This Double Smoked Ham, also known as a Twice Smoked Ham, is smoked on a Traeger Pellet Grill to absolute perfection. It is then coated in a sweet pineapple glaze for the best Holiday main dish!
Anyone else a little intimidated by grilling & smoking meat? You are not going to believe how delicious and easy this recipe is.
My husband explained to me when we first got our pellet grill, about how the Traeger or any smoker really, is a lot like an oven. It can cook low and slow or hotter like a grill, but a great advantage is that it gives off the best smokey flavor from the wood pellets.
My biggest issue during the holidays is that I only have one oven and I've got to use it for all the side dishes. That is where the smoker has worked miraculously. Now the meat isn't taking up my whole oven!
If you don't have a lot of experience with the smoker, have someone help you and explain the basics, but this is a really great recipe to start with. This recipe uses a spiral ham, that has already been pre-cooked and smoked once. It's super easy not to screw up, haha!
Why You'll Love This Recipe:
- It adds even more smokey flavor to the pre-cooked Spiral ham.
- This twice smoked ham cooks low and slow.
- It gets the meat out of the oven, and opens up room for side dishes.
- It's so easy and is a great recipe for beginner smokers or experts.
If you want this recipe really extra, pair it with my pineapple ham glaze. It only takes 10 minutes to make and it is incredible!
Fully Cooked Spiral Ham- Start with a pre-cooked ham. These have already been smoked once and is why this recipe is titled double or twice smoked. We are gonna do it again and add in a fresh, smokey flavor for the dinner table.
Dijon Mustard- Acts as a binder so the seasoning sticks to the meat. In traditional smoking, for a pork butt or ribs for example, you are going to lather a lot on and completely coat in a rub. Since this has already been smoked once, we're not going crazy with it.
All purpose seasoning or pork seasoning- This is an all-purpose seasoning for pork or chicken that combines salt, pepper, garlic powder, and a variety of herbs that pair well with pork and poultry. This is a McCormick product that I had on hand, but you can use any all purpose seasoning.
Pineapple Juice and Hot Sauce-These two combine into the spray bottle to form a spritz that will be sprayed heavily onto the meat every 30 minutes to help the meat retain moisture during the smoking process. You will see apple juice being used a lot as well in smoking.
Spray Bottle and Throw Away Tray- A spray bottle is mandatory when smoking meat. If you skip this process, it will dry out. I prefer to use a throw away tray to keep all the juices from leaking out into the smoker. It also helps the bottom of the meat from drying out. Some people use a cookie sheet instead of a throw away tray.
Pellets- You also need pellets if you're using a pellet smoker. We like the Lumberjack brand. They have a competition blend, which combines maple, hickory and cherry wood, which is what I used for this recipe. They are also available for purchase on amazon and linked in the recipe card below.
Internal Thermometer- An internal thermometer is a must have when smoking meat. There are lots of great products out there. I like the instant read thermometers.
Substitutions and Variations:
Don't like spicy? Leave out the hot sauce.
Have a specific seasoning blend you want to use? Great! Go for it.
If you're not crazy on pineapple juice, you can use apple juice instead. Note: If you're making my pineapple glaze, I would use pineapple juice for this recipe too. If you are using the package of brown sugar glaze that came with your ham, apple juice is good.
Smoker Variations: The recipe instructions can be used on any smoker. Just remember when smoking meat, you need to rely more on the meat temperature versus the time cooked. Really important! Even if we have the exact same smoker, our overall time cooked will be different. There are so many varying factors, like weather, humidity, meat size, how long you open the smoker lid, etc.
How to Double Smoke Ham:
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Here are the Step by Step Instructions to make this Double Smoked Ham.
Step 1: Prepare the Ham
Load the Smoker with Pellets and heat to 250 degrees. Unwrap the ham from the package and set aside the ham glaze. If you are using my pineapple ham glaze, you can throw away the packaged glaze.
Place the ham with the biggest side down into the aluminum tray. Use your hands to rub the dijon mustard all over the outside of the ham. Then, sprinkle on the seasoning.
Step 2: Make the Pineapple Spray Mixture
Add the pineapple juice and hot sauce into a spray bottle and shake to mix. You want the spray bottle on a heavy mist setting.
Step 3: Place Ham on Smoker
Once the smoker heat has reached 250 degrees, add the ham tray to the smoker. Spray the entire exterior of ham with the spray once in the beginning, then every 30 minutes of smoking. You want to heavily spray it each time.
Check the temperature each time you spray. Be sure to insert the thermometer towards the middle of the ham angled slightly down into the center near the bone, but not touching it.
Step 4: Make ham glaze
About an hour and a half into cooking, I like to make the glaze. If you are using the glaze that came with the ham, follow the directions on the package. If you are using my recipe, follow this pineapple glaze recipe for easy instructions. Set aside until ham temperature reaches 135 degrees.
Step 5: Check temperature
Continue to check temperature for a reading of 135 degrees internally. This took my 6 lb ham about 2 and ½ hours, but this can vary a lot. Pull the ham out of the smoker. Close the lid so the heat stays at 250 degrees.
Step 6: Glaze the Ham
Turn the ham onto its side like how you would serve it. Brush the glaze all over the exterior and even brush in between slices if you want extra flavor.
Step 7: Return Glazed Ham to the Smoker
Place the glazed ham back onto the smoker for 20 to 30 minutes until the glaze is nice and caramelized.
Step 8: Serve
Stick a toothpick into the top of ham and drape foil over to keep it warm, but not touching the glaze.
Serve and enjoy!
- Rely on your thermometer for smoking meat. A general estimated time is 20 to 25 minutes per pound of ham. It could be more or less though.
- Set a timer for every 30 minutes for spraying and temperature checks. This will help you avoid drying out the spiral ham. Do this quickly to avoid giant heat drops from the lid being open.
- Make sure the pellets are full before cooking, so you don't have to worry about running out.
What to Serve with Smoked Ham:
Looking for drinks and cocktails? This Cranberry Sangria is one of my favorite holiday recipes. It's on the lighter side, like a Spritzer and it's great for a crowd. If you want more of a Springtime cocktail, try these Lavender Lemonade Cocktails.
This helps to keep the meat from getting dry. Pineapple juice and apple juice also contain sugars, which is a great way to add flavor into the meat.
Yes! That's why it is so important to watch the thermometer. In this recipe, the ham has already been smoked once. You do not want to double smoke the ham over an internal temperature of 145 degrees or it will dry out.
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