Honey & Brown Sugar Glazed Ham



Smoking a pre-cooked spiral sliced ham and applying this brown sugar glaze to create a "double smoked ham" makes a very easy and affordable holiday meal. In this recipe and video we use a 9 lb, $25 ham and had our Easter meal complete in just over 3 hours. 

Meat Church How To YouTube Video: https://youtu.be/FAmxX_shG00


  • 1, 9-10 lb fully cooked bone-in spiral sliced ham 
  • Meat Church Honey Hog (sub Gospel, Honey Bacon, Texas Sugar or Holy Voodoo)



      Prepare your smoker 
      Prepare your smoker at a temperature of 250 degrees with hickory. Pecan or fruit woods would also be a good choice. We used a Traeger Timberline XL with hickory in this video.

      Prepare the ham
      Remove the ham from the packaging. 

      Season liberally with Meat Church Honey Hog

      Double Smoked Ham

      Allow the seasoning to adhere 15 minutes to overnight (wrapped) in the fridge.

      Smoke the ham 
      Place the ham directly on the cooking grate in the smoker. Alternatively you can place it on
      a cooking rack on a sheet pan to catch excess glaze, etc. 

      This ham is already cooked, so we are simply re-heating it to create a double smoked ham and to glaze it numerous times to build a layer of flavor.

      Smoked Ham

      Smoke the ham until 140 internal temperature.

      Prepare the glaze
      Prepare the glaze when the ham reaches 100 degrees internal temp.


      Mix the BBQ sauce, brown sugar and pineapple juice in a small pot. Heat and stir over medium heat. 

      Easter Ham

      Baste the ham 3 - 4 times during the cook by brushing or drizzling the glaze over the ham.

      Glazed Ham

      Finish the ham 
      Remove the ham from the smoker when it reaches 140 internal.

      Smoked Ham

      Allow to rest 15 minutes. Carve & enjoy!


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