Double Smoked Ham (or twice smoked ham) is a unique way to add an extra kiss of hardwood smoke to a store-bought holiday ham. The brown sugar mustard glaze adds a tanginess and depth of flavor that makes any ham extra special.
Ham has always been a ‘sure thing’ in our house. It’s an economical way to feed a family from start to finish. For special dinners, I like to dress a Spiral Ham with a Pineapple Cola Glaze and serve it with perogies and Maple Balsamic Roasted Carrots.
Then, there are the ham leftovers to use in pasta dishes, soups, and sandwiches. Finally, the ham bone makes a delicious Slow Cooker Pea and Ham Soup. Not one bit of a ham goes to waste in my kitchen.
Double Smoked Ham
In a word, this Double Smoked Ham is mouth-watering. If you are wondering why you need to smoke a ham that is already smoked, these are the reasons why…
Double Smoked Ham is the perfect way to elevate your store-bought holiday ham. The smoker cooks the meat at a low temperature, leaving it juicy, moist, and infused with an extra kiss of hardwood smoke. The final touch is a brown sugar glaze which adds a layer of sweetness and a bit of tang.
Most store-bought hams are already brined and smoked. They only need to be brought up to serving temperature. However, instead of reheating it in your oven or slow cooker for 4-5 hours, you can use a smoker! Try a pellet smoker or smoke it on a charcoal grill, infusing the meat with even more flavour.
Double Smoked Ham and Glaze Ingredients
Besides the ham, there are a few key ingredients like mustard, spices, and brown sugar that you will need for this recipe. Initially, you’ll need mustard and spices to coat the ham. Then, after it smokes for a few hours, it’s time for a tasty brown sugar mustard glaze!
- Dijon Mustard
- Garlic Powder
- Ground Cloves
- Brown Sugar
- Ground Cinnamon
- Ground Mustard
Dijon mustard is ground mustard seeds (from Dijon, France) mixed with white wine, vinegar and salt. It’s a bit spicy, so if you prefer a milder mustard, you can use regular yellow mustard in place of Dijon mustard.
Have you ever made or eaten a classic baked ham studded with whole cloves? If you have, you will have noticed the clove flavour. It can be quite strong. However, adding a touch of ground cloves to the mustard enhances the overall flavour of the ham without taking over.
Most glaze recipes contain a lot of sugar and this one is no exception. It is a delicious combination of Brown Sugar, Honey, Cinnamon, and ground mustard seeds. Ground mustard, or powdered mustard, is typically sold in a tin. If you have access to whole mustard seeds and a high-powered blender you can dry and grind them yourself.
Feel free to use light brown sugar, golden sugar, or dark brown sugar according to your preference. Liquid honey and even older solidified honey will work because it will liquify when heated in the saucepan.
NOTE: If you want to tone down the sweetness, you can add a few tablespoons of apple cider vinegar to the ham glaze.
What Kind of Ham is Best for Double Smoked Ham?
For this ham recipe, I have used a whole ham shank. This is the processed part of the lower leg that contains only one bone. It is less fatty than a butt or picnic ham (from the top part of the leg) and is easier to slice and serve. As a rule, any bone-in meat is tastier than meat without a bone.
However, you can also use a spiral cut ham or even a small, deboned ham roast. If you decide to use a spiral ham, I recommend that you baste (or mop) it regularly during the smoking process so that it doesn’t dry out. Use a pineapple or apple cider type mopping mixture with some acidity.
How to Cook a Double Smoked Ham
Preheat the BBQ/smoker charcoal so that it reaches 250 F indirect heat. Allow it to heat at 250 F for 15 minutes while you prepare the ham.
Prepare the ham by rinsing it thoroughly, then patting it dry with paper towels. Use a sharp knife to score the ham on all sides in a “x” pattern, about 1 inch deep.
Place the ham on a disposable aluminum pan and massage it with 3 tablespoons Dijon mustard. Next, season the ham all over with garlic powder and ground clove. Pat gently but do not rub. Place the ham cut side down before putting it in the smoker.
Add a handful of hickory wood chips to the charcoal/smoker and immediately place the pan with the ham in the BBQ/Smoker. Insert a temperature probe in the middle of the shank.
Close the BBQ/Smoker and smoke ham at 250 F for 4 hours cooking time (for a 10 lb. ham) or until the internal temperature of the ham reaches 140 degrees Fahrenheit. If the ham is larger, smoke ham an additional 1 hour per extra two pounds.
How to Make the Mustard Brown Sugar Glaze
After three hours cooking time, it’s time to make the glaze. To begin, place the brown sugar, honey, cinnamon, ground mustard and garlic powder together in a small saucepan. Heat and stir the glaze for a few minutes over medium heat until all of the brown sugar has dissolved, and the glaze has thickened slightly.
Once the internal temp of the ham reaches 140 F, carefully pour the glaze over the ham. Cook for another hour or until the internal temperature reads 150 F. Allow the ham to rest 10-15 minutes before serving.
As previously mentioned, yellow mustard can replace the Dijon mustard for a milder flavour. Besides the initial mustard coating, substitutions in the ham glaze can change the flavour profile of this Double Smoked Ham.
