Smoked Honey Ham with Brown Sugar Glaze
This smoked honey ham is double-smoked on a pellet grill and basted with a buttery brown sugar glaze for a juicy holiday centerpiece.
This smoked honey ham starts with a fully cooked spiral ham, but a second round of smoke and a homemade brown sugar glaze transforms it into something truly special. Sweet, smoky, juicy, and beautifully caramelized, it makes a delicious centerpiece for Thanksgiving, Christmas, Easter, or any family gathering.
Why You’ll Love This Smoked Honey Ham
There’s nothing quite like a juicy spiral ham coated in a sticky, sweet glaze. Smoking the ham a second time adds another layer of flavor, while frequent basting helps the brown sugar, honey, and butter settle between the slices. Because the ham is already fully cooked, this recipe is more about adding flavor and heating it gently than cooking it from scratch.
Before you fire up the pit, you might want to review our quick-reference smoking temperature chart inside the master guide.
Double Smoked and Homemade Glaze
I started researching the best ways to cook a pre-smoked ham, and what I came across was somewhat surprising. There is a whole group of people out there that swear by smoking a pre-smoked ham on the pellet grill. That's right... double-smoked ham! Being the lover of smoked meats that I am, I knew I had to go this route!
I still wanted to make this ham extra special. And what better way than to make my very own glaze?! But where should I start? I knew I wanted something sweet and juicy with a wow factor! I happen to love the sticky glaze I made for our famous St. Louis Style Pork Ribs, so I decided to use that as my starting point. I made a few simple adjustments and the final product was absolutely amazing, if I do say so myself!
The homemade glaze gave our ham a perfectly caramelized, sweet brown sugar and honey-butter coating that was absolutely juicy and delicious! And I’ll never go back to using the packet again!
At a Glance
• Main Ingredients: Spiral or bone-in ham, honey, brown sugar, butter, smoky BBQ rub
• Prep + Cook Time: ~10 minutes prep + ~2 hours cooking + rest time
• Flavor Profile: Sweet, smoky, juicy with caramelized glaze
• Best Served With: Holiday sides, roasted veggies, potato dishes, or just by itself
Ingredients for Smoked Honey Ham
You will find a full printable recipe card at the bottom of this post but here's a quick glance at what you will need. These are simple ingredients you might already have in your pantry or refrigerator.
- Fully cooked spiral-sliced ham, bone-in or boneless
- HoneySalted butter
- Light brown sugar
- Sweet barbecue rub or pork rub
- Reserved juices from the ham package
Note: We used Honey Hog BBQ Rub when we prepared this ham, but you can use your favorite sweet barbecue or pork rub. Look for one that complements the brown sugar and honey without adding too much salt.
How to Make the Best Smoked Honey Ham
Because spiral hams vary in size, use the cooking time as a guide and rely on internal temperature to determine when the ham is ready. This recipe was developed with an 8-pound fully cooked ham.
First, make sure your ham is completely thawed for optimal cooking.
Preheat smoker to 225°F.
Unwrap the whole ham and place it in the roasting pan. Slightly fan out the slices and sprinkle the top of the spiral ham with a light coat of Honey Hog BBQ Rub or the rub of your choice. Set ham aside.
To make homemade honey glaze, pour the ham juices from the package into a small cast iron skillet or small saucepan. If your package doesn’t contain much liquid, add ¼ cup apple juice or water to the skillet.
Add ½ cup salted butter to the ham juice and melt over low to medium heat on the stove, stirring continually.
Stir in ½ cup honey and ¾ cup brown sugar, stirring continually until blended well.
Transfer the cast iron skillet to the grill. This will keep the glaze warm while the ham is cooking.
Transfer the ham to the grill (keep it in the roasting pan).
Use a basting brush or tube baster to thoroughly baste the ham with some of the glaze, making sure to get some glaze between the slices (NOTE: during the first hour of the cooking time, baste the ham every 15-20 minutes. If you run out of glaze in the skillet, use what is in the bottom of the roasting pan).
Smoke for one hour at 225°F. Don't forget to baste every 15-20 minutes.
Remove the roasting pan from the grill, wrap the ham in aluminum foil and place back in the roasting pan (leave the juice in the bottom of the pan under the foil-wrapped ham).
