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Easy Double Smoked Spiral Ham with a Honey Baked Ham Glaze! This holiday ham is roasted low and slow.
Honey Baked Ham Glaze
Smoked ham glaze is one of the most important parts of cooking smoked ham, as that’s where the flavor comes from.
Our recipe for smoked ham utilizes a copycat spice mix of the glaze for honey baked ham. It doubles as both the dry ham rub and ham glaze.
This honey glazed ham recipe includes a simple mix of spices to emulate the smoked easter ham recipe you love: sugar, Lawry’s Seasoned Salt, Onion Powder, Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves, Paprika and All Spice.
TIP – You can also use my delicious Baked Ham with Pineapple and Pepper Jelly glaze instead. And while I haven’t tested it yet, you can also use carrot cake jam as a glaze!
Twice Smoked Ham Recipe
The reason it’s referred to as “twice smoked”, is because you’re buying a pre-cooked ham. Technically you’re not actually cooking the ham, just re-heating it and adding flavor via the smoke, rub and glaze.
When at the grocery store, look for a ham labeled “smoked spiral cut ham”. Also referred to as “city hams”. I always pick up the spiral cut ham at Costco as I know the quality and size is perfect for our holiday get togethers.
You could always pick up a smoked ham roast instead for this recipe, if you prefer.
What Temperature Do You Smoke A Ham
Aim to keep the temperature between 225 – 250℉ so the ham retains moisture. Same temp as you use to Smoked Pork Loin.
How Long To Cook A Smoked Ham
On average, it takes 15 minutes per pound to bring a spiral cut half ham to an internal temperature of 140℉. If making a smoked ham roast, meaning it hasn’t been pre-cut into slices, it takes on average 20 minutes per pound. The internal temperature of ham should reach 140 ℉ when pulled off the smoker.
What Is The Best Wood For Smoking Ham
So many options for this half ham recipe! Since you’re purchasing a smoked fully cooked ham, you probably want to keep the extra smoke flavor to a minimum. You don’t want to “over smoke” and overwhelm the delicate ham and brown sugar glaze flavor.
Our go-to wood for smoking a ham is cherry wood or apple wood. Both impart a delicate smoke flavor. For a bit bolder flavor, use hickory wood to make a Hickory Smoked Ham recipe.
Recipe Tips
- While we prefer using a homemade ham glaze spice mix, you may love a store bought mix or the one that comes with the ham. If so, use it! Just swap out our spice mix with yours. No other edit necessary.
- For a honey baked ham with pineapple, just affix a few pineapple rings to the top of the ham after you glaze the ham but before you wrap it in foil.
- Pick up some disposable foil pans for easy clean up. We put one under the ham itself, next to the coals, to collect drippings. You can use the drippings to make a ham broth for soups or gravy.
- Make a ham gravy using the drippings or remaining glaze! Here’s How to Make Ham Gravy.
- For the chicken stock, we like using Instant Pot Bone Broth, however there are a few other options that will also make a killer sugar honey glaze. You can use apple juice, apple cider, white wine, beer or even water (although water won’t impart flavor).
- Use leftovers to make Mississippi Sin Dip.
How Much Ham Per Person
If serving just smoked ham steaks (without any other big protein), you want to estimate .75 lb per person. If you pick up a boneless ham roast, calculate .50 lb. per person.
Side Dish Ideas
If you’re looking for a dessert, try making these Easter Egg Macarons!
Reference our Pork Temperature Chart for more cooking tips!
Double Smoked Spiral Ham (Honey Baked Ham Style)
The BEST Double Smoked Ham with Honey Baked Ham Glaze! This smoked ham is roasted low and slow for a tender and delicious holiday ham recipe.
Servings: 10 people
Calories: 698kcal
Cost: $40
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Equipment
Ingredients
- 8-10 Lb Bone-in Spiral Sliced Half Ham (*Note 1)
- 2 Tbsp Unsalted Butter
- 3 Tbsp Honey
- ½ Cup Chicken Broth (*Note 2)
Honey Baked Ham Glaze (Divided):
- 1½ Cups Granulated Sugar
- ½ tsp Lawry's Seasoned Salt
- ½ tsp Onion Powder
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Paprika
- ⅛ tsp All Spice
Instructions
Prep the Smoker:
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30 minutes before grilling time, preheat your smoker to 225℉ using in-direct heat (If you're not using a pellet smoker, aim to keep it between 225F and 250℉.) If desired, place a small foil pan next to the coals to collect the drippings. Throw the wood chunks on right before adding the ham.
Smoke The Ham:
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Transfer the ham to the smoker, flat side down, directly on the grill grates. Close the lid and cook for 30 minutes.
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While the ham is cooking, combine all the glaze spices and divide in half.
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Stir the chicken broth with half the spice mix. Set aside. The other half of the spice mix will be used to make the glaze.
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Tear off two 2' long pieces of aluminum foil and lay them on the counter over-lapping down the long side about 3". Remove the ham from the smoker and place in the center of the foil, this time on its side (so the flat side faces out). Pour the chicken broth/spice mix over the ham, gently pulling apart the slices so the broth gets in between the cracks. Tightly seal up the foil on all sides, so no steam escapes. Transfer the ham back to the grill until the internal temperature is 130-135℉.
Prepare The Glaze:
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Right before the ham hits 130℉, make the glaze either on the grill or a stovetop. Stovetop: Add the butter, honey and remaining spice mix to a saucepan over medium high heat. Whisk until the butter is fully incorporated with the honey and spices. If the glaze is too thick (you need it to spread easily over the ham) add 1 Tbsp of chicken broth or water until you reach a consistency that spreads easily.Smoker/Grill: Place a small cast iron pan on the smoker and add the butter, honey and remaining spice mix. Whisk until the butter is fully incorporated with the honey and spices. If the glaze is too thick (you need it to spread easily over the ham) add 1 Tbsp of chicken broth until you reach a consistency that spreads easily.
Glaze The Ham:
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Glaze on the Grill: Once the ham hits 130 ℉, carefully pull back the foil using tongs and grilling gloves. The steam will burn your fingers if you're not careful. Using a silicon brush, brush the glaze on the ham, making sure to get in between the slices. Close the lid and let the glaze melt for 5 minutes (or until the ham registers 140℉). Transfer the ham to a cutting board and let rest until ready to serve.
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Glaze in The Oven: Once the ham hits 135℉, turn the oven on to high broil and transfer the ham to a cooking sheet. Carefully pull back the foil using tongs and grilling gloves. The steam will burn your fingers if you're not careful. Using a silicon brush, brush the glaze on the ham, making sure to get in between the slices. Place the ham in the oven and cook for 2-3 minutes until the glaze is slightly bubbling. Keep an eye on it as it can burn quickly!
Notes
Note 2 – We use Instant Pot Bone Broth, but you may also use apple juice, apple cider, beer, cider or water.
Nutrition
Calories: 698kcal | Carbohydrates: 36g | Protein: 68g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 4371mg | Potassium: 1038mg | Fiber: 1g | Sugar: 35g | Vitamin A: 75IU | Vitamin C: 86mg | Calcium: 26mg | Iron: 3mg
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Darcey Olson
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