nutrition. Most are pre-cooked, safe to eat cold from the package, often soaked or injected with a solution of salt, sugar, spices, or brine, which makes the meat more juicy, tender, and flavorful.
Ham vs. Ham with Natural Juices vs. Water Added and Water Products
I always read the label to see if it says natural juices, water added, or products, because the percentage of protein tells you how much real meat you’re getting. From experience, less added water means better texture, more flavor, and a best option that holds up during cooking, smoke, and long sitting at dinner.
Bone-In vs. Boneless
Choosing bone-in or boneless affects carving, slicing, and how the bone stays attached to the part of the leg. I find bone-in gives more flavor, while boneless is easier to slice, serve, and carve for people, especially when speed and convenience matter.
Whole vs. Half Ham
A whole ham includes the back side and weighs around 18 to 20 pounds, while a half is larger than many expect and easier to manage. I plan ¾ lb per person, so for 10 or fewer people I grab 7½ lb, for 15 I choose 11¼, and for 20 or more I go bigger, turning leftovers into scalloped potatoes, corn, or even bacon dishes after Easter.
Butt vs. Shank & Spiral Cut vs. Non-Cut Ham
The butt comes from the upper hip area and is tender but harder to carve, while the shank from the lower leg has a traditional funnel shape that’s easier to handle. I often recommend a spiral, pre-sliced option because it smokes faster, adds layers of flavor, allows diamond scoring on the outside, reduces drying quickly, and still gives you the freedom to cut pieces, serve, or save for the next city meats meal.
How to Cook a Twice Smoked Ham
For twice smoked ham, I start with a spiral cut and use indirect heat, which allows slow cooking on grills like a Weber Kettle, pellet grill, or kamado smoker; this is NOT standard practice, but in my opinion it gives superior results and helps avoid dry, tough outer edges of the meat. I follow simple steps from top recipes I’ve followed in the past, adding wrapping at the time it comes to protect the best parts, then brushing a hot honey Dijon glaze so the smoke makes it amazing and happy, enough to die for. I like this type because it serves well with gravy made from pan drippings and a quick, easy roux, a good finish I once forgot, but now decided is key in my Bossin’ recipe, perfect to serve after good smoke and useful for any smoker setup that allows control.
Ingredients and Equipment Needed for Twice Smoked Ham
For Double Smoked Ham, I start with a Bone-In, Spiral, Cut, Half, Ham that is fully cooked meat, usually 7–12 lbs or an 8-pound sliced option. I build a rich Glaze using Hot Honey or regular preferred honey, Cherry Preserves (see note), Dijon Mustard, Worcestershire Sauce, Brown Sugar (Light or Dark), Garlic Powder, Onion Powder, Smoked Paprika, Rubbed Sage or ground Sage, measured by cup, Tablespoons, Teaspoon, 1/2, 3, 2, and 1, with extra sweet heat from Texas Pepper Jelly, Apple Habanero Rib Candy found at the grocery store. For gravy, Pan Drippings, Unsalted Butter, All Purpose Flour, Salt, Black Pepper, cups, and taste come together with chicken stock, while I finish flavor using clover honey, pure maple syrup, Bourbon from TX, my fav touch of cinnamon, allspice, nutmeg, ginger, cloves, plus Signature Sweet Rub, either homemade by recipe or purchase pre-made, measured in teaspoons, ¼, and ⅛.
Ingredients List
- 1 Bone-In Spiral Cut Half Ham (7–12 lbs), fully cooked, sliced meat
- For the Glaze: 1/2 cup Hot Honey (or regular preferred honey), 1/2 cup Cherry Preserves (note), 3 Tablespoons Dijon Mustard, 2 Tablespoons Worcestershire Sauce, 2 Tablespoons Brown Sugar (Light or Dark), 1 Teaspoon Garlic Powder, 1 Teaspoon Onion Powder, 1 Teaspoon Smoked Paprika, 1 Teaspoon Rubbed Sage (or 1/2 teaspoons ground Sage), Texas Pepper Jelly, Apple Habanero Rib Candy, sweet heat, grocery store
- For the Gravy: 2 cups Pan Drippings, 3 Tablespoons Unsalted Butter, 3 Tablespoons All Purpose Flour, 1/4 Teaspoon Salt (taste), 1/4 Teaspoon Black Pepper, chicken stock
- Extras: clover honey, pure maple syrup, Bourbon (TX), fav spices cinnamon, allspice, nutmeg, ginger, cloves, Signature Sweet Rub, homemade recipe or purchase pre-made, measures ¼, ⅛
- Bone-In Spiral Cut Half Ham (7–10 lb, fully cooked)
Cooking Instructions
I start by preheating the smoker or grill to 225 °F–250 °F, adjusting for weather and size, then unwrap the ham, remove packaging, rinse thoroughly with cold water, pat dry, and score the outside skin in a diamond pattern using a knife, making long cuts from top to bottom, away from the bone, so the glazed spiral cuts hold flavor, then place cut side down in a flat aluminum half-pan, oven-safe baking dish, or dutch oven, insert temperature probe in the thickest part, wrap tightly with heavy duty foil for indirect heat, and cook until internal temperature reaches 110 °F–130 °F, then uncovered, add wood chunks, extra smoke, brush glaze using 1/2 cup, 3/4 cup, or 1/4 cup as needed, watching with an instant-read thermometer until it reaches 135 °F–140 °F, then rest 10–30 minutes, carve on a cutting board, serve on a platter, and reserve liquid drippings for gravy, keeping the meat moist, juicy, with perfect texture from this pre-cooked method I trust every time.
