How to BBQ Right Double Smoked Ham

There’s something deeply satisfying about a smoky, sweet, and savory ham that has been kissed by fire, not just once, but twice. A double-smoked ham is a BBQ classic that takes a store-bought, precooked ham and elevates it into something truly extraordinary. Whether you’re preparing for a holiday gathering, backyard cookout, or just want to impress with something different, learning how to BBQ double-smoked ham will quickly earn you pitmaster points.

In this guide, we’ll walk you through every step from picking the right ham to infusing it with flavor, smoking it low and slow, glazing it perfectly, and serving it like a pro.

Choosing the Right Ham

Before you even fire up your smoker, your choice of ham will significantly impact the final result.

Bone-In vs Boneless

Both are acceptable, but bone-in hams tend to be more flavorful and juicy. They also have that rustic, traditional look when sliced.

Spiral Cut vs Whole Ham

Spiral-cut hams are convenient and absorb smoke and glaze better, but they’re prone to drying out. Whole hams require carving but retain more moisture. For double smoking, spiral-cut hams are popular due to how the smoke penetrates the pre-sliced layers.

Ideal Weight

Look for a ham in the 8–12 lb range. This size is perfect for even smoking and allows for 12–15 servings, depending on portion sizes.

Where to Buy

You can find quality hams at grocery stores, but for the best results, source your ham from a butcher or specialty meat market where smoking quality and freshness are prioritized.

Preparing the Ham for Double Smoking

A great double-smoked ham starts with solid prep work.

Thawing the Ham

If you’ve bought a frozen ham, thaw it in the refrigerator for 3–4 days, depending on size. Never thaw at room temperature to avoid bacterial growth.

Trimming the Fat

Some hams come with a thick layer of fat. You can trim this down slightly, but leave enough to render and baste the meat as it smokes.

Scoring the Surface

Use a sharp knife to score the surface in a diamond pattern about ¼ inch deep. This allows the smoke, rubs, and glaze to penetrate deeper.

Injecting Flavor (Optional)

If you want a super juicy ham, inject a mix of apple juice, brown sugar, and a touch of bourbon using a meat injector. This step is optional but adds layers of flavor.

Binder for the Rub

Apply a thin layer of yellow mustard or olive oil over the ham to help your seasoning stick. Don’t worry, the mustard flavor will cook off.

Seasoning and Rubs

The rub you choose creates the foundation of flavor before the glaze finishes the job.

Flavor Profile

Double-smoked ham pairs beautifully with sweet, smoky, and mildly spicy rubs. Think BBQ meets holiday flavors.

DIY BBQ Rub Recipe

Here’s a great homemade rub:

• ¼ cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cinnamon
• 1 tsp ground mustard
• ½ tsp cayenne pepper (optional)
• Salt & black pepper to taste

Rub it generously over the entire ham, making sure to get it into the scored cuts.

Resting the Rub

Let the seasoned ham sit in the refrigerator for at least 1–2 hours (or overnight) before smoking. This lets the rub work its way into the meat.

Setting Up the Smoker or Grill

Time to get the pit ready. A steady, clean fire is key to a successful double smoke.

Best Smokers

• Pellet smokers for ease of use and consistent temps
• Offset smokers for a traditional smokehouse experience
• Kamado grills for heat retention and efficiency

Wood Choices

Use fruitwoods like apple, cherry, or pecan for a sweet smoke that enhances the ham’s natural flavor. Avoid mesquite or oak, as they’re too harsh for cured meat.

Temperature

Preheat your smoker to 225°F–250°F. A water pan helps maintain humidity and prevents the ham from drying out.

Smoking the Ham – First Stage

With the smoker hot and ready, place your ham on the grates.

Fat Side Up or Down?

Place the fat side up so it renders down and bastes the meat as it smokes.

Spritzing

Spritz every 45 minutes to an hour using apple juice, pineapple juice, or a 50/50 mix. This adds flavor and moisture to the bark.

Smoking Duration

Smoke for 2–3 hours, or until the internal temperature reaches 135°F. Since the ham is already cooked, you’re just reheating and infusing with smoke.

Glazing the Ham – Second Stage

Now comes the most mouth-watering part glazing.

When to Glaze

Begin glazing when the internal temp hits 135°F, and continue until it reaches 140–145°F.

Popular Glaze Options

Honey Brown Sugar Glaze

• ½ cup brown sugar
• ¼ cup honey
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp bourbon (optional)

Maple Bourbon Glaze

• ½ cup pure maple syrup
• 1 tbsp soy sauce
• 2 tbsp bourbon
• ½ tsp cayenne (optional)

Pineapple Habanero Glaze

• ½ cup pineapple juice
• ¼ cup brown sugar
• 1 chopped habanero (remove seeds for less heat)

How to Apply

Use a brush to dab the glaze over the ham, being careful not to wash off your bark. Do 2–3 coats every 10–15 minutes during the last 30–45 minutes of smoking.

Resting and Slicing

Once the ham reaches 140–145°F, remove it from the smoker.

Resting

Tent it loosely with foil and let it rest for 15–20 minutes to allow juices to redistribute.

Carving Tips

• For spiral-cut hams, cut along the bone to release even slices.
• For whole hams, slice against the grain in thin layers.

Serving Presentation

Place slices on a cutting board or tray and drizzle with leftover glaze for a glossy finish.

Serving Suggestions

A double-smoked ham is a showstopper, but sides and presentation take it to the next level.

Classic BBQ Sides

• Creamy mac & cheese
• Grilled pineapple rings
• Southern cornbread
• Roasted Brussels sprouts with bacon

Leftover Magic

Make ham and cheese sliders, fried ham with eggs, or even ham salad sandwiches. Freeze leftovers for soups or casseroles.

Reheating Tips

Wrap slices in foil with a little juice and warm in the oven at 275°F for 15–20 minutes.

Tips for BBQ Right Results

• Keep that lid closed! Every time you open it, you lose heat and smoke.
• Don’t oversmoke. Too much wood = bitter taste.
• Use a probe thermometer. Temp accuracy matters.
• Let the glaze caramelize, but don’t burn it watch for sugar crisping too much.

Common Mistakes to Avoid

• Too much smoke can overpower the ham’s cured flavor.
• Glazing too early will burn the sugar.
• Using the wrong wood can add a harsh flavor.
• Not scoring means less flavor infusion.
• Overcooking beyond 145°F dries out the meat.

Final Thoughts

A double-smoked ham is one of the easiest and most flavorful ways to impress guests at any cookout or holiday meal. With just a little preparation, patience, and the right rubs and glazes, you can transform a store-bought ham into a smoky masterpiece that rivals any BBQ dish.

So fire up the smoker, score that ham, and bring sweet, smoky joy to your table the BBQ Right way.