Double smoked ham can be incredibly flavourful when prepared correctly. Purchasing a “fully cooked” or “ready to eat” ham allows you to add your own flavours to the meat whilst ensuring the meat is safe to eat. Although it may seem like there are a lot of steps for a ready-cooked ham, we guarantee that you won’t prepare a ham any other way after trying this recipe.
Double Smoked Ham
Typically, ham joints purchased from the store are already cured and smoked. Smoking the joint again can add a second layer of flavour that results in an incredibly tender and juicy ham joint you can pair with many other side dishes and recipes.
Double smoked ham can be served in thick slices alongside potatoes and vegetable sides or added to other dishes like ham & potato soup. The opportunities to use your creativity are endless with this incredibly flavourful meat. We recommend pairing it with Smoked Scalloped Potatoes and Smoked Asparagus for a well-rounded family dinner.
How To Make Double Smoked Ham
Step 1 – Preheat Your Smoker
Preheat your smoker to 225ºF/107ºC and prepare your wood chips. We recommend using the same flavour as your store-bought ham. For example, if you bought a “hickory-smoked ham joint” from the store, you’d also want to use hickory wood chips at home. If that’s not possible, choose wood chips that compliment the first flavour well.
Step 2 – Smoke Your Ham Joint
Place your ready-to-eat ham joint in the smoker for around 1.5 hours. This low-temperature initial smoke will allow the smokey flavours to penetrate into the meat without drying it out.
Step 3 – Braise Ham
Remove your ham joint from the smoker and braise well with chicken stock. Other options include apple juice, apple cider vinegar, or soda if you don’t want to use chicken stock.
It’s important to braise your ham to keep the meat juicy and tender during the smoking process.
Step 4 – Second Smoke
Return the ham joint to the smoker for approximately 2 hours until the internal temperature reaches 140ºF/60ºC.
Step 5 – Prepare Ham Glaze
Whilst your ham is smoking again, combine the following ham glaze ingredients in a mixing bowl: brown sugar, honey, dijon mustard, Worcestershire sauce, cinnamon, ginger, and Sweet Brown Sugar Rub.
When thoroughly combined, add the mixture to a skillet and simmer until a thick glaze is formed.
Step 6 – Apply Glaze
Remove your ham joint from the heat, drain juices thoroughly and then apply the glaze to the outside of the ham joint so every side is covered.
Step 7 – Broil Ham
Move your ham joint into the oven to broil for 2-3 minutes or so until the glaze is bubbling and the ham looks golden brown on top.
Step 8 – Rest, Carve & Serve
When you’re happy with the golden colour of the ham joint, remove the ham joint from the oven and allow it to rest for 10 minutes. Carve into thick slices and serve alongside your favourite side dishes or on a serving platter for guests to help themselves.
Double Smoked Ham FAQs
Which Ham Should I Buy?
The most common types of ham joints are spiral, sliced, and pre-smoked hams. The weight should be around 8 pounds, and this style of ham joint can easily be found in any grocery store.
Can Non-Spiral-Sliced Ham Be Used To Double Smoke Ham?
You are welcome to use a non-sliced ham joint. However, the non-sliced ham may take a little more time to reach the specific temperature.
Can The Oven Be Used To Make Double Smoked Ham?
You can most certainly cook your ham in the oven, however, it wouldn’t be double-smoked since you’re not smoking the pre-smoked ham a second time. Smoking the ham allows for a variety of flavours to penetrate the meat.
What Are The Substitutes For Chicken Stock?
Other substitutes for basting your ham joint with chicken stock include apple juice, apple cider vinegar, soda, and white wine.
Double Smoked Ham Recipe
- Cast-iron Skillet
- Mixing Bowl
- 8 lbs ready-to-eat spiral cut ham
- 1 cup chicken stock
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Sweet Brown Sugar Rub
- Preheat your smoker to 225ºF/107ºC
- Smoke the ham joint for 1.5 hours.
- Remove ham joint from the smoker and braise with chicken stock.
- Return the ham joint to the smoker for approx. 2 hours.
- Prepare ham glaze in a mixing bowl and simmer on low heat.
- Remove ham from the heat, drain juices and apply glaze to the outside of the joint.
- Move ham into the oven to broil for a few minutes until the glaze is bubbling.
- Remove the ham from the oven, allow to rest for 10 minutes, then carve & serve.