Double Smoked Ham
A perfectly double smoked ham. Salty and smokey with a sweet and crunchy bark.
Ingredients
- 1 bone-in ham shank
- 1 liter pineapple juice divided
- 1 cup peach jam or apricot jelly
Instructions
- Preheat smoker to 225f according to manufacturer's directions.
- Score the outside of 1 bone-in ham shank 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 with1 liter pineapple juice around once an hour while smoking.
- Once the ham reaches 130f, whisk 1 cup peach jam 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.
