This Double Smoked Ham recipe is off the charts delicious! It's glazed with a slightly sweet and tangy pomegranate glaze which makes this smoked ham recipe a wonderful option for Christmas or Easter dinner. Try it with these delicious Traeger smoked potatoes.
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Ever since we've had our Traeger grill, we've been using it to cook up most of our holiday meats. From smoked prime rib, to smoked turkey breast, and smoked corned beef. We have a favorite recipe for every holiday.
However, when it comes to glazed ham, we've never been fans. Our family has always preferred my Instant pot ham. Until recently, when I got the idea to make pomegranate glazed double smoked ham.
What do I mean by double smoked? Well, most hams come cured and smoked so when you smoke it, it's called double smoked or twice smoked ham. The smoky flavor is incredible, and not overpowering as you may expect.
For a family who doesn't like glazed ham, we all loved it! As my husband, Scott, put it, "the glaze makes this ham!" It's tangy, sweet (but not overly), and spicy. Unless you decide to leave out the heat.
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🔖 Ingredients & Substitutions
- Ham: You'll need a whole, pre-cooked bone-in ham. Mine was 13.5 lbs. If using a smaller ham, the cooking times will need to be reduced. You can also use a spiral-cut ham, in which case, you can skip scoring the ham.
- Spices: I don't season the ham; instead, the seasoning is added to the pomegranate glaze. For that, you'll need sea salt, black pepper, garlic powder, a few whole cloves (can substitute a pinch of ground cloves), and cayenne pepper (optional, but highly recommended)!
- Juice: This recipe calls for pomegranate juice and a bit of orange juice. I recommend not substituting the pomegranate juice, but if you absolutely have to, use cranberry juice instead. You can substitute pineapple juice or apple juice for the orange juice.
- Sugar: Brown sugar is used to make the glaze.
- Mustard: Dijon mustard (spicy brown mustard) is preferred, but if you need to, you can use yellow mustard.
- Vinegar: I used balsamic vinegar, but red wine vinegar or apple cider vinegar may be substituted. The vinegar cuts the sweetness of the brown sugar so that the glaze is not overly sweet.
*A full list of ingredients can be found in the recipe card at the bottom of the post.
🔪 Useful Tools
- sharp knife
- pellet smoker
- aluminum pan
- spray bottle
- meat thermometer
- medium saucepan
- whisk
- pastry brush
🍖 How to Smoke A Ham
Step 1: Score ham with a sharp knife approximately ½" deep in a diamond pattern.
Step 2: Prepare your pellet grill by cleaning it, if necessary, then adding your pellets (I used cherry pellets). Set the grill temperature to 225 degrees F. Choose super smoke, if available.
Step 3: Once the smoker has come to temperature, place the scored ham in a disposable aluminum tray or a cast-iron skillet. Fill a spray bottle with 1 cup of pomegranate juice, then spray the surface of the ham. Set a timer for two hours, spraying the ham halfway through.
Step 4: After two hours, insert a probe or meat thermometer into the thickest part of the ham without touching the bone. Set probe temperature to 140°F. Pour the remaining pomegranate juice from the spray bottle over the ham, then cover with aluminum foil. Turn your smoker's temperature up to 275°F.
Prepare Glaze
Step 5: Meanwhile, add glaze ingredients to a small saucepan and stir. Place over low to medium heat and whisk until it comes to a boil. Once boiling, simmer for 15 to 20 minutes or until thickened. Remove cloves and discard. Set glaze aside until needed.
Pro Tip: The glaze will thicken as it cools, so don't overcook it!
Step 6: When the ham's internal temp reaches 140°F, turn the smoker's temperature up to 375°F. Remove the pan with the ham from the smoker, then brush the ham liberally with pomegranate glaze. Return to the grill and smoke until the internal temperature reaches 155°F.
Pro Tip: Another option is to broil the ham on high for a few minutes until the glaze is caramelized.
Step 7: Remove the pan by transferring it onto a baking sheet to avoid spilling the hot liquid. Tent the ham with foil and allow it to rest for 15 minutes. Carve into slices and serve with the remaining glaze on the side.
🍽 Serving Suggestions
There are so many possible dishes to serve with this double smoked ham recipe! The first thing that comes to mind is chipotle smoked mac and cheese; it's easy to prepare on the smoker at the same time you are smoking the ham.
If you like sauce on the side, you can't go wrong with my honey mustard sauce. For a lighter side dish, you can serve the smoked ham with parmesan roasted rainbow carrots or this zesty quinoa salad.
