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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.
Course Entree, Main
Cuisine American, Hot Smoking
Prep Time 20 minutes
Cook Time 3 hours
Servings 8

Ingredients

  • Bone-in Ham (heat and eat)
  • Jeff's original rub
  • Rum sauce (or maple sauce) – recipes below

Instructions

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.
  • 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.
  • 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.
  • 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.
  • 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

  • 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 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.