Double Smoked Ham For Easter
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Easter is just around the corner and I’m looking forward to showing you how to smoke up some traditional Easter fare as well as some not so traditional fare.
This week, I am going to show you how to double smoke a store bought ham and really give it that smoky flavor that it is so perfect for. Your friends and family will be amazed at the flavor and especially when you add some of my rub to the outside as well.
Ham is the most requested recipe that I get around Easter and as you will see.. it is extremely easy but you’re not required to let everyone else know how easy it is;-)
In my next newsletter just before Easter, I plan to show you some rack of lamb made into lamb chops and perhaps even some smoked eggs. Who knows what else I might think of to throw into the mix. Smoked rabbit perhaps? I have mixed feeling about doing rabbit around Easter due to the “cute factor” that surrounds kids and rabbits although I think it definitely falls into the Easter theme.
Enjoy the newsletter and please let me know if you try this recipe and find it as amazing as I do!
For those of you who do not know what I mean by double smoked ham.. let me explain. When you buy a ham in the store these days, usually it is already cured, smoked and cooked. You’d be surprised at how much flavor you can add by applying a little of my rub on the outside and by placing the ham back in the smoker for about 3 hours and putting some real wood smoke to it. It transforms regular old ham which is pretty good into something that family and friends will rave about.. I promise!
What to Buy
I highly recommend a spiral sliced ham with only natural juices if possible. The fact that it is spiral sliced means that more seasoning and more smoke can get down in the ham and that’s a very good thing.
How to Prepare the Ham
This is so simple you will wonder why I even bother showing you pictures..
Unwrap the ham, throw away the glaze if it comes with any since you probably won’t need it. You can use it if you like but I don’t find that it is necessary.
Lay the unwrapped ham on it’s side on a cutting board and apply a light coat of yellow mustard all over the ham. I prefer mustard since it makes such a nice crust but you can also use slightly warmed jelly, honey, olive oil, almost anything that will create a moist, sticky surface for the rub to stick to.
Last year I did a ham like this and used pineapple preserves all over the ham before I applied the rub and it was delicious so feel free to use your imagination a little here.
Once you have a moist, sticky surface all over the ham, apply a generous coating of my rub all over the ham. Top, bottom and all around.
The ham is now ready to smoke.. see what I mean when I said it was really easy?
Smoking the Ham
Prepare the smoker for about 225-240 and once it has reached that temperature the ham can be placed directly on the rack either with the large flat side down or on it’s side. Leave the ham in the smoker for about 3 hours or until it reaches a good eating temperature.
I like to use a good heavy duty smoke for ham such as hickory, mesquite or a mix of one of these with some fruit wood to really bring out the wonderful smoky flavor.
I recommend applying smoke for the full 3 hours.
- Remove packaging and discard glaze
- Apply yellow mustard all over the ham
- Pour on some of my rub and massage it in
- Place ham on smoker on preheated smoker grate
- Smoke for about 3 hours
- Slice and eat immediately or keep warm until meal time
- If you happen to purchase a ham that has been cured but not cooked, cook it until it reaches about 165 degrees adding smoke the entire time.
- After removing all of the meat from a spiral sliced ham you will be left with a bone. Keep the bone in the freezer until the next time you make a pot of beans. The smoky ham adds something really wonderful to those beans.
- For another layer of flavor and a nice sheen for presentation, mix equal parts of honey and my barbecue sauce and brush it onto the ham about 30 minutes before it is done cooking.
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When double smoking a ham, is any liquid necessary? Either sitting in a pan with the ham or in its own pan under the ham?
I bought your recipes for your rub and sauce I did find your Texas rub but have misplaced the first rub and sauce could you please send these again
Jeff your rubs and sauce are the best l have smoked lots with it from tri tip brisket ham chicken ribs prime rid and pastrami very good thanks
Just recently became a huge fan of smoking different meats. Got a new 30 ‘ Masterbuilt propane/ charcoal smoker last year and i love it and so does the family. I did a “bacon butter” smoked turkey this year for Thanksgiving “OH MY LORD” it turned out awesome. Family went crazy over it. Smoked a spiral ham for the guys at work with mustard, brwon sugar, applewood rub, pure pineapple juice, and used apple for wood. Again …how awesome. My wife says i am a “smoke freak ” now. :)
Hey Jeff… Love the site, book, your rub and sauce. We got a gift catalog from Jack Stack BBQ last week, to send their food anywhere through the mail. Anyway, I saw something there that seems like a no-brainer, but I haven't seen much about. HAM Burnt Ends. Ever had them or made them? I did a google search and most of the first page of results refer to Fiorella's Jack Stack. How could this NOT be a great idea? How would you do it? Good heavy rub, smoke, sauce/glaze on a whole ham… Chunk/cube it up after few hours, more rub and glaze, back on smoker in a pan until they turn to hedonistic ham-candy? Am I missing anything? LMK what you think. Great dish to try for the holidays?! Thanks.. Jeff
I’ve made burnt ends out of brisket and pork butt.. it would be the same concept. I would cube up a cold, ready to eat ham into a large foil pan then coat with barbecue sauce then rub for a nice crust on all sides. Stir every 30 minutes or so to get the smoke and bark all over.
Add more sauce and/or rub as needed.
225 degrees F and full smoke for about 2 hours would be really good.