Increase the grill temperature to 375°F. Place the roasting pan back on the grill and cook the ham for another hour, or until the internal temperature of the ham reaches 140°F with a meat thermometer.
Remove the pan from the grill, unwrap the ham, baste thoroughly one last time and sprinkle generously with more honey hog bbq rub.
Let sit for 10 minutes and serve!
What to Expect from this Recipe
This double-smoked ham has a deeper, smokier flavor than an oven-heated spiral ham. The butter, honey, and brown sugar create a sticky glaze around the edges and between the slices, while the roasting pan catches the flavorful juices for repeated basting. The finished ham should be hot and juicy with a sweet, caramelized exterior.
It's amazing what a few simple changes can do to turn a pre-cooked ham into a masterpiece! This will no doubt be a crowd-pleaser, wherever you choose to serve it! Give it a try and let us know what you think.
Make it Your Own
We love this honey-glazed ham just as it is, but here are some ideas for ways you can make it your own:
Pineapple: Try adding ½ cup pineapple juice to your glaze mix for added sweetness. Your taste buds will thank you!
Pellets: Change up the wood pellets to achieve different flavors during the smoking process. Some of our favorites are apple wood, hickory wood and cherry wood.
Holiday Spices: For a warmer holiday flavor, add a small pinch of cinnamon, nutmeg, or cloves to the glaze. Use a light hand so the spices don’t overpower the honey and smoke.
Frequently Asked Questions
Yes, but it's a very different process from double-smoking a pre-cooked ham. A fresh ham needs to be cured first, and there's quite a bit more involved in getting the timing and temperature right. We haven't personally attempted it yet, but Traeger has a great guide on their website if you want to explore that route. For most backyard cooks, starting with a quality pre-cooked spiral ham gives you amazing results with a lot less stress!
It sure does! This recipe works best for a ham between 7–10 pounds. If you're going bigger, double the butter, brown sugar, and honey for the glaze — and plan on extra cook time. Just keep a meat thermometer handy and pull it when the internal temperature hits 140–145°F.
We love apple wood for its mild, sweet smoke that complements the honey-butter glaze beautifully. Cherry wood is another great option and gives the ham a gorgeous color. Hickory works too if you want a bolder, more traditional BBQ smoke flavor. Feel free to experiment — that's half the fun!
Absolutely! You'll just need to set up your charcoal grill for indirect heat and maintain a temperature of around 225°F during the first hour. Adding wood chunks (apple or cherry work great) to the coals will give you that same smoky flavor. The process and timing stay the same.
Yes! You can make the honey-butter glaze a day in advance and store it in the refrigerator. Just reheat it gently on the stovetop before using, stirring until smooth. Having it ready to go makes the day-of cooking even easier.
Honey Hog by Meat Church is our favorite for this recipe, but any sweet BBQ rub will do the trick. You could even mix up your own with brown sugar, a little garlic powder, paprika, and black pepper. The goal is something with a touch of sweetness to complement the glaze.
Store leftover ham in an airtight container in the fridge for up to 4–5 days. To reheat, place slices in a baking dish, add a splash of the pan juices (or a little chicken broth), cover with foil, and warm at 325°F until heated through. This keeps it juicy rather than drying it out.
Since you're working with a pre-cooked ham, you're really just reheating it and building those gorgeous layers of flavor. You're looking for an internal temperature of 140°F. Use a reliable meat thermometer inserted into the thickest part of the ham, avoiding the bone.
This ham can be prepared on another smoker or on a grill configured for indirect heat, as long as the temperature can be maintained.
We recommend approximately ½ pound per person for a bone-in ham or ⅓ pound per person for a boneless ham, allowing more if leftovers are desired.
What to Serve with Smoked Honey Ham
This sweet and smoky ham makes a beautiful centerpiece for Thanksgiving, Christmas, Easter, or any family gathering. Complete your menu with a few of these Southern holiday favorites:
- Perfect Smoked Turkey on the Grill — A juicy, flavorful turkey with beautifully crisp skin and plenty of smoky flavor.
