A delicious double smoked ham that you really need to try!
This smoked ham with maple-honey glaze is perfect for the holidays, and the leftovers taste amazing in sandwiches and soup. If you are new to smoking ham, we're here to guide you on what double smoking means and the even bigger question, how long to smoke a ham.
What is double smoking?
Double smoking refers to taking a cooked cold smoked ham and then hot smoking for reheating and adding extra flavor. This process is also called "twice smoked ham."
How long to smoke a ham:
Plan on 20 minutes of smoking per pound of ham. So, if your ham is 12 pounds, that equals 240 minutes, which breaks down to 4 hours. Apply ham glaze after the first hour or smoke time, and apply every hour after that until done.
It's best to keep the temperature low, with 225 degrees F., being the standard. Of course, you can set it for 210 degrees F. and smoke it a few hours longer. We recommend starting with the first temperature, and once you get the hang of it, experiment with lower temps in the future.
Can you use an injection marinade in ham?
Yes, you can use an injection marinade in ham, but make sure you purchase an unsliced ham. Injection marinades used in ham aren't as complex as those used in pork roasts or beef brisket. Some recommended liquids to use are apple juice or milder fruit juices. You can also inject the ham with dark rum or bourbon.
How to use an injection marinade in ham:
First: You'll need a meat injector. See below for our best recommendations.
Second: Make cross-hatch marks in your ham using a knife. Remember that we are not using a spiral cut ham but an unsliced ham like the one pictured above.
Third: 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.
Best woods for smoking ham:
-Hickory: for a more robust smoke flavor, use hickory wood when double smoking your ham.
-Apple: This is much milder than hickory but will still give you the smoky experience.
-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 to use a spice rub?
No, you do not need to use a spice rub for double-smoked ham. It does help to have an added layer of flavor along with the maple-honey glaze. This smoked ham recipe calls for a spice rub to be applied 15-20 minutes before it goes in the smoker.
This smoked ham with maple-honey glaze 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!
Smoked Ham with Maple-Honey Glaze
- 1 8 pound precooked ham (unsliced preferred)
- for glaze:
- 3/4 cup fresh squeezed orange juice (strained with no pulp)
- 3/4 cup vegetable stock
- 1/2 cup pure maple syrup
- 1/3 cup honey
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- pinch of salt
- For rub:
- 1 tablespoon sweet paprika
- 1 1/2 tablespoons white sugar
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon powdered cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon powdered nutmeg
- Remove ham from wrapping and set onto a large cutting board. Combine rub ingredients and apply all over ham. Tent with plastic wrap and set aside until smoker is ready.
- Prepare the smoker for 225 degrees F.. and a smoking time of 3 hours.
- Once smoker is up to temp, remove plastic wrap from ham and discard. Place ham into smoker, close lid and let go for an hour. Keep an eye on the temperature.
- While ham is smoking, it is time to prepare the baste. Combine the orange juice, stock, honey, maple syrup, and Dijon mustard in a saucepan. Simmer on medium high for 2 minutes, stirring often. Reduce heat to medium and continue simmer for an additional 3-4 minutes. Taste baste and determine if more salt is needed. Add more if required.Remove glaze from heat and add 2 tablespoons of butter. Stir until it has melted through. Cover saucepan and keep glaze slightly warm before using.
- Begin basting with glaze after the first hour of smoking. Repeat process every hour after until glaze runs out or ham reaches an internal temperature of 140 degrees F.
- Carefully remove ham from smoker and place onto a clean cutting board. Let it rest long enough to handle; about 10 minutes. Carve into thin slices and serve with your favorite sides.
Need an Injector for the Smoked Ham with Maple-Honey Glaze?
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.