Smoked ham is a culinary favorite and graces many holiday tables for good reason. If you smoke a ham on a pellet grill, this tasty meat turns from a classic to a work of art.
The meat is pink from being cured and has been brined and smoked to give it that classic sweet, smoky, and slightly salty taste. For how to choose a smoked ham—whole? half? bone-in? spiral cut?—check out our ham guide. For how to smoke (or in most cases, double smoke) a ham, read on.
For many, ham is a treasured centerpiece of festive meals. While a classic baked ham is delicious, smoking an already cooked ham on a pellet grill takes flavor to the next level. This double smoking method infuses smoky depth while keeping the ham tender and juicy.
Why Double Smoke a Ham?
Double smoking utilizes the convenience of a cooked ham while amplifying its flavor. Here’s how it works:
-
Start with a fully cooked, cured ham often labeled “smoked ham.” These are safe to eat right out of the package.
-
Smoke the cooked ham on a pellet grill to gently reheat while adding a second round of smoke infusion.
-
The results are a ham with an intensified smoky taste and irresistible wood-fired aroma.
Tips for Double Smoking Ham on a Pellet Grill
Follow these tips for incredible double smoked ham:
-
Choose a Cooked Ham – Look for a cured fully cooked ham labeled “smoked ham.” An uncooked “fresh” ham requires lengthy smoking.
-
Season Lightly – A cooked ham already has a salt and smoke flavor. Just brush with oil or glaze.
-
Smoke Low and Slow – Keep temperatures 225°F to 300°F for 1 to 1 1/2 hours per pound.
-
Use a Meat Thermometer – Cook to 140°F for optimal reheating without drying out
-
Add Moisture – Baste with glaze or broth and tent with foil to prevent drying
-
Sweet Smoke – Opt for milder woods like apple or cherry rather than strong mesquite.
Step-by-Step Guide to Double Smoked Ham
Follow this simple process:
-
Prep Ham – Select a cooked, cured ham. Rinse if pre-glazed. Pat dry. Score fat if desired.
-
Prep Pellet Grill – Clean grill and use a milder wood pellet flavor like apple or pecan.
-
Smoke Ham – Place ham directly on grill grates fat-side up. Smoke uncovered at 225°F to 300°F for about 1 hour per pound.
-
Monitor Temp – Insert a probe thermometer in the thickest part without touching bone. Smoke until 140°F.
-
Glaze Ham – During the last 30 minutes, glaze ham with your favorite sweet or savory glaze.
-
Rest Ham – Remove ham when the thermometer reaches 140°F. Tent loosely with foil and let rest 15 minutes before slicing.
The ham will have a lovely burnished exterior with an ultra-juicy interior!
Choosing the Right Pellet Grill
Look for these features in a pellet grill:
-
Precise Temperature Control – Allows low, indirect heat for ideal ham smoking.
-
Large Capacity – Accommodates a sizeable ham with room to spare.
-
Insulated Construction – Maintains an even, consistent smoking environment.
-
Pellet Hopper – Provides hours of automated, hands-off smoking.
Quality brands like Traeger, Z Grills, and Camp Chef offer excellent options that will efficiently double smoke a ham without the hassle.
Picking the Perfect Pellet Flavor
Wood pellets come in a variety of flavors, from fruity apple to robust hickory. For double smoked ham, milder pellets prevent overpowering the ham’s existing smoke flavor. Recommended varieties include:
-
Apple – Subtle sweetness enhances ham’s natural sweetness
-
Cherry – Provides gentle fruitwood flavor
-
Pecan – Imparts a mild, nutty taste
-
Maple – Accents with rich sweetness
Stay away from intense mesquite or heavier hickory that may dominate the ham. A lighter pellet allows the smoke to complement versus mask flavors.
Glazing for Added Flavor
While not mandatory, a glaze adds lovely flavor complexity and sheen:
-
Sweet Glazes – Brown sugar, honey, maple syrup, preserves
-
Savory Glazes – Mustard, barbecue sauce, hot sauce
-
Flavor Accents – Citrus, herbs, spices, coffee
Get creative mixing flavors! Brush on glaze during the latter half of smoking time once ham reaches 100°F.
Ideal Side Dishes
Balance the salty, smoky ham with traditional pairings:
-
Fluffy dinner rolls
-
Scalloped or au gratin potatoes
-
Green bean casserole
-
Buttery pasta or mac and cheese
-
Fresh cranberry sauce
-
Gingersnap sweet potato casserole
A fresh garden salad completes the classic holiday plate.
Double Smoked Ham Perfection
With proper pellet grill technique, you can double smoke a spectacular ham. The cooking process is low-maintenance, while the results are incredibly moist, tender and full of flavor. Experiment with different woods and glazes to make this holiday centerpiece your new signature dish. Light up your pellet grill and enjoy the delicious possibilities of double smoked ham!
Frequency of Entities:
pellet grill – 16
ham – 25
smoke – 15
glaze – 7
apple – 3
cherry – 2
pecan – 1
maple – 1
What Is Smoked Ham?
Smoked ham is known for its savory flavor and smoky wood-fired flavor. To make smoked ham, “fresh ham” (more on that below) is first cured with a mix of salt, sugar, and spices that gets into the meat. It is then slowly smoked at a low temperature, which lets the smoke flavor the meat while keeping it tender and juicy.
As smoking techniques advanced, smoked ham evolved beyond mere preservation, becoming sought after for its delicious taste. There are many ways to smoke these days, and each one has its own tastes and textures. One new idea is to smoke two cigarettes at the same time.
How to “Double” Smoke a Ham
Most of us choose a “city” ham, which means it has already been cured and smoked, when we cook a ham. Technically, this ham can be eaten right out of the package. However, it’s much more pleasant to eat when reheated. One of the best ways to reheat it is by smoking a ham on a pellet grill. Reheating ham on the Traeger makes the smoky flavor stronger while the gentle heat keeps it moist and tender. This is sometimes called “double smoking.”
Set the Traeger no higher than 325°F (and lower if you want more smoke flavor) and heat the ham slowly. This will give it the best taste. Want to know how long to smoke a ham? The time it takes to reach the perfect temperature of 140°F to 145°F will depend on how big it is, but it could be anywhere from 1 1/2 to 4 hours. To keep track of its progress, put in a leave-in meat thermometer like a MEATER wireless meat thermometer. For an estimate, consider 10 to 15 minutes per pound of ham. For part of the reheating process, cover the ham in foil and baste it with liquid, like broth, apple cider, or a mix of the two. This will keep the ham moist.
Consider sweeter woods when double-smoking a ham. You don’t want to add too much smoke when reheating the ham because it already has a smoky flavor, though the amount will depend on the ham. Instead of mesquite, choose one of our “sweeter” and kinder blends, like cherry, apple, or pecan. To learn more about your pellet options, look here.
Glaze your ham—or not. You don’t have to glaze your ham, but it does give it a nice shine and an extra layer of flavor, which is usually sweet. You should glaze your ham in the last half hour or so of cooking, when it has reached about 130°F. You can use your own glaze or save a step and simply brush on a delicious Traeger glaze. You can also season your smoked ham with things like honey, Dijon mustard, Worcestershire sauce, brown sugar, and more.
Let the ham rest before carving. Even though the times can change, remember that ham is very versatile and doesn’t have to be piping hot to taste great. Also, if your ham is done before you thought it would be, let it rest for at least 30 minutes. It can stay at room temperature for up to two hours before you serve it.