double smoked ham recipe
The Best double smoked ham recipe
Classic Double Smoked Ham with Homemade Glaze
A tender, smoky ham glazed with a sweet-tangy sauce, perfect for family gatherings or holiday feasts. The slow-smoking process ensures deep flavor without drying out the meat.
🥘Ingredients
- 1 (6–8 lb) boneless ham, bone-in, fresh or thawed
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 cup brown sugar
- ½ cup apple cider vinegar
- 3 tbsp Dijon mustard
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
👨🍳Directions
-
1
Prep the ham by patting it dry with paper towels. Rub the olive oil, black pepper, and smoked paprika evenly over the entire surface. -
2
Place the ham on a smoking rack inside the smoker, skin-side up. Set the smoker to 225°F and add wood chips (hickory or apple preferred). -
3
Cook the ham for 2–2.5 hours, or until it reaches an internal temperature of 145°F in the thickest part. Wrap the ham tightly in foil and transfer to a baking sheet. -
4
Preheat the oven to 325°F. In a bowl, whisk together the brown sugar, apple cider vinegar, Dijon mustard, molasses, Worcestershire sauce, and garlic powder. Pour over the ham and wrap again in foil. -
5
Return the ham to the oven and bake for 1 hour. Unwrap and baste with the glaze every 15 minutes for the last 30 minutes. Let rest for 15 minutes before slicing.
🔧Equipment
- Smoker (pellet or charcoal)
- Mixing bowl
- Aluminum foil
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Double Smoked Ham with Homemade Glaze Works
❓ Frequently Asked Questions About Double Smoked Ham with Glaze
How long does it take to double smoke a ham?
Double smoking a ham typically takes 12 to 18 hours total, depending on the size of the ham and your smoker setup. The first smoking phase (usually at 160°F) lasts 6 to 8 hours, while the second phase (often at 225°F) extends the process to 6 to 12 hours. Larger hams may require extra time, so monitor the internal temperature to ensure safety.
What’s the ideal internal temperature for a fully smoked ham?
The ham should reach an internal temperature of 145°F (63°C) before resting. Use a meat thermometer to check the thickest part, ensuring the juices run clear when you cut into it. Over-smoking can dry out the meat, so aim for this temperature for the best balance of flavor and tenderness.
Can I use a regular oven instead of a smoker for double smoking?
While a smoker is ideal for consistent, low-and-slow smoking, you can achieve similar results in a slow cooker or oven if you use wood chips or pellets and maintain low heat (around 225°F). However, you’ll need to monitor closely to avoid uneven cooking or excess moisture buildup. A dedicated smoker ensures better control and flavor depth.
What’s the best wood to use for double smoking a ham?
For double smoking, use hardwoods like hickory, apple, cherry, or pecan for the first phase, then switch to fruitwoods like cherry, apple, or peach for the second phase. These woods add natural sweetness and depth without overpowering the ham’s natural flavor. Avoid softwoods like pine or cedar, as they can leave a bitter taste.
