Double Smoked Ham With Spiced Orange Glaze

The double-smoked ham on a brown wooden cutting board with a bed of lettuce and orange wedges around it.

Double Smoked Ham With Spiced Orange Glaze

Make your next holiday meal even more special by serving this double-smoked ham with a spiced orange glaze. Also known as twice-smoked ham, this succulent piece of meat is reheated on the smoker for an extra flavor injection and then finished with a sticky, sweet glaze to make a holiday dinner the whole family is sure to love. This ham is perfect for feeding a hungry crowd, and it only calls for about 10 minutes of hands-on cooking time — the smoker takes care of the rest.

Course Main Dishes

Cuisine American

Prep Time 5

Cook Time 4

Total Time 4 5

Servings people

Calories 453kcal

Author Amanda McGrory-Dixon

Equipment

Smoker
Wood chips or pellets cherry or apple wood recommended

Ingredients

8-10 pound bone-in spiral ham cured and smoked
1 cup packed dark brown sugar
½ cup orange juice
½ cup honey
2 tablespoons Dijon mustard
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Pinch of cayenne pepper

Instructions

Heat smoker to 225 degrees F. Place the ham on a wire rack on top of a foil-lined baking sheet, cut-side down. Insert a leave-in meat thermometer in the center of the ham, ensuring it doesn't touch the bone. Place the ham in the smoker with a water pan to keep the meat moist and close the lid. Smoke until the ham reaches an internal temperature of 130 degrees F.
When the ham gets close to 130 degrees F, it's time to make the glaze. Stir together the dark brown sugar, orange juice, honey, Dijon mustard, cinnamon, cardamom, cloves, allspice and cayenne pepper in a small saucepan over medium heat. Bring the mixture to a boil and continue to boil for two to three minutes. Turn off heat.
Once the ham reaches 130 degrees F, pour half the glaze on the ham and use a pastry brush to coat the surface. After 10 minutes, repeat with the remaining half and let the ham come to 140 degrees F.
Remove the ham from the smoker and tent with foil. Let the ham rest for 10-20 minutes and serve. Enjoy!

Video

Notes

If choosing between a shank or butt cut, the shank is the most popular. Make sure the ham is labeled as smoked and fully cooked or ready to serve. If possible, try to buy a ham without added water for the best flavor and texture.
Keep the leftover ham in an airtight container in the refrigerator. The ham should last for three to five days. For even longer storage, you can keep the ham in a freezer-safe container for one to two months. To thaw, simply place the ham in the refrigerator overnight.
For a bone-in spiral ham, plan for ¾ pound to 1 pound per person. If you substitute a boneless ham, you can size down to ⅓ pound to ½ pound per person.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition