Double Smoked Ham Pellet Grill Recipe

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You know those recipes that people remember for years—the ones that disappear faster than you can say “save me a slice”? This is that kind of ham. I’m talking glossy, sticky, smoky, and juicy all the way through. With just a handful of easy steps and a sweet maple glaze, my Double Smoked Ham Pellet Grill recipe turns a store-bought ham into a holiday main dish that’s genuinely unforgettable (and ridiculously simple).

Why This Double Smoked Ham Recipe Is Your Secret Weapon

Big Flavor, Low Effort: You’re starting with a pre-cooked ham, so most of the work is already done. The pellet grill adds another layer of smoky magic, and the sticky brown sugar maple glaze makes it completely over-the-top.
Set It and (Almost) Forget It: Your grill does the heavy lifting while you get bonus points for “homemade” vibes.
Crowd-Friendly: This is the kind of main dish that feeds a small army and still gives you leftovers for the best sandwiches ever.

What You’ll Need for the Best Double Smoked Ham on a Pellet Grill

Before you get rolling, let’s talk ingredients. The best part? Nothing fancy, nothing fussy—just classic flavors that work every single time.

The Ham

Pre-Cooked Bone-In Ham: I usually go with a bone-in spiral ham (5-10 lbs) for max juiciness, but honestly, any pre-cooked ham will work. You’re not re-inventing the wheel, just making it roll a little smoother.

The Rub

Olive Oil: For helping that spice rub stick like a champ.
BBQ Rub: Use your favorite blend, or whip up a quick homemade version with brown sugar, paprika, garlic powder, onion powder, chili powder, seasoning salt, and black pepper.

The Glaze

Maple Syrup: For that shiny, sweet finish.
Brown Sugar: Light or dark—just brings the caramel vibes.
Ketchup: Trust me, it adds tang and helps the glaze stick.
Dijon Mustard: Or yellow mustard, if that’s what you have.
Apple Cider Vinegar: To balance the sweetness.
Ground Cinnamon: Warm spice, holiday feels.

The Liquid

Orange Juice: Poured around the ham to keep things juicy (pineapple juice works too).

Pro Tip: Don’t sweat it if you’re missing one ingredient—swaps are totally fair game. More on that below.

For precise amounts, check the recipe card at the end of the post.

Ingredients for double smoked ham on a black countertop, including ham, spices, sauces, and juice.

Ingredient Swaps & Flavor Variations

Because nobody should have to run to three stores for one missing item.

Juice: Sub pineapple juice for orange juice for a tropical twist.
Mustard: Yellow mustard works instead of Dijon for a more classic BBQ flavor.
Spice Rub: Out of BBQ rub? Mix up brown sugar, smoked paprika, and a little garlic powder.
Maple Syrup: Honey, agave, or even golden syrup work if you’re in a pinch.
Add Some Kick: Toss a pinch of cayenne or red pepper flakes into the glaze for a spicy finish.
Bourbon Vibes: Add a tablespoon of bourbon to the glaze for a grown-up kick.

How to Make Double Smoked Ham on a Pellet Grill

This is where the magic happens. Here’s your step-by-step game plan to turn that humble ham into a showstopper.

1. Get Your Grill Ready

Preheat your pellet grill or smoker to 225°F. Don’t overthink it—Traeger, Pit Boss, Z Grills, even an electric smoker will do the trick.

2. Prep the Ham

Rinse & Dry: Give the ham a quick rinse under cold water and pat dry.
Score (If Needed): If you’re not using a spiral-cut ham, grab a sharp knife and score the outer layer in a diamond pattern. About ¼ to ½ inch deep, spaced about 1½ inches apart. This helps all those smoky flavors and glaze seep into every bite.

Knife scoring a ham in a diamond pattern to help glaze soak in during smoking.

3. Rub-a-Dub-Dub

Pan Time: Place the ham, cut side down, into a heavy-duty aluminum roasting pan (trust me—cleanup is a breeze).
Olive Oil: Brush the outside of the ham with olive oil.
Spice Rub: Sprinkle your BBQ rub all over. Don’t worry about the cut side—focus on the outside.

