Double Smoked Ham

A double smoked ham is the perfect holiday meal.  First, it is delicious!  Second, it is cooked outside on a grill or smoker and as a result you have an open oven inside for all of your side dishes.  Finally, it is fantastic looking and smelling.  This meal is a show stopper and will make your guests’ jaws hit the floor.  Who doesn’t want to have a show stopping centerpiece for their holiday meal?!  This dish utilizes a fully cooked ham that you smoke and reheat on your grill or smoker.  It is so delicious!

Double Smoked Ham

The first step is to select a ham.  This can be done with pretty much any ham that you can find at the store.  The only requirement is that the ham is fully cooked.  If your ham comes with a glaze, just throw the glaze away.  Our version is much better than any store-bought glaze.

Ham

Prepping the ingredients

There is a little prep work to do before we get to the ham.

Ham Glaze

This glaze uses apricot nectar so that the glaze can hold its own against the double smoked ham.

In a 1 quart saucepan, add 1/2 cup orange juice, 1/2 cup apricot nectar, 1/4 cup brown sugar, 1/4 cup honey and 1 tbs Worcestershire Sauce.

Make the glaze

Heat the ingredients over medium/high heat until they start to boil.  Reduce the heat and simmer for 5 minutes, stirring often.  Remove from the heat and set aside.

Sugar Coat

In a medium bowl, combine 1/2 cup brown sugar, 1/2 cup Turbinado sugar, 1/2 tsp ground ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp paprika, 1/4 tsp garlic and 1/16 tsp of cloves.  Whisk together and add to a shaker.

The sugar coat

I like to use the Newstar shaker , which comes with 3 different sized shaker lids.  For the sugar coat, I used the lid with the largest holes.  That way the Turbinado sugar makes it through.

Shaker

Prepping the Ham

If you purchase a boneless ham, skip to the scoring the ham section below.  If you have a spiral sliced ham, skip to the glazing the ham step below.  If you purchased an un-sliced, bone-in ham, like I have in the picture below, we have a little prep work to do.  First, you will want to slice off the skin and any surface fat that you see.  Since we are basically reheating, the fat layer will not break down and will be pretty much unappetizing.  So, carve away!

Carve the fat from the ham

Scoring the Ham

If you have a ham that is not spiral sliced, you will need to score it.  If you have a spiral sliced ham, you are set and can skip to the glazing the ham step below.  This step is optional, but I find that scoring gives you more surface area for the smoke and glaze to grab on to.  Plus, it looks fantastic.  Remember, we want to wow our guests.

Score the ham

To score, cut diagonal lines roughly 1 to 2 inches apart and 1/2 inch deep, all the way around the ham.  Then, cut opposing diagonal lines in the opposite direction all the way around the ham.  When you are done you should end up with pretty little diamonds on your ham.

Glazing the ham

Brush the ham with Glaze.  Once the ham is fully coated, dust with the sugar coat.  You may have to tip the ham to get it fully coated.

Cover in the sugar coat

Smoking the ham

Preheat your smoker or grill to 300 degrees.  If you are using a grill, make sure to set it up for offset cooking. If you need help setting up a grill for offset cooking, check out the following posts:

Once you have your smoker/grill preheated, place the ham onto the smoker.  I like to cook mine in a pan to catch the juices.  This makes for easier clean-up.  I line the pan with a cooking rack as well.  You can use either a half pan or a full pan.  Here are links to the cooking racks: Half pan cooking rack and full pan cooking rack.

Place the ham on the smoker

Insert a temperature probe into the ham.  You will want to cook the ham until the thickest portion hits 140 degrees.  I trust and use Thermoworks products for taking the temperatures on all of my meals.  For this cook, I used my trusty chef alarm.  The Chef Alarm is affordable and easy to use.  Make sure to set the alarm for your thermometer to 140 degrees.

Set to 140

Place the ham onto the smoker/grill and cook for 30 minutes to an hour.

Connect a thermometer

Then, lightly cover the ham in foil.  If you really like smoke flavor, you can cook for longer.  If you don’t want to be too overpowered with smoke, cook for the 30 minutes.  Remember, this ham has already been smoked once.  You don’t want to serve a smoke bomb.  You just want to enhance the flavor.

