Sometimes once isn’t enough – in the case of smoking Ham, I couldn’t agree more. Double Smoked Ham is store bought Smoked Ham that undergoes a second smoking in a grill / smoker. Fear not if you do not own a smoker, your very own kitchen oven can be turned into one.

Smoked Ham is coated with a seasoned mustard paste, which is evenly spread over the surface of the Ham. It is smoked for a few hours before a sweet and smoky glaze is poured and brushed over the Ham. Smoking continues for another hour until finally this masterpiece is ready!

Ingredients

Smoked Ham: preferably bone in.
Mustard: Dijon.
Garlic: granulated.
Onion: granulated.
Honey. I used creamed, raw honey.
Brown sugar: I used golden brown sugar.
Paprika: both sweet and smoked.

Wood chips, while not an ingredient, are required for smoking. I used oak chips but any type of wood chip works.

Pre Smoking Instructions

1) Mix the mustard, half the quantity of granulated garlic (1 tsp) and the granulated onion together. Turn the ham, cut side (the side that shows the meat) down onto an aluminum container. Cut about 14 or so 2 inch cuts into the skin, all over the exposed sides. Cutting the skin will introduce more smoke into the ham.

2) Spread this mustard paste over the entire surface, top and sides. I used a knife to ensure even coverage, but feel free to use your hand.

Smoking Instructions

3) Follow the manufacturer’s instructions on how to prepare your grill / smoker and start the smoking process. Place the aluminum container into a pre heated smoker set at 250 degrees F.

4) Place another heat proof container of water under the aluminum container containing the Ham. This will provide moisture in the smoking chamber and in turn will encourage juiciness in the Double Smoked Ham.

5) Mist the ham every 30 minutes. Add a liquid (I used 1 tbsp apple cider vinegar and 1 tbsp water) to a spray bottle. Open the lid of the smoker and spritz about 5-6 squirts around the ham. This will keep it moist and prevent the ham from drying out.

6) You can use a temperature probe or a digital thermometer as I did. I prefer to use a digital thermometer to test the entire ham in different places. At one point, there was a 25 degrees F. difference between one part and another part of the Ham.

7) Once the Ham reaches 140 degrees F. (after about 3 hours,) mix the glaze ingredients together in a heatproof jug (that will make pouring easier.) It is best to heat the honey first in a microwave and then add the other ingredients to it. The heat of the honey will dissolve the sugar.

8) Open the grill / smoker and pour the glaze on evenly.

9) Use a silicone or similar heat proof brush to spread the glaze over all exposed sides of the Ham. Close the lid of the smoker and continue the smoking process.

10) Once the Ham reaches 150 degrees F (this will take another 45 – 60 minutes,) remove the Ham from the grill / smoker and allow it to rest for about 10 minutes before carving.

Carving the Double Smoked Ham

The next step, after letting the Ham rest for 10 minutes, is to carve it. Do not be daunted by the mass of smokey deliciousness that lays in front of you. Carving a Double Smoked Ham is easier than you think. Place the Ham onto a wooden carving board. Simply cut a couple of slices off from the larger end. This will create a flat surface. Position the Ham with the flat end on the carving board. Now start to slice (thickly or thinly) the Ham perpendicular to the bone. Your knife will hit the bone – that’s OK. Once you have cut 3-4 slices, use you knife to cut around the bone in order to release these slices. Slice only the amount of Ham you need. Store the rest of it on the bone, which will keep the Ham from drying out. Wrap it well with plastic film.

Why Use Mustard?

Mustard has many purposes in this recipe, so you do not want to omit this ingredient. First of all it will act as a glue, enabling the garlic and onion to stick to the ham. Secondly, it will help tenderize the ham (just a little). Thirdly it will help form a crust which is bolstered by the glaze being added and fourthly, it adds flavor.

Flexibility with Ingredients

For more information about what cut of Smoked Ham to buy, refer to “Some Info on Pork” in the recipe for Chinese Shredded Pork. Smoked Ham can be substituted with smoked bacon or a smoked pork shank.

Any mustard can be used including inexpensive yellow mustard. Keep in mind, if adding a hot mustard, this will increase the spiciness level.

Granulated Garlic and Onion add texture when combined with the mustard and come together to make a paste. This paste sticks to the Ham surface better and ultimately will form a better crust.

Honey, like mustard, is multi purposeful. Firstly it offers the glaze viscosity and allows the ingredients in it, to adhere to the surface of the Ham. Secondly, it adds flavor. Thirdly, its sugar content will permit caramelization to occur, therefore promoting a surface crust on the Ham. A crust is formed on meat from either the addition of salt or sugar (or both.) Salt was not added to this Double Smoked Ham recipe as most grocery store bought Smoked Hams tend to have a salt solution added. If you buy your Smoked Ham from a butcher’s shop, then ask them what has been added to the meat before it is sold to you. Substitute the honey in this recipe with date syrup, maple syrup or molasses.

