Twice Smoked Holiday Ham

Chef Eric Recipe | Holiday Ham Recipe

Elevate your holiday table with this Twice-Smoked Holiday Ham by Chef Eric on a Kamado Joe charcoal grill. Starting with a pre-cooked spiral-sliced ham, this recipe takes things up a notch with a sweet-and-savory bourbon honey mustard glaze and a second round of smoky goodness.

"Holiday ham is a staple! This no fuss, home run recipe will leave you plenty of time to hang out with family and friends while creating the crown jewel of your holiday table!" - Chef Eric

Pro Tips for This Kamado Grill Recipe:

• Choose the Right Wood: Hickory wood chunks provide the perfect balance of rich, smoky flavor for ham. Bury them in the hottest part of the coals for consistent smoke throughout the cook.

• Layer the Glaze: Apply the bourbon honey mustard glaze every 30 minutes after the ham reaches an internal temperature of 120°F. This builds a glossy, caramelized bark bursting with flavor.

• Keep It Moist: Use the rendered juices and leftover glaze at the end to dredge each slice of ham before serving. This adds even more flavor and ensures the meat stays tender.

• Monitor Internal Temperature: Heat the ham low and slow, aiming for an internal temperature of 145°F for perfect warmth and tenderness without drying it out.

Whether it’s for Christmas, Easter, or a special family gathering, this easy yet dynamic dish is a showstopper that lets you spend more time with loved ones and less time in the kitchen.

"This is a dynamic dish that we're gonna serve up and really it is pretty hands off so while this is cooking we're spending quality time with with friends and family and I think for me that's what it's all about." - Chef Eric

The result? A beautifully caramelized crust, tender slices, and bold holiday flavors that everyone will rave about.

Instructions

1. 01

   To start, make a Bourbon Honey Mustard Glaze and set aside.

2.  

   Ingredients

   • 1/2 cup Bourbon
   • 2 teaspoons Worcestershire Sauce
   • 1 tablespoon Crystals Hot Sauce
   • 1/4 cup Apple Cider Vinegar
   • 4 tablespoons Lane's BBQ Kapalua Rub
   • 1 cup Honey Mustard

3. 02

   Stabilize your grill at 325°F.

4. 03

   Once the coals are activated, place a few wood chunks in the hottest portion of the coals. Allow time for combustion then set up your grill for indirect cooking.

5. 04

   Coat the ham with the honey mustard then season evenly with Lane's BBQ Kapalua Rub.

6. 05

   Place directly on the grill grates and close the dome. Slow cook until it reaches an internal temperature of 120°F. This will take a few hours.

7. 06

   Once you come to an internal temp of 120°F, transfer the ham into a grill-safe tray for the basting process and return to the grill.

8. 07

   Baste every 30 minutes until you reach an internal temperature of 145°F. At this point you should have a fantastic, layered bark!

9. 08

   Once the ham reaches an internal temperature of 145°F (somewhere around the 4-hour mark) remove the ham and tray from the grill. Place the ham on a cutting board and release the slices from the ham bone. Drape the slices through the sauce and transfer directly to the presentation plate.

10. 09

    Once you are done with the slices, cut the non-sliced ham into ½ inch dice or chunks. Roll them through the sauce as well and transfer to the presentation plate, drizzle the platter with some of the leftover glaze and drippings and enjoy!