Double smoked, or twice smoked, ham is an absolute treat! Add extra flavor to that store bought ham by heating it right on your smoker!
I don't get hit with food cravings often as I almost always have something good going on in the kitchen, but the other day I was saying to Kevy how I could really go for some ham and perogies for dinner.
Not just any ham, a double smoked ham.
So I did what any self respecting home cook does, buy a ham and invite 10 people over the first time I ever make it and hope for the best!
The ham was a total hit. Perfectly salty and smokey with a sweet glaze, and crisp bark.
This recipe is dedicated to hamming it up.
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Tips + tricks
No. 1 --> When scoring the ham, try to keep your slashes about 1/4" deep. We score the ham so that the glaze can more readily penetrate the meat. Kevy calls them "little flavour shelves
No. 2 --> Don't think you can eat a whole ham? Check the "Got Leftovers" section for some ideas on what we do with our leftover ham!
How to smoke a ham
- Preheat the smoker to 225f according to the manufacturer's directions.
- Using a boning knife, gently score the outside of the ham in a large crosshatch, I like to use 1.5 - 2" squares.
- Place the prepared ham on the smoker, flat side down on the middle rack of the smoker. Line a large chafing pan or baking sheet with tin foil and place it on the bottom rack.
- Smoke the ham at 225f until it reaches an internal temp of 130f, about 4 hours. While smoking, spritz the ham every hour or so with pineapple juice.
- Once the ham reaches 130f internal temp, make the glaze by whisking the jelly or preserves with about 1/4 cup of pineapple juice - until it's thin enough to easily brush on.
- Generously baste the ham with glaze, then increase the temperature of the smoker to 300f. Smoke for 30 minutes.
- Baste the ham again, increase the temperature to 350f and smoke for the final 30 minutes. By this point, the ham should be 145f - 150f.
- Remove the ham from the smoker and tent with tinfoil. Allow the ham to rest for 15-20 minutes before slicing and serving.
Pick the right ham
Just like any recipe, this one is dependent on choosing the right ingredients.
Look for a ham that says "Smoked" or "Fully Cooked". These hams have already been smoked and are exactly what we need.
Bone in vs boneless
We, hands down, prefer bone in ham. Having the bone in the meat simply gives more flavour. It may be more convenient to carve and serve a boneless ham but we are willing to make that sacrifice in the name of tasty-yumminess.
As an added bonus, the ham bone is PERFECT for making soup.
Shank or butt ham
The shank portion has the classic funnel shape and is easier to carve due to having one long bone, while the butt portion is a flatter portion with a Y shaped bone.
The shank has leaner meat, while the butt portion has fattier meat. They say that the butt portion has tastier meat, but I mean, I've never eaten a shank ham that lacked flavour!
In this house, we love ham. It makes a fantastic meal, but it also makes a ton of leftovers!
Whenever we have leftover ham, Kevy will bust out the meat slicer to slice our own deli-style ham. He vacuum seals it and we freeze it for later use in sandwiches, chicken cordon bleu, stuffed pork loins.
Whatever can't be sliced gets cubed and vacuum sealed with the bone for use in soup later on.
We use and love our Traeger Timberline 1300 at home! It's an absolute beast and the double-wall insulation keeps ups smoking year round!
I love our little boning knife, it's sharp as heck and it's a versatile little blade. I use it for all sorts of stuff!
You can certainly use baking sheets, but man chafing pans are the bees' knees for all things on the smoker!
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📖 Printable Recipe
A perfectly double smoked ham. Salty and smokey with a sweet and crunchy bark.
- 1 bone-in ham shank
- 1 litre pineapple juice, divided
- 1 cup of smoked peach jam, or apricot jelly
- Preheat smoker to 225f according to manufacturer's directions.
- Score the outside of the ham in a crosshatch pattern.
- Place the ham cut side down on the middle rack of your smoker. Put a chafing pan lined with tinfoil on the bottom rack underneath the ham.
- Smoke the ham at 225f until it reaches an internal temperature of 130f. About 4 hours, depending on size. Spritz the ham with pineapple juice around once an hour while smoking.
- Once the ham reaches 130f, whisk 1 cup of jelly with 1/4 cup pineapple juice, baste the ham generously with the glaze, and increase the temperature to 300f and smoke for 30 minutes.
- Glaze the ham again and increase the temperature to 350f and smoke another 30 minutes. By this point, the ham should be 145f - 150f. If not allow to smoke a while longer!
- Remove the ham from the smoker, tent with tin foil and rest for 15-20 minutes before carving and serving.
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