Double Smoked Ham

This past Christmas, I decided we should do something different than our typical honey baked ham.  Years ago (before the Green Egg), I smoked a fully cooked ham and remember it being amazing. (Double smoked ham, sounds like the name of an old Clint Eastwood movie)  So, I decided I would give it a try on the Egg.  I was inspired by the famous Egghead, John Hall “Egret”; however, tweaked his original recipe by adding a final glaze.  The result was hands down, the best ham I’ve ever tasted.  The great thing about smoking the ham is the fact that you are smoking a fully cooked ham.  Since your adding so much flavor with the smoke, rub and glaze, you don’t need to run out and spend a fortune on the ham.  I buy the fully cooked spiral cut ham and throw away the glaze provided (trust me, yours will be better).


4.8 from 6 reviews
Double Smoked Ham on the Big Green Egg
Prep time
Cook time
Total time
The first half of this recipe is from a fellow egghead, John Hall "Egret" and the glaze portion of this recipe is a culmination of several different recipes. Enjoy this one of a kind delicacy.
Serves: 15
  • 10-12 # cooked, spiral cut, ready to eat Ham (bone-in Butt or Shank section)
  • ½-1 cup Maple Syrup (dark grade B) (injected into ham)
  • Wood Chunks: Cherry, Apple, or Pecan (my personal preference is apple)
  • --------------------------------------------------
  • Maple-Bourbon Rub(recipe follows)
  • 2 Tbsp pure Maple Syrup
  • 2 Tbsp freshly ground Black Pepper
  • 2 Tbsp Dijon or Honey-Dijon Mustard *(can use regular mustard here)
  • 1 Tbsp Bourbon *(Jack Daniels)
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Paprika
  • 1 Tbsp Onion Powder
  • 1 Tbsp Kosher Salt
  • ----------------------------------------------------
  • Glaze (for the final portion of the cook):
  • ½ cup brown sugar
  • ¼ cup maple syrup (use dark grade B real maple syrup if available)
  • ¼ cup honey
  • 2 Tbsp. cider vinegar
  • 1 – 2 Tbsp Worcestershire sauce
  • 2 Tbsp instant coffee granules (prefer a good brand, I use Starbucks VIA)
  • 1 Tbsp dry ground mustard
  • 2 Tbsp orange juice concentrate (a good brand provides better flavor)
  • 1 Tbsp Bourbon (Jack Daniels)
  1. Smoking Instructions:
  2. Prepare the ham the day before smoking by placing in a pan with the flat side down. Inject the maple syrup (up to a cup) by using either a turkey baster or meat injector.
  3. Spread the maple-bourbon rub all over the entire ham, including a small amount on the flat side. Using saran wrap, loosely cover the ham and place in the fridge for 24 hours or until ready to smoke.
  4. Stabilize egg at 225°-250° F using indirect heat (plate setter legs up). Place a shallow grease pan sitting on the plate setter and the grill grid sitting on top.
  5. Be sure to mix several good sized chunks of your preferred wood (Apple) in the charcoal prior to lighting.
  6. Place ham on grid with flat side down
  7. Cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°F
  8. ----------------------------------------------------------
  9. Glaze instruction:
  10. Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a thick looking sauce.
  11. Apply the glaze (after ham reaches 120° F) either once or twice in the last hour to 30 minutes.
  12. Be sure and to allow glaze enough time to harden so your ham won’t be a sticky mess when you pull it off the grill.
  13. Remove ham when it reaches an internal temp between 140-160°F and double wrap in foil. Allow the ham to rest for at least an hour and then either serve or place in refrigerator.
  14. I’ve read many articles on the perfect temp to pull the ham and the best advice I’ve read says 140° F will maintain the perfect amount of moistness and flavor throughout the ham. I've pulled the ham closer to 160°F and noticed the ham was a little less moist.

Now you’re ready to enjoy the double smoked ham!


