Double Smoked Ham

A show-stopping double smoked ham with a rich and flavorful brown sugar bourbon glaze is the perfect centerpiece for special holidays like Easter or even just Sunday dinner. It’s the perfect meal that’ll have everyone coming back for seconds.

We are excited to share this mouthwatering Double Smoked Ham recipe, just in time for Easter and those soulful Sunday dinners that bring everyone together.

Did you know, some folks call it “double-smoking” because store-bought ham has already been brined (cured) and smoked? Technically, it can be eaten right out of the package, but our favorite way to reheat it is by smoking the ham on a smoker. Not only does it intensify its smoky flavor but the low and slow heat keeps it moist and tender.

This isn’t just your ordinary double smoked ham. We took it up a notch with a Brown Sugar Bourbon Ham Glaze that’s rich and flavorful. You can also customize the glaze to your flavor profile with some of our recommendations below (e.g. honey mustard, maple brown sugar, pineapple brown sugar).

So, fire up the smoker, and let’s get cooking!

What you’ll love about this recipe:

• SMOKY FLAVOR – Smoking lends a distinctive smoky flavor to the ham, enhancing its taste and adding rich flavor.
• MOIST & TENDER – This ham has a juicy and tender texture. The slow smoking process allows the ham to remain succulent while absorbing the smoky flavors.
• HOLIDAY TRADITION – This ham is perfect for special occasions and holiday celebrations.
• LEFTOVER POTENTIAL – Double smoked ham leftovers are perfect for soups, sandwiches, and other delicious meals.

Ingredients

• 1 store-bought smoked ham (about 7 pounds), spiraled or non-spiraled
• wood chips or chunks for smoking

Brown Sugar Bourbon Ham Glaze

• bourbon
• brown sugar
• orange juice
• mustard (Dijon or yellow)
• orange zest

Note: Elevate your double smoked ham recipe by making your own signature glaze. The Brown Sugar Bourbon Ham Glaze in this recipe is a delicious, simple recipe, but don’t hesitate to use your creativity and make your own. Making your own glaze allows you to tailor the flavor profile to your preferences.

Ham Glaze Ideas

Here are some ideas to inspire your own recipe variations:

• Honey Mustard Glaze: In a bowl, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, and 2 tablespoons brown sugar until well combined.
• Maple Brown Sugar Glaze: Combine 1/2 cup maple syrup, 1/4 cup brown sugar, and 2 tablespoons Dijon mustard in a bowl, stirring until the sugar is dissolved.
• Pineapple Brown Sugar Glaze: Mix 1/2 cup pineapple juice, 1/4 cup brown sugar, and 1 tablespoon soy sauce in a bowl until well blended.

Double Smoked Ham Recipe Directions

1. Preheat the Smoker: Preheat your smoker to a temperature of around 225-250°F (107-121°C). This temperature range allows for a slow and even smoking process.
2. Prepare the Ham: Remove the store-bought, pre-cooked ham from its packaging and pat it dry with paper towels. If desired, score the surface of the ham in a diamond pattern about 1/4 inch deep. This helps the glaze and rub penetrate the meat.
3. Prepare the Glaze: Mix bourbon, brown sugar, orange juice, mustard, and orange zest. You can customize the glaze by adding other ingredients like honey or spices. Set aside until you’re ready to apply it, towards the end of the smoke.
4. Add Wood for Smoking: Add soaked wood chips or chunks to the smoker or directly to the coals. Fruitwoods like peach or cherry work well with ham.
5. Place the Ham in the Smoker: Put the prepared ham in the smoker. We used a sheet pan lined with a wire rack set inside of a disposable aluminum pan to catch drippings and make clean-up easier. Monitor the temperature of the smoker and try to keep it within the 225-250°F (107-121°C) range. This ensures a slow and even smoking process.
6. Check for Doneness: Smoke the ham until it reaches an internal temperature of around 150-155°F. This may take several hours, depending on the size of the ham and the smoker’s temperature.
7. Apply Glaze Towards the End: About 15-20 minutes before the ham is done, brush the surface with the prepared glaze. This gives it a chance to caramelize and adds a sweet, sticky finish to the ham.
8. Rest Before Serving: Once done, let the double smoked ham rest for about 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful result.
9. Slice and Serve: Carve into slices and serve.

Recipe Tips & Tricks

• Selecting the Ham: Choose a high-quality pre-cooked ham for the best results. Spiral-cut hams are convenient for serving, but non-spiraled hams (like the one used in this recipe) works just as well.
• Scoring the Ham: Consider scoring the ham in a diamond pattern. This allows the glaze and rub to penetrate the meat, enhancing flavor and creating an appealing presentation.
• Monitoring Smoker Temperature: Keep a close eye on the smoker temperature. Use a reliable thermometer to maintain the temperature within the recommended range for a slow and even smoking process.
• Use a Drip Pan: Placing a drip pan under the ham not only catches drippings for easy cleanup.
• Resting Period: Allow the double smoked ham to rest before carving. This gives the juices time to redistribute, ensuring a moist and flavorful result.
• Garnish for Presentation: For holidays, garnish the serving platter with fresh herbs or citrus slices for a visually appealing presentation.

