Thanksgiving isn't the same without double smoked ham and these double smoked ham steaks take things to a better place in my opinion. Each piece can be seasoned and smoked for an even better eating experience.

We also made a delicious cranberry glaze that got brushed on about halfway through the smoking process if you're into that. I'll give you a few other options as well.

Interesting fact: Double smoked refers to the fact that the hams are already smoked from the factory yet we smoke them again. The smoke flavor that you impart at home in your smoker will be so much better than what it already has from the commercial process.

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recipe-ad-rubMy rub will add amazing flavor to your Thanksgiving turkey and ham.. you won’t need anything else on it!

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

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Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Smoker Temp: 225°F
  • Meat Finish Temp: n/a
  • Recommended Wood: Cherry
What You'll Need
Slice the Steaks

You can purchase the ham steaks already sliced into ½ inch pieces or you can do it yourself. I recommend purchasing them already sliced or asking your butcher to do it for you.

Their meal slicer will make quick work of it.

Season the Ham Steaks

Lay the ham steaks in a Bradley rack, Weber grill pan or even a cookie sheet.

2014-IMG_6070

Brush some cooking oil on the top side to help the rub (purchase recipes here) to stick. You can also use yellow mustard if you are so inclined.

2014-IMG_6071

Sprinkle some of Jeff's original rub (purchase recipe here) on the top side of the ham steaks.

2014-IMG_6076

The ham steaks are now ready to go into the smoker.

Smoke the Ham Steaks

Setup the smoker for cooking at about 225°F for about 1 hour.

If you need help setting up the smoker, see some of our help pages for common smokers:

Even if you have a different smoker, reading over the directions for these may help you set up your own smoker.

Place the Bradley racks with the ham steaks onto the smoker grate or lay the ham steaks onto the smoker grate (rub side up).

Let the ham steaks cook smoke for about 30 minutes then spoon on some of the cranberry glaze (instructions below) and spread it out all over the top of the ham steaks.

Make the Cranberry Glaze

Ingredients

  • 12 oz package of cranberries, fresh or frozen
  • 1 cup sugar
  • 1 cup water
  • 1-½ teaspoons orange peel, grated

Directions

  1. Place cranberries and sugar in a food processor or blender. Chop cranberries coarsely.
  2. Put sugar/cranberry mixture into a medium saucepan.
  3. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally.
  4. Reduce heat and simmer stirring occasionally until mixture is reduced to about 2-1/3 cups (about 10-12 minutes).
  5. Allow glaze to cool slightly before using.
  6. (optional) I wanted the glaze to not be coarse and chunky so I put it back into the food processor until it was smooth.
Put Glaze on Ham Steaks & Finish Smoking

The ham steak on the left has the coarse cranberry glaze. The one on the right has the smooth cranberry glaze.

I liked the smooth much better personally.

2014-IMG_6085

Continue cooking/smoking ham for an additional 30 minutes after you put the glaze on the ham.

Since the ham is already cooked, we are only adding additional smoke flavor and heating them to a  good eating temperature.

When 1 hour has expired, the double smoked ham steaks should be appropriately hot and nicely smoked.

Place the double smoked ham steaks under the broiler for a couple of minutes to caramelize the glaze just a little. Watch it carefully so that it does not burn.

Alternative Options:

  1. Brush my barbecue sauce (purchase recipes here) on the ham about 30 minutes into the cook time
  2. Use your favorite jelly or jam on the ham about 30 minutes into the cook time
  3. Honey and/or maple syrup is always great as a glaze on ham

Serve the ham right away or keep it covered and warm until dinner.

Basic Instructions for Double Smoked Ham (Whole)

  1.  Purchase a whole ready-to-eat ham (boneless, bone-in, spiral-cut, etc.)
  2. Coat the entire surface of the ham with yellow mustard
  3. Apply Jeff's original rub (purchase recipe here) to the ham massaging it in with the mustard
  4. Smoke the ham at 225 °F for about 3 hours.
  5. Slice and serve immediately.

==> Don't miss my Rum Injected Double Smoked Ham recipe

Here's a picture of it..

