Rum Injected Double Smoked Ham

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Rum Injected Double Smoked Ham

This double smoked ham injected and basted with rum sauce or maple sauce will probably be one of the best thing you'll taste for a long time to come and it is so completely holiday worthy whether it's Easter, Thanksgiving, Christmas or any day of the year.

There is no time to waste.. let's get to it!

Important Information
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 140°F
  • Recommended Wood: Hickory, Pecan, Cherry (I use a mix but all of these stand alone just as well)
What You'll Need
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
Injecting the Ham

First you'll need to mix up the rum sauce (or maple sauce if you prefer).

Tip: You might want to double the recipe so you'll have enough to brush or drizzle onto the finished ham slices once it's all done.

Rum Sauce for Injecting into Ham

You'll need:

  • 1/3 cup of rum
  • 1/3 cup of brown sugar (I prefer dark but light will work fine)
  • 1/4 lb (1 stick) butter

Pour the rum into a small sauce pan over low heat. Add the butter and let it melt while you stir it around. Add in the brown sugar and let it dissolve while you continue to stir. Once everything is melted and dissolved and warm, remove from the heat.

Do not let the sauce boil or you will end up making candy.

Maple Sauce for Injecting into Ham

Very similar to the rum sauce except you leave out the rum and only use 2 TBS of brown sugar:

  • 1/3 cup of Maple syrup (the real stuff)
  • 2 TBS brown sugar (I prefer dark but light will work fine)
  • 1/4 lb (1 stick) butter

Pour the maple syrup into a small sauce pan over low heat. Add the butter and let it melt while you stir it around. Add in the brown sugar and let it dissolve while you continue to stir. Once everything is melted and dissolved and warm, remove from the heat.

Do not let the sauce boil or you will end up making candy.

Injecting the Sauce into the Ham

Once the rum sauce is finished, it is ready to inject into the ham.


Warning: I highly recommend wrapping the ham in plastic wrap. When you inject it, some of the sauce will squirt out of unsuspected places in a geyser-like fashion and up to 5 feet away– Ask me how I know! 😉

With the ham wrapped in plastic, fill the injector with the warm sauce and inject as much as you can at 1 inch intervals. Some of it will leak out but much of it stays in there and flavors the inside of the ham.

For those who are not familiar with injecting, push the needle into the meat at a 45 degree angle and slowly pull it out of the meat as you depress the plunger.

The injector that I've been using for years and highly recommend can be found on Amazon..the needle is bigger than most and things like coarse pepper, garlic pieces, etc, will not stop it up. You can check it out HERE.

When the injecting is finished, remove the plastic.


Seasoning the Ham

Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well.

I recommend using my original rub (if you have the recipe) or you can purchase it HERE.

Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle the original rub all over the meat.

You will notice that I placed the injected ham on a Bradley rack to make it easy to transport to and from the smoker.


At the point, the ham is ready for the smoker.

Getting the Smoker Ready

You can use whatever smoker you have or even a grill with an indirect setup.

I love to use the Camp Chef Woodwind pellet grill for this awesome double-smoked ham recipe but any smoker will work great as long as it can maintain the temperature adequately.

About the Camp Chef Woodwind

Pellet smoking is an ALL WOOD method of smoking.. like a big stick burner, the heat comes from burning real wood and the smoke is just something that naturally happens when you burn wood. There is nothing more “real” than using real wood to cook and smoke your food.

Among pellet grills, the Camp Chef Woodwind is one of the best due to how well it works and all of the great features that it has.. many that are not found on the other brands and models:

  • An ash cup on the bottom of the unit to catch the ashes and make cleanup a lot easier. I am pretty particular and still vacuum out the smoker but you certainly don't have to do that often with this added feature.
  • A chute opens on the bottom side of the hopper so you can dump the pellets into a container and replace them with a different flavor (nice!).
  • A 2nd cooking shelf comes standard. You just can't have too much shelf space in my opinion.
  • An optional propane powered sear box capable of 900°F that attaches to the right side of the unit. This allows you to sear burgers, steaks, chicken, etc. once they are done cooking. You could also just use it to cook steaks or other meats at very high heat.
  • 3 year warranty and free shipping ain't a bad feature either!
  • Did I mention that the fire pot where the pellets burn is made from stainless steel.. it will probably outlast me!

Many of you have let me know that you purchased this pellet grill due to my recommendation and that you are having the time of your life using it. I love hearing how you are having fun with your smoker! I only recommend smokers that I love to use and if I love to use it, I just naturally think that you will too.

If you are looking for an easy to use smoker that burns REAL WOOD for heat and smoke, that's versatile enough to smoke, bake, barbecue, grill and even sear, then look no further. This grill is for YOU!

Back to Setting Up the Smoker..

Preheat to about 225°F and when it's holding steady, place the ham directly on the grate.

Smoking the Ham

Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches 140°F.

If your smoker is having no trouble maintaining the set temperature, consider brushing on rum or maple sauce a couple of times while it smokes.

If it happens to be cold out and your smoker loses heat easily then it is best to leave the door or lid closed as much as possible. In this case, it is fine to brush on some of the rum or maple sauce one time about 30 minutes before the ham is finished.

Serving the Ham

Let the ham rest for about 15-20 minutes then slice it up into 1/4 inch thick pieces piled onto a nice platter.

If you have extra sauce, consider brushing or drizzling some onto the pieces that are sliced.

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Disclaimer: If you use the rum sauce, I must tell you that not all of the alcohol cooks out of the sauce during the brief warming period and during the time in the smoker. Rum adds a lot of nice flavor but there is still trace amounts of alcohol present when it is being served.

The maple sauce is a very good alternative and contains no alcohol.

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉 Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.
Get the Digital Recipes for Jeff's Rub and Sauce
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If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

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I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The 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 800 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

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2018-11-29T19:03:43+00:00By |29 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!


  1. Ken McBroom December 14, 2018 at 12:46 pm - Reply

    This recipe (with the maple syrup because of the kids) has become a Christmas dinner favorite. I’m getting ready to smoke this year’s ham now.

  2. Floyd Staggs December 10, 2018 at 9:08 am - Reply

    I did the rum injected double smoked ham yesterday. A couple of comments. 140* is too warm, it dries it out and I don’t think the rub adds anything to it. It’s good on everything else but I think it takes away from the sweetness of the rum and brown sugar.

  3. Rad Heredia November 16, 2018 at 11:12 am - Reply

    I noticed that the recipe is “double smoked”. Why is that? is that because the warm and serve pork is already smoked? If not, will using an already smoked ham be ok? I’m concerned about an oversmoked flavor. Sounds delicious!

  4. Richard Small November 11, 2018 at 5:08 am - Reply

    Jeff any reason for a bone in ham vs a boneless ham? Seems like the boneless ham would yield more useable meat,and easier to slice.

    • Jeff Phillips November 13, 2018 at 8:04 pm - Reply

      Boneless hams work just fine as long as they are have minimal added water.

  5. Bradley Lindsey November 8, 2018 at 8:40 am - Reply

    I made the Maple injected ham over last weekend for a group of friends. Several commented “best ham they’ve had”. Worked well in the Camp Chef SGX with mesquite pellets. Doing it again for Thanksgiving with the family. Thanks Jeff!

  6. Roger A Jordan December 22, 2017 at 9:36 pm - Reply

    I was wondering what Rum Brand you used. I do not drink, but my family likes rum cake and the lady that makes it for them, uses Malibu Rum with Coconut. This did not sound like the thing for a ham. Any advice?

  7. William Hawley November 21, 2017 at 7:03 pm - Reply

    I want to do the rum or maple ham, but can’t find any hams at local grocery store/butcher shops that are not 23% water. Any suggestions ? What about a pork butt for the rum/maple recipe if not watered ?

    • Jeff Phillips November 21, 2017 at 8:40 pm - Reply

      William, That’s a lot of water added! You can definitely do a pork butt if you have the time. These usually take 12-14 hours to reach a tender state if you maintain 225-240°F in your smoker.. an internal temperature of about 180-185°F for sliceable or 205°F for pulled. An uncooked ham may also be an option however they tend to have less fat than a butt and you probably only want to cook it until it’s sliceable.. 180-185°F or so internal temperature and of course you can baste it every hour or so while it cooks. I would wrap the butt or the fresh ham in foil once it reaches 155-160°F for a couple of hours and then finish unwrapped with more basting.

      • William Hawley November 23, 2017 at 7:43 pm - Reply

        Decided to go ahead and use the 23% water ham (Cook’s Shank Portion Ham), used the maple injections, smoked on Davy Crockett GMG grill with hickory for 4 hrs @ 230*…..result was outstanding !!

  8. Art November 2, 2017 at 4:55 pm - Reply

    Thoughts on a 20lb turkey, with the back cut out and smoking both halves on separate racks?

