Nothing shouts “wow” like a gleaming smoked ham in the heart of a Christmas table.
The classic crisscross hatching into the fat, the mild caramelization of the glaze across the whole surface, and that smokey taste flood your nose as soon as you walk into the same room.
- What do we need to make a double smoked ham?
- Prepping the Ham for smoking
- To glaze at the start or the end?
- What’s in a glaze?
- Making the glaze
- Serving suggestions
- How to cook Costco double smoked ham?
- Is maple good for smoking ham?
- Can you glaze a fully cooked smoked ham?
- Is it OK to glaze a smoked ham?
- How do you use the glaze packet that comes with the ham?
- Is a double smoked ham fully cooked?
- What is the best smoke flavor for ham?
- How do you cook a ham that is already smoked?
- What temperature do you double smoke a ham?
- Do you cover ham when baking with a glaze?
What do we need to make a double smoked ham?
When it comes to choosing the perfect ham for the holidays, the options seem limitless.
It all boils down to how many people you want to serve and how many leftovers you prefer.
I always choose a pre-smoked half leg of ham. The reason for this is because I want a double-smoked ham. So I can now add my taste profile to one that has already been cured and smoked.
Labeling may vary, but search for phrases like precooked, wet cured, smoked, and so forth.
If it’s called ham, it’s been cured with a nitrate solution and precooked.
Another thing I look for in a half ham is one with the hock still attached; this is a more traditional-looking ham and a bit more attractive to my eye when I see one in the middle of the table.
You may also choose a spiral-cut ham, which has more taste and is simpler to slice. You may find a Smoked Spiral Ham recipe on our website.
Items that will help you cook these are:
- A smoker (Im using a 22 Weber Smokey Mountain)
- Lump charcoal
- Various spices
- Wire rack and tray
- I’m using a Thermapen ONE instant-read thermometer.
- An internal temperature probe thermometer and an ambient temperature probe thermometer (I’m using the Thermoworks Smoke X4)
- Boning or trimming knife
- Basting brush
To witness the complete procedure, see the video version of this recipe.
Prepping the Ham for smoking
Pre-smoked hams will still have the skin on them, so we must remove it to get the characteristic glazed appearance seen in Christmas advertisements.
If you choose a ham with the hock still attached, use a utility knife to cut around it, leaving some skin on the hock as a handle. Then, carefully slice along the edges, taking careful not to cut through the fat or flesh.
You should be able to remove the skin by levering it off the leg with your fingers; if not, use a knife to gently assist make a start, and it should start peeling away pretty easily.
I now use a utility knife or scalpel to make shallow parallel cuts in the fat, then spin the leg around and make slices in the opposite direction as the initial ones, producing a diamond pattern.
Just keep in mind that the fat will shrink throughout the smoking process, so if you cut too deeply, the diamonds of fat will most likely come off.
Once you’ve made the diamond pattern all over the ham, set it on a wire rack on a baking dish lined with foil; this is solely for ease of cleanup since the glaze becomes messy.
To glaze at the start or the end?
There are several recipes available that appeal to both.
Glazing from the beginning may generate amazing results, but it can also destroy the whole ham if the glaze burns.
A glaze requires a lot of sugar in order to caramelize. when a result, when the sugar warms up, it may begin to burn. We’ll be smoking the ham for three hours, which is a long time to have a thick sugar coating on anything.
That is why I propose beginning the caramelisation process with a squeeze of orange juice at the beginning of the cook; it is enough to help form the sticky outer layer and also helps the smoke attach to the ham.
The real glaze is then applied at the conclusion of the smoke. This will allow the glaze to dissolve all of the sugars, caramelize over the ham, and give it the rich shimmering beauty that we all want from a Christmas ham.
Applying lots of glaze ensures flawless results and a ham that looks and tastes wonderful.
So get it going; I’ll set up my smoker to run at 275°F using lump charcoal. For smoke, I’ll add some apple and cherry wood. Apple is a terrific taste to match with ham and cherry, and it really produces the nicest color when smoking anything.
When I know my smoker’s temperature is consistent, I’ll set the ham inside on a wire rack in a tray coated with foil, just for ease of cleanup, and pour three cups of boiling water to it.
I’ll install an internal temperature probe and set it to 130F; this is the temperature at which we’ll begin glazing. The ultimate internal temperature of the ham should be 140F, thus 10 degrees is plenty of time to apply many coatings of glaze and have it set.
While the ham is smoking, we may prepare the glaze. I usually wait an hour or so before doing this since we want to put the glaze over our ham when it is still warm to hot. If it seems chilly to the touch when you apply it, warm it up a bit over a low heat first.
When the inside temperature hits 130°F, it is time to begin staring. I suggest using a silicone basting brush since they retain my liquid better and make applying rubs and glazes much simpler. Replace the cover of the smoker and coat the ham well.
Set the internal temp probe’s alarm to 140F presently; once it achieves this temperature, remove it from the heat.
Continue to reapply the glaze every 15 to 20 minutes until it reaches the desired internal temperature.
Depending on the size of your ham, the total smoking and glazing time will be roughly 3 to 3 and a half hours. Once the ham is done and sitting on a cutting board, I like to reheat up the glaze again and give it one final thick layer before slicing into it.
What’s in a glaze?
Sugar and lots of it.
It occurs in a variety of forms, including dry sugars, syrups, and liquids such as honey and maple syrup, and is often a mix of all three.
From there, you may flavor your glaze with whichever ingredients you choose. This one is intended for the holiday season, with undertones of cinnamon and allspice that always remind me of the holidays when I smell or taste them.
Because of the high sugar level, whether in dry or liquid form, I suggest not glazing at the start of your dish. Not only will the glaze not permeate the ham, but it will also be more likely to burn if placed in a smoker for three hours.
The purpose of a glaze is to caramelize and provide a different taste profile; burned is not a flavor profile; it is referred to be destroyed.
We also have a recipe for smoked ham with hot honey and bourbon glaze, so check it out if that sounds appealing.
Making the glaze
As previously said, we need sugar for the caramelisation to take place, as well as some extra tastes, to produce this glaze.
So, in a saucepan, combine a cup of maple syrup (or honey if desired), a cup of brown sugar (packed tightly in the measuring cup), 3 tbsp of Dijon mustard (you can substitute another type of plain mustard if desired), tsp of ground cinnamon, and tsp of allspice (you could also use nutmeg).
We only need to whisk this for about 15 minutes over medium heat until the sugars dissolve and it thickens.
Stir regularly to prevent the glaze from burning.
It’s ready to use after it’s thickened and all of the sugars have dissolved.
Smoked ham may be utilized in a variety of ways, including as the centerpiece of a holiday feast, sandwiches, and cut up for the greatest smoky pea and ham soup you’ve ever eaten.
Or, on its own, I can’t stop eating smoked glazed ham every time I pass by the fridge over the holidays.