Pineapple Bourbon Glazed Smoked Ham

What Makes This Ham Special

Most hams you buy from the grocery store or a butcher are already fully cooked and smoked once. Double smoking takes that same ham and gives it a second pass through the smoker, layering on fresh wood flavor while a sticky pineapple bourbon glaze caramelizes into a mahogany bark. You’re not cooking raw pork here — you’re warming a finished ham through, adding smoke, and building flavor and texture on the outside. That distinction matters, because it changes how you think about temperature and timing compared to a raw cut of meat.

The glaze itself leans on a classic pairing: pineapple’s sweetness and acidity, bourbon’s caramel notes, brown sugar for stickiness, and a touch of tang from mustard or vinegar to keep it from tasting flat. Basted on in stages, it builds into a glossy, slightly crackled bark by the time the ham comes off the smoker.

Ingredients You’ll Need

Choosing your ham

• A bone-in, spiral-cut ham in the 8-11 pound range is the easiest starting point — the spiral cuts let glaze work down into the meat, and bone-in hams hold more flavor and carve cleanly around the bone.
• Look for labels that say “smoked,” “fully cooked,” “ready to serve,” or “ready to eat.” That confirms you’re double smoking, not cooking raw pork.
• A whole, unsliced ham works too, but you’ll want to score the skin and fat in a criss-cross pattern so the glaze has somewhere to grip.

Pork rub (optional but recommended)

• 2 tablespoons brown sugar
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper

Pineapple bourbon glaze

• 1 cup brown sugar
• ½ cup pineapple juice or pineapple preserves
• ¼-½ cup bourbon
• ¼ cup stone-ground mustard or apple cider vinegar (for tang)
• Optional: a splash of hot sauce for a little heat

Use a modest hand with the rub — too much and it competes with the ham itself, which already carries plenty of flavor from its first smoke.

Best Wood for Smoking Ham

Stick with mild fruitwoods here. Cherry, apple, or maple all add a gentle layer of smoke without overpowering a ham that’s already been smoked once. Stronger woods like hickory or mesquite can push the flavor too far — this is a “kiss of smoke,” not a full brisket-style smoke session. If you only have chips instead of chunks, soak a few handfuls in water for about 30 minutes first so they smolder longer instead of burning off too fast.

How to Smoke a Pineapple Bourbon Glazed Ham

Prep the ham

Remove the ham from its packaging and rinse under cool water, then pat it dry. If it’s not already spiral-cut, score the skin and fat in a one-inch criss-cross pattern — just through the skin and fat, not into the meat. Rub the outside lightly with the pork rub, if using, and let it sit while your smoker comes up to temperature.

Fire up the smoker

Preheat your smoker or grill to 300-325°F. If you want more smoke flavor and have extra time, you can start lower — around 225°F — for the first hour or two before bumping the temperature up for the rest of the cook.

Smoke to the first checkpoint

Place the ham on a rack over a foil-lined sheet pan (this keeps the glaze drips contained) and smoke until the internal temperature reaches roughly 110-125°F. This typically takes 1-2 hours depending on the size of the ham and your smoker’s temperature. This is your cue to start glazing.

Glazing schedule

Combine your glaze ingredients in a saucepan over medium-low heat and simmer until the sugars dissolve and the glaze thickens slightly — just a few minutes. Once the ham hits 115-125°F internal, brush on the first coat, covering the whole surface. Re-glaze every 15-30 minutes, aiming for at least three total coats before the ham is done.

Pull temp and rest

Pull the ham once it reaches 135-140°F internal. Tent it loosely with foil and let it rest 15-30 minutes before carving — this lets the heat even out and keeps the slices from drying out.

Pineapple Bourbon Glaze Recipe

The full glaze above builds real depth, but if you want something you can throw together in five minutes, a 3-ingredient version works too: equal parts pineapple preserves, brown sugar, and bourbon, simmered until it thickens. It won’t have the tang of the mustard or vinegar version, but it still delivers the core pineapple-bourbon flavor and is worth keeping in your back pocket for a fast weeknight version.

Smoker Temperature and Timing Guide

Tips for the Best Double Smoked Ham

• Don’t over-smoke it. The ham has already been smoked once, so you’re adding an accent, not starting from scratch.
• A digital probe thermometer takes the guesswork out — built-in grill thermometers often read the wrong spot on the grate.
• Score deeper cuts on unsliced hams so more glaze soaks in; spiral-cut hams already do this work for you.
• Save a portion of the glaze, unused on the raw ham, to drizzle over slices right before serving for extra shine and flavor.
• Save the bone after carving — it makes a great base for soup or broth.

Serving Suggestions

Double smoked ham fits any holiday spread, but it’s easy enough for a regular Sunday dinner too. It pairs well with roasted vegetables, mashed potatoes, a simple slaw, or dinner rolls to soak up the extra glaze. If you’re planning a full holiday table alongside other smoked mains, our smoked meatloaf with sausage is another hearty option worth considering for a smaller gathering.

Storing and Reheating Leftovers

Refrigerate leftover ham in an airtight container for up to 4-5 days. To reheat without drying it out, wrap slices in foil with a splash of water or extra glaze and warm in a 300°F oven until just heated through. Leftover ham also freezes well for up to 2 months — slice it first so you can thaw only what you need.

FAQs

Do you put glaze on ham before or after cooking?

Neither, exactly — you apply it during the cook, starting once the ham’s internal temperature reaches roughly 110-125°F, then re-glaze every 15-30 minutes until it’s pulled. Applying glaze too early, before any heat has built up, means it just slides off instead of tacking onto the surface.

What does putting pineapple on ham do?

Pineapple’s natural acidity and sweetness balance the ham’s saltiness and help the glaze caramelize into a sticky, glossy bark. It’s also a classic pairing that’s been used on baked and smoked hams for generations, largely because the fruit’s brightness cuts through the richness of the meat.

What are the ingredients in a 3-ingredient pineapple glaze for ham?

Equal parts pineapple preserves, brown sugar, and bourbon, simmered together until thickened, makes a fast glaze with the core flavors of this recipe. For more depth, add a splash of mustard or vinegar.

Can I make this without alcohol?

Yes. Swap the bourbon for apple juice or additional pineapple juice with a small splash of vanilla extract to mimic some of bourbon’s caramel notes. The glaze will be slightly less complex but still delicious. If you like the bourbon direction, our smoky bourbon BBQ sauce recipe uses a similar flavor profile.