Serving ham on Easter is about as traditional as it gets but if you want to really ramp up the flavor, buy a pre-cooked smoked ham, season it up real good with Jeff's original rub (purchase recipes here) then, smoke it again while it heats up in the smoker. Your guests will rave about double smoked ham!

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Helpful Information
  • Prep Time: 20 minutes
  • Cook Time: 3-6 hours (depends on the size)
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Pecan or Hickory
What You'll Need

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubI've used my rub on the holiday ham for years and I always get rave reviews even from the pickiest of eaters. If you want to make the Easter ham a whole lot better, you can do that with the addition of my rub on the outside of the ham.

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

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

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Step 1: Score the Ham (optional but highly recommended)

Lay the ham on a cutting board.

2015-IMG_6968

Using a sharp knife, score the meat about ½ inch deep along the horizontal and vertical axis of the ham.

You can see the score marks in the following picture if you look closely. Perfection is not required here.. just a way for the rub and smoke to get a little more access.

Once it's cooked for a while, their will be more separation along the score marks and it will be more visible.

Note:  Spiral cut hams will not need to be scored.

2015-IMG_6969

Now that wasn't so hard was it?

Step 2: Add the Seasoning

Apply some spicy brown mustard to the ham to help the rub to stick.

2015-IMG_6971

Rub it in real good..

2015-IMG_6972

Generously pour on some of Jeff's original rub (purchase recipes here) and massage it in.

My rub with the spicy brown mustard creates this really nice crust that is, in my opinion, the best part of the ham. Don't be skimpy with the rub;-)

2015-IMG_6973

Step 3: Smoke It

In times past I have just said to smoke the ham for 3 hours and that works to get it up to a good eating temperature but I feel that the ham is actually better if you take it on up to about 140-145°F.

I actually inserted my new bluetooth thermometer, the Maverick ET-735 (which worked like a charm, by the way, thanks for asking) and this 15 lb monster ham took over 6 hours to reach 140°F.

This gave the rub plenty of time to get nice and tasty on the outside of the ham and down in those score marks that we made.

Note: Smaller hams will take less time, larger hams will take more time. If you have limited time, consider smoking 2 smaller hams rather than 1 large one to speed up the process.

Set up your smoker for cooking at about 225-240°F and make sure that you have about 3-4 hours worth of good smoking wood. I used pecan but hickory or almost any fruit wood would also work really good on this.

Once the smoker is heated up and holding steady, place the ham on a Bradley rack and place the rack on the smoker grate or you can just place the ham directly on the smoker grate.

Please note, you can use almost any type of ham including the spiral cut variety.

Once the ham is about 1 hour from being done, baste it twice, 15 minutes between each basting, with my Dr. Pepper and Honey Barbecue Glaze (recipe below):

Dr. Pepper and Honey Barbecue Glaze

Add all ingredients to a small bowl and mix well.

Apply to ham with a basting brush making sure to get it down into the score marks and all over the top and sides of the ham.

Step 4: Rest, Slice and Serve

When the ham reaches 140 to 145°F in the center, pull it out of the smoker and set it on the cabinet for about 15 minutes to rest.

2015-IMG_6988

Slice, serve and enjoy!

Get the Digital Recipes for Jeff’s Rub and Sauce


**Instant Download!**

jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***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
Full StarFull StarFull StarFull StarFull Star
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
Full StarFull StarFull StarFull StarFull Star
..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
Full StarFull StarFull StarFull StarFull Star
 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:

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Order the Recipes for Jeff's Rub and Sauce

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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"!