Foil and continue to cook

Once you have it foiled, you will will want to cook for an additional 2 to 2.5 hours or until the internal temperature reaches 140 degrees.

The perfect temperature

Remove the ham from the smoker/grill and let it rest for 10-15 minutes before serving.

Off the smoker

Carve and serve.

Carve up the double smoked ham

Delicious!

Double Smoked Ham
Author: 
Recipe type: Smoked Ham
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
The ultimate way to cook a holiday ham.
Ingredients
  • 10-12lb ham
Ham Glaze
  • ½ cup orange juice
  • ½ cup apricot nectar
  • ¼ cup brown sugar
  • ¼ cup honey
  • 1 tbs Worcestershire Sauce
Sugar Coat
  • ½ cup brown sugar
  • ½ cup Turbinado sugar
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp paprika
  • ¼ tsp garlic
  • 1/16 tsp of cloves
Instructions
Double Smoked Ham
  1. The first step is to select a ham. This can be done with pretty much any ham that you can find at the store. The only requirement is that the ham is fully cooked. If your ham comes with a glaze, just throw it away.
  2. There is a little prep-work to do before we get to the hams.
Ham Glaze
  1. In a 1 quart saucepan add ½ cup orange juice, ½ cup apricot nectar, ¼ cup brown sugar, ¼ cup honey and 1 tbs Worcestershire Sauce.
  2. Heat the ingredients over medium/high heat until it starts to boil. Reduce the heat and simmer for 5 minutes stirring often. Remove from the heat and set aside.
Sugar Coat
  1. In a medium bowl, combine ½ cup brown sugar, ½ cup Turbinado sugar, ½ tsp ground ginger, ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp paprika, ¼ tsp garlic, 1/16 tsp of cloves. Whisk together and add to a shaker.
  2. I like to use the Newstar shaker with 3 different sized shaker lids. For the sugar coat, I used the lid with the largest holes. That way the Turbinado sugar makes it through.
Prepping the Hams
  1. If you purchase a boneless ham skip to the scoring the ham section below. If you have a spiral sliced ham, skip to the glazing the ham step below. If you purchased an un-sliced, bone-in ham, like I have in the picture below, we have a little prep work to do. First you will want to slice off the skin and any surface fat that you see. Since we are basically reheating, the fat layer will not break down and will be pretty much unappetizing. So, carve away!
Scoring the Ham
  1. If you have a ham that is not spiral sliced, you will need to score it. If you have a spiral sliced ham, you are all good and can skip to the glazing the ham step below. This step is optional, but I find that scoring gives you more surface area for the smoke and glaze to grab to. Plus, it looks fantastic. Remember, we want to wow our guests.
  2. To score, cut diagonal lines roughly 1 to 2 inches apart and ½ inch deep, all the way around the ham. Then cut opposing diagonal lines in the opposite direction all the way around the ham. When you are done you should end up with pretty little diamonds on your ham.
Glazing the ham
  1. Brush the ham with Glaze. Once the ham is fully coated. Then dust with the Sugar coat. You may have to tip the ham to get it fully coated.
  2. Preheat your smoker or grill to 300 degrees. If you are using a grill, make sure to set it up for offset cooking.
  3. Once you have your smoker/grill preheated. Place the ham onto the smoker. I like to cook mine in a pan to catch the juices. Makes for better cleanup. I line the pan with a cooking rack. You can use either a half pan or a full pan. Here are links to the cooking racks: Half pan cooking rack and full pan cooking rack.
  4. Insert a temperature probe into the ham. You will want to cook the ham till the thickest portion is 140 degrees. Make sure to set the alarm for you thermometer to 140 degrees.
  5. Place the ham onto the smoker/grill and cook 30 minutes to an hour.
  6. Then light cover the ham in foil. If you really like smoke flavor, go for the longer time. If you don't want to be too overpowered with smoke, cook for the 30 minutes. Remember that this ham has already been smoked once. You don't want to serve a smoke bomb. You just want to enhance the flavor.
  7. Once you have it foiled, you will will want to cook for 2 to 2.5 hours longer or until the internal temperature reaches 140 degrees.
  8. Remove the ham from the smoker/grill and let it rest for 10-15 minutes before serving.
  9. Carve and serve.
  10. Delicious!
Recipe adapted from http://howtobbqright.com/blog/?p=1885

 

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.