Double Smoked Thanksgiving Ham Recipe
Holiday meals shouldn’t make you feel stressed out. While there is a lot to do, it shouldn’t be an overwhelming thought to cook a large meal. This Double Smoked Thanksgiving Ham recipe is simple, easy, and delicious. It isn’t complicated at all. Using a barbecue rub that features a hint of sweetness, then, following it up with a BBQ-themed glaze, will balance out the saltiness of the cured ham. This easy Double Smoked Thanksgiving Ham recipe will have you excited to cook for your next large gathering, whether it’s Thanksgiving, or another major holiday meal.
Double Smoked Thanksgiving Ham Recipe
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- 1 spiral-cut ham – ½ lb (227g) per person
- ¼ cup (62.5 ml) Dijon mustard
- ¼ cup (183 g) BBQ rub
Molasses Bourbon BBQ Glaze
- ½ cup (125 ml) ketchup
- ¼ cup (50 g) packed brown sugar
- 2 tbsp. apple cider vinegar
- 2 tbsp. molasses
- ¼ cup (62.5 ml) Bourbon or whisky
- 1 tsp. worcestershire sauce
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 2 cloves garlic, grated
- Salt and pepper to taste
- Remove the cooking grids and place a wood chip-filled smoker box over a burner. Ignite your grill and preheat it to around 225°F (107°C). Prepare to use indirect heat. You can also use the rotisserie for this as well.
- Prepare the ham by rubbing or brushing it with Dijon mustard and then dusting it thoroughly with your favorite sweet BBQ rub.
- Smoke your ham on the grill until it reaches an internal temperature of 130°F (54°C). Remember to place a drip pan under it to catch any drippings and keep your grill nice and clean.
- While waiting for your ham to come up to temperature, make the Molasses Bourbon BBQ Glaze. In a saucepan, combine the ketchup, brown sugar, cider vinegar, molasses, bourbon, Worcestershire, onion powder, paprika, and garlic. Bring to a simmer until well combined and beginning to thicken a little. Taste and season with salt and pepper to your preference.
- Once the ham reaches 130°F (54°C), begin glazing all surfaces every 10 to 15 minutes, until your ham reaches an internal temperature of 140°F (60°C).
- Remove the ham from the barbecue and allow it to rest until you are ready to slice and serve with your favorite holiday side dishes.
- A red Zinfindel will pair well with the ham thanks to its rich, dark, and a little sweet flavors. For beer pairings consider a porter or brown ale, which will play well with the salty ham and sweet glaze.
As you gather with loved ones this holiday season, remember that meals should bring joy, not stress. This Double Smoked Thanksgiving Ham is designed to be simple, delicious, and enjoyable for everyone—both in preparation and at the table. With its perfect balance of flavors from the BBQ rub and glaze, this dish will become a favorite for any occasion. So embrace the ease of holiday cooking, and let this recipe shine at your next gathering. Happy cooking and happy holidays! What BBQ foods do you serve during the holidays? Share your grilled holiday meal recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather your ingredients together
Slather with mustard and then season thoroughly
Preheat your grill to 225°F (107°C) and smoke the ham
While smoking the ham, use the side burner to make the glaze
Glaze the ham while it finishes cooking
Serve with any extra glaze on the side
Enjoy the sweetly smoked and saucy ham
Pair with a red zinfandel or a brown ale to drink
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather your ingredients together
Slather with mustard and then season thoroughly
Preheat your grill to 225°F (107°C) and smoke the ham
While smoking the ham, use the side burner to make the glaze
Glaze the ham while it finishes cooking
Serve with any extra glaze on the side
Enjoy the sweetly smoked and saucy ham
Pair with a red zinfandel or a brown ale to drink
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