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Smoked ham sliced on board

Double Smoked Ham With Maple and Honey Mustard Glaze


  • 1 4-8 Lbs Precooked cured ham
  • 1 Cup Chicken broth


  • 1/4 Cup Maple Syrup
  • 1/2 Cup Brown Sugar
  • 2 Tbsp Honey Dijon Mustard
  • 2 Tbsp Apple Juice


  • Fire up your smoker or grill for indirect cooking at 225 - 250°F and add 1-2 small chunks of fruit wood (Apple or Cherry).
  • Get your ham ready by removing any packaging and trim any skin or excess fat.
  • Place ham on your smoker and cook for 3/4 - 1 ½ hours, until ham has developed some nice color.
  • While ham is smoking add all the glaze ingredients to small saucepan and bring to a simmer. Reduce heat until glaze has thickened a little. 
  • Mix 4 Tbsp of the ham glaze with 1 cup of chicken broth / stock and set aside. 
  • Once ham has developed some color take it off the grill. Tear off a large piece of heavy duty aluminum foil and place the ham in the middle, flat side down.
  • Pour 1/2 of the broth / glaze mixture over the meat and seal the foil up tight so that no steam can escape. Insert a leave-in style thermometer through the foil into thickest part of the ham making sure it's not touching any bone. 
  • Keep cooking until the temperature reaches 130°F. Open the foil and brush on the glaze. Leave the ham unwrapped and close your lid and keep smoking for another 10-15 minutes. 
  • Open your grill and glaze the ham again using the liquid from the bottom of the foil. 
  • If you're able, move the ham over to the hot part of the grill so that the glaze is facing the heat. It will only take a few minutes to caramelize the glaze. Roll the ham around so all sides are exposed to the heat. If your smoker isn't setup for grilling you can just finish the ham in the oven on broil. 
  • Rest the ham for up to 10 minutes before slicing and serving.