Double Smoked Ham with Pineapple Glaze Recipe (2024)

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If you are looking for an epic ham with pineapple glaze recipe, well then you have come to the right place because this Twice smoked ham with pineapple ginger glaze recipe is a winning recipe that you’ll want to bookmark to make again and again on your grill or pellet smoker or even in your oven!

But first, what does it mean to be “Double Smoked?”

When you buy a ham at the grocery store, you are most likely buying a ham that has already been cured, smoked, or baked. So, when you go to smoke a store bought ham, you are most likely smoking it again, hence why this recipe is called double smoked ham. I created this recipe for double smoked ham with pineapple glaze to showcase the power of smoke on everyone’s favorite holiday meal – ham!

Putting your ham on the smoker is the best way to infuse it with smoke while also heating it up at the same time. While most people will just think to throw their ham in the oven, this is a missed opportunity to add smoke flavor. In this recipe, the ham is smoked on indirect heat until it reaches an internal temp of 145 degrees, which cooks pretty quickly for a boneless ham, (you can plan for your ham to take between 10-15 minutes per pound to cook).

I made this ham on my Weber Kettle where I set up direct and indirect zones, but if you are smoking ham on a Traeger or pellet smoker, then all you need to do is crank it to the temperature of 250 degrees. And if you are using a Big Green Egg or a Kamado Style Smoker, you will want to set your Egg for indirect cooking using the Conveggtor or Placesetter.

Double Smoked Ham with Pineapple Glaze Recipe (1)

You will want to slather this delicious pineapple ginger glaze on all the things!

The Best Smoked Ham with Pineapple Glaze Recipe

Let’s talk about flavor profiles for a hot second before we get into the recipe. Why do people associate a ham glaze recipe with pineapple? Why does Pineapple go so well with Ham? If you’ve ever wondered why certain flavors go exceptionally well with others, then I recommend you check out my favorite of all favorite books for making me a better recipe developer – The Flavor Bible.

Funny story, I discovered the Flavor Bible as a recommendation from a Blogger friend before I went to compete on Chopped Grill Masters. I was very early on in my blogging and grilling career and that was quite an adventurous move on my part. Obviously I did not win Chopped Grillmasters but this book has been an invaluable tool in my recipe development career!

Double Smoked Ham with Pineapple Glaze Recipe (2)

Here I am competing on Chopped Grillmasters- needless to say I got chopped but it was a cool experience!

This book gives flavor pairings of known ingredients that compliment each other so as a cook you can think on your feet when putting dishes together instead of having to rely solely on a recipe. This is also great for looking into that refrigerator and the hodgepodge of ingredients and trying to figure out what to make for dinner without having to make a run to the grocery store. Buy this book, you will thank me later! The only book I reference more than the Flavor Bible is God’s instruction manual, also known as The Bible.

Using The Flavor Bible has helped me navigate ingredients that pair well with each other, such as the combination of salty and smoky ham with the sweet kick of the honey ginger pineapple glaze.

Double Smoked Ham with Pineapple Glaze Recipe (3)

I like to smoke nitrate free, Berkshire or Kurobuta hams for special occassions.

Ingredients for Double Smoked Ham with Pineapple Glaze Recipe

Glaze Ingredients:

  • 1 20 oz. can crushed pineapple (include the juice)
  • 2/3 cuphoney
  • 1 tbsp. fresh grated ginger
  • 1 cup pineapple preserves (I used Melinda’s Pineapple Preserves)
  • 1/4 cup rice wine vinegar
  • 2 tbsp rum

How to Make this Double Smoked Ham with Pineapple Ginger Glaze:

This ham is paired with a ginger pineapple glaze that goes on at the end, in addition to a nice dollop when serving. And, to take this recipe a step further, this ham will be the gift that continue to give if you make myHam Biscuits with Carolina Gold BBQ Sauce for biscuits and brunch. Be sure to check out that recipe here because it will help you repurpose leftovers OR also make this ham go further when serving a crowd!

Without further ado, let’s smoke some ham! If you give this recipe a try, definitely let me know what you think! And if you are making this ham for a big crowd and doing a full ham, not a half ham, then DOUBLE THE GLAZE RECIPE! It is always good to have more glaze versus less.

  1. Prepare a charcoal grill for smoking, setting up direct and indirect heat zones, opting for a temperature of 250 degrees.
  2. Add cherry or apple wood chips to the fire to create additional smoke.
  3. Place the ham, flat side down, on the indirect side of the grill, letting it grill until the internal temperature reaches 145 degrees with an internal read thermometer; this should take about an hour and a half for an 8-pound ham. A good guideline for smoked ham to heat is 10-15 minutes per pound.
  4. After you have placed the ham on the grill, make your glaze. Combine the crushed pineapple, honey, ginger, vinegar, pineapple preserve and rum in a saucepan and bring to a simmer. Let the pineapple glaze simmer on medium for about 20 minutes to combine and reduce.
  5. Once the ham has reached an internal temperature of 135 degrees, go ahead and add half of the glaze to the ham via a basting brush or spoon.
  6. When the ham has reached an internal temperature of 145 degrees, remove the ham from the grill.
  7. Slice the ham and serve with additional glaze.

