This double smoked ham is perfect for the holidays, Easter, and special occasions. It features a hot smoked ham with a brown sugar, maple syrup, and Dijon glaze that results in a delicious caramelized crust.

If you are new to smoking ham, we’re here to guide you through the double smoking process. This recipe yields a delicious ham that is ideal for moderate-sized gatherings.

What is double smoking?

Double smoking refers to taking a pre-cooked, cold-smoked ham and then hot smoking to add extra flavor. This process is also called “twice smoked ham.” It is during the hot smoking phase (using a grill or smoker) that the ham will pick up additional smokiness.

How long to smoke a bone-in ham

Plan on 20 minutes of smoking time per pound of ham. So, if your ham is 12 pounds, that equals 240 minutes, which breaks down to 4 hours. Apply the ham glaze after the first hour or smoking time, and apply every hour until the double smoked ham is done.

Best temperature for smoking ham.

Keep the temperature low. If you’re new to double smoking a ham, werecommend starting with 225 degrees F. Once you get the hang of it, start experimenting with lower temps. 

Best woods

• Maple or Pecan: for a moderate smoke flavor, use these woods when double smoking your ham.
• Apple: This is much milder than maple or pecan but will still give you the smoky experience.
• Cherry: This is another great choice. Cherry wood imparts a mild sweetness to smoked foods; it also plays well when combined with apple or pecan wood.

Do you need a spice rub for smoked ham?

No, you do not need to use a spice rub for double-smoked ham. However, a rub will provide an extra layer of flavor. This smoked ham recipe calls for a spice rub to be applied before it goes in the smoker. 

Ingredients

• 1 8-10 pound bone-in, pre-cooked ham, unsliced
• Mustard (Dijon, grainy, yellow, etc.)
• Honey BBQ Rub or sweet BBQ rub of choice
• Butter
• Dark brown sugar
• Real maple syrup
• Apple juice (sub with apple cider or apple cider vinegar for a tangier baste)

Steps to Make Double Smoked Ham

• Prepare the smoker for 225 degrees F. Use apple, cherry, pecan, or maple wood for this recipe.
• Remove the ham from the wrapping and set it on a large cutting board.
• Make shallow cross-hatch cuts into the surface of the ham.
• Apply mustard binder to the surface of the ham.
• Season evenly with a sweet rub.
• Place the ham in the smoker with an aluminum pan underneath, close the lid, and let it smoke undisturbed for 2 hours. Keep a close eye on the cooking temperature.

The Brown Sugar-Maple Baste

• Make the baste: melt the butter in a small saucepan over medium heat. Add brown sugar, maple syrup, Dijon mustard, and the rub to the pan. Turn the heat to medium-low and slowly pour in apple juice and water.
• Let the mixture simmer until the brown sugar has dissolved. Add a little more water if the glaze is too thick.
• Remove from the heat, cover the saucepan, and keep the glaze warm.
• Baste the ham with half of the glaze after two hours of smoking time. Apply the second half 30 minutes later, and continue cooking the ham for an additional 30-40 minutes or until the internal temp reaches 145-150 degrees F.

Resting, Carving, and Serving

• Carefully remove ham from the smoker and place it onto a clean cutting board. Let it rest for 10-15 minutes. Carve into thin slices and serve with your favorite sides.
• Save the ham bone to make delicious soup!
• Use your ham leftovers to make soups, stews, sandwiches, and more!

Menu pairings

This double-smoked ham will be the star of the show, and we know you’ll need the best side dishes to complement your amazing meal. Here are our suggestions!

• Twice Baked Potato Casserole
• Pulled Pork Mac and Cheese
• Bacon Wrapped Green Beans
• Smoked Au Gratin Potatoes

Print

Double Smoked Ham

This recipe combines the smoke flavor of ham with a delicious blend of dark brown sugar, real maple syrup, and a hint of Dijon mustard. The result is a mouthwatering caramelized crust. This double smoked ham is perfect for holiday feasts and special occasions!

Course Main Dish

Cuisine American BBQ

Keyword double smoked ham, Holiday ham, smoked ham

Prep Time 25 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 12 servings

Calories 492kcal

Ingredients

• 1 8-10 pound precooked bone-in ham, unsliced
• 1-2 tablespoons mustard for for binder
• 1/4-1/3 cup sweet rub of choice
• 1/4 cup butter
• 1/4 cup packed dark brown sugar
• 1/4 cup real maple syrup
• 1/4 cup apple juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon rub used on the ham
• 1/4 cup water use more as needed

Instructions

• Prepare the smoker for 225 degrees F. Use apple, cherry, pecan, or maple wood for this recipe.
• Remove the ham from the wrapping and set it on a large cutting board.
• Make shallow cross-hatch cuts into the surface of the ham.
• Apply mustard binder to the surface of the ham.
• Season evenly with a sweet rub.
• Place the ham in the smoker with a drip pan underneath, close the lid, and let it smoke undisturbed for 2 hours. Keep a close eye on the cooking temperature.
• Make the baste: melt the butter in a saucepan over medium heat. Add brown sugar, maple syrup, Dijon mustard, and the rub to the pan. Turn the heat to medium-low and slowly pour in apple juice and water.
• Let the mixture simmer until the brown sugar has dissolved. Add a little more water if the glaze is too thick.
• Remove from the heat, cover the saucepan, and keep the glaze warm.
• Baste the ham with half of the glaze after two hours of smoking time. Apply the second half 30 minutes later, and continue cooking the ham for an additional 30-40 minutes or until the internal temperature reaches 145-150 degrees F.
• Carefully remove ham from the smoker and place it onto a clean cutting board. Let it rest for 10-15 minutes. Carve into thin slices and serve with your favorite sides.

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 106g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 85mg | Potassium: 349mg | Fiber: 13g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 5mg

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