Cooked hams are extremely popular at the holidays. Taking that cooked ham, smoking it to temperature and applying this glaze will really take your Holiday meal to the next level! That is where the classic, double smoked, names comes from.
Smoked Ham’s FAQ’s
What does double smoked ham mean?
Most hams you get from the store are cold smoked already cooked hams. This will show you how to add more flavor to the ham and smoking it again while reheating it.
Is double smoked ham already cooked?
A twice smoked ham is a pre-cooked ham that is smoked up on the grill so you can infuse it with even more texture and flavor.
What temperature do you cook a smoked ham?
Preheat the smoker or oven to 250. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 25 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F.
PREPARING THE SMOKED HAM
We are adding big flavors to our ham, so we start by adding mustard to provide something for the rub to stick to. We then coat with a dry rub to give it some bark as we smoke it. This will also add great outside flavors and a slight crunch.
HOW TO COOK A SMOKED HAM ON THE SMOKER
I use fruit wood and smoke at a temperature between 225-degrees and 250-degrees Fahrenheit. After coating the ham with your mustard and Three Little Pigs Touch of Cherry rub, take the ham to the smoker.
What is important when cooking a smoked ham, is keeping temps low and cooking it until the ham reaches an internal temperature of 130 degrees, and then glaze it. Glaze the ham once, then close the lid and continue cooking until the ham reaches 140 degrees, and then pull the ham from the smoker. If you add the glaze too soon it runs the risk of burning.
10-pound bone-in ham
1/3 cup mustard
3/4 cup of Three Little Pigs Touch of Cherry
FOR THE CHERRY GLAZE
1/2 cup cherry jam
1/2 cup Three Little Pigs Touch of Cherry
1/4 cup bourbon or whiskey
2 tablespoon freshly squeezed orange juice
2 tablespoon apple cider vinegar
1 tablespoon Mustard
1/4 teaspoon salt
1/4 teaspoon allspice
FOR THE GLAZE:
In a small saucepan over medium heat, add all ingredients and bring to a simmer. Continue to simmer for 10 minutes and remove. Let cool. Will thicken as it cools. Can be made in advance. Reheat slightly before applying.
FOR SMOKING THE HAM:
Preheat smoker to 250 degrees Fahrenheit using fruit wood (I like cherry).
Coat ham with mustard and liberally apply Touch of Cherry Rub, and place into smoker on a sheet pan or in a small aluminum pan (uncovered). Insert a digital meat thermometer temperature probe if you have one.
Smoke at 250 until the internal temperature of the ham reaches 130-degree Fahrenheit. Glaze the ham with half the glaze. Close the lid and continue cooking until your internal temperature of the ham reaches 140 degrees.
Remove from smoker and glaze the ham with the remaining glaze. Let sit for 20 minutes and serve.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.