Take that classic ham to a new level of tenderness and flavor with our double smoked ham recipe.
Our honey glaze makes the double smoked ham even sweeter. Best of all, it is made with ingredients right in the cupboard or easily purchased at the store.
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Ingredients
The star is a ham shank which I find has a meatier and leaner texture. I added seasoned Dijon mustard to tenderizer and flavor. The final ingredient is the hickory wood chunks which bring a classic BBQ smoky flavor with sweetness and a hint of bacon. This is a 5 hour smoke so your choice of wood will bring its unique flavor. Here is a link to our smoked sausage. It has a section on different types of smoking wood and their flavors. I finish the cook with a honey glaze for its sweet caramelized texture.
Honey glaze
Adding our homemade honey glaze to the double smoked ham while it finishes just brings another layer of yum. It is a straightforward honey glaze with a few everyday spices. If you want a deeper molasses flavor, switch the light brown sugar to dark brown sugar.
How to double smoke ham
1. Preparing the Ham Shank & Smoker/BBQ: A little work here with unpacking, rinsing & drying, and seasoning the ham shank. Once the ham is ready place it back in the fridge and now it’s smoker/BBQ prep time.
2. Smoking the Ham: Prepare your smoker or BBQ and preheat to 250 degrees F. Once it reaches 250 degrees F. bring the ham shank right from the fridge to the grill grate and smoke for a few hours. Head down to the recipe card for timing information.
3. Prepare the Honey Glaze: An hour and 15 minutes before your estimated finish time, it is time to start the honey glaze. It takes about 15 minutes to make. Once the honey glaze is ready, coat the ham with a BBQ brush.
4. Back to Smoking: Close the smoker/BBQ and it should be around another hour for the ham to reach 165 degrees F. internal temperature. Once the ham reaches 165 degrees F. remove and rest for about 10 minutes.
Slice and Enjoy!
Scroll down to the recipe card for specific ingredients and instructions.
Equipment
- Smoker or BBQ with an indirect cooking system
- Instant read thermometer
Storage / Leftovers / Rewarm
Storage: 3 – 4 days in the refrigerator or you can freeze the leftovers for up to 2 months.
Leftovers: Dice the ham and add to scrambled eggs. It is a great addition to twice-baked mashed potatoes, turn the smoked baked potatoes into a light meal with ham pieces on top, or turn our fried rice into Hawaiian-inspired ham with pineapple fried rice.
Rewarm: It can be done in the air fryer at 350 degrees F. in 3 – 5 minutes depending on the number of slices. Or you can warm up a slice or two on the griddle.
How about some fun side dishes…
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Double Smoked Ham with a Honey Glaze
Equipment
- Smoker or BBQ
- Instant read thermometer
Ingredients
- 10 pounds smoked ham shank portion bone-in
- 3 tablespoons Dijon mustard
- 2 teaspoons garlic powder
- ½ teaspoon ground clove
Honey Glaze
- ¾ cup honey
- ¾ cup pack light brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground mustard
- 2 teaspoons ground garlic powder
Instructions
Preparing the Ham Shank & Smoker/BBQ
- Unpack the smoked ham shank portion bone-in.
- Rinse thoroughly under cold water.
- Pat dry with paper towels.
- Place the ham shank on a tray and coat it with Dijon mustard.
- Sprinkle the smoked ham with garlic powder and ground clove. Pat gently, don’t rub as the seasoning will not stay on the ham.
- Score the ham on all sides in an “X” pattern, about 1 inch deep.
- Place the smoked ham shank face (open part) down into a disposable aluminum pan.
- Place in the fridge while you get your smoker or BBQ ready.
Smoking the Ham
- Preheat your smoker or BBQ to 250 degrees F., BBQers prep for indirect heating. BBQers add the Hickory wood chunks to the natural charcoal, once the BBQ has stabilized at temperature.
- Time to go get the smoked ham and place it into the smoker or BBQ.
- Close the cover and cook at 250 degrees F. for about 4 hours.
Prepare the Honey Glaze
- Prepare the glaze about 15 minutes before the last 1 hour of the cook.
- Mix all the glaze ingredients together in a saucepan.
- Over medium heat, mix until all ingredients are incorporated and the light brown sugar is dissolved into the honey. It will turn into a dark caramel color.
- At the 4-hour mark, the internal temperature was 150 degrees F. for our ham, right in the window to add the honey glaze.
- Pour the glaze over while using a BBQ brush to coat the ham with the honey glaze thoroughly. Close the smoker or BBQ and cook for an additional hour.
Back to Smoking
- For our ham it was another hour for the double smoked ham to reach 165 degrees F. internal temperature.
- Remove the ham and rest for 10 minutes.
- Slice and Enjoy!!!
Notes
- Smoking a shank ham at 250 degrees F., I have learned the cooking rate is around 1 hour per 2 pounds. So if you have a different-sized ham, this should help with your timing for when to make the glaze.
- Smoking with a BBQ: I have learned it is pretty simple and reliable. I use small chunks of my smoking wood offset from where the natural charcoal is burning in the middle. I add the wood once the smoking temperature is stable. This gives a good even smoke.
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