Double Smoked Ham

Ingredients

• 4.54 kgprecooked, bone-in, spiral-sliced city ham
• 30 mlDijon mustard
• To tastedry rub (optional; see ingredients below)
• To tastewood chunks or pellets (apple, cherry or another sweet fruit wood)
• To tastesliced pineapple (optional, for grilling)
• 2.5 mlsmoked paprika
• 4 gsugar
• 4 gbrown sugar
• 1.5 ggarlic powder
• 1.3 gcinnamon
• 0.6 gchilli powder
• 0.3 gblack pepper
• 240 mlpineapple juice
• 60 mlcider vinegar
• 220 gbrown sugar
• 57 gbutter
• 30 mlDijon mustard

Instructions

1. 1

   Prepare the ham

   Leave the ham at room temperature for 30–60 minutes. Coat it lightly with Dijon mustard and sprinkle over the dry rub, if using. Insert a probe thermometer into the thickest part.

2. 2

   Smoke the ham

   Set the smoker to 121°C (250°F) for indirect heat, with a water drip pan in place. Add wood chunks or pellets for smoke. Smoke the ham for 3 hours, or until its internal temperature reaches 54°C (130°F).

3. 3

   Make the glaze

   While the ham smokes, combine all the glaze ingredients in a saucepan over medium heat. Simmer for 5–7 minutes, until slightly thickened.

4. 4

   Glaze and finish

   Move the ham to a cast-iron skillet or disposable aluminium pan. Brush it with glaze and return it to the smoker. Apply more glaze every 15–20 minutes until the ham reaches an internal temperature of 60°C (140°F).

5. 5

   Rest and serve

   Cover the ham and let it rest for 30 minutes. While it rests, grill the pineapple slices if using. Carve the ham and serve it with the grilled pineapple and a drizzle of glaze.

What is double-smoked ham?

Double-smoked ham starts with a ham that has already been cooked, then gets another round of smoke for added flavour. Smoked and cured hams are a familiar part of American celebratory meals, often served as a centrepiece for a crowd.

Here, sweet fruit wood complements the ham, while pineapple juice, brown sugar and mustard form a sweet-tangy glaze. The ham is already cooked, so the goal is to warm it through and build flavour without drying it out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 523 calories, 57g protein, 18g carbs, 23g fat.

The ham supplies most of the protein, while brown sugar and pineapple juice contribute carbohydrates. Fat comes mainly from the ham and butter in the glaze. Pair a serving with vegetables or salad for a more balanced plate.

Choosing the ham and smoke

The cut: A precooked, bone-in, spiral-sliced ham is convenient to serve and offers plenty of portions. Check the label so you know it is precooked, and keep the probe in the thickest part rather than touching the bone.

The wood: Apple or cherry wood gives the ham a sweet, gentle smoke character. Use the kind of wood chunks or pellets suited to your smoker.

Seasoning before smoking

Mustard: A light coating helps the dry rub cling to the ham. It also adds a savoury note beneath the sweetness of the glaze.

Dry rub: The optional blend combines smoked paprika, sugars, garlic, cinnamon, chilli and black pepper. Sprinkle it over the mustard in an even layer; the ham and glaze bring plenty of flavour even if you leave it out.

Getting the glaze right

Simmer: Combine the glaze ingredients and cook them for 5–7 minutes, just until the mixture thickens slightly. Stir as needed so the sugar dissolves and the mixture heats evenly.

Brush: Apply the glaze in layers during the final stage of smoking, every 15–20 minutes. This gives it time to cling and build up rather than adding it all at once.

Temperature and timing

Smoker: Set it to 121°C (250°F) for indirect heat and use a water drip pan. The recipe calls for 3 hours of smoking, or until the ham reaches 54°C (130°F) before glazing and finishing.

Doneness: Use the thermometer readings rather than time alone: the final target in this method is 60°C (140°F). Let the ham rest, covered, for 30 minutes before carving.

Carving and serving

The spiral slices make serving straightforward, but cut carefully around the bone as you separate portions. Spoon a little extra glaze over the carved ham if you like.

Grilled pineapple is an optional accompaniment that echoes the fruit in the glaze. For a fuller plate, add vegetables or a simple salad to balance the rich, sweet-savoury ham.

Recipe notes & tips

• Bring the ham towards room temperature for 30–60 minutes before it goes into the smoker.
• Place the probe in the thickest section and avoid letting it touch the bone.
• Keep the smoker on indirect heat and set a water drip pan in place.
• Simmer the glaze only until it thickens slightly; it will continue to coat the ham as it is brushed on.
• Grill the pineapple while the covered ham rests, if you are serving it.

Variations

• Use cherry wood: Choose cherry chunks or pellets for the sweet fruit-wood smoke suggested in the recipe.
• Skip the rub: Leave out the optional dry rub and season the ham with mustard before smoking.
• Add grilled pineapple: Grill pineapple slices during the resting time and serve them alongside the ham.
• Adjust the glaze: Serve some of the glaze at the table so diners can add as much as they like.

Common mistakes to avoid

• Placing the probe by the bone: The reading may not reflect the thickest meat; position it in the thickest part.
• Relying only on the clock: Check the internal temperature as well as the smoking time.
• Glazing just once: Brush on more glaze every 15–20 minutes during the finishing stage.
• Skipping the rest: Cover the ham and let it rest for 30 minutes before carving.
• Using direct heat: Set the smoker for indirect heat and use a water drip pan as directed.

How to store

Refrigerate leftover ham in a covered container within 2 hours of serving and use within 3–4 days. Reheat portions until steaming hot, adding a little glaze if they seem dry.

Frequently asked questions