Double Smoked Holiday Ham Glazed with Maple Syrup

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.

I would like to say it's this good because I cooked it but in reality it's this good because it's smoked and because the maple syrup and my original rub (Purchase formula here | Purchase bottled rub) work REALLY well together on ham.

Don't skip ANYTHING in this recipe.. it is all important and SO worth it!

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 115-120°F
  • Recommended Wood: Pecan
What You'll Need
IMG 0492 1000x715Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

What Does “Double Smoked” Mean?

I get this question a lot so I figured I'd tackle it right up front– the  company that produces the hams have their own process for adding smoked flavor to ham and it's not bad but what we can do in our own smoker is far superior to what they can do on the production line.

Thus when an already smoked or smoke flavored ham is smoked again by you, it's smoked twice or double-smoked.

Step 1: Maple Syrup and Rub

I recommend sitting the ham in a shallow pan.

Peel back each slice and douse it with maple syrup.. go ahead, be generous and live a little!

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Don't worry about the waste.. that maple syrup that runs down to the pan will mix with the rub and we'll pour that over the ham slices later.

Once every slice is nice and sticky, go back through and peel back every slice giving it a good application of my original rub (Purchase formula here | Purchase bottled rub).

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Don't forget to get that very front piece and the sides and back of the ham as well.

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As the ham cooks, the slices will sometimes fall over so it's a great idea to pin them in place with some toothpicks.

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The ham is now ready for the smoker.

Step 2: Smoke It

Any smoker will work for this and it only takes about 3 to 4 hours depending on what temperature you are running.

Remember you are not cooking the ham, only warming it through and letting the smoke kiss the ham for a few hours.

Setup you smoker for indirect cooking at about 225°F and my recommendation is to use pecan wood for smoke if you have that available. Otherwise, any smoking wood will work.

If your smoker has a water pan, fill it up.

Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours.

About once every hour, or more often if you desire, go out there and glaze the outside of the ham with the maple syrup and rub drippings down in the pan. You don't need to peel back the slices, just the outside will do.

If you don't have enough dripping in the bottom of the. pan, you can make up a batch of ham glaze as follows:

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About once every hour, go out there and 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

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.

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Remove the toothpicks and tear the slices off into a serving plate.

See that smaller piece right in the front middle? Tear that off and share it with your honey.. it's the best piece in the whole ham!

All those sweet and smoky juices in the pan can now be poured over the top of the slices.

Serve and enjoy!

Notes and Comments

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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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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Print Recipe
4.63 from 8 votes

Double Smoked Holiday Ham Glazed with Maple Syrup

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.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins

Ingredients

  • 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

Instructions

Step 1: Maple Syrup and Rub

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

Step 2: Smoke It

  • Setup you smoker for indirect cooking at about 225°F and my recommendation is to use pecan wood for smoke if you have that available. Otherwise, any smoking wood will work.
  • If your smoker has a water pan, fill it up.
  • Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours.
  • Make up a batch of ham glaze using ½ cup of maple syrup and 2 TBS of Jeff's original rub.
  • 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

  • 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.
  • Remove the toothpicks and tear the slices off into a serving plate.
  • All those sweet and smoky juices in the pan can now be poured over the top of the slices.
  • Serve and enjoy!

Video

Notes

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.

21 Comments

  1. Richard Robert April 17, 2022 at 2:36 pm - Reply

    5 stars
    In my my spiral ham, I mixed 1 cup of packed brown sugar, 1 cup of Jack Daniel, 1/4 cup of real maple syrup and 1/4 cup of Dijon mustard and Jeff’ rub. It was really good.

  2. Don November 13, 2021 at 11:35 am - Reply

    4 stars
    I am going to transporting the finished ham. smoke for 2 hours the 1 hour in oven at the final destination? How about using cast iron to retain heat? Will it take longer because of the heavier pan?

    Received positive reactions and haven't served yet
    Thanks
    Don

    • Jeff Phillips November 15, 2021 at 11:05 am - Reply

      Cast iron pan is not a back idea.. I would place the pan in the smoker during the preheat so it can be heating up, then once the ham is ready to cook you can place it into the pan that's already in the smoker. Once the cast iron is heated up, it should cook as normal.

  3. Don November 9, 2021 at 9:04 pm - Reply

    Bone in best?

    • Jeff Phillips November 10, 2021 at 12:55 pm - Reply

      Yes, I always do spiral-sliced, bone in.

  4. Jeffrey E Weiland March 23, 2021 at 8:02 pm - Reply

    Any recommendations for a non cooked, non spiral sliced ham? Can you use the same glaze? What is the finished temp?