🥪 Leftover Ham Ideas
Leftover smoked ham is a great substitution for turkey in these gourmet grilled cheese sandwiches or for the Tri-Tip in these Tri-Tip sandwiches.
You can also use the ham to make ham and beans soup and this Instant Pot split pea soup. Or use it as a topping for lavash thin and crispy pizza or fig pizza.
🤷🏻♀️ Recipe FAQs
Does smoked ham mean precooked?
Yes, generally speaking, when you purchase a smoked ham, it means that it has been previously cured and cooked by smoking.
Do you rinse a smoked ham before cooking?
No, rinsing a smoked ham is not necessary before reheating, baking, or smoking it.
Do you wrap a ham in foil to smoke?
To get the best results, the ham should be smoked first while directly on the grill, after which wrapped in foil with some liquid. This allows it to be tender and juicy.
How do you keep a smoked ham from drying out?
The secret to a juicy and tender ham is to wrap it in foil for part of the smoking time, preferably with some liquid added to the pan. This makes the ham incredibly tender and juicy!
Can I smoke a spiraled ham?
Yes, if you'd prefer to smoke a spiraled ham, it may require a slightly shorter time to smoke. However, the best gauge is to use a meat thermometer to determine when the ham is heated all the way through.
How much ham to serve per person?
According to the USDA, you will need ¼ to ⅓ lb per serving of a boneless ham. For bone-in, plan on ⅓ to ½ lb per serving.
👩🏼🍳 Pro Tips
- Resist the temptation to lift the lid of your grill too many times. Doing so will prolong the smoking process.
- How long you'll need to smoke your ham will be based on the size of your ham. My ham weighed 13.5 lbs and took 5 hours to smoke. Other factors include the temperature of the ham when you place it on the smoker and the weather outside.
- Wood or pellet flavors that complement pork include cherry, apple, hickory, and pecan.
- Store leftover smoked ham in an airtight container in the refrigerator for up to 5 days, or freeze in freezer bags for up to 3 months.
🍗 More Smoker Recipes
If you enjoy this double-smoked ham recipe, you may want to check out these other great recipes!
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📖 Recipe
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Double Smoked Ham With Pomegranate Glaze
Ingredients
Equipment
Method
- Score ham with a sharp knife approximately ½" deep in a diamond pattern.
- Prepare your pellet grill by cleaning it, if necessary, then adding your pellets (I used cherry pellets). Set the grills temperature to 225℉. Choose super smoke, if available.
- Once the smoker has come to temperature, place scored ham in a disposable aluminum tray, or a cast iron skillet. Fill a spray bottle with 1 cup of pomegranate juice, then spray the surface of the ham. Set a timer for two hours, spraying the ham halfway through.
- After two hours, insert a probe or meat thermometer into the thickest part of the ham without touching the bone. Set probe temperature to 140°F. Pour the remaining pomegranate juice from the spray bottle over the ham, then cover with aluminum foil. Turn your smokers temperature up to 275°F.
- Meanwhile, add glaze ingredients to a small saucepan and stir. Place over low to medium heat and whisk until it comes to a boil. Once boiling, simmer for 15 to 20 minutes or until thickened. Remove cloves and discard. Set glaze aside until needed.
- When the ham's internal temp reaches 140°F, turn the smokers temperature up to 375°F. Remove the pan with the ham from the smoker, then brush ham liberally with pomegranate glaze. Return to grill and smoke until the internal temperature reaches 155°F.
- Remove pan by transferring it onto a baking sheet to avoid spilling the hot liquid. Tent ham with foil and allow it to rest for 15 minutes. Carve into slices and serve with remaining glaze on the side.
Nutrition
Notes
- The glaze will thicken as it cools so don't overcook it!
- Resist the temptation to lift the lid of your grill too many times. Doing so will prolong the smoking process.
- How long you'll need to smoke your ham will be based on the size of your ham. My ham weighed 13.5 lbs and took 5 hours to smoke. Other factors include the temperature of the ham when you place it on the smoker and the weather outside.
- Another option is to broil the ham on high for a few minutes until the glaze is caramelized.
- Wood or pellet flavors that compliment pork include cherry, apple, hickory, and pecan.
- Store leftover ham in an airtight container in the refrigerator for up to 5 days, or freeze in freezer bags for up to 3 months.
Kelly Methey says
Your smoker recipes are all fantastic and this ham is no exception! So delicious! Yum!
Hilda Sterner says
Thank you, Kelly! I appreciate your comment and review!