Double-smoked glazed ham

ham (pre-cured) · verified system recipe · Holiday tradition

Pit temp
225°F
Pull at
140°F
Total time
~4.0 hr

Phase timeline

180m
30m
30m
Reheat smokeGlaze pass 1Glaze pass 2 + finishtotal: 4h 0m

Step-by-step

  1. 1. Reheat smoke

    → 120°F · ~180 min

    225°F pit, cherry + apple. Pre-cured ham is already safe — you're reheating + adding smoke. Score the surface in a diamond pattern.

  2. 2. Glaze pass 1

    → 135°F · ~30 min

    Brush brown sugar + bourbon + Dijon glaze. Let it tack.

  3. 3. Glaze pass 2 + finish

    → 140°F · ~30 min

    Second glaze. Pull at 140°F internal. Holiday-perfect crust.

Rub
(none — the ham is pre-cured)
Wrap method
none
Rest method
tent_loose
Minimum rest
15 min

📐 Scale for guests

Target weight
1.6 lb
0.4 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
4h 0m
+ 15m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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