If you have a favorite glaze, feel free to use it instead of the honey mustard glaze. Usually, a sweet and tangy flavour combination is the key to a good glazed ham. Other great glaze combinations for the ham are:
- pineapple/brown sugar
- maple syrup/pineapple
A Few Ham Smoking Tips
Smoke the ham in a deep disposable aluminum pan. The pan will catch the juices the ham releases during the smoking process. If you want to put it directly on the grill, be sure to put a drip pan underneath. As a bonus, save the juices to use in soup stock.
Other tools you may need are an instant read thermometer to check the internal temperature, a basting brush (silicone or boar bristle), wood chips, a saucepan, a whisk, and a carving knife. Oh, and a smoker!
How to Store Double Smoked Ham Leftovers
This Double Smoked Ham will give you many leftovers. Keep cooked ham in the fridge in an airtight container and use within 3 to 4 days. You can also freeze the leftovers in an airtight container for up to 2 months.
If you make this Double Smoked Ham recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
Double Smoked Ham
Double Smoked Ham (or twice smoked ham) is a unique way to add an extra kiss of hardwood smoke to you store bought holiday ham. The brown sugar mustard glaze adds a tanginess and depth of flavor that makes this ham extra special.
- 1 (10 lb) bone-in smoked ham shank
- 3 Tablespoons Dijon Mustard
- 2 teaspoons garlic powder
- 1/2 teaspoon ground clove
FOR THE GLAZE
- 3/4 cup light brown sugar; packed
- 3/4 cup honey
- 2 teaspoons ground cinnamon
- 2 teaspoons ground mustard
- 2 teaspoons garlic powder
- Preheat the BBQ/smoker charcoal so that it reaches 250 F indirect heat. Allow it to heat at 250 F for 15 minutes while you prepare the ham.
- Rinse the ham thoroughly and pat dry with paper towels.
- Score the ham on all sides in a “x” pattern, about 1 inch deep.
- Place the ham on a baking tray and massage it with the Dijon mustard.
- Season the ham all over with garlic powder and ground clove. Pat gently but do not rub.
- Place the ham cut side down in a disposable aluminum pan.
- Add a handful of hickory wood chips to the charcoal/smoker and immediately place the pan with the ham in the BBQ/Smoker. Place a temperature probe in the middle of the shank.
- Close the BBQ/Smoker and cook at 250 F for 4 hours (for a 10 lb. ham). If the ham is bigger, add 1 hour per extra two pounds.
PREPARE THE GLAZE
- After the ham has been cooking for three hours, make the glaze. Mix the brown sugar, honey, cinnamon, ground mustard and garlic powder together in a small saucepan.
- Heat and stir the glaze over medium heat until all of the brown sugar has dissolved and the glaze has thickened slightly.
- Once the internal temperature reaches 140 F, carefully pour the glaze over the ham. Cook for another hour or until the internal temperature reads 150 F.
- Allow the ham to rest 10-15 minutes before serving.
Amount Per Serving:Calories: 73Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 88mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 1g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
Oh my goodness. I’m making this as soon as possible. I madly fancy a good chunk of this in a bean stew. I’m drooling 🤤
That’s a great idea for the leftovers! Ham and beans are a perfect match.
Best ham recipe ever. Thanks for sharing.
Wow! I’m so glad you liked the ham Jean. Thank you for letting me know.
What a great, informative post. And what a great idea! This was the best ham I’ve ever had. We lan on doing it for Easter too
I’m so glad you liked it Helen. Happy Easter!
I’ve never made a ham before, and it is good to have such a concise recipe to work with. Sounds delicious and it looks picture perfect! Great for Easter or other special occasions.
It’s not exactly a beginner recipe, so I really try to make the directions clean and concise. Thanks for stopping by!
Love the tip recommending the glaze be used to keep spiral hams from drying out. Using a brush I like to push the glaze between the slice the best I can. I found this helps get the glaze farther into the ham. Awesome looking recipe! Thanks for sharing!
Yes! That’s a great tip Josh. Thanks for stopping by.
This sounds just fabulous. We’re doing a pork leg this year, but I’m going to use your glaze because it’s incredible.
It will be great on a pork leg for sure. Merry Christmas Kristen!
I love the honey added to the glaze! This ham comes out beautifully.
We gave our smoker to our son-in-law but we’ll be spending Christmas there so I just emailed him this recipe. This ham does indeed look mouth-watering and I can’t wait to taste it!
That was nice of you! Also, very smart…now he can do the smoking for you!
Ok, I don’t have a smoker but this recipe inspired me to reheat the ham on the bbq, which freed up my oven. What I ended up with was a moist and succulent ham and I will probably never go back to heating it in the oven again.
Kind of handy right? Actually if you decide to do it again, you could invest in a smoke box. It’s a small metal box that holds the wood chips in and allows you to turn your regular bbq into a smoker.
Oh my gosh, this looks so delicious and easy to make.
I am going to try this recipe this weekend
It’s supposed to be a nice weekend here too. Time to bring out the smoker!