Double Smoked Holiday Ham with Maple Syrup Glaze

This double-smoked ham could very well be the best holiday ham you’ve ever tasted. I’ve been preparing it for years, and every time I serve it, guests go absolutely crazy for it. The secret is simple: the ham is already smoked at the factory, but finishing it in your smoker transforms the flavor. The combination of maple syrup and a savory rub creates a perfectly balanced sweet-and-smoky glaze that complements the ham beautifully.

Please follow the recipe exactly — each step matters and is worth the effort for a spectacular result.

• Prep Time: 10 minutes
• Cook Time: 3–4 hours
• Smoker Temperature: 225°F (107°C)
• Target Internal Temperature (finish): 120°F (49°C) — you are warming through rather than cooking
• Recommended Smoking Wood: Pecan (or any mild hardwood available)

• One spiral-sliced ham (example: a 10-pound spiral ham)
• Real maple syrup (look for pure maple, available affordably at many warehouse stores)
• About 1/4 cup of your favorite pork rub
• Toothpicks to pin slices if needed

Many hams are smoked during commercial processing. When you take an already smoked ham and place it in your smoker to add more smoke and finish it with a glaze, you are smoke-finishing the product — effectively smoking it twice. The additional, slow smoke from a home smoker often produces a richer, more nuanced flavor than what is achieved on a production line.

Place the spiral-sliced ham in a shallow roasting pan. Gently peel back each slice and generously brush or drizzle real maple syrup between the slices and over the exposed meat. Be liberal with the syrup — the glaze is a major part of the finished flavor.

Allow the syrup that runs to the bottom of the pan to stay there — it will mix with the rub and serve as a glaze reservoir that you’ll use while smoking.

Next, go back through the ham and apply the rub between the slices and over the surface of the ham. Make sure to coat the front, sides, and back so every exposed area has flavor.

If any slices tend to flop or shift as you work, use toothpicks to secure them around the perimeter so the ham keeps its shape while smoking.

Once glazed and rubbed, the ham is ready for the smoker.

Set up your smoker for indirect cooking at around 225°F (107°C). Pecan wood is my top choice for this ham because it adds a sweet, nutty smoke that pairs nicely with maple, but any mild hardwood will work well.

If your smoker includes a water pan, fill it to help maintain gentle, consistent heat and moisture. Place the pan with the ham on the grate and allow it to warm and smoke for roughly 3 to 4 hours. You are aiming to warm the ham through and develop a smoke-kissed glaze, not to cook it from raw.

Every hour or so, baste the outside of the ham with the syrup-and-rub drippings from the pan. If you don’t have enough drippings, make a quick glaze: combine 1/2 cup maple syrup with 2 tablespoons of rub. Brush this over the outer surface of the ham — you don’t need to peel the slices back for glazing once the initial syrup and rub are in place.

Monitor the exterior texture; you want some caramelization around the edges without drying the meat. The process is gentle and slow — patience pays off.

When the edges show a nice caramelized crisp and the aroma is irresistible, the ham is done. Remove the pan from the smoker, discard toothpicks, and tear or slice the ham pieces onto a serving platter.

There will be sweet, smoky juices in the bottom of the pan — pour those over the slices to enhance flavor and presentation. If there is a small front piece in the center, that often has the best texture — consider sharing it with someone special.

Serve warm and enjoy the blend of smoky, sweet, and savory flavors that make this ham a holiday standout.

If you prefer honey to maple syrup, it makes an excellent alternative glaze — equally delicious. You can also lay the ham flat side down, but I find that standing the ham with slices exposed allows the smoke better access between slices, producing a more consistent smoky flavor throughout.