| Step | Section | Key Action | Temperature / Time |
| 1 | Preheat | Preheat Pit Boss, gas, or charcoal setup, use remote thermometer for precise control | 225 degrees f, 245–275 °F |
| 2 | Fire up your Pit Boss | Set temperature, use indirect heat, allow longer cook for steady smoke | 250 °F |
| 3 | Black Weber Kettle Grill | Use snake method, 22″ or 26″, 2×1 charcoal, light 15 coals in chimney, place on grate, adjust vent range | Until ashed |
| 4 | Smoke ham | Place ham on grates, close lid, smoke with large or medium sized wood chunks | 1.5 hours |
| 5 | Glaze ham | Brush liberally, turn ham, re-apply glaze for sweet heat and shine | Every 10–15 minutes |
| 6 | Make Glaze | Combine dark brown sugar, honey, dijon mustard, Worcestershire sauce, cinnamon, ginger, cloves, hey sweet rub, boil, remove immediately | Medium heat |
| 7 | Braise ham | Braise in 12 inch cast iron skillet, pour 1 cup chicken stock, cover foil, increase temperature | 300 degrees F, 2 hours |
| 8 | Preparing the Gravy | Melt butter, add flour, whisk to form roux, add drippings, boil, season to taste | Medium to low heat |
| 9 | Broil ham | Broil oven high until bubbling and caramelized, drain excess liquid | 2–3 minutes |
| 10 | Boss Tipm | Use probe head, avoid burning, keep direct heat off, follow hour two pound rule | Per pound |
| 11 | Server and enjoy | Serve immediately or as desired after rest, moist juicy texture | After rest |
What Type of Wood for Double Smoked Ham
My preference is affordable fruit woods like cherry or apple; maple is nice but not readily available in many parts of the country, so my other choice is hickory or a mix of wood for ham double smoking, since it’s already smoked once and doesn’t need a ton of extra smoke, which works great when wrapping at the start using one large or two medium-sized chunks, plenty for a bit more flavor if it can take it; final note, for whatever reason, I find getting an accurate probe internal temperature difficult on spiral cut hams due to proximity to the bone and cuts, so it’s critical to have both a decent thermometer and reliable instant-read choices.
Smoked Ham Done Temperature
From my experience, USDA recommends heating smoked ham that is packaged in inspected plants until 140 °F, because even if it’s cured, ready to eat cold, and people believe this sounds overly cautious, it always turns out better; I’ve tested only 120 degrees, but when I wrap the ham at the start, the result is more even, going higher keeps it safe, and that’s why many cooks stick with it.
Nutrition
| Nutrient | Amount |
| Serving Size | 3 oz |
| Calories | 150 |
| Fat | 7 g |
| Saturated Fat | 2.5 g |
| Carbohydrates | 10 g |
| Sugar | 8 g |
| Protein | 14 g |
| Sodium | 890 mg |
| Cholesterol | 50 mg |
Can I Use a Different Glaze
Absolutely, I have found that this delicious ham recipe comes with a brown sugar and honey glaze, but if you want to use your favorite glaze, feel free, as it is easy to experiment with other glazed flavors, and I also like to check out a couple of recipes that may have that glaze you like, and use it on your ham.
- Bourbon Peach Glazed Smoked Ham
- Jalapeno Pomegranate Smoked Spiral Glazed Ham
- Smoked Pulled Ham with an Apricot Glaze
- Smoked Spiral Ham with a Maple Bourbon Glaze
Ingredients for Double Smoked Ham
Main Ham
- 1 ham (7–10 lb) Bone-In Spiral Cut Half Ham, fully cooked
For The Glaze
2. ½ cup Hot Honey
3. ½ cup Cherry Preserves
4. 3 Tablespoons Dijon Mustard
5. 2 Tablespoons Worcestershire Sauce
6. ½ cup Light Brown Sugar
7. 2 Tablespoons Texas Pepper Jelly (Apple Habanero style)
For The Gravy
8. 2 cups Pan Drippings
9. 3 Tablespoons Unsalted Butter
10. 3 Tablespoons All-Purpose Flour
What is double-smoked ham?
Double-smoked ham is a fully cooked ham that is smoked again at low heat to add more flavor, moisture, and a deeper smoky taste without drying it out.
What type of ham should I buy for double smoked ham?
A bone-in, spiral-cut, fully cooked ham works best because it heats evenly and lets the glaze soak into the slices.
Can I use a non-spiral sliced ham?
Yes, you can use a non-spiral ham, but you should score the outside so the smoke and glaze can sink into the meat.
Does double smoked ham need to be cooked?
No, it does not need cooking from raw, but it must be reheated to a safe internal temperature, usually 140°F, for best texture and flavor.
How do you heat a double smoked ham?
Heat it slowly over indirect heat in a smoker or grill, covered at first, then glazed and finished uncovered until warmed through.
Can I cook a twice smoked ham in my oven?
Yes, you can use an oven at a low temperature, but you will miss the smoky flavor that comes from a smoker or grill.
What wood should I use for double smoked ham?
Fruit woods like apple or cherry are great, and a small amount of hickory works well if you want a stronger smoke.
What are good glaze ideas for double smoked ham?
Popular glazes include brown sugar and honey, maple syrup, fruit preserves, or a mix of sweet and mild spice.
Can I make gravy using the braising liquid?
Yes, the pan drippings are perfect for gravy and add rich flavor when thickened with butter and flour.
Conclusion
Double-smoked ham is an easy and rewarding way to turn a fully cooked ham into something extra special. By choosing the right ham, using gentle indirect heat, adding light smoke, and finishing with a flavorful glaze, you get a juicy, tender result every time. Whether you use a smoker, grill, or even an oven, the key is slow reheating to a safe 140°F, followed by proper resting so the meat stays moist. With the right wood, a simple glaze, and rich gravy from the drippings, double-smoked ham becomes a dish your guests will always remember.