Smoked ham on the pellet grill is the way to go! I call this double smoked ham because the ham is usually pre-smoked when purchased, and then smoked again on the grill. You only need two ingredients for a flavorful, juicy smoked ham that feeds a crowd.
Learn how to smoke a ham on a pellet grill — our go-to method for holiday hams. This pellet grill ham delivers deep smoke flavor and a glossy, appetizing exterior. If you prefer a sweeter finish, consider a brown sugar glaze as an alternative finishing option.
- Why Double Smoke A Ham
- Ingredients
- What Does Double Smoked Mean
- How To Cook
- Common Questions – FAQs
- What To Serve With Double Smoked Ham
- Double Smoked Ham on Pellet Grill
Why Double Smoke A Ham
Double smoking a pre-smoked ham intensifies the smoky profile and builds a richer, more complex crust. On a pellet grill, you can control temperature and wood choice precisely; mesquite or hickory pellets add a bold, savory note that pairs beautifully with cured ham. The high-heat sear at the start creates a glossy, caramelized exterior, while the gentle low-and-slow phase adds deep smoke without drying the meat.
Using a pellet grill makes the process simple and repeatable. The grill behaves like a reliable oven that also delivers wood-fired flavor. If you like experimenting, try different wood pellets for subtle variations: apple and cherry add sweet fruitiness, while oak or hickory give a more classic BBQ smoke.
Ingredients
Cured ham – Any pre-cooked, cured ham from the grocery store works. Bone-in hams carve nicely and hold moisture well. Choose the size that fits your crowd.
Pepsi (or cola) – Soda is used to baste and add a touch of sweetness that complements the smoke. You can substitute with Coca-Cola, Dr Pepper, or another cola if preferred. The soda helps create a shiny, slightly sweet glaze as it reduces while cooking.
What Does Double Smoked Mean
Most store-bought hams are already cured and often labeled “smoked,” meaning they have been exposed to smoke during processing and are fully cooked. Double smoking refers to reheating and reintroducing smoke on your grill to amplify the smoky flavor and create a fresh, seared exterior. This method transforms a standard pre-cooked ham into a show-stopping main dish with enhanced aroma and texture.
How To Cook
The full printable recipe appears in the recipe card below. Here’s a clear, step-by-step overview so you can visualize the process before you start.
Step One: Preheat your pellet grill to 500°F (260°C). A hot grate helps form a caramelized sear on the ham surface.
Step Two: Place the ham on the hot grill and sear. Rotate the ham so every side gets direct heat; aim for 10–20 minutes total on the outside to build color and flavor.
Step Three: After searing, transfer the ham to a roasting pan. Pour a generous amount of cola (about 2 liters for a large ham) into the pan to baste and maintain moisture during the low-temperature phase.
Step Four: Reduce the grill temperature to 225°F (107°C). Return the pan to the grill and smoke the ham low and slow. Baste the ham with the cola every 20–30 minutes to build a glossy finish.
Step Five: Cook for approximately 4 hours or until the internal temperature reaches 140°F (60°C). Cooking time will vary by ham size: aim for around 15–20 minutes per pound as a general guideline. When done, remove the ham and let it rest 10–15 minutes before carving to retain juices.
Slicing and serving are simple: carve thin slices across the grain for the best texture. The result is a smoky, slightly sweet ham with a caramelized exterior and moist interior — perfect for holidays, family dinners, or special occasions.
Common Questions – FAQs
Double smoked ham receives additional smoke and heat at home, which intensifies the flavor and creates a fresh, caramelized exterior that pre-smoked hams lack after sitting in packaging.
Plan for about 15–20 minutes per pound as a baseline. The ham is safe and ready when the internal temperature reaches 140°F. Use a reliable meat thermometer and allow the ham to rest before slicing.
Cooked smoked ham will keep in the refrigerator for 3–4 days. Store leftovers in airtight containers and discard if there are signs of spoilage.
Yes. Vacuum-sealed ham stored in the freezer can keep for up to two years; in regular freezer bags, plan for up to three months for best quality. Thaw safely in the refrigerator before reheating.
Pellet grills combine precise temperature control with real wood smoke, making it easy to sear at high heat and then maintain a consistent low temperature for hours. This control produces both a beautiful crust and deep smoke flavor.
What To Serve With Double Smoked Ham
- Fresh veggie salad (pictured alongside the ham)
- Coleslaw
- Dinner rolls or cloverleaf rolls
- Cowboy baked beans
- Farro salad or a seasonal grain salad
- Christmas salad or mixed greens
- Any other favorite side dishes
Double Smoked Ham on Pellet Grill
Ingredients
- 1 pre-cooked cured smoked ham (bone-in or boneless, choose size for your crowd)
- 2 liters of Pepsi or other cola (Coke or Dr Pepper can be substituted)
Instructions
- Preheat your pellet grill to 500°F (260°C).
- Place the ham on the grill and sear each exposed side for 10–20 minutes total, rotating to brown evenly.
- Transfer the ham to a roasting pan and pour cola over the ham. This will be used for basting.
- Lower the grill temperature to 225°F (107°C) and return the pan to the grill. Baste the ham with cola every 20–30 minutes while it smokes.
- Smoke for roughly 4 hours or until the internal temperature reaches 140°F (60°C). If needed, continue cooking until the target temperature is reached.
- Remove the ham and let it rest 10–15 minutes before carving. Slice and serve.
Notes
Average cook time is about 15–20 minutes per pound. Adjust the total cooking time based on the ham weight and always verify doneness by internal temperature.
Ham: Use any cured ham; the important part is that it has been pre-cooked and cured. The double-smoking process enhances flavor rather than cooking raw meat.
Let Ham Rest: Resting for 10–15 minutes helps redistribute juices and makes carving easier while preserving moisture.
Equipment
- Pellet grill (or another grill capable of stable low temperatures)
- Roasting pan
- Meat thermometer
Nutrition
Have you ever tried double smoking a ham before? This simple two-ingredient method delivers consistent results and makes a memorable centerpiece for any gathering.