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
- Any size ready-to-eat ham
- Mustard
- Jeff's Original rub (purchase recipes here)
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 (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.
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:
✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!
We ship blazingly fast and orders over $50 ship free!
You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.
Smoking Meat: The Essential Guide to Real Barbecue – The 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 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
Printable Recipe
Double Smoked Ham for Christmas
Ingredients
- Any size ready-to-eat ham
- Mustard
- Jeff's Original rub
Instructions
Step 1: Mustard
- 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.
Step 2: Jeff's Rub
- 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.
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.
I have your book. I love it. Someone says lets smoke, out comes the book..
Love the newsletters! Can you double smoke a ham one day and put it in a slow cooker/oven the next day to heat up and serve?
Great idea on this will probably save me about 40 bucks over getting a ham at a Smokehouse
Can this recipe be used on a non pre cooked ham, going all the way to 170 degrees?
Can this be done on a pellet grill?
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.