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Smoked Double Smoked Ham

A double-smoked ham is the easiest holiday centerpiece there is. The ham is already cured and cooked; you are adding smoke, a glaze, and warming it through. Nearly impossible to ruin. Set your time below.

How long to double-smoke a ham

At 250°F, plan about 18 minutes per pound to warm it through to 140°F. A spiral-cut ham drinks up smoke and glaze between the slices. Because it is pre-cooked, you are reheating gently, not cooking from raw, so it is forgiving.

The glaze

Brush a brown-sugar, honey, or maple glaze over the last 30 to 45 minutes so it lacquers without burning. On a spiral ham, work it between the slices. The sugars caramelize into a glossy, candy-like crust.

Double-smoked ham on a pellet grill

250°F with apple, cherry, or maple, glaze near the end, and pull at 140°F. A water pan keeps it from drying since it is already cooked.

FAQ

What temp is a double-smoked ham done? 140°F internal, since it is already fully cooked and you are only warming it through.

How long does a double-smoked ham take? About 18 minutes per pound at 250°F. The calculator plans it to your ham.

When do you glaze a ham? In the last 30 to 45 minutes so the sugars set and shine without scorching.

🔥 Double-Smoked Ham at a glance
Pit temps: Slow and Low 250°F / 121°C
Time rule of thumb: Classic (Slow and Low): ~18 min/lb
Rest: 30 min recommended
Best woods: Apple, Cherry, Maple, Hickory (light)

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Classic Slow and Low 250°F / 121°C ~18 min/lb 140°F / 60°C

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