Love a good “kiss of smoke” and want to try your hand at grilling a ham and freeing up your oven? Learn everything you need to know to recreate this double smoked ham recipe made on my Big Green Egg grill.
Whether it’s for a special occasion or you found a good deal on a ham at your local grocery store, smoking it up on your grill is a fun way to not only switch things up but to really add some serious flavor.
I am sharing how I made this on my large ceramic Big Green Egg, you can replicate this recipe at home on any standard smoker (or even a gas grill if that’s all you have).
While, I already have this delicious guide for making a Low Carb Holiday Ham, I wanted to do my readers justice and add a tutorial for the grill/smoker too.
Below I will walk you through all the steps to making the perfect ham recipe by detailing the different type of ham cuts, how to prepare your ham, setting up your smoker, how to make a delicious refined sugar free citrus honey ham glaze recipe, and how to cut and serve the final product.
Let’s dive in and get to smokin!
- Cutting Board
- Roasting Pan or Foil Pan
- Insertable Probe Thermometer
- Small Pot
- Measuring cups/ spoons
- Basting Brush
If you have been wanting to try your hand at making a double smoked ham, there are a few things you should know first! Here are helpful tips and techniques to guide you through the process:
What does “double smoked” ham actually mean?
If you’re new to this concept or maybe you’re just not even sure, that’s ok! Let’s talk briefly about what it means to actually make something “double smoked”.
The majority of hams you will ever find available in your local butcher or grocery store are already considered to be cooked. They will pre-process the meat through smoking, baking, or more commonly curing the ham.
This means all you’re actually doing is reheating the ham (whether it’s in your oven or on a smoker). In fact, it’s really hard to find a fresh and fully raw ham and if you did, you would want to do a dry or wet cure before smoking anyways.
Therefore, double smoking is really just a fancy way of adding a delicious second layer of smoke flavor to the final product.
What ham should I buy if I plan on smoking it on the grill?
You can use any cut of ham you find, but I prefer a bone in ham that isn’t pre-cut. Often times however, these can be a little harder to find. Most people enjoy a spiral cut ham because it’s very convenient for heating and slicing.
Either one will work here, you will just need to be more mindful about the pre-sliced ham so it doesn’t dry out on your smoker during the cooking process.
Preparation methods for a smoked ham:
Here are some major tips and take-aways for prepping your ham for the smoker –
- Remove the ham from the fridge at least two hours before grilling and let it warm up slightly. This is still food safe and can actually help reduce your overall cooking time.
- If your ham has a fat cap (a layer of fat covering a portion of the meat), I would recommend scoring it. This typically works better on bone in hams that are not pre-sliced.
- Lightly cut into the fat cap on angle to pierce through the fat and create a checkerboard or diamond like pattern across the top. Cross hatching will help render the fat, hold more seasoning, and allow the flavors to penetrate through to the ham a little better.
- Season the ham before placing it on the grill, but avoid anything with sugar (it will burn and caramelize if on too long). Save anything sugar based for the end with your glaze!
- I like to use a little bit of orange juice (in this case some blood oranges that were in season) and some delicious stone ground mustard for a vinegary tang. Any mustard will work as a substitute in this case.
- You can also add dry rubs or add whole cloves into the crosshatching like I did. Cloves may not work as well with a spiral cut ham.
How to prepare your Big Green Egg (or other smoker):
Setting up your grill is simple. Make sure you are using enough coals for around 3 hours of total cooking time give or take. Light your fire and set your smoker for indirect heat around 250 F.
Be sure to plan ahead and get a disposable foil pan or use another type of roasting pan to cook the ham in when it’s on the grill. A decent amount of fat and juices will render and you do not want that going down into your grill.
When choosing a wood for adding smoke, go with a lighter fruit tree for this recipe. You do not want to over power it with a more intense smoke. I like apple, peach, or cherry woods best.
