Double Smoked Honey Glazed Ham

Written By LogHeadBBQ

I’m not much of a ham person but this ham was a game changer for me! The glaze is savory & sweet. The ham is tender & juicy and the aroma is breathtaking. Enjoy!

Getting Started:

  • Preheat smoker to 275°

Ingredients: Smoked Ham

  • smoked spiral cut ham (we used Kirkland applewood smoked ham)

  • measure with your heart Heath Riles Honey Rub

  • measure with your heart Hey Grill Hey Rib Rub

  • measure with your heart Dijon mustard

    Ingredients: Honey Glaze

  • 1 stick (8 tbsp) unsalted butter

  • 1 cup brown sugar

  • 1/2 cup honey (we used Mike's Hot Honey)

  • 2 tbsp. stone ground mustard (we used Sierra Nevada Stone Ground)

  • 1/2 tsp. ground cinnamon

  • 1 tbsp. Heath Riles Honey Rub

  • 4 cloves garlic (smashed)

    How To: Smoked Ham

  • set smoker to 275 degrees (our favorite smoker right now is the RecTeq590)

  • place ham in large foil pan

  • thoroughly coat all sides of the ham in dijon mustard

  • season ham on all sides with equal parts honey rub & Equal parts rib rub

  • place on smoker for roughly 2 hours or until internal temp reaches 120 degrees

  • begin making glaze roughly 30 minutes before next step

  • once the internal temp of ham reaches 120 degrees pour glaze over the ham while still on the smoker. Use basting brush to help cover all sides of ham with glaze

  • continue smoking until internal temp reaches 140 degrees. Remove from smoker and use turkey baster to coat the ham in the juices at the bottom of the foil pan

  • slice to preference & enjoy!

    How To: Honey Glaze

  • heat 1 stick unsalted butter in small pot or saucepan over medium heat until golden brown

  • add in 1 cup brown sugar, 1/2 cup honey, 2 tbsp. sierra nevada stone ground mustard, 1/4 tsp. ground cinnamon, 1 tbsp. Heath Riles Honey Rub stirring to mix together until the brown sugar has completely dissolved (about 2 minutes)

  • reduce heat to low and add in the garlic. Allow garlic to become fragrant, cooking for a further minute or two until the glaze just begins to simmer. Once glaze begins to simmer remove from heat and let cool until lukewarm. The glaze should be the consistency of room temp honey

  • Notes: We chose to use the BBQ rubs we did based on personal reference, feel free to experiment with other rubs that you love!

    Tried it out? Tag us on instagram & let us know what you think!

LogHeadBBQ
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