Double Smoked Ham with Salted Caramel Peach Glaze

Double Smoked Ham on Grill


Set smoker to 275 degrees. Place ham in an aluminum foil pan. Spray ham with Duck fat spray and season spiral smoked ham with Lane's Sweet Heat rub. 


Smoke for about 2 - 3 hours until the internal temp of the ham is 140 degrees.


In a small saucepan add butter, brown sugar, and Unicoi Salted Caramel Peach Preserve. Bring to a light boil over medium/high heat. Pour glaze over top of the ham and put back on the smoker for another 5 to 10 minutes to caramelize the glaze.





This is a fantastic recipe! We saw it on Fox & Friends, last holiday season. We tried the recipe, and now this is the only way we do our hams! Absolutely fantastic flavors pair perfectly with the smoked ham. You have to try it!


I did this recipe for Thanksgiving with a Kurobuta half-ham from Snake River Farms. I used maple wood for my smoking. All I have to say was that ham was CONSUMED!!! It was amazing. That glaze was perfect. Not overly sweet but mixed so nicely with the Sweet Heat rub. I will most certainly be doing this one again.

Lane's BBQ

Our favorite pellets or wood flavors are Cherry and Apple.


What flavor pellet do you think would work best with this recipe?

Lane's BBQ

Hey Mike – We would still follow all the same instructions for a pellet smoker. No changes to the directions.

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