If you follow my blog, you know I have a soft spot for recipes that look impressive but don\u2019t require you to start at the crack of dawn. This double smoked ham is exactly that.<\/p>\n
A pre-cooked spiral ham goes back into the smoker and gets slathered in a bold Korean-inspired glaze built on gochujang, pineapple juice, honey, and fresh ginger.\u00a0<\/p>\n
The result is sweet, smoky, a little spicy, and deeply caramelized. It\u2019s the kind of ham that makes people think you\u2019ve been cooking all day. You haven\u2019t, and that\u2019s the whole point.<\/p>\n
What Is Double Smoking a Ham?<\/h2>\n
A spiral-cut ham from the grocery store is already cooked and typically already smoked once at the processing facility. Double smoking is exactly what it sounds like: you run it through your smoker a second time.\u00a0<\/p>\n
Why bother? Because that factory smoke is subtle at best. Putting it back in your smoker lets you layer on real, intentional smoke flavor that you just can\u2019t get from the store.<\/p>\n
The low-and-slow first hour at 225\u00b0F keeps the double smoked ham from drying out while the smoke does its work. Then repeated glazing every 15 minutes builds a lacquered, sticky, caramelized crust. A final blast at 275\u00b0F sets the glaze into a glossy, mahogany perfection.<\/p>\n The concept is simple, but a few deliberate choices are what make this double smoked ham genuinely great rather than just okay.<\/p>\n The glaze is the star. Gochujang brings fermented, funky heat that plays beautifully against the sweetness of pineapple juice and honey.\u00a0<\/p>\n Fresh ginger and garlic keep it bright. Soy sauce adds umami depth without tasting out of place. And the gochugaru lets you dial the heat up or down depending on your crowd.<\/p>\n The glazing cadence matters too. Four coats over the last hour of smoking builds the kind of lacquered crust you can\u2019t get from a single pass. Each layer caramelizes slightly before the next goes on, which creates real depth of flavor in the bark.<\/p>\n This glaze is what sets this double smoked ham apart from anything you\u2019d find on a dinner table. Here\u2019s what each ingredient is doing:<\/p>\n Yes. Pellet, offset, kettle, kamado, electric. If it can hold 225 degrees and produce smoke, you\u2019re in business.<\/p>\n<\/p><\/div>\n It\u2019s got a warm, building heat, not a face-melter. The honey and pineapple juice do a lot of work to balance things out. Start with half the gochugaru if you\u2019re cooking for folks who don\u2019t love heat.<\/p>\n<\/p><\/div>\n The recipe is written for a 2 to 3 lb spiral ham, which is great for 6- 8 people. The glaze is plenty for up to a 7 to 8 lb ham. Just budget extra smoking time and keep glazing every 15 minutes.<\/p>\n<\/p><\/div>\n Absolutely. It actually improves overnight as the flavors meld. Make it up to 3 days in advance and reheat gently before using.<\/p>\n<\/p><\/div>\n Keep the sides simple so the ham is the star. Steamed jasmine rice, roasted sweet potatoes, or a crisp slaw with rice vinegar dressing all work great. Cornbread is also a surprisingly great call.<\/p>\n<\/p><\/div>\n Serve it warm on the side. It\u2019s also great drizzled over rice, used as a noodle sauce, or brushed onto grilled chicken the next day. It keeps in the fridge for about a week.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Step 1: <\/strong>Add all glaze ingredients to a saucepan over medium heat. Whisk until smooth and fully combined. Bring to a gentle simmer, reduce heat to low, and cook for 10 to 12 minutes, stirring occasionally, until the glaze coats the back of a spoon and looks glossy. <\/p>\n Taste and adjust: More honey for sweetness, more gochugaru for heat, a splash of vinegar to brighten it up. Remove from heat and let cool slightly. It\u2019ll thicken more as it sits.<\/p>\n Step 2: <\/strong>Evenly coat the ham with dijon mustard, then season all over with BBQ rub<\/a>. (I like my homemade BBQ rub, but use your favorite) Work the mustard and rub into the spiral cuts.<\/p>\n Step 3: <\/strong>Place the ham in a 225\u00b0F smoker and smoke for one hour.<\/p>\n Step 4: <\/strong>Evenly coat the entire ham with glaze, making sure to get into the spiral cuts. Repeat every 15 minutes for 45 minutes, three coats total.<\/p>\n Step 5: <\/strong>Increase smoker temperature to 275 degrees and apply one final coat of glaze. Smoke for 15 more minutes, then remove the double smoked ham and let it rest 10 minutes before serving.<\/p>\n Step 6: <\/strong>Slice and serve with leftover glaze on the side for dipping or drizzling.<\/p>\n![\"\"](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/glazed-double-smoked-ham-in-post-740x1024.jpg\")
<\/figure>\nWhy This Recipe Works<\/h2>\n
![\"\"](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/glazed-double-smoked-ham-on-smoker-768x1024.jpg\")
<\/figure>\nBreaking Down the Pineapple Gochujang Glaze<\/h2>\n
![\"\"](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/Image-4-1-26-at-10.27-AM-689x1024.jpeg\")
<\/figure>\nTips for the Best Double Smoked Ham<\/h2>\n
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FAQs<\/h2>\n
How To Make Double Smoked Ham<\/h2>\n
![\"ham](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/ham-glaze-being-stirred-in-pan-595x1024.jpg\")
<\/figure>\n![\"adding](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/adding-mustard-double-smoked-ham-595x1024.jpg\")
<\/figure>\n![\"seasoning](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/seasoning-double-smoked-ham-605x1024.jpg\")
<\/figure>\n<\/figure>\n![\"adding](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/ham-glaze-being-applied-to-ham-748x1024.jpg\")
<\/figure>\n![\"glazed](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/glazed-double-smoked-ham-689x1024.jpg\")
<\/figure>\n![\"double](\"https:\/\/www.grillseeker.com\/wp-content\/uploads\/2026\/04\/double-smoked-ham-on-platter-recipe-card.jpg\")
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