Brown sugar can be substituted with white, coconut or date sugar.

Both types of Paprika are added to the glaze for Double Smoked Ham purely for flavor. Choose alternative herbs and spices if you prefer.

The Misting ingredients used in this recipe are equal parts of apple cider vinegar and water. You can use diluted maple syrup, any type of mild tasting vinegar, honey or citrus juice. The misting ingredient will not impart much if any flavor.

Flexibility with Equipment

While a grill / smoker is the easiest way to make Double Smoked Ham, it can be made without one, in the oven.

Take a baking tray / pan and fill it with a single layer of wood chips. Fill the tray with water and allow the wood chips to soak for about an hour.
Drain the water off the chips.
Place the aluminum container of prepared Ham (covered in the mustard paste) on top of the baking tray containing the wood chips.
Tent (cover loosely and with height) the tray and Ham with foil.
Place in a preheated 250 degrees F. oven and continue to follow the smoking instructions above from steps 4-10.

Triple Smoked Ham

Want to take it one step further? Take the Double Smoked Ham to a Triple Smoked Ham by adding liquid smoke to the glaze before pouring it onto the Ham. Add 1 tsp at a time, taste it and add more if you wish. The Ham was first smoked in a smokehouse before arriving at the grocery store. Then it receives its second smoking by completing this recipe and a third smoking with the addition of liquid smoke, which is entirely optional.

Different Styles of Double Smoked Ham

Adding your choice of spices and dried herbs is an opportunity to take the Double Smoked Ham in any direction you desire. Instead of using sweet and smoked paprika, consider adding cumin, chili and cayenne for a Mexican style of Ham. For a more European feel to your Ham, use marjoram, sage and rosemary. The list goes on…. The main thing to remember is, to embrace the flexibility of this recipe and make it (the Double Smoked Ham) your own!

Uses for Double Smoked Ham

Casual or elegant gathering: Hams are usually served at a get together, and Double Smoked Ham is no exception. Elegant enough to take center stage at a holiday meal or simple enough for a family meal (with plenty of leftovers!)
Slice thinly: for use in deli type sandwiches.
Cut into chunks: add them to scrambled eggs.
Tear or cut: ham pieces to use as a pizza topping.
Shred it: and use it in a slider (I recommend Hawaiian slider buns for this.) Shredded Double Smoked Ham is also great as a filling in an egg roll. Follow this recipe for Reuben Egg Rolls and use shredded ham instead of shredded corned beef. Add drained pineapple to replace the sauerkraut.
Gift it: this is a great option to gift to a new mom or a family in need.

Storage

There will be leftovers, oh yes, there will be leftovers! Store Double Smoked Ham in an airtight container or ziploc bag with all the air squeezed out, if the meat has been removed from the bone. Otherwise store the meat on the bone and wrap well in plastic film. If you have a lot leftover, plan how you want to use it. Then store it in individual ziplock or freezer bags. Label the bags well with the contents and date on each bag. I have a freezer bag with shredded Ham in it reserved for Egg Rolls. I’ll freeze this bag. In another ziploc bag I have some chunks that I’ll reserve for Pea and Ham Soup.

Equipment

A grill / smoker is needed for this recipe, although Double Smoked Ham can be made without one in the oven (See ‘Flexibility with Equipment.’)

I used a Yoder Smoker. It is one of the top smokers on the market in the U.S. We bought this smoker because it is made in America, designed to last a life time and made from steel. All the doors are fully welded, and the offset smoking chamber keeps the smoke flowing and the temperature consistent.

A Tip From Me

Save the bone from this recipe and use it to make Split Pea and Ham Soup. Cut up chunks of leftover Double Smoked Ham and add it to the Soup for extra heartiness!

Got Questions?

I’ve got answers – hopefully!

Can I use this recipe for Double Smoked Ham to smoke a raw Ham? No, this recipe is based on the Ham being hung and smoked in a smokehouse prior, where the meat absorbs the smoke. As this recipe uses a smoked Ham that has already been cooked, the internal temperature reached is 150 degrees F. For pork to be fully cooked from a raw state, the Ham needs to reach 165 degrees F.
What is the best wood chip to use in this recipe? Expert smokers recommend using hickory, applewood, cherry, or pecan wood chips.
What should I follow first, the temperature or time – my Ham has reached 140 degrees temperature after 90 minutes not the 3 hours you state? Always follow temperature first. If you are sure your thermometer is reliable then use the thermometer as the truth, the timing is only a guideline, whereas the thermometer is a fact.