Double Smoked Ham

Succulent, infused with flavor, and super easy. Make your next holiday ham even more tender and juicy with an extra kiss of hardwood smoke. Amaze your family with a restaurant-quality meal at a fraction of the price.

Course dinner

Cuisine International

Diet Gluten Free

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 157kcal

Author Imma

Equipment

1 smoker of choice

Ingredients

1 8-10-pound (3.5-4.5kg) cooked cured ham (shank end)
4 tablespoons (56g) unsalted butter
1 cup (213g) brown sugar or more
½ cup (170g) honey
2 tablespoons (30g) Dijon mustard or more
¼ cup (62ml) orange juice
½ cup (125ml) pineapple juice
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons (8g) Creole seasoning
1 teaspoon (2g) allspice
½-1 teaspoon (1-2g) ground ginger
¼ teaspoon (0.5g) cloves
½ teaspoon (1g) nutmeg
½ fresh lemon, juiced (about 1-2 tablespoons lemon juice)

Instructions

Remove the ham from the packaging and discard the flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and discard it. Let the ham sit at room temperature for 2 hours if time permits.
Preheat the smoker to 250℉ (120℃).
In a saucepan, whisk the butter, brown sugar, honey, Dijon mustard, orange juice, pineapple juice, minced garlic, Creole seasoning, allspice, ginger, cloves, nutmeg, and lemon juice over medium heat.
Continue stirring the glaze until the butter melts and the sugar dissolves, 1-2 minutes. Set aside. (Double the glaze if you want extra to serve on the side. You can also adjust the spices to suit taste buds, especially the sugar.)
Place ham in a disposable aluminum pan, cut side down.
When the glaze is ready, generously spread it all over the ham (reserve about a ⅓ cup of the glaze for basting).
Place the pan in the smoker and cook for 2-3 hours, basting every 30-45 minutes with its own juice and reserved glaze. The meat thermometer inserted into the thickest part of the ham should read 140℉ (60℃).
Remove the ham and place it on a platter. Serve with roasted or fondant potatoes, gravy, and your favorite side. Enjoy!

Notes

The ham is ready when a thermometer inserted into the thickest part of the ham reads 140℉ (60℃).
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition