For devoted barbecue fans, double smoking is one of the best ways to infuse intense smoky flavor into large cuts of meat. When it comes to ham, double smoking elevates this classic into a mouthwatering centerpiece worthy of any special occasion.
While double smoking requires patience and proper technique the rewards are well worth it. When done right, double smoked ham has a gorgeous mahogany bark encasing succulently moist meat permeated with wood smoke. The smoldering pellets impart a nuanced complexity you just can’t replicate with a single smoke.
In this guide, we’ll walk through the step-by-step process for double smoking a ham on a pellet grill so you can make this show-stopping dish at home. With a few simple tips, you’ll achieve professional results guaranteed to wow your guests.
Why Double Smoke a Ham?
Double smoking as the name implies, means smoking the meat twice—first at a lower temperature to gently infuse flavor then again at higher heat to finish cooking and develop the bark. Here’s why it’s worth the extra time
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Deeper smoke penetration – Double smoking gives the smoke more time to fully permeate the meat This results in intensely smoky flavor throughout
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Better moisture retention – The lower initial temperature tenderizes the meat while minimizing moisture loss.
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More complex flavor – The combination of cool and hot smoke produces layered complexity.
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Ideal for large cuts – Double smoking works best for big roasts and hams that benefit from gradual cooking.
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Showstopping presentation – The beautiful mahogany bark makes an impressive sight at the table.
Gear You’ll Need
To double smoke a ham, you’ll need:
- Pellet smoker/grill with ample capacity
- Quality wood pellets – try hickory, apple, or cherry
- Wireless thermometer with meat probe
- Disposable aluminum pan
- Spritzer bottle of apple juice, stock or water
Step-by-Step Instructions
Follow these simple steps for foolproof double smoked ham:
1. Start Low
Set your pellet smoker to 180°F with lots of smoke. Place the raw ham directly on the grill grates, or in a disposable pan. Insert a probe thermometer into the thickest part.
2. Add Moisture
Spritz the ham with apple juice every 45-60 minutes. The moisture helps it retain tenderness and absorb smoke.
3. Smoke for 2-3 Hours
Smoke the ham at 180°F until the internal temperature reaches 100-120°F. For a 10 lb ham, this will take around 2-3 hours.
4. Increase the Heat
Once your target temp is reached, bump the smoker up to 300°F. This higher heat will develop the flavorful, caramelized bark.
5. Continue Cooking
Cook until the ham reaches an internal temperature of 145°F, about 1 hour more. The ham will darken and form a nice crust.
6. Rest, Glaze and Carve
Remove ham and tent loosely with foil. Let rest 20-30 mins before glazing and carving.
Handy Double Smoking Tips
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Choose a bone-in, uncured fresh ham for best results. Cured or precooked ham won’t absorb as much smoke.
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Apply a savory rub before smoking to add a flavorful crust.
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Add moisture like apple cider or beer to the drip pan for extra steam.
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Monitor internal temp – don’t rely solely on time. Use a probe thermometer.
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Let the ham rest before slicing so juices redistribute and it’s easier to carve.
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Consider adding a glaze for the last 30-60 minutes for sweet, sticky flavor.
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Prepare longer cook times for larger hams. Allow 20-30 minutes per pound.
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Use a water pan or spritz regularly so the long cook doesn’t dry out the meat.
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For best smoke absorption, avoid opening the smoker lid frequently.
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If bark isn’t forming, increase temperature and cook slightly longer.
Ideal Wood Pellet Flavors
The flavor of your wood pellets makes a difference. For ham, opt for mellow fruitwoods like:
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Apple – mild, sweet, fruity smoke
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Cherry – slightly tart, robust smoke
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Maple – smooth, earthy, balanced
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Peach – bright stone fruit notes
Stronger woods like mesquite, hickory or oak work too but use a lighter hand to avoid overpowering the ham.
Glazing Your Double Smoked Ham
For special occasions, go the extra mile by finishing your ham with a sweet, salty, or savory glaze. Brush it on during the last 30-60 minutes of smoking for delicious results. Get creative with ingredients like brown sugar, honey, mustard, bourbon, orange, cloves and more. The possibilities are endless!
Carving Made Easy
Carving a big smoked ham can seem daunting. Here are a few tips:
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Use a long sharp knife designed for carving. A granton edge helps.
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Set the ham on a large cutting board, flat side down to anchor it.
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Slice perpendicular to the bone, cutting across the grain in thin slices.
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Take your time and don’t rush. Thin slices make it easier to serve.
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Arrange slices on a platter, fanning them out for an attractive presentation.
Sensational Serving Suggestions
A double smoked ham makes a stellar entree, but also consider these creative serving ideas:
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In omelets, quiches or egg bakes
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On sandwiches topped with melty cheese
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Diced in salads, pasta, or soups
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Baked in a casserole with potatoes or greens
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Fold into biscuits or hand pies for a portable snack
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Top a pizza or flatbread with ham and fruit
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Toss with roasted veggies like Brussels sprouts
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Pair with macaroni and cheese or scalloped potatoes
Double smoke? What and why?
All of those hams sitting in your grocery store are all pre-cooked. “Pink salt” was used to cure them, and then apple or hickory was used to smoke them. If they weren’t smoked, the meat would cook more like a pork shoulder than a ham. This doesn’t change if it’s spiral cut, whole with bone or without. If it’s in the ham section, it’s been cured and smoked.
To double smoke the ham, we just heat it up again, just like you would in the oven. It will be cooked at the same temperature for the same amount of time, but on the grill. We do this because it gives the hams a great smoke flavor; they seem to soak up the smoke.
Also, throw away the glaze that came with it; let’s make one that tastes much better than the corn syrup that came with it.
What type of ham do I buy?
I prefer whole hams personally. I have cooked many spiral hams, and they always turn out great. However, I feel that they dry out a lot more quickly. With a spiral cut, the glaze drips down into the ham, but with a whole ham, it won’t get inside. To help with this, I cross-cut the top to let some seep in.
I try to stick to a 7- to 8-pound ham with the bone, but a ham without the bone will work just fine too. You can get larger or smaller. It won’t affect anything but the cooking time.
I also try to get the most expensive hams because I think they have been cured and smoked better than the cheaper ones. Snake River Farms has EXCELLENT ham, but it is costly.
Glazed Double Smoked Ham
What is double smoked ham on a pellet grill?
Double smoked ham on pellet grill is a way to infuse more smoke flavor into your already smoked pre-cooked ham. Learn how to smoke ham on a pellet grill. A great pellet grill recipe that is easy to make. Start by preheating your grill to 500 degrees. Place your ham long side down on the grill for 10 -20 minutes.
How do you smoke a smoked ham on a pellet grill?
When cooking smoked ham on a pellet grill, keep the temp low to make it moist. Smoke at 225 degrees F. When it reaches an internal temperature of around 130 F, glaze it and continue to smoke until caramelization is complete. Remove it from the smoker once it reaches an internal temperature of 140 degrees F.
How to cook a Ham on a pellet grill?
Step One: Preheat your pellet grill to 500 degrees. Let it get nice and hot, as this will create a nice sear on the outside of the ham. Step Two: Now place your ham on the hot grill, we use man grates, this helps infuse more smoke into the meat. You do not need these.
How do you cook a double smoked ham?
This easy and delicious Double-Smoked Ham is smoked low and slow on a pellet grill and then glazed with a sweet, sticky brown sugar glaze. It is the perfect centerpiece for your next holiday meal or whenever you want something extra delicious. Rinse the ham with cold water and pat dry with paper towels.