I almost hesitate to share this recipe with you. Because once you’ve tasted double smoked ham, you’ll never be able to go back. Even though most commercial hams are smoked and cooked when you buy them, a little preparation and time in the smoker and your ham will taste like it came right from the smokehouse!
Start with a 10-12 pound bone in ham. The night before you plan to smoke the ham, rinse it with cold water and pat dry with paper towel. Then using a very sharp knife, cut a cross-hatch design into the fatty side of the ham. You only need to score it, so 1/4 – 1/2″ cut is plenty deep.
Then, you’ll apply the Paste:
- 2 Tbsp prepared hot sweet mustard
- 2 Tbsp maple syrup
- 2 Tbsp ground black pepper
- 1 Tbsp vegetable oil
- 1 Tbsp cider vinegar
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 2 tsp kosher salt
Put the ham back in the refrigerator until about one hour before you are ready to smoke it. Then take it out and leave it on the counter. Get your smoker up to temp (230-250°), and make sure your water basin is full. You’ll smoke the ham on full smoke for 5 to 5 1/2 hours.
The last hour of smoking, you’ll apply the Glaze:
- 2/3 cup maple syrup
- 1/3 cup bourbon
- 3 Tbsp prepared hot sweet mustard
- 2 Tbsp butter
- 2 Tbsp minced onion
- 1 Tbspider vinegar
- 1 Tbsp of yellow mustard seeds
- 1/4 tsp black pepper
- 1/8 tsp ground cloves
Mix glaze ingredients in a medium saucepan over low heat. Cook for 15 minutes. Apply twice to the ham in the last hour of smoking.
Let the ham sit for 30 minutes before slicing.
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