Citrus Honey Ham Glaze Recipe:
While you don’t have to use this glaze (I love it though), I would suggest finding a different recipe than the “not so great brown sugar glaze” that often comes pre-packaged with your ham. We can do better my friends!
To make this glaze heat together the following ingredients over medium heat:
- Orange Juice (I used blood oranges)
- Honey (sub with your sweetener of choice or try my Keto Simple Syrup)
- Stone Ground Mustard
- Cinnamon Sticks and Whole Cloves (wait to add)
Let it come to a light simmer for about 5 minutes, then remove it from the heat and steep your cinnamon stick and whole cloves in the mixture. It can sit and cool for a few hours while the ham is on the smoker.
Run the mixture through a strainer and set it aside. The mixture should be somewhat syrup like and should not be cold when applied to the ham (room temperature is fine).
Smoking the ham:
When it comes time to smoke your ham, start by placing it cut side down into your baking pan. Place it in the center of your smoker (uncovered) on the grill grates and close the lid and let it do it’s thing for about 2 hours or so. You can insert a thermometer probe into it now or wait until after the first glaze.
After that 2 hour mark, I like to begin my glazing process. Brush the glaze mixture over the ham on all sides every 15 minutes or until the ham reaches a final temperature of 145 F. internally.
I like to cover the ham at this point with foil to help prevent the glaze from caramelizing too much and insert a thermometer into the center of the ham as well. Remove from the heat and use any last remaining glaze to coat it for the final presentation.
Cutting and serving smoked ham:
There are some great tutorials on YouTube you can check out:
Cutting a Spiral Ham VIDEO
Cutting a Bone in Ham VIDEO
Place on a platter and serve up with some delicious sides! We love these crispy grilled lemon pepper parmesan brussels sprouts or these roasted balsamic glazed carrots with goat cheese or a healthier herb and garlic cauliflower mash!
- 1 Spiral Cut or Bone In Ham (10-12 lbs.)
- 2 Blood Oranges, Juiced
- 2 tbsp. Stone Ground Mustard
- Whole Cloves
- Citrus Honey Glaze:
- 1/2 cup Fresh Squeezed Blood Orange Juice (or sub with regular)
- 1/4 cup Stone Ground Mustard
- 3 tbsp. Honey (see sugar free options in notes below)
- 1 Cinnamon Stick
- 4 Whole Cloves
Remove your ham from the fridge about 2 hours before wanting to prep it before putting it on your smoker. This is food safe and will also help reduce the cooking time and keep your ham juicy!
Preheat your smoker to 250 F. and set it for indirect heat. Add lighter woods for smoking (apple, peach, cherry).
In a bowl, combine the juice of two blood oranges and the 2 tbsp. of stone ground mustard and whisk together and set aside.
If using a bone in ham, crosshatch the fat cap and place cloves throughout the cut lines to add flavor. If using a spiral ham, skip this step.
Place your ham cut side down into a foil pan or roasting pan. Baste with the orange juice and mustard mixture, getting it into and grooves or pre-cut lines within the ham.
Place your ham, uncovered onto the smoker and let it cook for about 2 hours. Cooking time is roughly 20 minutes per lb.
While the ham begins to double smoke, make and prep your glaze. To a pot add the orange juice, honey, and mustard. Bring to a slow simmer and let it cook for about 5 minutes.
Remove it from the heat and steep the cinnamon stick and cloves inside. After about and hour or so, strain the mixture and set the liquid glaze aside. It can be room temperature when added to the ham.
After about 2 hours of smoking, begin the glazing process. Use a basting brush to coat the ham in a nice even layer and then cover it in foil to prevent it from caramelizing too much.
Repeat this process every 15 minutes. You should be able to glaze 3-4 times before the ham reaches it's final internal temperature of 145 F.
Remove the ham from the smoke and let it rest 10-15 minutes. Slice the meat off the bone and serve it on a platter.
Looking for a sugar free way to make this ham? Check out my low carb ham recipe and use this cooking method!
Amount Per Serving: Calories: 52Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 83mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 5gProtein: 3g