Double Smoked Ham with Pineapple Glaze Recipe (4)

Tools Needed

Check out my “Grilling Tools” page for my recommended tools for serious grillers. This includes my favorite way to start a fire, my favorite meat thermometers, and recommended tools for smoking meat.

  • Grill or oven
  • Fruit wood for smoking
  • Internal Meat Thermometer, I recommend the Thermapen
  • Dalstrong Knife, for slicing- my favorite knives!

Double Smoked Ham with Pineapple Glaze FAQ

  1. What is double smoked ham ? Double smoked ham is a popular dish made by smoking a precooked ham twice to enhance the flavor and texture. The ham is first smoked with hickory or applewood to infuse a smoky flavor, and then glazed with a mixture of honey, brown sugar, mustard, and other seasonings for a sweet and tangy taste.
  2. How do you prepare a double smoked ham with pineapple glaze? To prepare a double smoked ham with glaze, start by scoring the surface of the ham with shallow cuts in a diamond pattern. This will allow the glaze to seep into the ham. Smoke the ham for a few hours until it’s heated through and has a deep brown color. Then, apply the glaze and continue smoking until the glaze is caramelized and the ham reaches an internal temperature of 140°F.
  3. How Long to Cook a Smoked Ham? Allow for about 10-15 minutes per pound (this will of course vary based on the consistency of your grill and temperature variations). So a 10 lb ham would take 100-150 minutes (1 hr 40 min – 2 hr 30 min). Use a meat thermometer and heat until the ham reaches 140°F.
  4. Can you use any type of ham for double smoking with glaze? Yes, you can use any type of ham for double smoking with glaze. However, it’s recommended to use a fully cooked bone-in ham as it will hold up better during the smoking process. You can choose from a variety of cuts such as spiral-cut, shank, or butt portion.
  5. What type of wood should I use for smoking a double smoked ham with glaze? Hickory and applewood are two popular choices for smoking a double smoked ham with glaze. Hickory provides a strong, smoky flavor while applewood offers a slightly sweeter and milder taste. You can also use a combination of woods for a unique flavor profile.
  6. How do you store leftover double smoked ham with glaze? To store leftover double smoked ham with glaze, wrap it tightly in aluminum foil or plastic wrap and place it in an airtight container. It can be stored in the refrigerator for up to four days or frozen for up to three months. When reheating, wrap the ham in foil and warm it in the oven at 325°F until it reaches an internal temperature of 140°F.

Double Smoked Ham with Pineapple Glaze Recipe (5)

So, let’s get back to the ham!

This ham is paired with a ginger pineapple glaze that goes on at the end, in addition to a nice dollop when serving. And, to take this recipe a step further, this ham will be the gift that continue to give if you make myHam Biscuits with Carolina Gold BBQ Sauce for biscuits and brunch. Be sure to check out that recipe here because it will help you repurpose leftovers OR also make this ham go further when serving a crowd!

Without further ado, let’s smoke some ham! If you give this recipe a try, definitely let me know what you think! And if you are making this ham for a big crowd and doing a full ham, not a half ham, then DOUBLE THE GLAZE RECIPE! It is always good to have more glaze versus less.

And, if you are looking for more ham recipes, check out our Bourbon Fig Glazed Double Smoked Ham Recipe– it’s also a winner!

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Double Smoked Ham with Pineapple Glaze Recipe (6)

Double Smoked Ham with Pineapple Ginger Glaze on the Big Green Egg

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  • Author: Robyn
  • Total Time: 1:45
  • Yield: 12-16 people 1x
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Description

Nothing pairs more perfectly than ham and pineapple and this pineapple glaze for smoked ham recipe does not disappoint! Pairing pineapple, ginger, honey, rum, pineapple preserves and a splash of rice wine vinegar, this glaze is oh-so-good on ham and also ham biscuits the next day for a post holiday brunch!