What to Serve with Double Smoked Ham

For Easter and other holidays, serving double smoked ham can be a delightful centerpiece for a festive meal. Here are some of our favorite side dishes to serve with this double smoked ham recipe:

• Green Beans and Potatoes: Fresh green beans and red potatoes are simmered in a rich and flavorful broth with smoked turkey, onion, garlic, and seasonings. It’s a classic southern soul food recipe that’s perfect for Sunday suppers and festive holidays.
• Creamed Corn: Sweet, tender corn kernels are simmered in a rich, creamy sauce, making this dish a true comfort classic that’s easy to prepare and impossible to resist.
• Smothered Cabbage: Braised cabbage with onions and bacon offers a light and crunchy element that complements the richness of the other dishes.
• Fried Cabbage: A comfort food side dish elevated by the combination of crispy bacon, smoked sausage, and a medley of seasonings.
• Mixed Greens:Collard greens and cabbage are cooked together, simmered in a flavorful smoky broth, with seasonings, onions, ham hocks, and red pepper flakes.
• Collard Greens: Slow-simmered greens with smoked ham hocks, onions, seasonings, and a dash of red pepper flakes. It’s a quintessential Southern comfort food dish that will transport you to a cozy Sunday dinner at grandma’s house.
• Candied Yams: These southern candied yams are sweet and buttery and feature brown sugar and warm spices.
• Mac and Cheese: Our recipe features cheddar, Monterey jack, and mozzarella, and is made without a roux. It’s decadent and comforting, and an absolute must-try for anyone looking to savor a taste of the South.
• Southern Cornbread: Our soul food cornbread recipe is easy to follow and yields a moist, tender crumb.
• Sweet Potato Cornbread: This sweet potato cornbread is perfectly moist and flavorful, made with fresh, mashed sweet potatoes, and a touch of cinnamon.

How to Store Leftover Ham

Properly storing leftover ham is essential to maintain its quality and safety. Here’s a step-by-step guide on how to store leftover smoked ham:

• Cool the Ham: Allow the double smoked ham to cool for about 2 hours after removing it from the smoker.
• Carve and Separate: If the ham is not already carved, slice it into smaller portions for easier storage. Separate the slices or pieces, as needed.

Short-Term Storage

• Place the slices in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3-4 days.

Long-Term Storage

• For longer storage, you can freeze the double smoked ham. Wrap the slices tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 1-2 months.

Thawing & Reheating

For a gradual thaw, place the frozen ham in the refrigerator overnight. To reheat, place the ham slices in an oven-safe dish, cover with foil, and reheat in a preheated oven at 325°F (163°C) until warmed through. You can also heat individual slices in the microwave on a microwave-safe plate, using short intervals to prevent overcooking.

FAQ

The choice between a spiral-cut and a non-spiral-cut ham depends on your preferences, convenience, and the presentation you desire. We did not use pre-sliced ham so that it would retain more moisture during the smoking process. However, pre-sliced ham is easy to serve in individual portions without the need for carving.

The smoking time for a ham can vary based on several factors, including the size of the ham, the type of smoker used, and the desired internal temperature. As a general guideline, you can estimate approximately 18-20 minutes of smoking time per pound of ham at a temperature of 225-250°F (107-121°C).

The best time to apply the glaze is during the last 15-20 minutes of smoking when the ham is approaching its target internal temperature. This allows the glaze to caramelize and create a flavorful and visually appealing coating on the surface of the ham.

Summary

Elevate your Easter dinner or Sunday supper with a show-stopping double smoked ham recipe, dressed in a mouthwatering brown sugar bourbon glaze. This dish promises not just a delicious main course but a flavorful centerpiece that’ll turn your meal into a cherished family gathering.

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Double Smoked Ham

• Author: cooks with soul
• Prep Time: 20 minutes
• Cook Time: 1 1/2 to 3 hours
• Total Time: 2 to 4 hours
• Yield: 10 servings 1 x
• Category: main course, dinner
• Method: smoking
• Cuisine: american, southern

Description

A show-stopping double smoked ham with a rich and flavorful brown sugar bourbon glaze is the perfect centerpiece for Easter or Sunday dinner.

Ingredients

• 1 store-bought smoked ham (about 7 pounds), spiraled or non-spiraled
• wood chips or chunks for smoking

Brown Sugar Bourbon Ham Glaze

• 1/3 cup bourbon
• 1/4 cup brown sugar
• 1/4 cup orange juice
• 2 tablespoons mustard (Dijon or yellow)
• 1 teaspoon orange zest

Instructions

1. Set smoker to 225-250°F (107-121°C) and add wood.
2. Take ham out of its packaging and pat dry with paper towels. If desired, score surface in a diamond pattern about 1/4 inch deep.
3. Combine bourbon, brown sugar, orange juice, mustard, and orange zest. Customize by adding optional ingredients like honey or spices. Set aside until ready to use.
4. Position prepared ham on a wire rack set over a sheet pan and/or an aluminum roasting pan, then set it inside of the smoker and close the lid.
5. Smoke until ham reaches an internal temperature of approximately 150-155°F.
6. About 15-20 minutes before completion, brush surface with brown sugar bourbon ham glaze for a sweet, sticky finish.
7. Allow smoked ham to rest for 15 minutes before carving.

Notes

Keep in mind that cooking times are approximate, and actual cooking times may vary. Always refer to a meat thermometer to ensure the ham reaches the desired internal temperature (around 150-155°F) for safe consumption.

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