Barbecue, Dinner, Pork

Double Smoked Ham

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Double Smoked Ham

Servings

8-12

servings
Prep time

30

minutes
Cooking time

6

hours 

This past Christmas, I decided to deviate from our Prime Rib (I know, I know). The outcome was, without a doubt, the best ham I’ve ever tasted.

One of the advantages of smoking a ham is that you’re smoking a fully cooked one. You don’t need to spend a fortune on high-quality ham since you’re infusing it with so much flavor through the smoke, rub, and glaze. I bought the gold foil-wrapped, fully cooked spiral-cut ham from Costco and discarded the glaze they provided (trust me, your glaze will be better).

Ingredients

  • The Staples

  • 10-12 # cooked, spiral cut, ready to eat Ham (bone-in Butt or Shank section)

  • 1/2-1 cup Maple Syrup (dark grade B) (injected into ham)

  • Wood Chunks: Cherry, Apple, or Pecan (my personal preference is apple)

  • Maple-Bourbon Rub

  • 2 Tbsp pure Maple Syrup

  • 2 Tbsp freshly ground Black Pepper

  • 2 Tbsp Dijon or Honey-Dijon Mustard *(can use regular mustard here)

  • 1 Tbsp Bourbon *(Jack Daniels)

  • 1 Tbsp Paprika

  • 1 Tbsp Onion Powder

  • 1 Tbsp Kosher Salt

Directions

  • Prepare the ham the day before smoking by placing it in a pan with the flat side down. Inject the maple syrup (up to a cup) using either a turkey baster or meat injector.
  • Spread the maple bourbon rub all over the entire ham, including a small amount on the flat side. Loosely cover the ham with saran wrap and refrigerate it for 24 hours or until it’s ready to smoke.
  • Stabilize the smoker’s temperature using indirect heat. Place the plate setter legs up if using a Green Egg or Kamado-style grill. Set a shallow grease pan on the plate setter and the grill grid on top.
  • Before lighting the charcoal, mix several good-sized chunks of your preferred wood (I like Apple) into it.
  • Place the ham on the grill grid with the flat side down.
  • Cook the ham for 25 to 30 minutes per pound or until the internal temperature in the ham reaches 140°F.
  • Finishing up
  • Apply Orange Cranberry Glaze (after ham reaches 120° F) once or twice in the last hour to 30 minutes.
  • Ensure enough time to harden the glaze so your ham won’t be a sticky mess when you pull it off the grill.
  • Remove ham when it reaches an internal temp between 140-160°F and double wrap in foil. Allow the ham to rest for at least an hour, and then serve or place it in the refrigerator.

Notes

  • I’ve read numerous articles on determining the ideal temperature for roasting the ham, and the most valuable advice I’ve come across suggests that cooking the ham at 140°F will ensure that it retains its perfect level of moisture and flavor throughout.
  • When I slightly increased the temperature to 160°F, the ham became marginally drier.

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