  9. aaron obrien November 23, 2016 at 3:18 pm - Reply

    Hi im going to try this on the weekend . I was just wondering what type of rum you use was is white or brown? Would it matter? Thanks

  10. Carl November 20, 2016 at 11:07 am - Reply

    I killed a hog yesterday and want to smoke the hams. Will this ham recipe work or is there anything special I need to do to the ham. I am curious at what temp to smoke and how long. I am going to use your rub recipe.

  11. HolM November 18, 2016 at 11:19 am - Reply

    Looking for Jeff rub recipe. I bought your book but can not find it in there. Am I just missing it

    • Jeff Phillips November 19, 2016 at 8:45 pm - Reply

      Holm, The recipes that I sell here on the website are not included in the book since so many people purchased the recipes prior to the book being published.

      If you are wanting to use a rub in the book that is similar to the original rub, go for the Big Bald BBQ Rub.

  12. John November 15, 2016 at 7:44 am - Reply

    Not much good if you are muslim and not allowed alcohol. …. do you have some alternative vegan festive recipes?

  13. A Family Tale | Smoke on, Fish! November 26, 2015 at 1:23 am - Reply

    […] year, I took some smoked chicken for Thanksgiving and a Rum Injected Double Smoked Ham for Christmas. I was pleased with both of them! My family, however, was much more over the top […]

  14. steve May 28, 2015 at 11:13 am - Reply

    This recipe is one of our family favorites. Last week we were camping in our motorhome and decided to try to double smoke the ham on a propane grill. I used a small smoker box and some apple wood chips, set the box over one burner and left the other off. I placed the ham over the off burner and closed the lid. It was a little hard to monitor the temp, but after a couple of hours everything came out great!

  15. Chef Seth December 24, 2014 at 1:19 pm - Reply

    I have to recommend the best flavor injector on the market, sold by Cabela’s:
    I made an injection mix combining Rum, Maple Syrup, Brown Sugar, Apple Cider, Apple Pie Spice, and Butter and injected and glazed. Awesome!

  16. pearson July 8, 2014 at 10:31 pm - Reply

    can i form a liquid with your rub and inject it into the meat ?

  17. Jeff April 17, 2014 at 7:52 pm - Reply

    On that heat and eat ham would you pick a shank or a butt?

  18. DP January 13, 2014 at 8:29 pm - Reply

    Just finished making your Maple injected double smoked ham.  WOW!!  I used hickory wood with some cherry wood chuncks.  WOW it turned out awesome!! Thank you.  

  19. Terry December 10, 2013 at 3:30 pm - Reply

    Help ! For the rum injected ham … What size   Ham is best for the 3 hour smoke. . ???? My local butcher can only get 18 lb ham and he said it would take. 8-10 hours to smoke . I really only have 3-5 hours to smoke it . Just need to no if the ham should be fresh and what size to get ? 

    • Ian April 1, 2018 at 4:36 pm - Reply

      Yeah I’m with you. I ruined my family Easter. I bought an 11.5lb ham and didn’t allow myself enough time to cook before Easter dinner. Sitting here with a bunch of hungry family members. I know it’s my fault for not doing more research! But, I wish Jeff would have said what size ham he used.

  20. ron December 6, 2013 at 1:31 pm - Reply

    smoking deer meat

  21. Josh December 5, 2013 at 7:45 pm - Reply

    Jeff – 

    I want to try the rum glaze and rub on a pork shoulder…do you think it would work? 

    Appreicate all the great tips.  Your site is my go to when I smoke anything! 

  22. barry whetsell December 3, 2013 at 6:20 pm - Reply

    Im interested in learning more about smoking meats

  23. Stuart Holder November 27, 2013 at 1:41 pm - Reply


    Where do I start?  I am new to smoking meat (preparing it, not eating it!). Your website and recipes have made this a very rewarding (and tasty) experience. I have done a Boston butt, a chicken, the ABTs (my wife absolutely loves these things), and most recently, a brisket.Your rub and sauce recipes do give it a little zing, which we enjoy very much. I did reserve the juice from the brisket to use for reheating…wow…my mouth has begun watering all over again!  The most incredible thing about this is that I never thought I could ever produce anything like this.  You made it easy and my family thinks I'm some kind of BBQ Pitmaster now!  



  24. Dave November 26, 2013 at 2:45 pm - Reply



    Am enjoying your tips about smoking various foods.  They are great.  My question is a little off to side.  I have purchased the Black Forest" type hams, and think they can be improved a bit by smoking them, so I am going to try that.  I would like to know if I can "brine out" some of the salt in the ham as they seem quite salty.


    Any thoughts on this?

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