Ingredients

Scale

  • 1 8-pound semi boneless smoked ham

Glaze Ingredients:

  • 1 20 oz. can crushed pineapple (don't drain the liquid!)
  • 2/3 cup honey
  • 1 tbsp. fresh grated ginger
  • 1 cup pineapple preserves
  • 1/4 cup rice wine vinegar

Instructions

  1. Prepare your Big Green Egg for smoking, using your convEggtor, getting it to a temp of 225-250 degrees.
  2. Add cherry or apple wood chips to the fire to create additional smoke.
  3. Place the ham, flat side down, on the indirect side of the grill, letting it grill until the internal temperature reaches 145 degrees with an internal read thermometer; this should take about an hour and a half for an 8-pound ham.
  4. After you have placed the ham on the grill, make your glaze. Combine the crushed pineapple, honey and ginger in a saucepan and bring to a simmer. Let the pineapple glaze simmer on medium low for about 20 minutes to combine and reduce down the glaze.
  5. Once the ham has reached an internal temperature of 135 degrees, go ahead and add half of the glaze to the ham via a basting brush or spoon.
  6. When the ham has reached an internal temperature of 145 degrees, remove the ham from the grill.
  7. Slice the ham and serve with additional glaze.

Notes

Pro tip: Ham goes great on a biscuit with honey mustard or Carolina Gold style BBQ sauce for breakfast or brunch the next day. Leftover ham is a great for addition to omelets, quiche or adding extra flavor to leafy vegetables like collard greens!

  • Prep Time: 15 minutes
  • Cook Time: 1:30 (depending on size of ham)
  • Category: smoked ham, double smoked ham
  • Method: smoke, grill, bake
  • Cuisine: American

Keywords: ham with pineapple glaze recipe

Did you love this recipe? Check out our multitude of Grilled Pork Recipes!

Double Smoked Ham with Pineapple Glaze Recipe (7)

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Double Smoked Ham with Pineapple Glaze Recipe (2024)

FAQs

Is a double smoked ham fully cooked? ›

Your double-smoked ham is fully cooked and may be eaten either warm or cold. Take the chill off the ham by allowing it to set at room temperature for a good 60 minutes prior to heating.

Do you put the glaze on a ham before you cook it or after you cook it? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

How do you use the glaze packet that comes with the ham? ›

Whether you heat your spiral ham in the slow cooker or oven, all you have to do is open the glaze packet and apply it 30 minutes before your ham is finished cooking. By the time it's ready to serve, you'll have a satiny-glazed ham without any of the time or effort it takes to make a ham glaze.

How long does it take to twice smoke a ham? ›

Double Smoked Ham for Christmas
  1. Prep Time10 mins.
  2. Cook Time3 hrs.
  3. Total Time3 hrs 10 mins.

Can you glaze a double smoked ham? ›

My Twice Smoked Ham with Brown Sugar Honey Glaze is a backyard twist on that holiday classic. An extra kiss of hardwood smoke adds so much flavor to a spiral cut ham and the glaze is almost like a sweet and savory shiny candy coating to tie everything together!

How do you tell if a smoked ham is fully cooked? ›

Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

When should I put my glaze on my ham? ›

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.

Do you glaze a ham covered or uncovered? ›

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Do I cover ham when I glaze it? ›

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

What to add to glaze packet that comes with ham? ›

In large saucepan, stir together glaze packet contents, 2 cups water and brown sugar. Cook over medium heat, stirring frequently, 2 to 3 minutes or until brown sugar is dissolved.

Do you add water to ham glaze packet? ›

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

Do you put a glazed ham in a ham bag? ›

Ham should be stored below 4°C. Leave in the vacuum packed bag until it is required. After glazing or serving, cover loosely with tin foil or a clean damp tea towel, or use a ham bag.

Should I wrap my ham in foil on the smoker? ›

Smoking: After smoking the ham for 2 hours at 225 degrees, take it off smoker and wrap in aluminum foil. Before wrapping completely, baste ham with pineapple juice.

How do you smoke a ham without drying it out? ›

The important thing is to keep the temperature consistent at 250°F, so the ham heats through slowly without drying out. This recipe made with a 9- to 10-pound ham makes enough to feed about 12 people, or fewer with plenty of leftover ham for sandwiches, soups or quiche. Smoking a 10-pound ham takes about 3-1/2 hours.

How long to double smoke a spiral ham at 225? ›

Place the pan with the spiral cut ham on the smoker and close lid. Baste the ham every hour with more of the glaze. The smoking process will take 3 hours. This is a double smoked ham so the ham is already cooked, this process adds more smoke flavor and the glaze.

Is a smoked ham fully cooked ready to eat? ›

If you had the butcher smoke your ham, that means the meat is already cooked and all you need to do is reheat your ham before serving.

Does a smoked ham need to be cooked before eating? ›

No. Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

Does a smoked ham still need to be cooked? ›

Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing or curing in the processing plant) must be cooked by the consumer before eating.

What is double smoked ham? ›

Did you know, some folks call it “double-smoking” because store-bought ham has already been brined (cured) and smoked? Technically, it can be eaten right out of the package, but our favorite way to reheat it is by smoking the ham on a smoker.

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