There's a very good chance that this double smoked ham will be the best holiday ham you've ever tasted. How do I know this? I've been making this ham for a number of years now and everyone– YES EVERYONE– goes gaga over it.

I would like to say it's this good because I cooked it but in reality it's this good because it's smoked and because the maple syrup and my original rub (Purchase formula here | Purchase bottled rub) work REALLY well together on ham.

Don't skip ANYTHING in this recipe.. it is all important and SO worth it!

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 115-120°F
  • Recommended Wood: Pecan
What You'll Need
IMG 0244Please 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.

What Does “Double Smoked” Mean?

I get this question a lot so I figured I'd tackle it right up front– the  company that produces the hams have their own process for adding smoked flavor to ham and it's not bad but what we can do in our own smoker is far superior to what they can do on the production line.

Thus when an already smoked or smoke flavored ham is smoked again by you, it's smoked twice or double-smoked.

Step 1: Maple Syrup and Rub

I recommend sitting the ham in a shallow pan.

Peel back each slice and douse it with maple syrup.. go ahead, be generous and live a little!

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Don't worry about the waste.. that maple syrup that runs down to the pan will mix with the rub and we'll pour that over the ham slices later.

Once every slice is nice and sticky, go back through and peel back every slice giving it a good application of my original rub (Purchase formula here | Purchase bottled rub).

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Don't forget to get that very front piece and the sides and back of the ham as well.

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As the ham cooks, the slices will sometimes fall over so it's a great idea to pin them in place with some toothpicks.

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The ham is now ready for the smoker.

Step 2: Smoke It

Any smoker will work for this and it only takes about 3 to 4 hours depending on what temperature you are running.

Remember you are not cooking the ham, only warming it through and letting the smoke kiss the ham for a few hours.

Setup you smoker for indirect cooking at about 225°F and my recommendation is to use pecan wood for smoke if you have that available. Otherwise, any smoking wood will work.

If your smoker has a water pan, fill it up.

Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours.

About once every hour, or more often if you desire, go out there and glaze the outside of the ham with the maple syrup and rub drippings down in the pan. You don't need to peel back the slices, just the outside will do.

If you don't have enough dripping in the bottom of the. pan, you can make up a batch of ham glaze as follows:

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About once every hour, go out there and glaze the outside of the ham with this stuff. You don't need to peel back the slices, just the outside will do.

Step 3:  Slice and Serve

When the ham starts to get some nice crispiness to the edges or when you can no longer stand the amazing smell without taking a bite, call it done.

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Remove the toothpicks and tear the slices off into a serving plate.

See that smaller piece right in the front middle? Tear that off and share it with your honey.. it's the best piece in the whole ham!

All those sweet and smoky juices in the pan can now be poured over the top of the slices.

Serve and enjoy!

Notes and Comments

I've had people ask if you can use honey on this.. the answer is YES. Also very good!

Another question I have received when talking about this method is “can you lay the ham flat side down?”. Well you can but in my opinion the smoke is not able to get in between the slices as well and you can tell it in the finished product.

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

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

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The 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 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

IMG 7348
Print Recipe
4.58 from 7 votes

Double Smoked Holiday Ham Glazed with Maple Syrup

There's a very good chance that this double smoked ham will be the best holiday ham you've ever tasted. How do I know this? I've been making this ham for a number of years now and everyone– YES EVERYONE goes gaga over it.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins

Ingredients

  • 1 Spiral sliced ham (((mine was a 10 pounder)))
  • 2 cups REAL maple syrup (((you can get this cheap at club stores like Costco)))
  • 1/4 cup Jeff's original rub
  • 10 Toothpicks

Instructions

Step 1: Maple Syrup and Rub

  • Sit the ham into a shallow pan.
  • Peel back each slice and douse it with maple syrup.
  • Now, go back through and peel back every slice giving it a good application of my original rub.
  • Don't forget to get that very front piece and the sides and back of the ham as well.
  • Pin the very front slice in place with some toothpicks around the perimeter so it doesn't fall over during cooking.
  • The ham is now ready for the smoker.

Step 2: Smoke It

  • Setup you smoker for indirect cooking at about 225°F and my recommendation is to use pecan wood for smoke if you have that available. Otherwise, any smoking wood will work.
  • If your smoker has a water pan, fill it up.
  • Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours.
  • Make up a batch of ham glaze using ½ cup of maple syrup and 2 TBS of Jeff's original rub.
  • About once every hour, glaze the outside of the ham with this stuff. You don't need to peel back the slices, just the outside will do.

Step 3: Slice and Serve

  • When the ham starts to get some nice crispiness to the edges or when you can no longer stand the amazing smell without taking a bite, call it done.
  • Remove the toothpicks and tear the slices off into a serving plate.
  • All those sweet and smoky juices in the pan can now be poured over the top of the slices.
  • Serve and enjoy!

Video

Notes

I've had people ask if you can use honey on this.. the answer is YES. Also very good!
Another question I have received when talking about this method is “can you lay the ham flat side down?”. Well you can but in my opinion the smoke is not able to get in between the slices as well and you can tell it in the finished product.