Double Smoked Ham with Maple Bourbon Glaze on a Pellet Grill

There is something special about taking a store-bought ham and turning it into something that tastes like you put in a whole lot more work than you really did.

That is exactly what this cook does. A spiral-sliced hickory smoked ham already gives you a head start, but a little time on the smoker, a layer of BBQ by Biggs Honey BBQ Rub, and a rich maple bourbon glaze can take it to a whole different level.

Growing up, a lot of us had ham warmed up in the oven and set on the table just like it came from the store. It was good, but once you throw that same ham on the smoker and start building flavor on top of what is already there, it turns into something your family and friends will be talking about long after the meal is over.

This cook is also one of the easiest things you can make on a pellet grill. Since the ham is already cooked, all you are really doing is warming it through, adding smoke, and building layers of flavor on the outside.

Why Double Smoked Ham Works So Well

A spiral ham is already seasoned, already smoked, and already sliced, which makes it a perfect candidate for an easy pellet grill cook.

Those slices open up just enough to catch rub, smoke, and glaze, so every bite gets a little bit of that sticky, sweet finish.

The biggest key is not overcomplicating it. You are not trying to reinvent the ham — you are just helping it along with better flavor, better smoke, and a glaze that gets down into those crevices.

🛒 What You’ll Need

• 1 spiral-sliced hickory smoked ham (about 12–12.5 lbs)
• Olive oil (binder)
• BBQ by Biggs Honey BBQ Rub
• Pit Boss Sportsman 1600
• Stainless Grilling Tray
• Silicone Brush

🧂 Seasoning the Ham

Start by removing the ham from the packaging and getting it set up on your prep surface. Since this is a spiral-cut ham, you do not need to score it — those slices are already doing the work for you.

Lightly coat the outside with olive oil, then season with BBQ by Biggs Honey BBQ Rub. Make sure to work a little seasoning down into the slices so that flavor gets into every bite.

You want enough rub to add flavor, but not so much that you overpower the ham, especially since it already has salt built in.

🔥 Onto the Smoker

Set your pellet grill to 250°F and place the ham on your tray or pan.

A good rule of thumb is about 15–18 minutes per pound, but internal temperature matters more than the clock.

You are not cooking this ham — you are warming it through, adding smoke, and building layers of flavor.

🥃 Maple Bourbon Glaze

Ingredients

• 3 tbsp apple cider vinegar
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 2 tbsp butter
• 3/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

How to Make It

Add everything to a saucepan over medium heat. Bring it to a gentle simmer, then reduce heat and cook for about 5–7 minutes until smooth and pourable.

You are looking for a consistency similar to warm syrup — not too thick, not too thin.

🔥 Glazing the Ham

Once the ham reaches about 120°F internal, start applying the glaze.

Pour it over the top, then use a brush to work it down into the slices. Let it cook for 15–20 minutes and repeat to build layers.

Finish with a heavier glaze coat around 140°F and let it tack up before pulling the ham off the smoker.

🍁 Alternate No-Alcohol Maple Glaze

If you do not have bourbon on hand or just prefer to skip it, this version still delivers a rich, sweet glaze that works great on ham.

You still get that maple sweetness, a little tang from the vinegar and mustard, and a smooth finish that builds beautifully on the outside of the ham.

Ingredients

• 3 tbsp apple cider vinegar
• 1/2 cup maple syrup
• 1/4 cup apple juice
• 2 tbsp butter
• 3/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tsp vanilla extract

How to Make the Alternate Glaze

Add everything to a saucepan over medium heat, bring it to a gentle simmer, then reduce the heat and cook for about 5 to 7 minutes until smooth and pourable.

⏱️ How Long to Cook a Spiral Ham at 250°F

At 250°F, plan on about 15 to 18 minutes per pound as a general guide. But the real key is cooking to temperature, not just time.

• Start glazing around 120°F internal
• Layer another coat around 130°F
• Finish with a heavier glaze around 140°F
• Let it tack up before pulling

This keeps the ham juicy while building that sticky, flavorful finish on the outside.

🔪 Final Results and Serving

Once the ham is done, let it rest for a few minutes and slice into it while it is still warm.

You should see that glossy, sticky glaze on the outside and juicy slices all the way through.

This is the kind of ham that gets people coming back for seconds before they even finish their first plate.

🥪 What to Do with Leftovers

If you end up with leftovers, you are in good shape.

This ham is perfect for sandwiches, breakfast scrambles, omelets, sliders, beans, soups, and just about anything you can throw it into the next day.

📝 Full Recipe

Here is everything in one place so you can follow along easily.

Double Smoked Ham

• 1 spiral-sliced hickory smoked ham (about 12 to 12.5 pounds)
• 2 to 3 tbsp olive oil
• BBQ by Biggs Honey BBQ Rub

Maple Bourbon Glaze

• 3 tbsp apple cider vinegar
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 2 tbsp butter
• 3/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Alternate No-Alcohol Glaze

• 3 tbsp apple cider vinegar
• 1/2 cup maple syrup
• 1/4 cup apple juice
• 2 tbsp butter
• 3/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tsp vanilla extract

Instructions

1. Preheat your pellet grill to 250°F.
2. Remove the ham from packaging and place on prep surface.
3. Lightly coat with olive oil.
4. Season with BBQ by Biggs Honey BBQ Rub.
5. Let sit 10–15 minutes.
6. Place on tray and transfer to smoker.
7. Smoke until about 120°F internal.
8. Make glaze while ham cooks.
9. Apply glaze at 120°F.
10. Apply second glaze at 130°F.
11. Apply final glaze at 140°F and let it set.
12. Remove, rest briefly, slice, and serve.

📄 Printable Recipe PDF

Want a clean version to keep by the smoker? Grab the printable recipe below.

Download the Printable Recipe PDF

🎥 Watch the Full Video

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Thanks for reading, Biggs Crew! Until next time — keep the fire lit and the smoke rollin’.

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