Twice Smoked Ham with Sweet Cinnamon Glaze

Cook Time

240 mins

Cooking Method






Prep Time

10 mins


10 - 12


½ cup Brown Sugar

½ teaspoon Cinnamon, Ground

2 tbsp Dijon Mustard

1, 8 lbs Ham (Butt) Spiral Cut

¼ teaspoon Nutmeg, Ground

½ cup Pure Maple Syrup

Recipe Highlights

Ham is always a popular Easter classic dinner dish. This recipe takes a classic and turns up the flavor by cooking the ham low and slow on your Country Smokers pellet grill to deliver even more smoke. It is then topped with a deliciously Sweet Cinnamon Glaze for an incredible holiday dish.

What is a Twice Smoked Ham?

Twice Smoked Ham is essentially just smoking a ham once that you bought from the store. Anytime you see something labeled ham, it has already been pre-cooked.

Cured vs. Cured and Smoked

There are multiple ways of curing a ham. Although, the most popular is Wet Cured, also known as “City Hams.” City Hams are soaked or injected with a solution of salt, sugar, and other spices called a brine.

But if y’all want more than the standard, a flavorful smoked and cured ham is best the way to go. This will help deliver twice the smoky flavor, hence the “Twice Smoked Ham”. Look for “Smoked” and “Fully Cooked”, “Ready to Serve”, or “Ready to Eat” on the label. Watch the sweetness though. Try to find one that isn’t pre-glazed. You’ll be getting enough sweetness from the Sweet Cinnamon Glaze in the recipe.

Why a Spiral Cut Ham?

Spiral or non-cut are both great choices. Spiral cut hams will smoke up a bit faster, save you the trouble of slicing, and add more flavor in between the meat layers.

Cooking Instructions

  1. Fire up your Country Smoker and set the temperature to 225°F. If you’re twice smoking your ham on a gas or charcoal grill, prepare to smoke over low indirect heat. You can place the ham in an aluminum pan uncovered or directly on the grill grates.
  2. Close the lid and smoke the meat until it reaches an internal temperature of 130° to 135°F. This can take about an hour or two, depending on size of your ham. Average out about 10 minutes per pound.
  3. When measuring the internal temperature of the ham, place the probe in the thickest part of the ham, away from the bone.
  4. Prepare the glaze for your ham. Add ½ cup packed brown sugar, ½ cup of pure maple syrup, 2 Tbsp Dijon mustard, ½ tsp ground cinnamon, and ¼ tsp of ground nutmeg to a saucepan.
  5. Cook the glaze ingredients over medium heat until it starts to simmer. Make sure to whisk the mixture until all the sugar has dissolved. The consistency should be syrup like. If it’s too thick, add a 1 Tbsp of apple juice (or your favorite ham recipe liquid, like root beer) to thin it out.
  6. After the meat reaches that 130° to 135°F internal temperature, place the ham in a grilling safe dish - this can be an aluminum pan, cast iron skillet, or aluminum lined baking pan – and brush on the glaze.
  7. Re-apply your glaze every 10-15 minutes and continue smoking until you reach an internal temperature of 140°F.
  8. Remove the ham from the grill, lightly cover with foil, and let rest for 10-30 minutes before serving.
  9. That’s it. You have a tasty twice smoked ham now. Easter Dinner is served!

Special Tools

  • Aluminum Pan
  • Bowl
  • Sauce brush
  • Saucepan

Country Smoker's Tip

For a pairing to wow the crowd, try a crisp chardonnay or a medium bodied IPA. Both will help cut through the sweetness to balance out the flavors.


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