Ham and pineapple belong together. They just belong on a slider, not a pizza.
In Episode 3 of Sizzle & Smoke, pitmaster Aaron Ehalt takes a store-bought precooked ham and gives it a second round of hickory smoke on the Spider Grills Huntsman®. Glazed with Lane’s Pineapple Chipotle sauce and finished with a sweet, sticky crust, it’s sliced and piled onto toasted pretzel buns with a smoked pineapple salsa that gets its secret kick from bacon jam. It’s an easy, crowd-ready cook for game day, holidays or any backyard get-together.
Prep time: 20 minutes
Cook time: About 2 hours
Grill temperature: 275°F
Final internal temperature: 140°F
Cooking method: Indirect smoking
Ingredients for Double Smoked Ham Sliders
For the ham
- 1 precooked smoked ham
- Lane’s Pineapple Chipotle sauce
- Lane’s Spellbound rub
- 1 fresh pineapple
For the smoked pineapple salsa
- Smoked pineapple (from the cook)
- Juice of 1 lime
- Lane’s Spellbound rub, to taste
- Lane’s Pineapple Chipotle sauce, to taste
- Bacon jam
To serve
- Pretzel buns, toasted
Equipment and Fuel
- Spider Grills Huntsman®
- Venom® temperature controller
- NextLevel cooking system deflector plates
- Jealous Devil Max briquettes
- Boom! Firestarter
- Jealous Devil hickory smoke block
- Aluminum foil
How to Double Smoke a Ham
1. Build the Fire
Pour a big pile of Jealous Devil Max briquettes in the middle of the Huntsman®. Light a Boom! Firestarter and set it inside the pile.
2. Set the Temperature
Set the Venom® to 275°F and adjust the top vent to match the opening shown on the Venom display.
3. Glaze and Season the Ham
Coat the ham with Lane’s Pineapple Chipotle sauce, then season it with Lane’s Spellbound rub.
4. Prep the Pineapple
Cut a large chunk of fresh pineapple to smoke alongside the ham.
5. Add the Smoke
After about 20 minutes, spread the coals out a little and nestle a hickory smoke block into the hottest part. Let it fully ignite before closing anything down.
6. Set Up for Indirect Heat
Wrap the NextLevel deflector plates in aluminum foil to keep drippings from burning on. Install the plates and set the cooking grate in place.
7. Smoke the Ham and Pineapple
Set the ham and pineapple on the grate, insert a temperature probe into the ham, and set an alarm in the Huntsman app. Close the lid and smoke until the ham reaches 130°F internal, about 1½ hours.
8. Glaze and Finish
Remove the pineapple. Brush another layer of Pineapple Chipotle sauce over the ham, close the lid, and let the glaze tack up until the ham reaches 140°F internal.
9. Make the Pineapple Salsa
While the ham finishes, chop the smoked pineapple. Mix in the lime juice, a little Spellbound rub, some Pineapple Chipotle sauce and a spoonful of bacon jam.
10. Slice the Ham
Pull the ham at about 2 hours total and slice it as thin or thick as you like. Aaron goes about ¼ inch.
11. Build the Sliders
Pile the ham onto toasted pretzel buns and top each one with a scoop of smoked pineapple salsa.
Tips for the Best Smoked Ham
Remember it’s already cooked. A precooked ham only needs to reach 140°F. You’re warming it through while layering on smoke and flavor, so there’s no need for a long cook.
Use a sugary rub. A sweet rub like Lane’s Spellbound complements the pineapple chipotle glaze and helps build that sticky, flavorful crust.
Foil your deflector plates. Sweet glazes drip and burn. A layer of foil on the NextLevel plates makes cleanup easy.
Let the smoke block catch. Give the hickory block time to fully ignite before closing up the grill for clean, steady smoke.
Use a probe alarm. Set a target temperature in the Huntsman app and you’ll know exactly when to glaze and when to pull.
What Is Double Smoked Ham?
Double smoked ham starts with a fully cooked, already-smoked ham from the store, then goes back on the smoker for a second round of wood smoke. Because the ham is already cooked, the goal isn’t to cook it through. You’re reheating it gently while deepening the smoky flavor and building a caramelized glaze on the outside. It’s one of the easiest ways to make a smoked centerpiece that tastes like it took all day.
Why Smoke on the Huntsman®?
The Huntsman® combines the high-heat grilling of a kettle with the heat retention of a kamado, so it’s equally at home searing steaks or running a low-and-slow smoke. The Venom® holds your temperature steady and tells you exactly where to set the top vent, and with the Huntsman app you can monitor the cook and get an alert when your ham hits its target. Add the NextLevel cooking system and you’ve got an easy indirect setup for smoking, roasting and baking.
Double Smoked Ham FAQs
What temperature should I smoke a precooked ham at?
275°F works well. It warms the ham evenly while giving it plenty of time to take on smoke.
What internal temperature should a double smoked ham reach?
Since it’s precooked, heat it to 140°F internal, the USDA’s recommended temperature for reheating fully cooked ham.
How long does it take to double smoke a ham?
About 2 hours at 275°F, depending on the size of your ham. Go by internal temperature, not time.
What wood is best for smoking ham?
Hickory is a classic choice and pairs perfectly with sweet glazes. Fruitwoods like apple or cherry are great for a milder smoke.
Can I make the pineapple salsa ahead of time?
The salsa uses pineapple smoked during the cook, so it’s best made fresh while the ham finishes. Make it the same day for the best flavor.
