Smoked Chopped Ham with Sweet & Tangy BBQ Glaze
That glossy glaze? It’s not just for looks — it supercharges the ham with flavor and becomes the base of the rich, sticky sauce you'll toss the meat in.
Pulled pork gets all the attention, but smoked chopped ham deserves a seat at the barbecue table.
I first came across the idea while scrolling TikTok and immediately filed it away under "things Josh will absolutely want me to make." A few weeks later, I found myself with a spiral ham (thanks to some well-timed sales), an excuse to fire up the smoker, and a healthy amount of skepticism.
Dear reader, the internet was right.
This Smoked Chopped Ham with Sweet & Tangy BBQ Glaze starts with a spiral-cut ham, gets coated in mustard and BBQ rub, then slowly smokes for hours while being basted with a sticky glaze made from fruit preserves, orange juice, butter, and the seasoning packet that comes with the ham.
The result is smoky, sweet, and tender enough to shred, making it perfect for sandwiches, sliders, breakfast hash, mac and cheese, meal prep, and freezer meals. It's also a great way to breathe new life into a holiday spiral ham.
Why You'll Love This Smoked Chopped Ham
Just as easy as smoking a pork shoulder
Great use for holiday spiral hams
Perfect for meal prep and freezer meals
Feeds a crowd
Incredible on sandwiches, sliders, and tacos
Uses the seasoning packet plus a few more pantry staples to make an incredible sauce
What Is Double Smoked Ham?
Double smoked ham starts with a fully cooked ham that is smoked a second time. Instead of simply reheating the ham, the low-and-slow cooking process allows smoke flavor and glaze to penetrate the meat while keeping it juicy.
Because the ham is already cooked, you're simply warming it through and building flavor rather than cooking it from raw.
Once it is fully warmed through, the ham completely falls apart and can be pulled and/or chopped straight from the bone.
Why Spiral Ham Works So Well
The slices in a spiral ham allow the glaze and smoke to reach deeper into the meat. As the ham cooks, those layers loosen and become easy to shred into tender pieces.
Plus, these cuts are almost always on sale for major holidays like Easter and Christmas so I always stock up on them to store in the freezer until I’m ready to cook.
How to Serve Smoked Chopped Ham
Piled onto potato rolls with coleslaw
Mixed into your favorite mac and cheese
Added to breakfast hash to get crispy on the griddle
Folded into scrambled eggs
Stuffed into baked potatoes
Tossed with it’s cooking juices and barbecue sauce for sliders
Mixed with mayonnaise for ham salad
How to Freeze Smoked Chopped Ham
To Freeze
Cool completely
Portion into deli containers or freezer bags
Freeze for up to six months
To Reheat
Thaw overnight
Add a splash of water or reserved glaze
Warm gently on the stovetop or microwave
Alternatively, you can add to a griddle to get is nice and crispy
Smoked Chopped Ham with Sweet & Tangy BBQ Glaze
Ingredients
7 - 9 lbs bone-in spiral ham, fully cooked*
1/4 cup yellow mustard
1/4 cup BBQ rub, I prefer Honey Hog by Meat Church
1 stick unsalted butter
3 tablespoons Dijon mustard
1/2 cup orange juice
1/2 cup apricot or peach preserves
1 seasoning packet that comes with the ham
*Note: Do not throw away the seasoning packet. If you do throw it away by accident, just make sure you use 1/4 cup of dark brown sugar, 1 teaspoon allspice, and 1/2 teaspoon ground cloves
Special Equipment
Half hotel pan or disposable aluminum pan
Serves 8-10 people
Directions
Prep the Ham for the Smoker
Remove the packaging from the ham. Place into the hotel pan. Using gloved or cleaned hands, spread yellow mustard all over the outside of the ham to allow the BBQ rub to stick. Then, sprinkler your favorite BBQ run on the outside of the ham to thoroughly coat.
Make the Glaze
In a small metal saucepan, combine the following:
Butter
Dijon mustard
Orange juice
Fruit preserves
The seasoning packet that comes with the ham (if available)
Place the saucepan directly on the smoker next to the ham so the glaze ingredients slowly melt together and become silky and smooth.
Smoke the Ham
Set your smoker to 225°F. Place the pan with the ham inside and smoke for about 6 hours. Baste the ham every hour with a pastry brush, using the glaze. Since the ham is pre-cooked, there’s no need to hit a target internal temperature—but if you prefer to check, aim for at least 145°F. My ham achieved closer to a 160°F after the long cook time.
Shred and Serve (or Store)
Remove the ham from the smoker. Let it cool slightly, then use gloved hands to pull the meat apart into tender shreds. Transfer the shredded ham to a clean bowl, leaving behind excess fat and juices. Be sure to scoop out and enjoy the marrow from the ham bone—it’s packed with flavor.
Serve immediately or store in deli containers. Pulled smoked ham keeps in the fridge for up to 7 days and freezes well for up to 1 month.