- Traditional Southern Cornbread Dressing — An old-fashioned holiday dressing filled with comforting Southern flavor.
- Old-Fashioned Southern Baked Macaroni and Cheese — Rich, cheesy, and baked until golden around the edges.
- Rustic Mashed Potatoes — Creamy potatoes are the perfect savory companion for glazed ham.
- Sweet Potato Casserole Two Ways — Marshmallows on one side and buttery pecans on the other keep everyone happy.
- Brown Sugar Honey-Glazed Carrots — Tender glazed carrots echo the sweet honey and brown sugar flavors in the ham.
- Slow Cooker Honey Cream Corn — A creamy holiday side that stays warm while the rest of dinner comes together.
- Classic Southern Deviled Eggs — A familiar Southern favorite for holidays and family gatherings.
- Perfect Texas Dinner Rolls — Serve them with dinner and save a few for leftover ham sandwiches.
Save Room for Holiday Desserts!
Pair this delicious ham with some of our southern favorites:
- Cast-Iron Skillet Pecan Pie — Finish the meal with a classic Southern holiday dessert.
- Old-Fashioned Cast-Iron Pumpkin Pie — A warmly spiced holiday pie with a rustic cast-iron presentation.
- Texas Trash Pie — A rich Texas-style pie loaded with sweet, salty, crunchy goodness.
For even more menu ideas, visit our complete Thanksgiving on the Grill collection or come Home for the Holidays with our old-fashioned Christmas recipes.
Thanks for Stopping By!
That’s it for this post, friends! We hope you enjoy the sweet and smoky flavors of this glazed ham and that it earns a place on your family’s holiday table.
Why Not Pin Some Pictures While You're Here?
About the Man Behind the Grill
Zach Morrow was born and raised in Texas and has always had a passion for great barbecue. He’s at home behind the grill and loves to feed his friends and family home-cooked favorites as often as he can. He especially loves trying new things and is excited to produce recipes like this one for Backyard Texas Grill.
Smoked Honey Ham with Brown Sugar Glaze
This double-smoked spiral ham is basted with a buttery brown sugar and honey glaze for a juicy, smoky holiday centerpiece with beautifully caramelized edges.
Ingredients
- 8-pound fully cooked spiral-sliced ham, bone-in or boneless
- ½ cup honey
- ½ cup salted butter
- ¾ cup light brown sugar
- Sweet barbecue rub or pork rub, to taste
- ¼ cup apple juice or water, if needed
Instructions
1. Preheat smoker to 225°F.
2. Unwrap the ham and place it in the roasting pan. Slightly fan out the slices and sprinkle the top of the ham with a light coat of Honey Hog BBQ Rub or your preferred sweet rub. Set ham aside.
3. To make the glaze, pour the juices from the ham package into a small cast-iron skillet or saucepan. If the package doesn’t contain much liquid, add ¼ cup apple juice or water.
4. Add ½ cup salted butter to the ham juice and melt over low to medium heat on the stove, stirring continually.
5. Stir in ½ cup honey and ¾ cup brown sugar, stirring continually until blended well.
6. Transfer the cast iron skillet to the grill. This will keep the glaze warm while the ham is cooking.
7. Transfer the ham to the grill (keep it in the roasting pan).
8. Use a basting brush or tube baster to thoroughly baste the ham with some of the glaze, making sure to get some glaze between the slices (NOTE: during the first hour of the cooking process, baste the ham every 15-20 minutes. If you run out of glaze in the skillet, use what is in the bottom of the roasting pan).
9. Smoke for one hour at 225°F. Don't forget to baste every 15-20 minutes.
10. Remove the roasting pan from the grill, wrap the ham in foil and place back in the roasting pan (leave the juice in the bottom of the pan under the foil-wrapped ham).
11. Increase the grill temperature to 375°F. Place the roasting pan back on the grill and cook the ham for another hour, or until the internal temperature of the ham reaches 140°F with a meat thermometer.
12. Remove the pan from the grill, unwrap the ham, baste thoroughly one last time and sprinkle generously with more bbq rub.
13. Let sit for 10 minutes and serve!
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 18gSodium: 2300mgNet Carbohydrates: 21gFiber: 0gSugar: 20gProtein: 52g
