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!
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.
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!
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).
Don't forget to get that very front piece and the sides and back of the ham as well.
As the ham cooks, the slices will sometimes fall over so it's a great idea to pin them in place with some toothpicks.
The ham is now ready for the smoker.
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.
Make up a batch of ham glaze as follows:
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.
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.
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!
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.