Smoked ham recipe searches usually come from one simple desire: you want a deeply flavorful, juicy ham that feels special, not dry or overly salty. Whether you’re firing up a pellet grill, using a Pit Boss or Traeger, or trying a twice smoked ham recipe for the first time, this guide walks you through everything—from choosing the right ham to glazing, timing, and avoiding the most common mistakes.
This is not a rushed backyard recipe. This is a best smoked ham recipe built on technique, balance, and understanding why each step matters.
What Is Smoked Ham (And Why It’s Different)
Smoked ham is ham that’s gently cooked using indirect heat and wood smoke, rather than direct oven heat. Most grocery-store hams are already cured and fully cooked. Smoking them again doesn’t “cook” them from raw—it layers flavor, warms them evenly, and creates a rich, barbecue-style depth.
You’ll often see the term double smoked ham recipe or twice smoked ham recipe. That simply means:
- The ham was smoked once during curing
- Then smoked again at home for flavor
This second smoke is where magic happens.
Why This Smoked Ham Recipe Works
What separates a good smoked ham from a forgettable one is control:
- Low and slow temperature keeps the meat juicy
- Proper glaze timing prevents burning
- Right wood choice avoids bitterness
- Correct internal temperature ensures safety and tenderness
This method works whether you’re following a pit boss smoked ham recipe, a smoked ham recipe Traeger style, or using any pellet smoker.
Ingredients for the Best Smoked Ham Recipe
You don’t need a long ingredient list. You need the right ingredients.
Choosing the Right Ham
Most home cooks should use:
- Fully cooked, bone-in ham (spiral-cut or whole)
- Weight: 8–12 pounds is ideal
- Avoid heavily pre-flavored or pre-glazed hams
Bone-in hams stay juicier and absorb smoke better than boneless ones.
Simple Glaze Ingredients (Classic Base)
This base works for a honey glazed smoked ham recipe and adapts easily:
| Ingredient | Purpose |
| Brown sugar | Sweetness & caramelization |
| Honey or maple syrup | Smooth sweetness |
| Butter | Richness |
| Apple cider or pineapple juice | Acidity & balance |
| Dijon mustard | Depth (optional) |
| Warm spices | Complexity |
Smoked Ham Glaze Options (Choose Your Flavor)
A glaze isn’t just sweetness—it’s balance.
Classic Brown Sugar & Honey Glaze
This is the most popular option and works perfectly for a Traeger smoked ham recipe or Pit Boss setup. It creates a sticky, glossy finish without overpowering the pork.
Honey & Maple Glaze
Best if you want a cleaner sweetness. Ideal for family-friendly holiday meals.
Pineapple or Apricot Glaze
Adds brightness and works beautifully for Easter or summer cooks.
Bourbon or Apple Cider Glaze
Adds warmth and depth. Excellent for a double smoked ham recipe where bold flavor is welcome.
IMPORTANT: Glaze is applied near the end, never at the start.
Best Wood for Smoking Ham
Ham absorbs smoke easily. Too much can ruin it.
| Wood Type | Flavor Profile | Best Use |
| Apple | Mild & sweet | Best overall |
| Cherry | Slightly sweet, great color | Excellent |
| Maple | Subtle sweetness | Very good |
| Hickory | Strong | Use sparingly |
Avoid mesquite—it overpowers ham quickly.
Smoked Ham Temperature & Time Guide
This is where most mistakes happen.
What Temperature to Smoke a Ham
- 225°F → Maximum moisture, longer cook
- 250°F → Slightly faster, still safe and juicy
Both work well for a smoked ham recipe pit boss or Traeger.
How Long to Smoke a Ham
A general guideline:
| Ham Weight | Smoking Time |
| 8 lbs | 2–2.5 hours |
| 10 lbs | 2.5–3 hours |
| 12 lbs | 3–3.5 hours |
Time varies based on thickness and smoker efficiency.
Internal Temperature for Smoked Ham
Because most hams are fully cooked:
- Target internal temp: 140°F
- Remove at 135°F, rest to finish
Always use a meat thermometer.
How to Smoke a Ham (Step-by-Step)
Step 1: Prepare the Ham
- Remove packaging
- Lightly score the surface (especially spiral hams)
- No heavy rub needed—ham is already seasoned
Step 2: Preheat the Smoker
- Set smoker to 225–250°F
- Add apple or cherry wood pellets
- Use a water pan for moisture
The Step 3: Smoke the Ham
- Place ham cut-side down
- Smoke uncovered
- Avoid opening the lid often
Step 4: Glaze the Ham
- Apply glaze when ham reaches 120–125°F
- Brush every 15–20 minutes
- Avoid thick layers that burn
Step 5: Rest and Serve
- Rest 15–20 minutes
- Slice gently to preserve moisture
Double Smoked Ham Explained
A double smoked ham recipe intensifies flavor without drying the meat. The key is gentle heat and restraint. You are adding aroma, not cooking aggressively.
This method is especially popular in:
- Traeger smoked ham recipe styles
- BBQ competition-inspired cooks
- Holiday centerpieces
Common Smoked Ham Mistakes (And How to Fix Them)
Dry ham: Temperature too high
Burnt glaze: Applied too early
Too salty: Ham already cured—don’t over-season
Bitter flavor: Wrong wood or too much smoke
IMPORTANT: Ham doesn’t need heavy rubs like brisket.
How to Keep Smoked Ham Moist
Moisture comes from control, not tricks:
- Use a water pan
- Avoid foil wrapping early
- Rest before slicing
- Keep temperatures steady
What to Serve With Smoked Ham
Classic pairings work best:
- Scalloped potatoes
- Roasted vegetables
- Mac and cheese
- Fresh bread or rolls
Smoked ham shines when sides don’t compete.
Storage, Reheating & Leftovers
How Long Smoked Ham Lasts
- Fridge: 4–5 days
- Freezer: Up to 3 months
Best Way to Reheat Smoked Ham
- Oven at 275°F, covered
- Add a little broth or juice
Leftover Ideas
- Sandwiches
- Soups
- Breakfast hashes
Can You Make Smoked Ham Without a Smoker?
Yes—but it’s a compromise.
- Oven + liquid smoke works
- Flavor is lighter
- Texture still good
A real smoker is worth it if you cook often.
READ MORE >>> Hot Honey Rub Wingstop: Flavor, Spice Level & Copycat Recipe
Smoked Ham for Holidays & Special Occasions
This recipe is perfect for:
- Easter dinner
- Christmas meals
- Family gatherings
You can smoke the ham a day ahead and reheat gently.
Smoked Ham Recipe FAQs
Can you smoke a fully cooked ham?
Yes—and it’s the best option for beginners.
How do you keep ham from drying out?
Low heat, water pan, and proper resting.
What’s the best glaze for smoked ham?
Brown sugar and honey remain the most reliable.
Is double smoked ham better?
It’s richer, not necessarily better—just different.
Final Thoughts: Why This Is the Best Smoked Ham Recipe
A great smoked ham isn’t about complexity—it’s about respecting the meat. When you control temperature, use the right wood, and glaze with patience, you get a centerpiece that rivals any oven-baked ham.
Whether you’re following a pit boss smoked ham recipe, a smoked ham recipe Traeger, or creating your own version, this method delivers consistent, juicy, unforgettable results.
Slow smoke. Simple glaze. Perfect ham.