Injecting maple syrup into ham


Applying Maple-Bourbon Rub





  1. There is almost nothing the Green Egg can’t improve. This Thanksgiving, I’m thinking tea-smoked chickens (duck’s too fatty) and double-smoked ham. Thanks for your post and recipe!

  2. Don Plagiarize says:

    Seeing as this is Egret’s recipe, you should probably give him credit.

    • Good call. I would agree the first half of the recipe is Egret’s and I will give him the credit. I did add a glaze recipe that I felt added to the overall flavor and texture and ended up being my favorite way to cook this ham.

  3. Absolutely fantastic! I did a 12 pounder for just over 6 hours, but had to take it off a bit early (135 degrees). No matter, because it was juicy and full of incredible flavour.

    Our guests made comments like “it doesn’t get any better than this”. We just finished up the left-overs last night, and I was sad to see it go.

    • Daniel – that’s great to hear how much everyone enjoyed it. My family has about one more day of leftover ham…sad to finish it up as well. We might just need to smoke another one over the winter break :).

      • Hi there, this looks like an amazing recipe. I am going to try it this weekend and have a question I curious get your response. Why do you put the ham fat side down? I usually cook everything fat side up to retain moisture. Thank you!

        • texansmokingbbq says:

          Hey Kyle – you may have mis-read. I place the flat side down. The spiral cut ham doesn’t really have a fat side. Let me know if you have any other questions and I hope you enjoy!!

  4. Going to try this for Christmas. Looks great! Question – in the glaze recipe, when you say orange juice concentrate, do you mean the frozen OJ concentrate can or the carton of “made from concentrate” OJ

  5. One more question, do you thin the maple syrup prior to injecting? Stuff’s kinda thick

  6. Smoked the ham today on my Egg. Came out great!! Best ham I ever had. Whole family loved it. Smoked a 7 lb boneless Budda Ball, not spiral sliced. Took a little longer to heat to 140 deg. About 4 1/2 hrs at 250 deg. Everything else by the recipe. Couldn’t have been better. Thanks for the recipe! Merry Christmas

  7. David Adams says:

    Wow. Found this recipe this week when searching for some Easter recipes, The entire family loved it. Will definitely be keeping this one around. Thanks for the recipe

  8. Anne henslee says:

    I’m getting my ham ready for smoking and cannot locate the recipe for the dry rub. Help!

    • texansmokingbbq says:

      The rub includes everything listed above the glaze, which I marked by drawing a line in the recipe. It is actually a wet rub, mustard based. I hope that helps. Let me know if you run into any issues and enjoy!

  9. Marilyn Johnson says:

    Really, really good! We had a spiral sliced (glaze included) Smithfield that we needed to cook. Got a BGE for Christmas, so decided to do this for New Year, threw out the glaze and made this. So, So good, I’m not one that cooks a lot of of ham, but this is worth trying if you are cooking one! Thanks for the recipe!!

  10. I have tried a few recepes on the BGE all good but this one is the best. One word to the wise…when you are injecting and rubbing the night before sample a small piece of that cold ham. The first time I made this ham it was amazing!!! My almost vegetarian sister in-law ate seconds. That said, it was an obvious choice for the Christmas ham. On Christmas I bought a Paula dean ham and it was mushy. Did some research and this was just a bad ham. From that point on I always taste the ham before I put it on the grill.

  11. Hello, thanks for what sounds like a great recipe! Just picked up a spiral ham at Costco, and this is my first Thanksgiving with my very first Big Green Egg! My question is, as I’m making a turkey too, can I make the ham a day or two before, and wrap it real well, and still serve Thanksgiving? And how should I heat it up in a way that doesn’t dry it out?


    • texansmokingbbq says:

      Hey Cate – you can; however, for re-heating, I usually slice off the the pieces and pour a little soda (Coca-Cola) plus burbon and place the meat in a Pyrex platter and heat over low heat in the oven. Trying to re-heat the the entire ham can dry it out. Good luck and enjoy!!

