Possibly one of the easiest holiday recipes there is and yet, this double smoked ham gets rave reviews every time I do it. Don't just heat up the ham in the oven this year, add some of my rub (purchase recipes here) and re-smoke it in the smoker for a flavor that can't be beat.

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Helpful Information
  • Preparation time: 10 minutes
  • Cook time: 3-4 hours
  • Smoker temperature: 225°F
  • Meat finish temperature: Warm or about 140°F
  • Recommended wood: Hickory
What You'll Need

Get the Recipes for Jeff’s Rub and Sauce


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My rub is perfect on ham and you'll see what I mean when you re-smoke the holiday ham this year in the smoker

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

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Step 1: Mustard

Place the ham on a cutting board or down in a pan.

IMG_8785-250x167

Squeeze on some regular yellow mustard and rub it over the entire surface area of the ham.

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Step 2: Jeff's Rub

Sprinkle about a half cup of Jeff's rub (purchase recipes here) onto the top of the ham and rub it over the mustard creating a paste.

Be sure to cover the entire surface of the ham with rub.

IMG_8788-250x167

If you need more rub, don't be afraid to use it.

When the ham is ready to cook, place it on a Bradley rack or a cookie sheet to make it easy to transport to and from the smoker.

IMG_8789-250x167

Step 3: Smoker

Set up your smoker for cooking at about 225°F. We aren't trying to cook the ham, just bring it to a nice eating temperature of about 140°F.

When the smoker is ready, place the ham directly on the grate or if you are using a Bradley rack, you can lay the rack directly on the smoker grate.

Let the ham cook for about 3 hours or until it reaches an internal temperature of 140°F.

Keep the smoke going the entire time if you are using an electric, gas or charcoal smoker.

Step 4: Serve

When the ham is finished, it can be served immediately or wrapped in foil and kept warm until dinner if necessary.

IMG_8874-250x167 IMG_8887-250x167

Questions & Tips

Why is it a great idea to re-smoke ham when it is already smoked at the factory?

The smoking process they perform at the factory does not hold a candle to the smoke flavor you can add to the ham at home in your own smoker. It is a fast, mass produced product and hams just don't get the tender loving care or the flavor that only comes from spending several hours in real wood smoke.

Can I use a spiral sliced ham?

Absolutely and in some cases, this may be  your best option since the delicious rub (purchase recipes here) and smoke will be able to get down in between the slices better than one that is not spiral sliced.

Are there other ham recipes on the website?

Yes.. I have listed a couple favorites below:

Double Smoked Ham for Easter

Rum Injected Double Smoked Ham

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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

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Digital versions available via Nook | iTunes | Kindle

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Printable Recipe

Double Smoked Ham for Christmas
Recipe Type: Entree
Cuisine: Hot Smoking
Author: Jeff Phillips
Prep time:
Cook time:
Total time:
Serves: 8-10
Possibly one of the easiest holiday recipes there is and yet, This double smoked ham gets raving reviews every time I do it. Don't just heat up the ham in the oven this year, add some of my rub and re-smoke it in the smoker for a flavor that can't be beat.
Ingredients
Instructions
Step 1: Mustard
  1. Place the ham on a cutting board or down in a pan.
  2. Squeeze on some regular yellow mustard and rub it over the entire surface area of the ham.
Step 2: Jeff's Rub
  1. Sprinkle about a half cup of Jeff's rub onto the top of the ham and rub it over the mustard creating a paste.
  2. Be sure to cover the entire surface of the ham with rub.
  3. If you need more rub, don't be afraid to use it.
  4. When the ham is ready to cook, place it on a Bradley rack or a cookie sheet to make it easy to transport to and from the smoker.
Step 3: Smoker
  1. Set up your smoker for cooking at about 225°F. We aren't trying to cook the ham, just bring it to a nice eating temperature of about 140°F.
  2. When the smoker is ready, place the ham directly on the grate or if you are using a Bradley rack, you can lay the rack directly on the smoker grate.
  3. Let the ham cook for about 3 hours or until it reaches an internal temperature of 140°F.
  4. Keep the smoke going the entire time if you are using an electric, gas or charcoal smoker.
Step 4: Serve
  1. When the ham is finished, it can be served immediately or wrapped in foil and kept warm until dinner if necessary.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

3 Comments on this article. Feel free to join this conversation.

  1. Adam December 20, 2016 at 7:57 pm - Reply

    Can this recipe be used on a non pre cooked ham, going all the way to 170 degrees?

  2. Eric Mayle December 19, 2015 at 12:29 pm - Reply

    Can this be done on a pellet grill?

    • Jeff Phillips December 19, 2015 at 3:38 pm - Reply

      yes.. but I recommend you keep it on a low setting (“smoke” setting on the Traeger) so you’ll get a lot more smoke than usual. After a couple of hours of good smoke, you can turn it up a little to get the ham up to a good eating temperature.

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