Double Smoked Ham

5 from 4 votes

A show-stopping double smoked ham with a rich and flavorful brown sugar bourbon glaze is the perfect centerpiece for Easter or Sunday dinner.

Prep Time20

Cook Time2

Resting Time15

Total Time2 35

Course: Main Course

Cuisine: Barbecue, Southern

Servings: servings

Calories: 359kcal

Set smoker to 225-250°F (107-121°C) and add wood.
Take ham out of its packaging and pat dry with paper towels. If desired, score surface in a diamond pattern about ¼ inch deep.
Combine bourbon, brown sugar, orange juice, mustard, and orange zest. Customize by adding optional ingredients like honey or spices. Set aside until ready to use.
Position prepared ham on a wire rack set over a sheet pan and/or an aluminum roasting pan, then set it inside of the smoker and close the lid.
Smoke until ham reaches an internal temperature of approximately 150-155°F.
About 15-20 minutes before completion, brush surface with brown sugar bourbon ham glaze for a sweet, sticky finish.
Allow smoked ham to rest for 15 minutes before carving.

Choose the Right Ham: A fully cooked, bone-in ham works best for smoking since it stays juicy and absorbs smoke well.
Smoke Time Per Pound: Plan for 20-25 minutes per pound at 225-250°F.
- 8 lb ham → 3-3.5 hours
- 10 lb ham → 3.5-4 hours
- 12 lb ham → 4-5 hours
Scoring the Ham: If you score the ham in a diamond pattern, it helps the glaze seep in and creates crispy edges.
Wood Selection: Fruity woods like apple, cherry, or pecan complement the sweetness of the glaze.
Internal Temperature: The ham is ready when it reaches 150-155°F internally. Since it’s already cooked, you’re mainly reheating and infusing smoke flavor.
Resting is Key: Let the ham rest for 15 minutes before slicing to lock in juices.