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Double Smoked Maple Ham

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This double smoked maple ham is perfect for the holidays, Easter, and special occasions. The leftovers are the best part because you can enjoy this glorious ham in sandwiches, soups, and casseroles!

Double Smoked Maple Ham served with oranges on a platter

If you are new to smoking ham, we’re here to guide you through the double smoking process. This recipe yields a delicious ham that is ideal for moderate-sized gatherings.

What is double smoking?

Double smoking refers to taking a pre-cooked, cold-smoked ham and then hot smoking to add extra flavor. This process is also called “twice smoked ham.” It is during the hot smoking phase (using a grill or smoker) that the ham will pick up additional smokiness.

plain ham

How long to smoke a bone-in ham:

Plan on 20 minutes of smoking time per pound of ham. So, if your ham is 12 pounds, that equals 240 minutes, which breaks down to 4 hours. Apply the ham glaze after the first hour or smoking time, and apply every hour until the double smoked ham is done. 

Best temperature for smoking ham.

I recommend keeping the temperature low at 225 degrees F. Of course, you can set it to 210 degrees F. and smoke it a few hours longer. If you’re new to double smoking a ham, I recommend starting at 225 degrees. Once you get the hang of it, start experimenting with lower temps. 

Injection Marinade for Chicken

Can you inject a ham with marinade?

Yes, you can use an injection marinade on a unsliced ham. An injection marinade used on ham isn’t as complex as those used in pork roasts or beef brisket. I recommend injecting it with apple cider vinegar, apple juice, or other mild fruit juices, or soda like root beer and cola. You can also inject ham with dark rum or bourbon for an added kick. 

How to use an injection marinade in ham:

  1. You’ll need a meat injector. See below for our best recommendations.
  2. Make cross-hatch marks in your ham using a knife.
  3. Draw up the marinade liquid into the injector and slowly inject the contents into multiple spots in the ham. Wipe away any backflow. If using alcohol, inject about 5 to 6 areas in the ham.
Smoking Wood Chips

Best woods for double smoked ham recipe

  1. Hickory: for a more robust smoke flavor, use hickory wood when double smoking your ham.
  2. Apple: This is much milder than hickory but will still give you the smoky experience.
  3. Cherry: This is another great choice. Cherry wood imparts a mild sweetness to smoked foods; it also plays well when combined with apple or hickory wood.

Do you need a spice rub for smoked ham?

No, you do not need to use a spice rub for double-smoked maple ham. However, a rub will provide an added layer of flavor along with the pineapple-maple glaze. This smoked ham recipe calls for a spice rub to be applied 15-20 minutes before it goes in the smoker. 

Ingredients for Double-Smoked Maple Ham:

Pineapple-Maple Glaze for Ham - Smoking a Ham
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Steps to Make Double-Smoked Maple Ham:

  • Prepare the smoker for 225 degrees F., and a smoking time of 3 hours. Remember, the ham will be cooked over indirect heat.
  • Remove ham from the wrapping and set it onto a large cutting board—brush the surface with oil. Apply rub evenly to the ham.
  • Place ham into the smoker, set an aluminum pan underneath, close the lid, and let go for an hour. Keep an eye on the temperature.
  • While ham is smoking, prepare the baste according to instructions listed in the Pineapple-Maple Ham Glaze recipe.
  • Cover the saucepan and keep the glaze warm before using.
  • Start basting after the first hour of smoking time. Repeat the process every hour until the glaze runs out or your meat thermometer registers an internal temperature of145 degrees F.
  • Carefully remove your double-smoked maple ham from the smoker and place it onto a clean baking sheet or cutting board. Let it rest for 10-15 minutes. Carve into thin slices and serve with your favorite sides.
  • Save the ham bone to make delicious soup!
  • Use your ham leftovers to make soups, stews, sandwiches, and more!
double smoked ham  twice smoked

Menu pairings

This double-smoked maple ham will be the star of the show, and we know you’ll need the best side dishes to complement your amazing meal. Here are our suggestions!

Recipe variations

  • Combine maple syrup and Dijon mustard for a sweet and zesty candied coating.
  • Simmer 1/2 cup orange juice, 1/2 cup dark brown sugar, and 1/8 teaspoon allspice in a saucepan until thick. Apply as instructed.
double smoked ham twice smoked

Double Smoked Maple Ham

Try our twice-smoked ham with a sweet glaze made of citrus, maple, and honey. This dish is perfect for leftover meals like sandwiches, casseroles, and soups.
5 from 1 vote
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Course: Main Dish
Cuisine: American BBQ
Keyword: best smoked ham, double smoked ham, Holiday ham, smoked ham, smoked ham recipe
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 9 People
Calories: 115kcal

Ingredients

Instructions

  • Prepare the smoker for 225 degrees F.
  • Remove ham from wrapping and set onto a large cutting board.
    Brush surface with oil. Apply rub evenly to ham.
  • Place ham into smoker, set a drip pan underneath, close lid and let go for an hour. Keep an eye on the temperature.
  • While ham is smoking, prepare the baste according to Pineapple-Maple Ham Glaze recipe instructions.
    Cover saucepan and keep glaze warm before using.
  • Start basting after the first hour of smoking time. Repeat process every hour until glaze runs out or ham reaches an internal temperature of 145 degrees F.
  • Carefully remove ham from smoker and place onto a clean cutting board. Let it rest for 10-15 minutes. Carve into thin slices and serve with your favorite sides.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 407mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Need an Injector

Ofargo Marinade Injector

Ofargo Marinade Injector

The Ofargo Marinade Injector is a classic-style syringe. The marinade is sucked up through the needle and then pushed back into the meat. The needle on this model is large enough that it shouldn’t clog. Still, make sure that your marinade is near water-thin. It is an inexpensive unit that you can purchase for around $10. It is dishwasher-safe and durable enough to last for several years. The volume of this injector is small, but it will handle most jobs for a single family.

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