Double-Smoked Jammy Ham

Double-Smoked Jammy Ham


1 bone-in ham, fully cooked (throw away the glaze packet, you won't need that)

2 cups pineapple juice

1 cup peach or apricot jam (we like these Peach Bourbon Cardamom Preserves, or these Peach Pepper Preserves for a kick of spice)


  1. Preheat smoker to 225F, according to manufacturer's directions.
  2. Score the outside of the ham in a crosshatch pattern, cutting at least 1" deep to make sure the glaze gets in deep.
  3. Place the ham cut side down on the middle rack of your smoker. Put a baking sheet or pan wrapped in foil underneath so it doesn't stick.
  4. Smoke the ham at 225F until it reaches an internal temperature of 130F, about 4 hours, depending on the size. Spritz the ham with pineapple juice around once an hour while smoking.
  5. Once the ham reaches 130F, whisk 1 cup of jelly with 1/4 cup pineapple juice, baste the ham generously with the glaze, and increase the temperature to 300F and smoke for 30 minutes.
  6. Allow the ham to cook until it reaches an internal temperature of 145F.
  7. Remove the ham from the smoker, and let it sit for at least 15 minutes before carving.
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