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
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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