Double Smoked Ham

🧂 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

• 1 Prepare the smoker for 225 degrees F. Use apple, cherry, pecan, or maple wood
  for this recipe.
• 2 Remove the ham from the wrapping and set it on a large cutting board.
• 3 Make shallow cross-hatch cuts into the surface of the ham.
• 4 Apply mustard binder to the surface of the ham.
• 5 Season evenly with a sweet rub.
• 6 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.
• 7 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.
• 8 Let the mixture simmer until the brown sugar has dissolved. Add a little more
  water if the glaze is too thick.
• 9 Remove from the heat, cover the saucepan, and keep the glaze warm.
• 10 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.
• 11 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 Info