Double Smoked Holiday Ham Glazed with Maple Syrup

4.6 from 19 reviews

There’s a very good chance that this double smoked ham will be the best holiday ham you’ve ever tasted. How do I know this? I’ve been making this ham for a number of years now and everyone– YES EVERYONE goes gaga over it.


Units Scale
  • 1 Spiral sliced ham (mine was a 10 pounder)
  • 2 cups REAL maple syrup (you can get this cheap at club stores like Costco)
  • 1/4 cup Jeff’s original rub
  • 10 Toothpicks


Step 1: Maple Syrup and Rub

  1. Sit the ham into a shallow pan.
  2. Peel back each slice and douse it with maple syrup.
  3. Now, go back through and peel back every slice giving it a good application of my original rub.
  4. Don’t forget to get that very front piece and the sides and back of the ham as well.
  5. Pin the very front slice in place with some toothpicks around the perimeter so it doesn’t fall over during cooking.
  6. The ham is now ready for the smoker.

Step 2: Smoke It

  1. Setup you smoker for indirect cooking at about 225°F (107°C) and my recommendation is to use pecan wood for smoke if you have that available. Otherwise, any smoking wood will work.
  2. If your smoker has a water pan, fill it up.
  3. Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours.
  4. Make up a batch of ham glaze using ½ cup of maple syrup and 2 TBS of Jeff’s original rub.
  5. About once every hour, glaze the outside of the ham with this stuff. You don’t need to peel back the slices, just the outside will do.

Step 3: Slice and Serve

  1. When the ham starts to get some nice crispiness to the edges or when you can no longer stand the amazing smell without taking a bite, call it done.
  2. Remove the toothpicks and tear the slices off into a serving plate.
  3. All those sweet and smoky juices in the pan can now be poured over the top of the slices.
  4. Serve and enjoy!


I’ve had people ask if you can use honey on this.. the answer is YES. Also very good!

Another question I have received when talking about this method is “can you lay the ham flat side down?”. Well you can but in my opinion the smoke is not able to get in between the slices as well and you can tell it in the finished product.

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