double smoked ham
gather ingredients: - smoked ham - pineapple juice -apricot jam
score the ham in a crosshatch pattern
keep on smoking!
once the ham reaches an internal temp of 130, start to glaze
increase the temperature of the smoker and continue smoking
smoke the ham until it reaches an internal temperature of 145-150f. About 5 hours total
rest the ham before carving
slice the ham as desired
enjoy a tender, moist, delicious ham!
if you've got leftovers, vacuum seal and freeze for another day!
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