Double Smoked Ham for Christmas

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:

Double Smoked Ham for Easter

Rum Injected Double Smoked Ham

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

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Printable Recipe

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Double Smoked Ham for Christmas

Prep Time

10 mins

Cook Time

3 hrs

 

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.

Course: Entree

Cuisine: Hot Smoking

Servings: 8 -10

Author: Jeff Phillips

What You'll Need

• Any size ready-to-eat ham
• Mustard
• Jeff's Original rub

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.