  12. David M says:

    I just made up this rub and am wondering if there’s a typo. 2 Tbsp black pepper seems like too much! I cut it to 1.5, but after tasting, think I should have stuck with 1 Tbsp. Am I wrong on this one?

  13. Hello,

    Very excited to try this recipe for Thanksgiving this year. I have two quick questions. First, is it okay to get the “hickory smoked” fully cooked ham? Second, since this will be bought ahead of time, and placed in a fridge before preparing, should the ham be pulled out and warmed up prior to preparing?, or can the work be done to a cold ham? Many thanks…

    • texansmokingbbq says:

      You want to buy the fully cooked ham, hence the name double smoked ham. You will prep and place back in the fridge then pull it out for smoking the day you’d like to serve it up. Hope this helps

      • Hello, thanks for replying and on Thanksgiving Day I might add. I think you misinterpreted my questions, but that’s okay. I went forward under my assumptions anyway and the ham is being smoked as we speak. Happy Thanksgiving and take care.

  14. perry bush says:

    My friend Mark Cowart done the double smoked ham with your recipe and it was terrific and sent me your web site via e-mail
    So I am going to try it soon myself.
    Perry Bush

  15. I’ve diving in and will try this for Christmas day. Sounds fantastic thanks for sharing.

  16. You mentioned reheating by slicing the ham and placing in a pyrex dish with some soda and bourbon on low heat. Could you be a little more specific with the heat and duration? Thanks for the recipe.

    • texansmokingbbq says:

      You want to bring the ham up to a safe re-heat temp, which is 140 degrees. I know most people will just eat the ham cold, but I prefer heating it up. Just be careful to not overheat or you’ll lose all the tender goodness.

  17. I was going to try this recipe on my new Joetisseri, but decided to cook it as the recipe called for and made no changes. I thought it was going to be real sweet but I have to say, this is the absolute best ham I have ever eaten. This will be my go to ham recipe.

  18. Yum yum yum

  19. Have you made this with a non spiral ham?

  20. Soeren Loeffler says:

    Its absolutely the BEST !!! My neighbor came over to look what I am smoking on the BGE and he was blown away by the look of this amazing looking spiral Ham. I have referred many friends of mine to this site/recipe. So far I only messed up once by having way to much apple wood chips, the smoke took away the great flavor from the rub and glaze. Thank you for sharing this fantastic recipe!

  21. I recently tried this recipe on the BGE. I used a boneless, pre-cooked, spiral cut ham. I used a remote thermometer in the center of the ham to monitor the internal temp (I have done the ice test and boiling water test to verify the accuracy of the probe). When the internal temp reached 120, I opened the egg to add the glaze. At that time I saw that all of the individual pieces had separated and the ham looked extremely dry. I pulled the ham and tried a piece – it was like ham jerky. It was a 8.9 lb ham, and I cooked it for roughly 3 hrs at 225-230. I’ve reread the instructions several times to see what I did wrong, since so many other people reported great success. The only thing I can think of is the instruction to cook “flat side down”. I cooked the ham on its side, with the flatter side being down. I did not cook it with the truly flat – cut side down (where if there was a bone, the bone would be standing vertically). Can anyone who has had success this this recipe verify that I should have cooked it standing vertically? I am assuming that gravity would keep the spiral slices pushed together rather than letting them fall open. For what it’s worth, the flavor was still good (although I may cut the black pepper a little like a previous poster mentioned). Thank you!

    • texansmokingbbq says:

      @D.E. I’m sorry to hear about this experience. You do need to place the ham flat side down, meaning vertical. You are correct in assuming the spiral cut will remain intact when cooking with the flat part down.

  22. Tried this out yesterday on a 10.7 lbs spiral cut and it turned out great. Cooking time at 225F (grid-level) was was right at 25 mins per pound and it was a big hit for New Years Day dinner. Thanks for sharing!

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