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A double smoked ham on a outdoor smoker ready to eat.
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5 from 4 votes

Twice Smoked Ham With Orange Honey Glaze Recipe

Twice smoked spiral cut ham made just like a famous smokehouse. This double smoked ham has an amazing orange honey glaze with apple cider!
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: Big Green Egg Smoked Ham, double smoked ham, ham glaze, smoked ham, Twice Smoked ham
Servings: 18
Calories: 686kcal


  • 1 large spiral ham smoked and bone in

Glaze Ingredients

  • ¼ cup melted butter
  • ½ cup brown sugar
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • 1 whole orange - zest and juice
  • 2 cups apple cider
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves


Heat The Smoker

  • Preheat your smoker (this recipe is not tested on a gas grill) to cook indirect 250-275 degrees, using hardwood lump charcoal and a couple of small chunks of fruitwood like cherry or apple.
  • If using a BGE see notes for more tips and details below.

Prepare Glaze

  • In a medium saucepan, melt the butter, add the brown sugar, honey, Dijon mustard, orange zest and juice, apple cider, ground cinnamon, and ground cloves. Cook over medium high heat, keep stirring with a whisk just until the glaze comes to a boil. Remove from the heat immediately.
  • If it gets too thick, add a tablespoon or two some warm water or more apple cider to get to a brush-able consistency.

Let's Get Smoking!

  • Set the ham flat side down on a baking rack on a sturdy pan filled with ½ of water. Set the pan with the rack and ham down on the grill grates. The rack allows the smoke to get all the way around the ham. I used a deep dish round pizza pan, but a shallow low roasting pan will work too.
  • Set up your smoke alarm or wireless probe thermometer if using one into the center of the ham but not touching the bone.
  • Once your temperature reaches 250 degrees, open up the smoker and place the ham inside, close the lid and smoke the ham for 1 hour.
  • Brush on glaze all over the top of the ham at 1 hour and every 30-45 minutes.
  • Smoke the ham for 20 minutes per pound. A 10-pound ham will take about 3.5 hours or until the internal temperature reaches 140 degrees F.
  • To store leftover ham, slice off the ham slices from the bone and use within 3-5 days. Freeze and use within 1-2 months in zip top bags or a foodsaver vacummn sealer.


PRO TIP: The rack allows the smoke to get all the way around the ham. I used a deep dish round pizza pan, but a shallow low roasting pan or cast iron skillet will work too.

Big Green Egg Tips 

  • Use hardwood lump charcoal with 3 smaller pieces of cherry wood. These are easily available at big box hardware stores.
  • If using a BGE, never use charcoal briquettes or lighter fluid! It will give an off taste to your cook. 
  • Open all the vents all the way at the top and bottom, light the hardwood lump charcoal, and once the heat reaches around 300 degrees, you will set up for a long slow smoke. 
  • Close the bottom vent to just a ⅛" opening, and the daisy wheel almost all the way closed. Each smoker is a bit unique, you probably know yours quite well!

    Variations & Swaps

    Create your own savory glaze the way you like it! Here are a few ideas to mix it up. Then get basting and brushing on the outside of the ham while it slowly smokes...
    • pineapple juice instead of apple cider
    • maple syrup in place of honey
    • orange marmalade in place of orange zest and juice
    • Rootbeer, Coca Cola, or Dr. Pepper in place of apple cider

What Kind Of Gear Do I Need?

  • a smoker - pellet grill smoker, water smoker "aka bullet", ceramic cooker, upright barrel smoker, or an offset smoker.
  • lump hardwood charcoal - easy to find at any big box hardware store
  • tumbleweed firestarters
  • smaller pieces of fruit wood - cherry wood, apple, or pecan are really nice, and maple, and hickory wood or wood smoker chips - apple, cherry, hickory, etc.
  • sturdy shallow metal pan - I found a foil pan or aluminum pans or a foil pan were not sturdy enough to hold the rack on top.
  • silicone brush and pot for glaze
  • BBQ gloves or silicone mitts
  • wireless smoke thermometer or instant read thermometer


Calories: 686kcal | Carbohydrates: 13g | Protein: 55g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 3033mg | Potassium: 763mg | Fiber: 1g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg