Apple Whiskey Glazed Holiday Ham

Apple Whiskey Glazed Holiday Ham

Do you want to make a perfectly juicy, double-smoked ham that’s packed with rich, caramelized flavor and a sweet, smoky glaze — all with almost no prep time? This Easy Smoked Ham takes a Market House Boneless Half Ham and turns it into a championship-worthy centerpiece using Heath Riles BBQ Pecan Rub and Heath Riles BBQ Apple Habanero Glaze.

It’s everything you love about a traditional holiday ham — tender meat, golden crust, and a glossy glaze with just a hint of heat — made even better with a second round of smoke and simple, bold flavors.

Apple Whiskey Glazed Holiday Ham | Heath Riles BBQ

If you’ve never double-smoked a ham before, this is the perfect recipe to start with. The prep is easy, the results are incredible, and you’ll have your guests asking what competition you’re cooking for.

The Ingredients

Here’s what you’ll need to make this double-smoked beauty — and why each ingredient deserves a spot on the table:

  • Market House Boneless Half Ham (6–7 pounds). This is the backbone of the recipe. Market House hams arrive fully cooked, pre-smoked, and shipped right to your door. That means all the hard work is already done — you’re simply warming it up, adding another layer of smoke, and glazing it to perfection.
  • Dijon Mustard. The secret binder. You won’t taste it once the ham’s done, but it helps the rub stick tight and creates that deep mahogany bark.
  • Heath Riles Pecan Rub. Our pecan rub doesn’t contain nuts, but it delivers big flavor. It’s mild, sweet, and savory with just enough warmth to build a beautiful crust.
  • Orange Juice. Adds moisture to the cook, keeps the ham from drying out, and creates a subtle citrus steam that infuses the meat as it smokes.
  • Heath Riles Apple Habanero Glaze. The sweet-and-spicy finish that makes this recipe shine. It balances perfectly with the smoky pork and caramelized rub.
  • Ground Cinnamon. Adds a little old-school holiday flair and deep warmth to the glaze.
  • Jack Daniel’s Whiskey. A touch of whiskey rounds out the glaze with rich caramel and vanilla notes. It’s optional, but it gives the glaze incredible depth.

That’s it — simple, balanced, and loaded with layers of sweet heat and smoke.

The Setup

Step 1: Unbox and Prep

Start by unboxing your Market House Boneless Half Ham and removing all packaging. These hams come ready to heat and serve — they’re fully cooked, so all you’re doing is adding smoke, bark, and glaze.

If you’d like extra texture and glaze coverage, lightly score the ham in a diamond pattern. This allows more seasoning and glaze to seep in and helps the heat penetrate evenly.

Place the ham on a roasting pan with rack to keep it elevated so the smoke can circulate freely and the bottom stays tender.

Step 2: Add the Binder and Rub

Brush a thin layer of Dijon mustard all over the ham, then season generously with Heath Riles Pecan Rub. The mustard helps the rub cling and caramelize while adding a subtle tang that complements the sweetness of the glaze.

Step 3: Add Moisture

Pour about 1 cup of orange juice into the bottom of your pan. This step is key — it creates a light steam that prevents the bottom of the ham from drying out and adds a touch of citrus flavor that plays beautifully with the glaze.

The Process for Making Easy Smoked Ham

Step 1: Fire Up the Grill

Preheat your Z Grill 702C2E WIFI Pellet Grill to 275°F. You can run anywhere between 225°F and 325°F, depending on your schedule. Lower temps mean more smoke flavor; higher temps get you to the table faster.

Place your ham (in its pan) on the smoker and close the lid. Since the ham’s already cooked, your goal is to warm it through to 140°F internal temperature while building that dark, caramelized exterior.

Step 2: Mix the Glaze

While the ham smokes, it’s time to build that championship glaze. In a mixing bowl, combine:

  • 2/3 cup Heath Riles Apple Habanero Glaze
  • A few dashes of ground cinnamon
  • 1–2 tablespoons Jack Daniel’s whiskey

Stir everything together with a whisk until smooth. If you’d like to cook off the alcohol, heat it gently on the stove with a pat of butter until it thickens slightly. I prefer leaving it raw — that hint of whiskey gives the glaze depth and just a little edge.

The smell of this glaze says it all — sweet apple, smoky whiskey, and a touch of spice that screams fall and holiday flavor.

Step 3: Glaze and Finish

After about 1½ hours, your Market House ham should be around 120–125°F internal. That’s your cue to brush on the first layer of glaze using a basting brush. Cover it completely, letting the glaze soak into the scored edges.

Close the lid and let it set for 10–15 minutes. Once the internal temp hits 130°F, apply a second coat of glaze.

When your ham reaches 140°F, you’re done — perfectly heated, double-smoked, and shining like a showpiece.

Remove it from the smoker, tent it loosely with heavy-duty aluminum foil, and let it rest for 20–30 minutes before slicing. That rest time locks in moisture and ensures every slice stays tender.

The Results

The moment you slice into this ham, you’ll see why double-smoking is worth the effort. The glaze clings beautifully, forming a shiny, mahogany crust that smells like apple, cinnamon, and whiskey. The inside is juicy, tender, and full of natural sweetness from the Market House Boneless Half Ham.

The orange juice in the pan keeps everything moist and adds a subtle brightness. The Heath Riles Pecan Rub builds savory balance, and the Apple Habanero Glaze delivers that perfect sweet heat you’ll crave all season long.

This isn’t just a ham — it’s a holiday centerpiece that tastes like you smoked it all day long, even though the smoker did most of the work.

Serving Suggestions

This Market House ham pairs perfectly with some of our favorite holiday sides and desserts from the Heath Riles BBQ kitchen:

For leftovers, slice it thick for breakfast biscuits or ham sandwiches, or chop it into bean soup or breakfast hash for easy weeknight meals.

Storage and Reheating

  • Refrigerate: Store sliced ham in an airtight container for up to 5 days.
  • Freeze: Wrap portions tightly in foil or vacuum-sealed bags and freeze for up to 2 months.
  • Reheat: Warm slices in a covered pan at 275°F with a splash of orange juice or broth to keep the meat moist. Avoid microwaving — it can toughen the texture.

Heath’s Tips

  • Start Glazing Early: Begin glazing around 120°F so each layer sets and caramelizes perfectly.
  • Use a Reliable Thermometer: A Thermapen ONE ensures you hit the perfect 140°F every time.
  • Keep It Moist: Always add a little liquid to your pan — juice, broth, or even water — to prevent drying.
  • Experiment with Spirits: Try spiced rum or bourbon instead of whiskey for a flavor twist.
  • Rest Before Slicing: Letting your ham rest ensures every slice stays juicy and flavorful.

Final Thoughts

This Easy Smoked Ham is proof that simple ingredients and smart layering can deliver championship-level flavor. By starting with a premium Market House Boneless Half Ham, adding Heath Riles Pecan Rub, and finishing with Heath Riles Apple Habanero Glaze, you create a centerpiece that’s equal parts sweet, smoky, and irresistible.

It’s perfect for Christmas, Easter, or any special meal when you want to impress without the stress. With a little smoke and the right ingredients, you’ll have a ham that’s juicy, glossy, and packed with flavor from edge to edge.

So go ahead — unbox that Market House Boneless Half Ham, fire up your grill, and bring a little Heath Riles BBQ magic to your holiday table.

Equipment and Tools

Z Grill 702C2E WIFI Pellet Grill, Roasting pan with rack, Basting brush, Mixing bowl, Whisk, Thermapen ONE, Heavy Duty Aluminum Foil

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