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For a meal that looks and tastes as luxurious as Smoked Ham, you would not believe how simple it is! Follow my smoked ham recipe for an out-of-this-world delicious ham dinner perfect for a big family supper, using only four ingredients and five minutes of prep!
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Twice Smoked Ham
It's no secret that I'm a big fan of ham. It's the perfect choice for a special occasion! The variety of sizes means a single ham can easily serve a crowd, and there are so many amazing ways to heat it up. I've tried the air fryer, baking, pressure cookers... how about smoking ham?
And boy, am I glad I tried it! Twice smoked ham is perfectly tender, mellow, and by far one of the easiest ham dinner recipes you will ever make. Just stick it in the smoker, brush it with glaze at the end, and you're ready for dinner!
Plus, you're going to love the sticky, decadent Bourbon Maple Glaze that pairs with this smokey treat. Trust me: smoked ham Traeger style is one of the best meals around, and you barely need to lift a finger to make it!
Double Smoked Ham Ingredients
- Ham
- Brown sugar
- Maple syrup
- Bourbon
How to Cook a Smoked Ham
- Add hickory pellets to the smoker, then preheat it to 250 degrees and prepare a baking sheet by adding a rack. Remove your ham from its packaging and take off any strings, then place the ham on the rack.
- Place the ham in the smoker whole and uncovered, and allow it to cook for 3 hours, or until the internal temperature reaches 145 degrees.
- About 15 minutes before the ham is finished smoking, put a small saucepan o the stove over medium heat. Add the brown sugar, maple syrup and bourbon to the pan and bring to a simmer, then let it simmer for about 10 minutes.
- As soon as the ham is done, remove it from the smoker and pour the bourbon maple glaze over it, then use a basting brush to thoroughly coat the entire ham.
- Slice, coating each slice with more glaze if you desire, then serve and enjoy!
Tips for Smoking a Ham
- I love the taste of hickory smoke with ham, so hickory pellets are my favorite! However, apple and pecan pellets will also leave the ham tasting amazing.
- Because the bourbon is the main ingredient in the glaze, it's seriously important to get a quality brew! A low quality bourbon will seriously impact the flavor of the glaze. A whole ham can be expensive, so don't risk a bad glaze!
- Not a fan of bourbon or would rather try a different glaze? Don't worry, I have so many more Ham Glaze Recipes!
- While I typically use a full-size boneless ham for this recipe, the glory of ham is that it doesn't matter what kind of ham you have. All that matters for cooking ham is raising it to 145°F. Be it boneless, bone-in or even raw, so long as you keep an eye on the temperature at the center of the ham, you'll be good to go!
- For extra flavor, pour the glaze over the ham on a rimmed dish so you can collect what drips off and use it to brush on each slice! The sticky-sweet glaze is so delicious you're going to want extra!
- Pork rubs don't stick well to full-size hams, but if you've got a smaller cut, feel free to add your favorite! I always love pairing pork with my favorite Pork Rub.
Smoked Glazed Ham FAQs
Smoked ham should be cooked in the smoker for roughly 3 hours at 250°F, or until the interior temperature of the ham is 145°F. How long to smoke a ham is entirely up to the interior temperature! If the ham is smaller or bone-in, the cooking time may be shorter or longer respectively.
Unless you buy a specially marked raw ham, all store-bought ham will already be fully cooked- and almost always smoked! The preparation method is just a way to heat up the ham and infuse it with flavor, so technically, smoking a ham is twice-smoking ham. However, it's still a good idea to raise the temperature to 145°F to make absolutely sure it's food safe to eat.
For full size boneless hams, the ham will have a fairly thick skin that works as a sort of moisture seal and will keep the ham from getting dry in the smoker, so it will always come out moist. However, if you're making smoked spiral ham or one with an open face, spritz the ham with apple cider every hour or so while cooking, or cover it with foil after an hour.
Ham Leftover Recipes
- Try all my Easy Leftover Ham Recipes!
- Use the leftover ham bone for Ham Bone Recipes + Soup with Ham Bone
- Creamy Ham and Potato Soup
- Ham and Bean Soup
- Ham Salad
- Ham and Cheese Casserole
Best Ham Recipes
- Baked Ham
- Pressure Cooker Ham
- Air Fryer Ham
- Ham with Pineapple
- Ham Steak Recipe
- Pineapple Ham Glaze Recipe
Try my Smoked Boston Butt, too!
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Smoked Ham
Equipment
- Baking sheet
- Cooling rack must fit the baking sheet
- Smoker
- meat thermometer
- Basting brush
Ingredients
- 4 lbs. Boneless ham Spiral or bone-in also works!
- ¾ cup Brown sugar
- ¼ cup Maple syrup
- ¼ cup Bourbon quality brew
Instructions
- Add hickory pellets to the smoker, then preheat it to 250 degrees and prepare a baking sheet by adding a rack. Remove your ham from its packaging and take off any strings, then place the ham on the rack.4 lbs. Boneless ham
- Place the ham in the smoker whole and uncovered, and allow it to cook for 3 hours, or until the internal temperature reaches 145 degrees.
- About 15 minutes before the ham is finished smoking, put a small saucepan o the stove over medium heat. Add the brown sugar, maple syrup and bourbon to the pan and bring to a simmer, then let it simmer for about 10 minutes.¾ cup Brown sugar, ¼ cup Maple syrup, ¼ cup Bourbon
- As soon as the ham is done, remove it from the smoker and pour the bourbon glaze over it, then use a basting brush to thoroughly coat the entire ham.
- Slice, coating each slice with more glaze if you desire, then serve and enjoy!
Notes
- I love the taste of hickory smoke with ham, so hickory pellets are my favorite! However, apple and pecan pellets will also leave the ham tasting amazing.
- Because the bourbon is the main ingredient in the glaze, it's seriously important to get a quality brew! A low quality bourbon will seriously impact the flavor of the glaze. A whole ham can be expensive, so don't risk a bad glaze!
- Not a fan of bourbon or would rather try a different glaze? Don't worry, I have so many more Ham Glaze Recipes!
- While I typically use a full-size boneless ham for this recipe, the glory of ham is that it doesn't matter what kind of ham you have. All that matters for cooking ham is raising it to 145°F. Be it boneless, bone-in or even raw, so long as you keep an eye on the temperature at the center of the ham, you'll be good to go!
- For extra flavor, pour the glaze over the ham on a rimmed dish so you can collect what drips off and use it to brush on each slice! The sticky-sweet glaze is so delicious you're going to want extra!
- Pork rubs don't stick well to full-size hams, but if you've got a smaller cut, feel free to add your favorite! I always love pairing pork with my favorite Pork Rub.
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