Double Smoked Ham For Easter
An already-cooked smoked ham seasoned with mustard and rub and smoked again for deeper flavor.
Servings 12 servings
Ingredients
Ham
- 1 fully cooked, cured smoked ham spiral sliced preferred
- yellow mustard a thin coating; jelly, honey, oil or pineapple preserves may be substituted
- Jeff's original rub a generous coating
Optional Glaze
- honey equal parts with barbecue sauce
- Jeff's barbecue sauce equal parts with honey
Instructions
- Unwrap the fully cooked ham and discard any packaged glaze if you do not want to use it.
- Apply a light coating of yellow mustard or another sticky binder over the ham. Coat generously on all sides with rub.
- Prepare the smoker for 225–240°F using hickory, mesquite or a mix with fruit wood.
- Place the ham directly on the grate, flat side down or on its side. Smoke about 3 hours until heated through, applying smoke the entire time.
- If desired, mix equal parts honey and barbecue sauce and brush over the ham about 30 minutes before it finishes.
- Slice and serve immediately or keep warm until serving. Save the bone for beans.
Notes
Estimated yield: 12 servings assumes a typical roughly 8 lb bone-in ham; the source does not give a weight. This main recipe is for an already-cooked ham. The source separately notes cooking a cured but uncooked ham to about 165°F; follow the package instructions for the particular ham you buy.