This delicious double smoked ham is a must-have for the holidays, Easter, and special occasions! It’s succulent, smoky, and coated in delectably sweet and savory brown sugar-maple glaze. The caramelization is out of this world!
Double smoked ham is a favorite among BBQ enthusiasts and beginners. If you are new to outdoor cooking, this straightforward guide will walk you through the process. You’ll create a show-stopping ham for your next gathering.
What is double smoking?
Double smoking is done by taking a pre-cooked, cold-smoked ham and then hot smoking it to add extra flavor. This process is also called “twice smoked ham.” It is during the hot smoking phase (via grill or smoker) that the ham will pick up additional smokiness.
Smoking time for a bone-in ham
Plan on 20 minutes of smoking time per pound of ham. For instance, a 12-pound ham would need 240 minutes, or 4 hours of smoking time. Apply the ham glaze after the first hour or smoking time, and apply again every hour until the double smoked ham is done.
Best temperature for smoking ham.
Keep the temperature low. If you’re new to double smoking a ham, start with 225 degrees F. Once you get the hang of it, start experimenting with lower temps.
Best woods
- Maple or Pecan: produce moderate smoke flavor.
- Apple: is much milder than maple or pecan but will still infuse the ham with smoke flavor
- Cherry: imparts a mild sweetness to smoked ham, and combines well with apple or pecan wood.
Do you need a spice rub for smoked ham?
No, you do not need to use a spice rub for double smoked ham. However, a rub will provide an extra layer of flavor. This smoked ham recipe calls for a spice rub to be applied before it goes in the smoker.
Ingredients
- 1 8-10 pound bone-in, pre-cooked ham, unsliced
- Mustard (Dijon, grainy, yellow, etc.)
- Honey BBQ Rub or sweet BBQ rub of choice
- Butter
- Dark brown sugar
- Real maple syrup
- Apple juice (sub with apple cider or apple cider vinegar for a tangier baste)
Steps to Make Double Smoked Ham
- Prepare the smoker for 225 degrees F. Use apple, cherry, pecan, or maple wood for this recipe.
- Prep the ham: Remove the ham from the wrapping and set it on a large cutting board. Make shallow cross-hatch cuts into the surface of the ham.
- Binder and rub: Apply mustard binder to the surface of the ham. Season evenly with a sweet rub.
- Smoke: Place the ham in the smoker with an aluminum pan underneath, close the lid, and let it smoke undisturbed for 2 hours. Keep a close eye on the cooking temperature.
The Brown Sugar-Maple Baste
- Make the glaze: melt the butter in a small saucepan over medium heat. Add brown sugar, maple syrup, Dijon mustard, and the rub to the pan. Turn the heat to medium-low and slowly pour in apple juice and water. Simmer until the brown sugar has dissolved. Add a little more water if the glaze is too thick.
- Keep it warm: Remove from the heat, cover the saucepan, and keep the glaze warm.
- Baste the ham with half of the glaze after two hours of smoking time. Apply the second half 30 minutes later, and continue cooking the ham for an additional 30-40 minutes or until the internal temp reaches 145-150 degrees F.
Resting, Carving, and Serving
- Carefully remove ham from the smoker and place it onto a clean cutting board.
- Let it rest for 10-15 minutes.
- Carve into thin slices and serve with your favorite sides. Save the ham bone to make delicious soup! Use your ham leftovers to make soups, stews, sandwiches, and more!
A double-smoked ham will need the delicious side dishes to complement your amazing meal. Here are some suggestions!
- 1 8-10 pound precooked bone-in ham, unsliced
- 1-2 tablespoons mustard for for binder
- 1/4-1/3 cup sweet rub of choice
- 1/4 cup butter
- 1/4 cup packed dark brown sugar
- 1/4 cup real maple syrup
- 1/4 cup apple juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon rub used on the ham
- 1/4 cup water use more as needed
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Prepare the smoker for 225 degrees F. Use apple, cherry, pecan, or maple wood for this recipe.
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Remove the ham from the wrapping and set it on a large cutting board.
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Make shallow cross-hatch cuts into the surface of the ham.
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Apply mustard binder to the surface of the ham.
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Season evenly with a sweet rub.
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Place the ham in the smoker with a drip pan underneath, close the lid, and let it smoke undisturbed for 2 hours. Keep a close eye on the cooking temperature.
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Make the baste: melt the butter in a saucepan over medium heat. Add brown sugar, maple syrup, Dijon mustard, and the rub to the pan. Turn the heat to medium-low and slowly pour in apple juice and water.
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Let the mixture simmer until the brown sugar has dissolved. Add a little more water if the glaze is too thick.
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Remove from the heat, cover the saucepan, and keep the glaze warm.
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Baste the ham with half of the glaze after two hours of smoking time. Apply the second half 30 minutes later, and continue cooking the ham for an additional 30-40 minutes or until the internal temperature reaches 145-150 degrees F.
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Carefully remove ham from the smoker and place it onto a clean cutting board. Let it rest for 10-15 minutes. Carve into thin slices and serve with your favorite sides.
Serving: 1serving | Calories: 492kcal | Carbohydrates: 106g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 85mg | Potassium: 349mg | Fiber: 13g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 5mg
Need an Injector
Ofargo Marinade Injector
The Ofargo Marinade Injector is a classic-style syringe. The marinade is sucked up through the needle and then pushed back into the meat. The needle on this model is large enough that it shouldn’t clog. Still, make sure that your marinade is near water-thin. It is an inexpensive unit that you can purchase for around $10. It is dishwasher-safe and durable enough to last for several years. The volume of this injector is small, but it will handle most jobs for a single family.
