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.
- Preparation time: 10 minutes
- Cook time: 3-4 hours
- Smoker temperature: 225°F
- Meat finish temperature: Warm or about 140°F
- Recommended wood: Hickory
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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
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Place the ham on a cutting board or down in a pan.
Squeeze on some regular yellow mustard and rub it over the entire surface area of the ham.
Be sure to cover the entire surface of the ham with rub.
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.
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.
When the ham is finished, it can be served immediately or wrapped in foil and kept warm until dinner if necessary.
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:
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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 rubLove 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..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 rubLove 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?"
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- Any size ready-to-eat ham
- Jeff's Original rub
- Place the ham on a cutting board or down in a pan.
- Squeeze on some regular yellow mustard and rub it over the entire surface area of the ham.
- Sprinkle about a half cup of Jeff's rub 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.
- 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.
- 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.
- When the ham is finished, it can be served immediately or wrapped in foil and kept warm until dinner if necessary.