2013-IMG_1939

Turkey Smoking Recipes

And here's some new and time tested recipes for smoking turkey..

Smoking turkey for Thanksgiving 2014-IMG_6036

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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:

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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.

Amazon | Barnes & Noble | German Edition

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Printable Recipe

Print

Double Smoked Ham Steaks

Thanksgiving isn’t the same without double smoked ham and these double smoked ham steaks take things to a better place in my opinion. Each piece can be seasoned and smoked for an even better eating experience.

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 4-6
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

  • 4-6 ham steaks (about ½ inch thick)
  • Cooking oil
  • Jeff’s rub (purchase recipes here)
  • Cranberry glaze (recipe/instructions below)

Instructions

Slice the Steaks

  1. You can purchase the ham steaks already sliced into ½ inch pieces or you can do it yourself. I recommend purchasing them already sliced or asking your butcher to do it for you. Their meal slicer will make quick work of it.

Season the Ham Steaks

  1. Lay the ham steaks in a Bradley rack or even a cookie sheet.
  2. Brush some cooking oil on the top side to help the rub to stick. You can also use yellow mustard if you are so inclined.
  3. Sprinkle some of Jeff’s rub on the top side of the ham steaks.
  4. The ham steaks are now ready to go into the smoker.

Smoke the Ham Steaks

  1. Setup the smoker for cooking at about 225°F for about 1 hour.
  2. Place the Bradley racks with the ham steaks onto the smoker grate or lay the ham steaks onto the smoker grate (rub side up).
  3. Let the ham steaks cook smoke for about 30 minutes then spoon on some of the cranberry glaze (instructions below) and spread it out all over the top of the ham steaks.

Make the Cranberry Glaze

  1. Ingredients: 12 oz package of cranberries (fresh or frozen), 1 cup sugar, 1 cup water, 1-½ teaspoons orange peel (grated)
  2. Place cranberries and sugar in a food processor or blender. Chop cranberries coarsely.
  3. Put sugar/cranberry mixture into a medium saucepan.
  4. Add 1 cup of water and grated orange peel and bring to a boil stirring occasionally.
  5. Reduce heat and simmer stirring occasionally until mixture is reduced to about 2-1/3 cups (about 10-12 minutes).
  6. Allow glaze to cool slightly before using.
  7. (optional) I wanted the glaze to not be coarse and chunky so I put it back into the food processor until it was smooth.

Put Glaze on Ham Steaks & Finish Smoking

  1. Continue cooking/smoking ham for an additional 30 minutes after you put the glaze on the ham.
  2. Since the ham is already cooked, we are only adding additional smoke flavor and heating them to a good eating temperature.
  3. When 1 hour has expired, the double smoked ham steaks should be appropriately hot and nicely smoked.
  4. Place the double smoked ham steaks under the broiler for a couple of minutes to caramelize the glaze just a little. Watch it carefully so that it does not burn.

Alternative Options:

  1. Brush my barbecue sauce on the ham about 30 minutes into the cook time.
  2. Use your favorite jelly or jam on the ham about 30 minutes into the cook time.
  3. Honey and/or maple syrup is always great as a glaze on ham
  4. Serve the ham right away or keep it covered and warm until dinner.

 

About the Author

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

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

  1. Don August 10, 2015 at 6:26 am - Reply

    When you call for “Jeff’s Rub” (in the ham recipe), which rub are you referring to?

    I purchased both your rub recipe and “Smoking Meats” book and recieved Jeff’s “Texas Style” and

    “Naked Rib Rub” recipes.  Which do I use on the ham and is there a listing somewhere of which meats are appropriate with  which rubs? 

    Thanks for the great website!

    • Jeff Phillips August 12, 2015 at 10:32 am - Reply

      Anytime I mention “my rub“, “Jeff’s rub”, “the rub” or the “original rub”, I am referring to the Jeff’s Naked Rib Rub. It is the main one and is good on just about everything and especially pork such as ribs, pork shoulder, ham, etc.

      The Jeff’s Texas style rub is also very good but is savory only (no sugar involved) and is best on beef and seafood.

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