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Double Smoked Ham for Easter

Serving ham on Easter is about as traditional as it gets but if you want to really ramp up the flavor, buy a pre-cooked smoked ham, season it up real good then smoke it again while it heats up in the smoker and your guests will rave about it!
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutes
Cook Time 3 hours
Servings 6 -8
Author Jeff Phillips

Ingredients

  • Large ready-to-eat ham (bone-in, semi-boneless, or boneless will work)
  • Spicy brown mustard
  • Jeff’s original rub recipe (purchase recipes here)
  • Jeff’s barbecue sauce (purchase recipes here
  • Honey
  • Dr. Pepper

Instructions

Step 1: Score the Ham (optional but highly recommended)

  • Lay the ham on a cutting board.
  • Using a sharp knife, score the meat about ½ inch deep along the horizontal and vertical axis of the ham. Perfection is not required here.. just a way for the rub and smoke to get a little more access.
  • Note: Spiral cut hams will not need to be scored.

Step 2: Add the Seasoning

  • Apply some spicy brown mustard to the ham to help the rub to stick.
  • Generously pour on some of Jeff’s original rub and massage it in. My rub with the spicy brown mustard creates this really nice crust that is, in my opinion, the best part of the ham. Don’t be skimpy with the rub;-)

Step 3: Smoke It

  • In times past I have just said to smoke the ham for 3 hours and that works to get it up to a good eating temperature but I feel that the ham is actually better if you take it on up to about 140-145°F.
  • Note: Smaller hams will take less time, larger hams will take more time. If you have limited time, consider smoking 2 smaller hams rather than 1 large one to speed up the process.
  • Set up your smoker for cooking at about 225-240°F and make sure that you have about 3-4 hours worth of good smoking wood. I used pecan but hickory or almost any fruit wood would also work really good on this.
  • Once the smoker is heated up and holding steady, place the ham on a Bradley rack and place the rack on the smoker grate or you can just place the ham directly on the smoker grate.
  • Please note, you can use almost any type of ham including the spiral cut variety.
  • Once the ham is about 1 hour from being done, baste it twice, 15 minutes between each basting, with my Dr. Pepper and Honey Barbecue Glaze
  • To make the Dr. Pepper and Honey Barbecue Glaze: 1/3 cup of Jeff’s Barbecue Sauce, ½ cup of Dr. Pepper (Not diet), ¼ cup of Honey
  • Add all ingredients to a small bowl and mix well.
  • Apply to ham with a basting brush making sure to get it down into the score marks and all over the top and sides of the ham.

Step 4: Rest, Slice and Serve

  • When the ham reaches 140 to 145°F in the center, pull it out of the smoker and set it on the cabinet for about 15 minutes to rest.
  • Slice, serve and enjoy!