Twice Smoked Ham with Citrus Glaze (Perfect for Holidays)

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This twice smoked ham is an easy, flavor-packed twist on a classic. The citrus glaze caramelizes beautifully on the outside while the inside stays tender and juicy. Whether you’re hosting a holiday dinner or just want to elevate a weeknight meal, this one’s a crowd-pleaser.

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Why I Love This Recipe

Ham is already delicious—but taking a pre-smoked ham and giving it a second round of smoke brings out even more depth. Add a citrus glaze with orange marmalade, brown sugar, Dijon, and fresh rosemary? Now you’ve got something truly special.

One of my favorite things about this recipe is how little prep it takes. You’re not brining or marinating anything—just heat, glaze, and enjoy. It’s a fantastic low-stress option that still feels impressive.

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Choosing the Right Ham

For this recipe, you’ll want a bone-in city ham. These are the ones you usually find pre-cooked and pre-smoked at the grocery store. Look for:

• Shank end: Classic ham shape, easier to carve, leaner meat.
• Butt end: Slightly fattier and richer in flavor.

💡 Tip: Avoid boneless hams—they’re often processed and don’t have the same texture or flavor.

Spiral hams can also work great here and may allow more smoke and glaze to penetrate.

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Prep the Ham

Start by removing your ham from the packaging and patting it completely dry with paper towels. This helps remove excess moisture, allowing any glaze or optional seasoning to stick better during the cook. For this recipe, I skip using a dry rub because the citrus glaze adds all the flavor you need, but you can absolutely try one if you’re feeling adventurous. Once dried, place the ham in an aluminum pan. This makes transferring it easier and keeps cleanup simple once the glaze starts to caramelize.

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Fire up the Smoker

Set your smoker or grill for indirect heat and bring the temperature to 225°F. I like to use hickory wood when smoking ham because it pairs really well with the natural saltiness and richness of the meat. Fruit woods like apple or cherry also work great if you want a slightly sweeter profile. Once your smoker is ready, set the ham inside the aluminum pan on the grates and insert a temperature probe if you have one. Smoke the ham until it reaches an internal temperature of 130°F, which usually takes about 2.5 hours depending on the size and shape.

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Make the Glaze

While the ham is cooking, it’s the perfect time to prep your glaze. Combine the orange marmalade, Dijon mustard, brown sugar, minced garlic, fresh rosemary, and lemon juice in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to keep it from sticking. Once it reaches a boil, lower the heat and let it simmer for 6 to 8 minutes. This allows the glaze to thicken slightly and gives the ingredients time to meld together into a bright, balanced sauce.

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Glaze and Finish

When the ham hits 130°F, it’s time to add the first layer of glaze. Brush or spoon it over the ham, covering as much surface area as possible. Then return the ham to the smoker and continue cooking until it reaches an internal temperature of 140°F. This final stretch is where the glaze really starts to set and develop a sticky, caramelized coating.

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Final Touches

Once the ham reaches 140°F, pull it off the smoker and brush on a final coat of glaze while it’s still hot. Let it rest for a few minutes before slicing to allow the juices to redistribute. Then carve and serve—you’ll be glad you made the extra effort.

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Final Thoughts

• Spiral Cut Option: Try using a spiral ham next time for deeper glaze and smoke penetration.
• Glaze Variations: Swap the citrus glaze for brown sugar Dijon, cherry bourbon, or something creative.
• Avoid Sugar Burn: Apply glaze late in the cook to prevent burning.
• Serving Tip: Serve with grilled pineapple or roasted root vegetables for a complete holiday plate.

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🔥 So fire up the pit, and let’s grill and chill.