Double Smoked Ham with Brown Sugar Glaze
This easy double smoked ham has a perfectly sweet glaze thanks to a mustard whiskey binder and a spiced brown sugar rub. If you’re looking for a fantastic, flavorful, and juicy smoked ham recipe to make on the pellet grill for the holidays, try this easy smoked ham!
Servings: 10 people
Ingredients
- 7 lb bone-in ham
- ¼ cup sweet and spicy mustard *We like Woeber's Sandwich Pal Sweet & Spicy Mustard.
- 2½ tablespoons whiskey Optional - see notes
- 1 cup brown sugar
- ½ tablespoon ground cinnamon
- 1 teaspoon ground clove
Instructions
- Preheat grill to 275℉. Add your favorite wood pellets for ham.
- Prepare the ham. Pat ham dry with paper towels. Use a knife to score the fattier area of the ham.
- Make the binder and brown sugar rub. In a medium bowl, stir together mustard and whiskey until thoroughly combined. In a separate bowl, mix brown sugar, cinnamon, and cloves until well combined. Set the ham on a wire rack. Use a pastry brush to apply the mustard binder to the entire outside of the ham. Then, liberally sprinkle on the brown sugar spice rub, taking care to evenly cover the entire outside of the ham. Set the wire rack with the ham on top of a baking sheet.
- Smoke the ham. Set the prepared ham on the preheated pellet grill on the wire rack lined baking sheet. Smoke at 275℉ with the grill lid closed until the internal temperature of the ham reaches 120℉. Then, remove the ham from the grill, and turn the grill temp up to 425℉.
- Prepare the glaze. While the pellet grill is heating to 425℉, remove the smoked ham from the baking sheet. Pour the pan drippings from the baking sheet into a bowl. Place the ham back on the wire rack. Use a pastry brush or spoon to apply a layer of glaze to the outside of the ham.
- Caramelize the glaze and finish cooking the smoked ham. Place the ham back on the pellet grill at 425℉. Cook until internal temp reaches 140-142℉, rotating the ham every 10 minutes and applying a fresh layer of glaze every 10 minutes.
- Rest and serve. When the smoked ham has reached the proper internal temp, remove from the grill and let rest for about 15 minutes. Slice and serve.
Notes
- The rub ingredient amounts in the smoked ham recipe are perfect for a 7 pound ham. If your ham is larger, you will probably need to adjust the amounts.
- If you don’t have whiskey or bourbon, then you can omit the alcohol altogether and just use the mustard by itself as a binder. We’ve used the sweet mustard-only binder to make this recipe, and it’s still fantastic!
- If you’re not a fan of mustard, don’t worry! Mustard is a fantastic binder because the strong mustard flavors will cook off, so your meat won’t actually taste like mustard. In fact, I often use mustard as a binder for other meats and even my favorite fried fish. And, unlike mayonnaise, mustard doesn’t add a lot of excess fat.
- Make sure that you take the ham off the grill while the temperature adjusts – if not, then you won’t have as much time to cook the smoked ham at the higher temp.