Twice Smoked Ham Recipe

Name: Twice Smoked Ham Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 (10 lb) bone-in smoked ham shank; 3 Tbsp Dijon mustard; 2 tsp garlic powder; 1/2 tsp ground clove; 3/4 cup light brown sugar, packed; 3/4 cup honey; 2 tsp ground cinnamon; 2 tsp ground mustard; 2 tsp garlic powder

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Elevate a store-bought ham into a holiday showstopper with this “twice smoked” method that pairs zero stress with a crowd-pleasing, smoky-sweet glaze. This Meat & Melt classic is a guaranteed hit for picky eaters and a comforting tradition you’ll find yourself making every year.

Sliced twice smoked ham, juicy and tender, perfect for holiday dinners and special gatherings

Why You’ll Love This Twice Smoked Ham

This stress-free recipe transforms a pre-cooked smoked ham into a tender, caramelized masterpiece using a simple brown sugar-mustard glaze and your smoker. It’s the perfect centerpiece for holidays or family dinners, filling your home with an incredible aroma and providing delicious leftovers for days.

What You’ll Need for the Best Twice Smoked Ham

The Star Ingredient

Bone-In Smoked Ham Shank (about 10 lbs): This is the big guy you grab from the store—already cooked and smoked, just waiting for a flavor glow-up in your backyard.

For the Mustard Rub

Dijon Mustard (or yellow mustard for a milder vibe)
Garlic Powder
Ground Cloves

For the Sticky-Sweet Glaze

Light Brown Sugar (or golden/dark brown sugar)
Honey
Ground Cinnamon
Ground Mustard (or powdered mustard)
More Garlic Powder

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

Ham with brown sugar, mustard, and spices for easy holiday recipe

Ingredient Swaps & Variations

Mustard: Dijon is classic, but yellow or even spicy brown mustard totally works.
Sweetener: Maple syrup or agave can stand in for honey if needed.
Spices: Try adding smoked paprika, cayenne, or even a little five-spice for something new.
Vinegar: Apple cider vinegar in the glaze adds tang and balances out the sweetness if you want to cut back a bit.

Equipment

Smoker (pellet, charcoal, or even a grill with a smoke box)
Disposable Aluminum Pan (less mess, more flavor)
Instant Read Thermometer (no more guesswork!)
Basting Brush & Sharp Knife

How to Make Twice Smoked Ham: Step-by-Step

Before you dive in, get your smoker going—this recipe is as hands-off as it gets, but you’ll want a few hours for the magic to happen.

1. Prep Your Ham

First things first: give your ham a good rinse and pat it dry. This helps the glaze stick and keeps things from getting too salty. Use a sharp knife to score the surface in a crosshatch pattern, about an inch deep. This looks fancy, but it’s also functional: more nooks and crannies for the glaze!

Ham scored with diamond pattern, prepped for smoking on grill

Massage on a generous layer of Dijon mustard, then sprinkle with garlic powder and ground cloves. Don’t be shy—you want every bite to have flavor.

Ham covered in mustard rub ready to smoke for juicy holiday dinner

2. Set Up the Smoker

Get your smoker (or grill) running at 250°F using indirect heat. Add a handful of hickory wood chips for the ultimate holiday aroma. Place your ham cut side down in a disposable aluminum pan and pop it in the smoker. Stick in your thermometer and close the lid.

3. Slow Smoke to Perfection

Let the ham soak up that smoky flavor for about 4 hours (for a 10 lb. ham). If you’re working with a bigger ham, add about an hour for every extra 2 pounds. Your goal is an internal temperature of 140°F.

Perfectly smoked ham with caramelized edges for family gatherings

4. Glaze Time!

After about 3 hours, start your glaze. In a small saucepan, combine brown sugar, honey, cinnamon, ground mustard, and garlic powder. Heat and stir until it’s syrupy and the sugar is totally dissolved. Once your ham hits 140°F, pour or brush the glaze all over that beauty and let it finish cooking for another hour, or until the temp hits 150°F.

Pouring sweet glaze over smoked ham for Easter or Christmas meal

Brushing brown sugar glaze on twice smoked ham for holiday feast

5. Rest and Serve

When your twice smoked ham is caramelized, sticky, and glistening like a holiday dream, let it rest 10–15 minutes. Then slice thick, serve, and watch it vanish.

Twice smoked ham resting before slicing, rich in smoky flavor

Closeup of sliced smoked ham, tender and juicy, perfect for Easter or Christmas dinner

Chloe’s Top Tips for Epic Smoked Ham

Score Deep: Those crosshatches aren’t just for looks. They help the glaze seep into every bite!
Glaze Generously: Don’t be shy with that glaze—extra means more flavor.
Use the Juices: Save the drippings for soup stock, beans, or even as a drizzle over veggies.
Leftovers: This ham was born for next-day sandwiches, breakfast hash, or a killer split pea soup.

How to Store Leftover Smoked Ham

Leftover twice smoked ham is a gift from the holiday gods. Store slices in an airtight container in the fridge for 3–4 days. Or freeze for up to 2 months—just thaw overnight and warm gently for sandwiches, casseroles, or snacking straight from the fridge (no judgment).

Pro tip: Save the ham bone for soup! Throw it in the slow cooker with beans, peas, or veggies for easy cozy meals all week.

Serving Ideas: Make Your Table Shine

This ham looks gorgeous as the centerpiece of a holiday spread, but don’t stop there. Pair with:

Creamy mashed potatoes or scalloped potatoes
Roasted carrots or green beans
Cheesy mac and cheese (always)
Buttery dinner rolls to sop up that glaze

Sliced smoked ham served with green beans and carrots, classic holiday meal

And if you’re lucky enough to have leftovers, get creative: toss in pasta, stuff in breakfast burritos, or pile on a biscuit with a runny egg for a next-level breakfast.

The Coziest Holiday Tradition

If you’re like me, you want recipes that feel like family. This twice smoked ham recipe is my go-to for everything from Christmas dinner to lazy Sunday afternoons when I want the house to smell amazing and everyone to gather ’round the table. You don’t need to be a pitmaster—just bring your appetite and a little patience, and you’ll have a holiday meal worth remembering.

Tender slices of smoked ham ready for holiday serving platter

Ready to become the ham hero in your house? Let’s do this!

FAQ

How do I keep my ham from drying out?

Smoke your ham in a disposable aluminum pan to catch all the juices. Basting or brushing the glaze on regularly helps, too—especially for spiral sliced hams. Don’t overcook; 150°F is your finish line!

Can I use a boneless ham or spiral ham for this recipe?

Absolutely! Just watch the cooking time (smaller hams cook faster) and baste a little more often to keep it moist, especially if using a spiral cut.

What if I don’t have a smoker?

No worries. You can use a grill with indirect heat and wood chips, or even finish your ham in the oven (you’ll miss a little smokiness, but the glaze still shines).

How long can I store leftovers?

Store cooked ham in the fridge for up to 4 days, or freeze for up to 2 months. Always keep leftovers in an airtight container to lock in that smoky flavor.