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Double Smoked Ham for Christmas

Possibly one of the easiest holiday recipes there is and yet, This double smoked ham gets raving reviews every time I do it. Don't just heat up the ham in the oven this year, add some of my rub and re-smoke it in the smoker for a flavor that can't be beat.
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutes
Cook Time 3 hours
Servings 8 -10
Author Jeff Phillips

Ingredients

  • Any size ready-to-eat ham
  • Mustard
  • Jeff's Original rub

Instructions

Step 1: Mustard

  • Place the ham on a cutting board or down in a pan.
  • Squeeze on some regular yellow mustard and rub it over the entire surface area of the ham.

Step 2: Jeff's Rub

  • Sprinkle about a half cup of Jeff's rub onto the top of the ham and rub it over the mustard creating a paste.
  • Be sure to cover the entire surface of the ham with rub.
  • If you need more rub, don't be afraid to use it.
  • When the ham is ready to cook, place it on a Bradley rack or a cookie sheet to make it easy to transport to and from the smoker.

Step 3: Smoker

  • Set up your smoker for cooking at about 225°F. We aren't trying to cook the ham, just bring it to a nice eating temperature of about 140°F.
  • When the smoker is ready, place the ham directly on the grate or if you are using a Bradley rack, you can lay the rack directly on the smoker grate.
  • Let the ham cook for about 3 hours or until it reaches an internal temperature of 140°F.
  • Keep the smoke going the entire time if you are using an electric, gas or charcoal smoker.

Step 4: Serve

  • When the ham is finished, it can be served immediately or wrapped in foil and kept warm until dinner if necessary.