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Printable Recipe

5.0 from 2 reviews
Double Smoked Ham for Easter
 
Prep time
Cook time
Total time
 
Serving ham on Easter is about as traditional as it gets but if you want to really ramp up the flavor, buy a pre-cooked smoked ham, season it up real good then smoke it again while it heats up in the smoker and your guests will rave about it!
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 6-8
Ingredients
Instructions
Step 1: Score the Ham (optional but highly recommended)
  1. Lay the ham on a cutting board.
  2. Using a sharp knife, score the meat about ½ inch deep along the horizontal and vertical axis of the ham. Perfection is not required here.. just a way for the rub and smoke to get a little more access.
  3. Note: Spiral cut hams will not need to be scored.
Step 2: Add the Seasoning
  1. Apply some spicy brown mustard to the ham to help the rub to stick.
  2. Generously pour on some of Jeff’s original rub and massage it in. My rub with the spicy brown mustard creates this really nice crust that is, in my opinion, the best part of the ham. Don’t be skimpy with the rub;-)
Step 3: Smoke It
  1. In times past I have just said to smoke the ham for 3 hours and that works to get it up to a good eating temperature but I feel that the ham is actually better if you take it on up to about 140-145°F.
  2. Note: Smaller hams will take less time, larger hams will take more time. If you have limited time, consider smoking 2 smaller hams rather than 1 large one to speed up the process.
  3. Set up your smoker for cooking at about 225-240°F and make sure that you have about 3-4 hours worth of good smoking wood. I used pecan but hickory or almost any fruit wood would also work really good on this.
  4. Once the smoker is heated up and holding steady, place the ham on a Bradley rack and place the rack on the smoker grate or you can just place the ham directly on the smoker grate.
  5. Please note, you can use almost any type of ham including the spiral cut variety.
  6. Once the ham is about 1 hour from being done, baste it twice, 15 minutes between each basting, with my Dr. Pepper and Honey Barbecue Glaze
  7. To make the Dr. Pepper and Honey Barbecue Glaze: ⅓ cup of Jeff’s Barbecue Sauce, ½ cup of Dr. Pepper (Not diet), ¼ cup of Honey
  8. Add all ingredients to a small bowl and mix well.
  9. Apply to ham with a basting brush making sure to get it down into the score marks and all over the top and sides of the ham.
Step 4: Rest, Slice and Serve
  1. When the ham reaches 140 to 145°F in the center, pull it out of the smoker and set it on the cabinet for about 15 minutes to rest.
  2. Slice, serve and enjoy!
About the Author

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

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

  1. Francis Doerschner April 10, 2017 at 3:54 pm - Reply

    Jeff,
    I have been a fan for years. I purchased your rub and sauce recipes. I saved all of your recipes received via email. I went to the saved recipes and, unfortunately, found that my idiot computer (or the idiot operator) deleted them. Is there a way I can get your recipes again?

    Thank you

    • Jeff Phillips April 11, 2017 at 10:58 am - Reply

      Francis,

      Just sent the download link to you.. let me know if you don’t get it.

  2. mark May 25, 2015 at 12:23 pm - Reply

    my girl friend and i made this for easter and we loved it so much …
    That we are going to make it is agian and used the bone and what was left on the bone to make.
    some creamy ham and corn chowder soup that double smoking of the ham made the soup even better.

  3. Sharon Showman May 8, 2015 at 11:55 am - Reply

    I use your recipe for Easter and got rave reviews it was yummy and will do again. I also did the brisket and it was also very good, trying turkey and baby back ribs for Mother’s day. that you for all the recipes and rubs. Love it .

  4. Bill gear April 5, 2015 at 1:53 pm - Reply

    Jeff,

    I’ve been smoking hams for Easter for the past decade or so and have acquired quite a rep in the family for my Easter hams.

    I decided to try this recipe and everyone raved about it. I loved it and can’t wait till I make ham and bean soup with the leftovers. I used a relatively inexpensive ham too.

    I got a really superb and deep smoky flavor with the pecan I used. I can’t wait to try it with hickory and mesquite.

    Thanks, Jeff, great recipe.

    Bill

  5. Larry April 4, 2015 at 3:37 am - Reply

    I’m hoping to double-smoke a spiral-sliced, fully cooked ham. Smoking at 225 degrees, what would be a formula for hours-per-pound I could follow? This is a 9-lb. ham.

  6. mike marshall March 26, 2015 at 4:11 pm - Reply

    Jeff, I made your “Maple Injected” smoked ham last Easter and it was to die for… It was incredibly tender and flavorful. It was a big hit at a family dinner.. I’m going try this one… Thanks for changing my life..:>)

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