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!
- 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)
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
- 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.
Now that you have flavored up the inside of the ham, you will also want to do something to the outside as well.
At the point, the ham is ready for the smoker.
You can use whatever smoker you have or even a grill with an indirect setup.
I love to use the Camp Chef Woodwind for this awesome double-smoked ham recipe but any smoker will work great as long as it can maintain the temperature adequately.
Update 11/2019: The new Camp Chef Woodwind now has a brand new WiFi controller and I am beyond stoked to share it with you.
A few years ago I said, “if Camp Chef ever comes out with a wifi controller they will have the best, most feature-rich pellet grill on the market” and I wasn't wrong! I've been using the new Woodwind with the Wifi controller for a few weeks now and it is blowing me away with every thing that I throw at it.
About the Camp Chef Woodwind WiFi
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.
Here is just a few of the features that makes the Camp Chef Woodwind a great smoker to own and use for all of your outdoor cooking:
- 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.
- Wifi controller for remote monitoring and adjusting of the temperature and smoke settings.
- 4 probe inputs on the controller and ships with 4 meat probes. Sweet!!
- Smart Smoke Technology with 10 smoke level settings
- Contains a mechanism that lets you move the flame deflector out of the way while you are cooking so some of that fire can come up through the slotted drip pan and put some direct heat on what you are cooking.
- Bottle opener
- On board cord storage.
- 3 year warranty
- Did I mention that the fire pot where the pellets burn is made from stainless steel.. it will probably outlast me!
- Optional propane powered sear box capable of 900°F 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.
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 (optional searbox), 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.
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.
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.
Disclaimer: 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 an excellent alternative and contains no alcohol.
***Note: you get the Texas style rub recipe free with your order!
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.
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I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
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.
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.
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.
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Rum Injected Double Smoked Ham
- Bone-in Ham (heat and eat)
- Jeff's original rub
- Rum sauce (or maple sauce) – recipes below
Injecting the Ham
- Make the rum sauce using 1/3 cup of rum, 1/3 cup of dark (or light) brown sugar, and 1/4 lb butter.
- Do not let the sauce boil or you will end up making candy.
- If you'd rather use a maple sauce instead of rum, use 1/3 cup of maple syrup, 2 TB of dark (or light) brown sugar and 1/4 lb of butter.
- Note: Do not let the sauce boil or you will end up making candy.
- With the ham wrapped in plastic (to contain the mess), 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.
- When the injecting is finished, remove the plastic.
Seasoning the Ham
- Brush a little of the rum or maple sauce onto the ham to make it nice and sticky then sprinkle Jeff's original rub all over the outside of the ham.
- The ham is now ready for the smoker.
Smoking the Ham
- Preheat your smoker to about 225°F and when it's holding steady, place the ham directly on the grate.
- Apply heat and smoke for about 3 hours or until the internal temperature of the ham reaches a good eating temperature (I prefer about 140°F).
Serving the Ham
- If you have extra sauce, consider brushing or drizzling some onto the pieces that are sliced.
- Disclaimer: Not all of the alcohol cooks out of the rum 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 an excellent alternative.