Double Smoked Ham for Christmas
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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 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
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.
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 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:
Rum Injected Double Smoked Ham
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 original rub
- Sprinkle about a half cup of Jeff's original 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.