Olive oil being poured over scored ham in a pan, first step in making smoked ham.

Ham coated with BBQ rub in a foil pan, ready to go on the grill for double smoking.

4. Get Juicy

Pour orange juice (or pineapple juice) into the pan, around the ham. This keeps everything nice and moist while it smokes.

Double smoked ham in a pan, golden brown and caramelized, perfect for holiday feasts.

5. Smoke, Baby, Smoke

Set the pan on the preheated pellet grill. Close the lid and let that ham soak up all the smoky goodness for about 2 hours.
Internal Temp Check: When it hits 130–135°F, it’s time for glaze action.

Ham roasting in a foil pan on a pellet grill, seasoned and smoking for deep flavor.

6. Whip Up the Glaze

In a small saucepan, combine maple syrup, brown sugar, ketchup, Dijon mustard, apple cider vinegar, and cinnamon.
Bring to a boil over medium heat, then take it off immediately.
Reserve a little glaze for serving—trust me, people will ask for extra.

Maple brown sugar glaze being whisked in a saucepan, for coating double smoked ham.

7. Glaze and Finish

Brush the warm glaze all over the ham. Reapply every 30 minutes for max caramelization.
Keep smoking until the internal temp hits 140°F (about another 1–2 hours). This is the sweet spot where the outside is sticky and shiny, and the inside stays juicy.

Double smoked ham in a foil pan on the grill, covered in sticky maple glaze, ready for smoking.

8. Rest, Slice, and Serve

Pull the ham off the smoker, tent it with foil, and let it rest for 15 minutes. (This is the hardest part—waiting while your kitchen smells like pure magic!)
Slice thick or thin and serve with extra glaze.

Double smoked ham on a platter with fresh lettuce, glossy glaze and thick slices, great for family dinner.

Tips for the Juiciest Double Smoked Ham

Use a meat thermometer. Don’t guess—let science handle the juicy factor.
Baste for Glory: Keep glazing every half hour for a sticky, lacquered finish.
Let It Rest: Give your ham a little break before slicing so all those tasty juices stay put.
Don’t Toss the Pan Drippings: Use them to drizzle over the sliced ham, or add to your glaze for extra flavor.

How to Store and Reheat Leftover Ham

Leftovers are a gift from the BBQ gods. Here’s how to keep them amazing:

Fridge: Store sliced ham in an airtight container for up to 4 days.
Freezer: Tuck away extra slices (or the ham bone) in freezer bags for up to 3 months. Perfect for soups, casseroles, or midnight sandwiches.
Reheat: Warm gently in the oven, covered, with a splash of juice or water to keep things juicy.

What to Serve with Double Smoked Ham

Need some side dish inspiration? Try these cozy favorites from Meat & Melt:

Cheesy scalloped potatoes
Smoked asparagus or green beans
Creamy coleslaw
Fluffy dinner rolls
Classic green bean casserole

Sliced double smoked ham served with green beans and crispy potatoes, perfect holiday meal.

Trust me, nobody’s leaving hungry.

Double Smoked Ham Pellet Grill: Serving Ideas & Leftover Magic

Don’t just stop at dinner. Leftover double smoked ham is basically your meal-prep bestie:

Breakfast: Dice it up for omelets, scrambles, or breakfast burritos.
Lunch: Layer into sandwiches or sliders with melty cheese.
Soup Season: Toss into potato soup, split pea soup, or even add to a pot of beans.

Your future self will thank you.

Double Smoked Ham Pellet Grill FAQ

How long does it take to smoke a pre-cooked ham on a pellet grill?

Plan for about 3–4 hours total at 225°F. The key is reaching that perfect 140°F internal temp, so keep your thermometer handy.

Can I use a spiral ham for this recipe?

Absolutely! Spiral hams are a dream for double smoking—they soak up the glaze in every slice.

What’s the best wood for smoking ham?

Fruit woods like apple, cherry, or even maple are amazing for ham. They give a subtle, sweet smoke that pairs perfectly with the glaze.

How much ham do I need per person?

A good rule of thumb: ½ to ¾ pound per person for a bone-in ham. Leftovers are never a bad thing, so err on the generous side.