Easy Double Smoked Holiday Ham

This Easy Double Holiday Ham recipe proves you don’t need complicated prep, specialty ingredients, or a competition-only process to turn a grocery store ham into a centerpiece that eats right. Built on a fully cooked spiral ham, intentional seasoning, controlled moisture, and layered glazing, this cook delivers a ham that stays juicy, develops real caramelization, and finishes with balanced sweet heat instead of overwhelming sugar.

Easy Double Smoked Holiday Ham | Heath Riles BBQ

Rather than relying on a single glaze dump at the end, this method builds flavor gradually. The ham is seasoned early, warmed slowly with moisture in the pan, and glazed in stages once it reaches temperature. Each layer tightens and sets, creating the kind of glossy, lacquered finish most people associate with a honey baked ham — but with more smoke, more depth, and better texture.

If you’re looking for a ham that slices clean, stays moist, and actually tastes homemade, this double smoked approach delivers without overcomplicating the cook.

Why This Ham Works

Most smoked ham recipes fall apart because they ignore what ham actually is. Store-bought hams are already fully cooked, which means you’re not rendering raw fat or breaking down connective tissue. You’re reheating cured meat — and if you do that too aggressively or without moisture control, it dries out fast.

This recipe works because it focuses on three fundamentals:

  • Moisture management - Cooking the ham in a pan with liquid protects the bottom, adds humidity to the cooker, and keeps the meat juicy throughout the cook.
  • Flavor layering - Seasoning early builds a foundation, while glazing later allows sweetness to set without burning or sliding off.
  • Controlled caramelization - Applying turbinado sugar in stages lets it melt slowly and form a proper crust instead of scorching.

The result is a ham that tastes rich and balanced instead of sticky-sweet and one-dimensional.

The Ingredients

Here’s what you’ll need for this easy double smoked holiday ham and why each ingredient matters.

  • Spiral Sliced Ham (12 pounds) - This recipe starts with a fully cooked spiral sliced ham from the grocery store. Bone-in or boneless both work well. Spiral slicing allows seasoning and glaze to settle into the meat and makes carving easy once the ham is finished.
  • Dijon Mustard - Used strictly as a binder. You won’t taste it in the finished ham, but it helps the rub adhere evenly and promotes better surface color during the cook.
  • Heath Riles BBQ Honey Rub - This sweet-forward rub builds the foundation of flavor. Honey-based rubs pair naturally with cured pork and work especially well with fruit-forward glazes, adding depth without overpowering the ham.
  • Orange Juice and Water - Used together in the bottom of the pan to create moisture during the cook. This combination protects the ham from drying out, adds humidity to the smoker, and introduces a subtle citrus note that complements the glaze without dominating it.
  • Glazes - A balanced blend of Heath Riles BBQ Pineapple Habanero BBQ Glaze, Heath Riles BBQ Cherry Apple Habanero BBQ Glaze, and Heath Riles BBQ Brown Sugar Honey Habanero BBQ Glaze. These three glazes are combined in equal parts to create the flavor profile of the ham. Pineapple delivers classic holiday sweetness, cherry apple adds fruit depth, and brown sugar honey habanero rounds everything out with rich sweetness and subtle heat.
  • Turbinado Sugar - This coarse sugar melts slowly and caramelizes without burning, creating a glossy crust and classic holiday finish that sets this ham apart.

Smoker Setup

This ham was cooked on the Smokin Brothers Premier Vertical Pellet Grill using Royal Oak Charcoal and Hickory Blended Pellets.

  • Fuel: Hickory charcoal blend
  • Cooking temperature: 275–300°F
  • Cooking method: Pan cook with moisture

Pellet grills perform best when left alone. Once the ham goes on, keep the lid closed and let the cooker maintain steady heat.

The Process for Easy Double Smoked Easter Ham

Prep and Season

Place the ham on a Baking Rack set inside a Disposable Aluminum Pan. Elevating the ham allows smoke to circulate while preventing the bottom from sitting directly in liquid.

Lightly coat the surface with Dijon mustard, then season evenly with Heath Riles BBQ Honey Rub, making sure the seasoning settles into the spiral cuts. Since the ham is already cured, the goal is to build flavor on the outside rather than overpower the meat.

Add Moisture

Pour a small amount of orange juice into the pan, then add water until the pan is a little over halfway full. This step plays a major role in keeping the ham moist and preventing the surface from tightening too early in the cook.

Smoke the Ham

Preheat the smoker to around 300°F and place the pan on the cooker.

Let the ham cook for about one hour without opening the lid. Continue cooking until the internal temperature reaches roughly 100°F. At this stage, the spiral cuts will begin to loosen and open — that’s when the ham is ready for glaze.

Build the Glaze

In a Mixing Bowl, combine equal parts of the three glazes. Use a Whisk to blend until smooth.

This glaze combination is designed to echo traditional holiday flavors while adding a modern sweet heat that complements smoke instead of masking it.

Glaze in Layers

Once the ham reaches about 100°F internal, brush on the first coat of glaze using a Basting Brush. Close the lid and let it cook for about 30 minutes so the glaze can tighten and set.

Glaze the ham a second time, then lightly sprinkle the surface with turbinado sugar, using about half of the total amount.

Return the ham to the smoker and continue cooking for another 30–45 minutes. Apply a final coat of glaze, sprinkle the remaining turbinado sugar over the surface, and let it cook until the sugar melts and forms a light crust.

Knowing When It’s Done

Because the ham is already cooked, you’re not cooking to tenderness — you’re cooking to temperature and texture.

The ham is ready when it reaches 140°F internal temperature, verified with a Thermapen ONE.

Once it hits temperature, remove it from the smoker and let it rest for 15–20 minutes before slicing.

The Results

This double smoked holiday ham comes off the smoker glossy, evenly caramelized, and deeply golden. The glaze clings to the surface instead of running off, and the turbinado sugar forms a light crust that adds texture without becoming brittle.

Inside, the ham stays moist from edge to edge thanks to the pan moisture and controlled heat. The smoke enhances the natural flavor of the meat, while the layered glaze delivers a sweet, fruit-forward flavor with just enough heat to keep every bite balanced.

This is the kind of ham that makes people stop talking and start reaching for another slice.

Serving Suggestions

This holiday ham pairs beautifully with classic sides that complement its sweet, smoky flavor and help round out a full holiday plate.

Here are a few favorites from the Heath Riles BBQ kitchen:

Together, these sides create a complete holiday spread that keeps the ham front and center while rounding out the meal with proven crowd favorites.

Storing Leftovers

Store leftover ham in an airtight container in the refrigerator for up to 5 days.

For longer storage, wrap tightly or vacuum seal and freeze for up to 2 months.

Reheat gently in a covered pan at 275°F with a splash of water or juice. Avoid microwaving if possible, as it can tighten the texture.

Final Thoughts

This Easy Double Holiday Ham is a perfect example of how simple barbecue fundamentals — moisture control, steady heat, and layered flavor — can elevate a store-bought ingredient into something memorable.

It doesn’t rely on gimmicks or shortcuts. Just solid technique, good ingredients, and letting the process work. If you’ve been buying glazed hams every year, cook this one once and you’ll understand why you don’t need a specialty ham store to serve a great holiday meal.

Equipment and Tools

Smokin Brothers Premier Vertical Pellet Grill, Royal Oak Charcoal and Hickory Blended Pellets, Disposable Aluminum Pan, Baking Rack, Basting Brush, Mixing Bowl, Whisk, Heat Resistant Gloves, Thermapen ONE, Cutting Board, Sharp Knife

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