Twice Smoked Ham With a Quick and Easy Glaze

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We love this twice smoked ham for family get togethers. However, it is also so good for an elevated cold ham sandwich! Throw it on The Best Honey Bread with a slice of Gruyere or Swiss cheese and prepare to be wowed. This ham is also fabulous diced up in an omelet. The possibilities truly are endless!

Why is this called “Twice Smoked Ham”?

This recipe calls for a spiral ham. Spiral hams are already cooked, then frozen of chilled to be sold. When a consumer buys it, they then reheat it, usually in the oven. In this recipe, we decided to kick up the smokey flavor by throwing it back on the smoker a second time during the reheating process! Thus making it a “twice smoked ham”.

What do I need for this recipe?

1 – 10 LB SPIRAL HAM

Your spiral ham is the star of the show. As I said before, it will be a twice smoked ham, so the smoke flavor will be next level. When topped with our sweet caramel-y glaze, it may just be the best ham you’ve ever had.

Stock (vegetable, chicken, etc.)

The stock is a key ingredient in this recipe. There is nothing worse than a dry ham (except for maybe dry turkey). The broth is used to keep your ham moist and juicy. I typically use chicken or vegetable stock, although if you have pork stock, that would also be perfect. Beef stock may be a little rich and heavy for this ham, but I would not be opposed to trying it once.

Brown sugar

Brown sugar is a key ingredient in this glaze. I typically use light brown sugar because it is what I can easily find in stores here but dark brown sugar would be great too! As it cooks into the glaze it will produce a wonderful caramel flavor that pairs perfectly with your ham.

honey

If you know me, you know I love a good local honey. Read all about the benefits of local honey here. I truly believe that honey from the area that you live in will taste the best to you. They honey in this recipe gives the glaze a distinct sweetness that you cannot get from brown sugar alone.

dijon mustard

Dijon mustard is so important in this recipe. I recommend finding one that you love. My favorite is Grey Poupon.

How do I make this Twice Smoked Ham?

1. Preheat your smoker to 225 degrees Fahrenheit.

2. Place the ham on the smoker grates, cut side down.

3. Close the lid and smoke your ham for 2 hours.

4. Transfer your ham to a large cast iron skillet (still cut side down). Pour your stock over the ham and cover tightly with aluminum foil. Close the smoker and increase the temperature to 300 degrees Fahrenheit. Continue smoking for another 2 hours, or until the internal temperature reaches 140 degrees Fahrenheit.

5. When the ham is almost done cooking (read as: when the ham has less than 5 minutes left to smoke, trust me) make your glaze. In a saucepan, combine all of the glaze ingredients, whisking until it reaches a boil. Remove from heat and set aside to brush onto the ham.

6. Pull your ham off of the smoker and remove the foil. Pour the glaze over the ham slowly, brushing it all of the surface as you pour.

7. Place the ham in your oven and broil at 450 degrees Fahrenheit for about 3 minutes, or until the glaze is bubbling and caramelized.

8. Serve immediately, or refrigerate slices to use for cold ham sandwiches.

Ways To Use Leftover Ham

Cold Ham Sandwiches – We love a good leftover ham sandwich around here!?Throw it on The Best Honey Bread with a slice of Gruyere or Swiss cheese and prepare to be wowed.

Ham and Potato Soup – This is my favorite way to use leftover ham in the cold winter months.?Here is one yummy recipe for it!?Ham and Potato Soup

Pasta Salad – Does it get more midwestern than a Ham Pasta Salad??This one is perfect addition to a midwestern (OK, or anywhere else) summer supper!

Breakfast Burrito – Looking for the perfect, protien-packed, on-the-go breakfast??Look no further than these Ham and Egg Breakfast Burritos!