  5. Cheryl Nelson May 4, 2020 at 3:12 pm - Reply

    Hi Jeff,
    I know it's not “holiday” time, but just picked up a spiral cut, hickory smoked ham, and I would like to do the reheat in my smoker. Trouble is, I don't like the real sweet, sticky stuff on ham. Your thoughts on doing this without the syrup and just spritzing now and then? Maybe with OJ or apple juice? Maybe a Honey Brown Lager beer? Maybe no “spritz” at all? Appreciate all you do for us novices! :-)
    C. Nelson

    • Jeff Phillips May 5, 2020 at 12:14 pm - Reply

      Cheryl, this will be good even if you do nothing at all. I think it does benefit from something liquid being applied to it during the cook time so something like beer, juice, oil/vinegar, melted butter, etc. would probably all do a great job without making it sticky and sweet.

  6. Doc Halliday December 21, 2019 at 5:16 pm - Reply

    I did this a couple of years ago and DAMMMMMMMMMN it was good going to do it for Christmas this year

  7. Mike B December 13, 2019 at 9:30 pm - Reply

    5 stars
    We've made this twice in the past month, and will do it again this weekend. The response from guests has been overwhelmingly positive, and we love having some left over for snacking & sandwiches. Great recipe!

  8. J. Akins December 13, 2019 at 10:35 am - Reply

    Ok Jeff I have an Oklahoma Joe offset smoker and I just purchased your sampler pack. I'm excited about trying your Double Smoked Maple Glazed Spiral Ham recipe for Christmas. To be honest I'm a little nervous about this one because I've never smoked a precooked meat before and don't want to dry it out. Got any first timer tips ie. Meat, water pan placement in reference to firebox.

    • Jeff Phillips December 13, 2019 at 12:14 pm - Reply

      I would place a pan of water right on the grate on the firebox side.. that is typically the hottest end. Lay the ham on a shallow pan like it shows in the recipe and glaze it several times during the cook from the juices that drip down into the pan. Mine is never dry and that outside piece is the best one so eat half of it yourself and give the other half to someone you love ;-)

      Remember you are not cooking it, just re-heating it so when it gets to a good eating temperature in the center, it is ready to eat. I shoot for anywhere from 115 to 120°F.

  9. Jay November 27, 2019 at 9:37 pm - Reply

    So my spiral sliced ham came with a glaze mix (sugar, brown sugar, spices and honey). I assume I'm NOT using that since this recipe calls for a maple syrup glaze with Jeff's Original Rub instead, correct?

  10. Joe Picard November 16, 2019 at 11:56 am - Reply

    As always Jeff, you amaze me. Your recipes never let us down. Tried both ham recipes and turkey one also. They both turned out just like you said they would.
    Please keep it up. Your the best.

  11. Ryan Lee November 16, 2019 at 11:00 am - Reply

    5 stars
    Why is it called “double smoked”? Did I miss something?

    • Jeff Phillips November 17, 2019 at 4:02 pm - Reply

      “Double smoked” just means that it's already “sort of” smoked at the factory but it's nothing compared to what you can do at home in your own smoker.

      You purchase this ready-to-eat ham and smoke it again– it's been smoked twice😋

  12. Nick November 11, 2019 at 4:31 pm - Reply

    How much smoke/wood will this require? Should there be smoke for the entire 3 hour cooking time?

    • Jeff Phillips November 11, 2019 at 6:09 pm - Reply

      Nick,

      Every smoker is different and uses wood at different rates. In a charcoal smoker, you can usually add a new batch of 3-4 wood chunks every 45-60 minutes. In an electric smoker such as the Masterbuilt, you'll be adding woodchips every 20 minutes or so.

      For a ham like this to become all it can be, I recommend keeping the smoke going for the entire 3 hours whatever that takes.

      • Nick November 18, 2019 at 5:38 pm - Reply

        5 stars
        I followed the recipe exactly and produced pecan smoke for the entire 3 hours and everything turned out great. Thank you.

    • Wilks Wilkins December 13, 2019 at 5:31 pm - Reply

      I used this recipe last Saturday and it was a hit!! I followed the recipe step by step but used a different rub (Sorry Jeff!) . Mine was done within 3.5-4 hrs . I also ended up using the hambone for hambone soup needless to say the smokey flavor from the hambone and ham made it that much better!

  13. S. Vaughn November 7, 2019 at 5:23 pm - Reply

    5 stars
    I've done this recipe at least 4 times during different holidays and all our guests rave about it. Highly recommended for you to try as everybody loves it.

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