Double Smoked Ham is the perfect way to elevate your store-bought holiday ham. The smoker cooks the meat at a low temperature, leaving it juicy, moist, and infused with an extra kiss of hardwood smoke. The final touch is a brown sugar glaze which adds a layer of sweetness and a bit of tang.
Double Smoked Ham
Description
Double Smoked Ham (or twice smoked ham) is a unique way to add an extra kiss of hardwood smoke to you store bought holiday ham. The brown sugar mustard glaze adds a tanginess and depth of flavor that makes this ham extra special.
Ingredients
Instructions
-
Preheat Smoker
Preheat the BBQ/smoker charcoal so that it reaches 250 F indirect heat. Allow it to heat at 250 F for 15 minutes while you prepare the ham. -
Rinse Ham
Rinse the ham thoroughly and pat dry with paper towels. -
Score Ham
Score the ham on all sides in a “x” pattern, about 1 inch deep. -
Massage With Mustard
Place the ham on a baking tray and massage it with the Dijon mustard. -
Season
Season the ham all over with garlic powder and ground clove. Pat gently but do not rub. -
Place In Pan
Place the ham cut side down in a disposable aluminum pan. -
Insert Temperature Probe
Place a temperature probe in the middle of the shank.
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Smoke
Close the BBQ/Smoker and cook at 250 F for 3 hours (for a 10 lb. ham). If the ham is bigger, add 1 hour per extra two pounds.
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Make The Glaze
After three hours cooking time, it’s time to make the glaze. To begin, place the brown sugar, honey, cinnamon, ground mustard and garlic powder together in a small saucepan. Heat and stir the glaze for a few minutes over medium heat until all of the brown sugar has dissolved, and the glaze has thickened slightly.
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Pour Glaze Onto Ham
Once the internal temp of the ham reaches 140 F, carefully pour the glaze over the ham. Cook for another hour or until the internal temperature reads 150 F. Allow the ham to rest 10-15 minutes before serving.
Note
Other Glaze Options:
- pineapple/brown sugar
- maple syrup/pineapple
- apricot/honey
- tamarind/honey
