Most people think that once a ham is fully cooked and sitting in its plastic wrap from the grocery store, the work is done. You just heat it up, slice it, and call it a day. However, if you want to elevate your holiday dinner or Sunday brunch from standard to legendary, you need to learn how to smoke a cooked ham. Double-smoking a ham—taking a pre-cooked, often pre-smoked ham and putting it back onto a smoker—infuses it with deep, woody complexity and a crusty, caramelized glaze that a standard oven simply cannot replicate.
Why You Should Double-Smoke Your Ham
The term “double-smoked” might sound redundant, but it is the secret weapon of backyard pitmasters. Most hams purchased at the supermarket are “city hams,” which means they have been cured in a brine and fully cooked, often with a light hint of liquid smoke or a brief stint in a commercial smoker.
By putting that ham back onto your own pellet grill, offset smoker, or charcoal kettle, you are doing two things. First, you are adding a layer of authentic wood fire flavor that penetrates the meat as it warms. Second, you are using the low-and-slow heat to render the fat and create a “bark” on the outside, much like you would with a brisket or pork butt. This process transforms the texture from rubbery or wet to tender and succulent.
Choosing the Right Ham for Smoking
Before you fire up the coals, you need to start with the right protein. Since we are focusing on how to smoke a cooked ham, you are looking for a “Ready-to-Eat” or “Fully Cooked” label.
Spiral Cut vs. Whole Muscle Ham
A spiral-cut ham is convenient because it is already sliced down to the bone. This allows your glaze and the smoke to penetrate deeper into the meat. However, the risk with spiral-cut hams is that they can dry out much faster because there is more surface area exposed to the heat. If you choose a spiral-cut, you must be diligent about your liquid levels and cooking time.
A whole muscle, unsliced ham is the preferred choice for many enthusiasts. It retains moisture much better and allows you to cut thick, steak-like slices. If you go this route, you will want to score the fat in a diamond pattern to allow the smoke and glaze to find a home.
Shank End vs. Butt End
The shank end is the classic “ham” shape you see in cartoons. It has one straight bone, making it easy to carve. It tends to be leaner. The butt end (the upper part of the ham) is leaner but has a more complicated bone structure, making it slightly harder to slice but often more flavorful due to the fat content. Either works perfectly for smoking.
Preparing Your Smoker and Wood Selection
The type of wood you choose will define the flavor profile of your meal. Since the ham is already cooked, you aren’t trying to break down tough connective tissue over 12 hours. You are looking for a clean, complimentary smoke.
Fruitwoods are the gold standard for ham. Apple, cherry, and peach provide a sweet, mild smoke that pairs beautifully with the natural saltiness of the pork. If you want something a bit more robust, maple or pecan offers a nutty sweetness. Avoid heavy woods like mesquite, which can become bitter and overpower the delicate flavor of the ham.
Set your smoker to a consistent temperature of 225°F to 250°F. This low temperature ensures the ham heats through evenly without the exterior becoming tough or burnt before the center reaches the target temperature.
The Preparation Process
Once your smoker is preheating, it is time to prep the meat. If your ham came with a flavor packet or a pre-applied glaze, discard it. We are going to build our own flavor profile.
If you have a whole (non-spiral) ham, use a sharp knife to score the skin and fat. Cut about 1/4 inch deep in a diamond pattern across the entire surface. This not only looks professional but creates “wells” for your glaze to pool in.
Apply a binder to the ham to help your seasoning stick. A thin layer of yellow mustard or Dijon mustard is traditional; it won’t make the ham taste like mustard, but it provides a perfect tacky surface. Sprinkle a rub over the ham. Look for a rub that has a high sugar content—like brown sugar or turbinado sugar—mixed with savory elements like black pepper, onion powder, and a touch of cloves or cinnamon.
The Smoking Session
Place the ham directly on the smoker grates. For a bone-in ham, placing it cut-side down helps protect the meat from drying out and allows the fat cap to baste the rest of the ham as it renders.
Maintaining Moisture
Maintaining a moist environment is critical. Place a water pan inside your smoker to keep the humidity high. Additionally, you should spritz the ham every 45 to 60 minutes. A mixture of apple juice, apple cider vinegar, or even a splash of bourbon works wonders. This keeps the surface supple and helps the smoke particles “stick” to the meat.
The Internal Temperature Goal
Since the ham is already cooked, your goal isn’t “doneness” in a food safety sense, but rather “doneness” for texture and warmth. You want to bring the internal temperature of the ham to 140°F. This is the sweet spot where the meat is hot all the way to the bone but hasn’t begun to lose its structural integrity and become dry.
Applying the Glaze
The glaze is the crowning achievement of a smoked ham. However, if you apply it too early, the sugars will burn and turn bitter. The best time to glaze is when the ham reaches an internal temperature of about 130°F, usually about 30 to 45 minutes before it is finished.
A classic glaze involves a base of brown sugar or honey, mixed with an acidic component like pineapple juice or apple cider vinegar, and a kick of spice from mustard or hot sauce. Brush the glaze generously over the ham, ensuring it gets into those diamond scores or between the spiral slices. Increase your smoker heat slightly to 275°F if you want to really tack up the glaze and create a sticky, shiny finish.
Resting and Serving
Once the ham hits 140°F, remove it from the smoker. This is the hardest part: you must let it rest. Tent the ham loosely with aluminum foil and let it sit for at least 15 to 20 minutes. Resting allows the juices to redistribute. If you cut into it immediately, the moisture will pour out onto the cutting board, leaving you with dry meat.
When carving, remember to slice against the grain for the most tender bite. If you used a bone-in ham, save that bone! A smoked ham bone is the ultimate ingredient for split pea soup, collard greens, or pinto beans the following day.
Frequently Asked Questions
How long does it take to smoke a pre-cooked ham?
On average, you should plan for about 15 to 20 minutes per pound when smoking at 225°F. For a standard 10-pound ham, this usually translates to roughly 3 to 4 hours. However, always cook to internal temperature rather than time, as variables like wind, humidity, and smoker type can affect the duration.
Do I need to soak the ham before smoking?
Generally, no. City hams are already cured and salted. Some people choose to soak very salty country hams to leach out excess salt, but for a standard grocery store cooked ham, soaking is unnecessary and can actually dilute the flavor.
Can I smoke a ham in a regular charcoal grill?
Yes, you can use a standard charcoal grill by setting it up for two-zone or indirect cooking. Place your coals on one side and the ham on the other. Add wood chunks to the coals to create smoke and keep the lid closed as much as possible to maintain a steady temperature.
What is the best way to prevent a spiral ham from drying out?
The best method is to place the spiral ham in a disposable aluminum pan with a half-inch of liquid (like pineapple juice or ginger ale) at the bottom. Cover the pan tightly with foil for the first two-thirds of the cooking process, then uncover it and apply your glaze for the final hour to crisp up the exterior.
How do I store and reheat leftover smoked ham?
Leftover smoked ham can be stored in the refrigerator for up to 4 or 5 days or frozen for up to 2 months. To reheat without drying it out, place slices in a baking dish with a spoonful of broth or water, cover tightly with foil, and warm in a 325°F oven until just heated through.