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Double Smoked Ham Steaks

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.

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.

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.

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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.

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

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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.

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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..

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Turkey Smoking Recipes

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

Smoking turkey for Thanksgiving 2014-IMG_6036

Printable Recipe

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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: Jeff Phillips
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 -6 1x
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

Scale

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.

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Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

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2 Comments

  1. 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!

    1. 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.