A Double Smoked Ham made in a Masterbuilt Electric Smoker is a delicious addition to your holiday table with a savory BBQ rub and a homemade apple cider glaze.
It has great smoke flavor and a sweet exterior. Elevate your holiday meal and save oven space with this ham.
One of the easiest ways to cook a smoked ham is in your Masterbuilt electric smoker.
We added an apple cider glaze to our Masterbuilt ham, but you can do any flavor you prefer. Check out our Smoked Ham with a Cherry Glaze for another glaze option.
Prepare the Ham
We recommend purchasing a bone-in spiral sliced half ham. These usually range from about 8 to 12 pounds.
For ham, plan on about ½ pound per person. For example, our 11 pound ham would feed about 22 people.
After you've opened the package, pat the ham dry with paper towels to remove excess moisture. Then, use your favorite BBQ rub to season the exterior of the ham and in between the slices.
We used Meat Church Texas Sugar BBQ Rub, but you can use whatever you like.
Adding the rub between the slices is optional, but we like to add a little more flavor throughout.
Start the Masterbuilt Smoker
Before you get started, oil the grates you plan to use for your ham. We recommend using the middle shelf for the ham to allow space for the ham inside the smoker without being too close to the top.
We reserve the bottom shelf for a small disposable aluminum foil pan that will make clean up so much easier.
Check out How to Start a Masterbuilt Electric Smoker for step by step instructions on how to start and set your smoker temperature.
Set the temperature to 250°F and allow it to preheat. Once the smoker reaches this temperature, it's time to add the wood chips.
Best Wood Chips for Ham
Any kind of fruit wood goes great with ham. Because we are glazing this ham with an apple glaze, we decided to go with apple wood chips.
We use our Masterbuilt cold smoker attachment for all longer cooks on our electric smoker.
Due to it's large wood chip container, it eliminates the need to frequently refill the wood tray.
We also have the Masterbuilt extension kit which puts rear wheels on the smoker to allow it to be moved easily.
After adding the wood chips, it will take about 5 to 10 minutes for the smoker to start producing smoke.
Once smoke starts exiting the top vent, add the ham to the smoker.
Double Smoke the Ham
Place the seasoned ham on the grates.
If you have a leave in thermometer, it's a good idea to place it in the ham now.
Our favorite affordable leave in probe is the ThermoPro. You will have to feed the wire up through the top vent of the smoker to plug into the base.
To avoid wires altogether, we recommend the wireless MEATER thermometer.
It has a dual temperature probe that simultaneously measures the internal temperature of the meat and the ambient temperature inside the cooking chamber.
It connects via Bluetooth to a free app on your smart phone to allow you to monitor the cook from up to 165 feet away.
The app provides an estimated finish time, much like a GPS does for arrival time.
After the ham reaches 100-110°F internally, it's time to add the glaze. This will take about 2 ½ hours for an 11 pound ham.
We spot check with an instant read thermometer in different places on the ham to make sure it is really up to temperature in all spots.
Prepare and Add the Apple Cider Glaze
To prepare the glaze, add the ingredients to a saucepan:
- Apple Preserves
- Apple Butter
- Apple Cider
- Apple Cider Vinegar
- Ground Cloves
Bring the sauce to a boil, then simmer it gently on low for 20-30 minutes, stirring occasionally.
Remove it from the heat to thicken and cool slightly for 5-10 minutes before adding it to the ham.
Spoon the glaze over the ham and allow it to run down the sides.
Spread the glaze over the surface of the ham and in between the slices using a silicone basting brush. Add more glaze every 20 to 30 minutes.
Save extra glaze for after slicing the ham if you want.
Target Internal Temperature
The goal is to cook the ham to an internal temperature of 150°F.
For an 11 pound bone-in spiral sliced ham smoked at 250°F, this will take about 4 hours.
You can spot check the ham in multiple places with an instant read thermometer to make sure all areas of the ham are ready.
Cut and Serve the Ham
Since the ham is already spiral sliced, cutting the ham into slices is very easy.
You are basically just finishing the cut of each slice. A good meat slicing knife will make this easy to do.
Only cut what you plan to serve and keep the rest unsliced. This ensures the rest of the ham will stay juicy.
Serve the ham with the reserved glaze, warmed, if desired.
Storing the Leftover Ham
Leftover ham can be kept refrigerated for 3-5 days in an airtight container.
Reheating Leftover Ham
The best way to reheat ham is to place the slices in a shallow dish with a little bit of liquid. You can use water, broth, or even apple juice, cider, or leftover apple glaze.
Cover the dish with aluminum foil and place in a 300°F oven until the ham reaches an internal temperature of 145°F.
This method will keep the ham moist and juicy while it is being reheated.
Smoked Ham in a Masterbuilt Electric Smoker
- apple wood chips
- 1 Bone-in Spiral Sliced Ham about 11 pounds
- ¼ cup Meat Church Texas Sugar BBQ Rub or your favorite BBQ rub
Apple Cider Glaze:
- 2 Cups Apple Preserves about 19 ounces
- 1 Cup Apple Butter
- 1 Cup Apple Cider
- ¼ Cup Apple Cider Vinegar
- 2 tablespoon Butter
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- ¼ teaspoon Ground Cloves
- Pinch Table Salt
Season the Ham
- Open the package of ham and pat it dry.1 Bone-in Spiral Sliced Ham
- Season the ham with your favorite BBQ rub, such as Meat Church Texas Sugar BBQ rub.¼ cup Meat Church Texas Sugar BBQ Rub
Start Smoker and Add Wood Chips
- Start the Masterbuilt electric smoker and set the temperature to 250°F.
- Add the apple wood chips.
Smoke the Ham
- Once smoke has started coming out of the top vent, about 5 to 10 minutes after adding the chips, place the seasoned ham on the oiled grates of the middle rack. Place an aluminum foil pan on the lower rack to catch drips and glaze.
- After the ham reaches 100-110°F internally, it's time to add the glaze. This will take about 2 ½ hours for an 11 pound ham.
Prepare and Add the Apple Glaze
- Add the glaze ingredients to a saucepan. Bring to a boil, then simmer gently on low for 20-30 minutes, stirring occasionally.2 Cups Apple Preserves, 1 Cup Apple Butter, 1 Cup Apple Cider, ¼ Cup Apple Cider Vinegar, 2 tablespoon Butter, ¼ teaspoon Nutmeg, ¼ teaspoon Cinnamon, ¼ teaspoon Ground Cloves, Pinch Table Salt
- Remove from heat to thicken and cool slightly for 5-10 minutes before adding it to the ham.
- Spoon the sauce over the top of the ham, then use a silicone basting brush to coat the exterior of the ham and add glaze in between the slices.
- Add more glaze every 20-30 minutes. Save the extra glaze to serve with the ham at the end.
Target Internal Temperature
- The goal is to cook the ham to an internal temperature of 150°F. For an 11 pound bone-in spiral sliced ham smoked at 250°F, this will take about 4 hours.
- Allow the ham to rest for about 10 minutes before slicing.
Cut and Serve the Ham
- Since the ham is already spiral sliced, cutting the ham into slices is very easy. You are basically just finishing the cut of each slice. A good meat slicing knife will make this easy to do.
- Only cut what you plan to serve and keep the rest unsliced. This ensures the rest of the ham will stay juicy.
- Serve the ham with the reserved glaze, warmed, if desired.