Double-smoked ham with Pineapple Habanero Glaze is a sweet and spicy twist on your Holiday favorite. This ham is kissed with a touch of Cherry or Apple Wood Smoke, then glazed with a sweet heat Pineapple Habanero Glaze. It’s super easy to cook on any kind of smoker you may have.
Are you ready to wow your family and friends with a perfectly double smoked ham that combines sweet heat with a touch of smoke? Don’t worry, we aren’t going to overpower the ham with a strong smoke flavor.
Why You Will Love This Recipe
- Flavor: By combining the sweetness of Pineapple touched with a hint of heat from the Habanero and the salt from the ham, you create a perfectly balanced flavor with plenty of smoke.
- Smokiness: Some hear the words: Double Smoked and worry that its going to be overpowering. The way I will show you today, only creates a subtle infusion of smoke from apple or cherry wood into your ham. Most hams are already smoked and precooked. So basically, instead of reheating your store-bought, smoked ham in an oven we are going to do it on a smoker which will infuse an added layer of delicious smokiness into the ham, then adding a sweet-heat glaze!
- Moisture Magic: No one wants a dry, chewy ham. I will tell you how to maintain the tenderness and add extra moisture to the ham to create a moist, juicy, tender bite!
What You Will Need:
- Bone-in Pre-sliced Smoked Ham: When you buy a ham from the store they come cured and pre-smoked (also known as precooked). I like the spiral sliced because I am able to get the glaze down further into the meat and add more flavor.
- Pineapple juice: This will add a citrus/acidic note, extra moisture and flavor to the meat.
- Apple Cider: Helps keep the ham moist and keeps it from drying out while on the smoker
- Glaze: By glazing towards the end of the smoking process, the ham does not dry out or develop a thick crust. It will just add flavor, color, and texture.
- Wood: This is the last ingredient but the first flavor and you definitely don’t want it overpowering. Thus, I highly recommend using apple or cherry wood chunks (or pellets) from B&B Charcoal. The fruit wood flavors pair well with pork and add a lighter flavor of smoke than Hickory, Mesquite, or Oak which tend to have a heavier smoke flavor.
Tips and Tricks:
- HOW LONG TO COOK A double SMOKED HAM: Hams typically need 20-30 minutes per pound at 225 degrees F to reach a safe internal temperature 145 degrees F.
- WHAT DOES “DOUBLE SMOKED HAM” MEAN: When you buy a ham in the store they are cured and/or smoked, which just means the ham is pre-cooked. Double smoking a ham is reheating the ham on a smoker giving it an extra layer of smoke flavor.
- HOW DO I KNOW WHEN A SMOKED HAM IS DONE: A smoked ham from the store is technically precooked, so you’re just re-heating the ham. It should be brought up to an internal temperature of 145 degrees F.
Double Smoked Ham with Pineapple Habanero Glaze
Are you ready to wow your family and friends with a perfectly double smoked ham that combines sweet heat with a touch of smoke? Don’t worry, we aren’t going to overpower the ham with a strong smoke flavor.
Ingredients
- 1 bone-in pre-sliced ham
- 2 tablespoons sweet pork rub I like Kosmo’s Q Sweet Honey Pecan
- ½ cup pineapple Juice
- 1/4 cup apple cider vinegar
For glaze:
- 18 oz jar pineapple preserves
- 1 habanero seeded and chopped
- ¼ cup apple cider vinegar
- ½ cup pure maple syrup
- ½ cup brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 1 teaspoon cornstarch
Instructions
- Preheat smoker to 225 degrees F and add B&B Apple or Cherry wood chunks (if using a pellet smoker use apple or cherry pellets)
- Season ham with your favorite sweet pork rub (I like Kosmo’s Q Sweet Honey Pecan)
- Place the ham cut side down on the middle rack of your smoker.
- Smoke the ham for about 1.5 to 2 hours; spritzing ham with apple juice or cider vinegar every 30-45 min.
- Carefully remove the ham from the smoker and place ham in aluminum half pan.
- Add ½ cup pineapple juice and 1/4 cup apple cider vinegar over the ham into the pan and cover with aluminum foil
- Return the ham in the half pan to the smoker.
- While ham is reheating in the smoker, make the glaze.
- Combine pineapple preserves, habanero, apple cider vinegar, maple syrup, garlic powder, sea salt and brown sugar in a small saucepan.
- Cook over medium heat stirring constantly until it reaches a boil.
- Mix cornstarch with 1 tablespoon water, add to glaze.
- Turn to low and let simmer 5 minutes until thickened.
- Remove from heat and let cool.
- Continue to reheat ham in the smoker until internal temp reaches about 140 degrees F.
- Remove foil and baste the ham generously with the glaze, and increase the temperature to 300 degrees F and continue to smoke the ham until it reaches an internal temperature of 145 degrees F (or approximately 30 minutes).
- Remove the ham from the smoker
- Carefully, drain off any excess liquid and set aside for serving with the ham. Glaze one more time, Tent with tin foil and rest for 15-20 minutes before carving and serving.
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