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    Home » BBQ

    Double Smoked Ham

    Published: Nov 17, 2022 by Sean

    Jump to Recipe Print Recipe

    Take that classic ham and add more savory aromatics for a Double Smoked Shank Ham! The caramelization of the glaze gives every bite sweet Smoky-BBQ flavors.

    Oh yes, I did, a Double Smoked Shank Ham! Take that classic ham and add more savory aromatics. The caramelization of the glaze gives every bite sweet Smoky-BBQ flavors. I used the shank ham because of the sweet flavor and less fat. Our glave is made with ingredients right in the cupboard or easily purchased at the store. You just whip it up while the double smoked ham is cooking. Now the smoking wood I used was hickory for its traditional intense smoke that adds sweetness and a hint of bacon. this recipe

    I used the shank ham because of the sweet flavor and less fat. Our glaze is made with ingredients right in the cupboard or easily purchased at the store. You just whisk it up while the double smoked ham is cooking. Now the smoking wood I used was hickory for its traditional intense smoke that adds sweetness and a hint of bacon.

    Jump to:
    • Ingredients
    • Instructions
    • How to cook Smoked Ham
    • How long to cook a Smoke Ham
    • Substitutions
    • Equipment
    • Double Smoked Ham goes great with…
    • Storage
    • Top Tip
    • Double Smoked Ham
    • FAQS

    Ingredients

    Smoking wood will bring its own unique flavor to the recipe. So, have fun with your choice.

    Ingredients to season the ham shot. First coat the ham with the Dijon mustard. You will need to sprinkle the ham with garlic powder and ground clove. Pat gently, don’t rub as the seasoning will not stay on the ham.
    Ingredients for the glaze: Light brown sugar, Honey, Ground cinnamon, Ground mustard, Ground garlic powder. You will mix them together in a saucepan.
    • Smoked ham shank portion bone-in
    • Dijon mustard
    • Garlic powder
    • Ground clove
    • Hickory wood chunks

    For the Glaze

    • Light brown sugar
    • Honey
    • Ground cinnamon
    • Ground mustard
    • Ground garlic powder

    Scroll down to the recipe card for quantities.

    Instructions

    1.
    Unpack the ham.
    2.
    Rinse thoroughly under cold water.
    3.
    Pat dry with paper towels.
    4.
    Place the ham on a tray and coat it with Dijon mustard.
    5.
    Sprinkle the ham with garlic powder and ground clove seasoning. Pat gently, don’t rub as the seasoning will not stay on the ham.

    Smoked ham shank portion bone-in coated with Dijon mustard, Garlic powder, Ground clove seating in aluminum pan. The Hickory wood chunks seating next to it.

    6.
    Score the ham on all sides in an “X” pattern, about 1 inch deep.
    7.
    Place the ham face (open part) down into a disposable aluminum pan.
    8.
    Place in the fridge while you get your smoker or BBQ ready.

    How to cook Smoked Ham

    Sprinkle is excited to share with you our Simple, Easy, and Tasty recipes. She has traveled for years and enjoyed food everywhere from Hawaii to Italy. Now she is the muse for The Kitchen Bucket List helping us developed and create our favorite dishes to bring to all of you.

    Choose a different smoking wood like: Maple for its sweetness; Apple with a fruity and mild smoke; Oak for its light taste.

    9.
    Prepare your smoker or BBQ and heat it up to 250 degrees F. BBQers prep for indirect cooking.
    10.
    Once it reaches 250 degrees F., I wait about 15 minutes. I’ve found that this wait allows the BBQ to stabilize to the temperature.
    11.
    Add the Hickory wood chunks to the charcoal.
    NOTE: Kamado or kettle style-BBQers, I have learned to add small chunks of my smoking wood to the charcoal off-center from the burning charcoal in the center. I do this once at temperature.
    12.
    Place the ham, in the disposable aluminum container, directly from the fridge to the grill. 

    How long to cook a Smoke Ham

    Smoked ham shank portion bone-in coated with Dijon mustard, Garlic powder, Ground clove seating in aluminum pan. Now placed on BBQ grill grate with Hickory smoke around it and lid open.

    13.
    Close the cover and cook at 250 degrees F. for 4 hours before putting the glaze on (In this case it is 4 hours because my ham was 10 pounds and it cooks at a rate of about 1 hour per 2 pounds.)

    Prepare the glaze.

    14.
    Karina prepared the glaze for me about 15 minutes before I have to put it on the ham. (Plan 1 hour before the end of the cook if your ham is bigger).

    Mix all the glaze ingredients together in a saucepan. (Light brown sugar, Honey, Ground cinnamon, Ground mustard, Ground garlic powder). Over medium heat, mix until all ingredients are incorporated and the brown sugar is dissolved.
    Oh yes, I did, a Double Smoked Shank Ham! Take that classic ham and add more savory aromatics. The caramelization of the glaze gives every bite sweet Smoky-BBQ flavors. I used the shank ham because of the sweet flavor and less fat. Our glave is made with ingredients right in the cupboard or easily purchased at the store. You just whip it up while the double smoked ham is cooking. Now the smoking wood I used was hickory for its traditional intense smoke that adds sweetness and a hint of bacon.

    15.
    Mix all the glaze ingredients together in a saucepan. (Light brown sugar, honey, ground cinnamon, ground mustard, ground garlic powder)
    16.
    Over medium heat, mix until all ingredients are incorporated and the brown sugar is dissolved and looks like caramel.

    Back to Smoking.

    17.
    At the 4-hour mark, the internal temperature was 150 degrees F.
    18.
    This is when I pour the glaze over and cook for an additional hour.
    19.
    When the ham reached 160-165 degrees F. internal temperature, I took it off the grill.
    20.
    Let it rest for 10 minutes. Slice and Enjoy!

    Oh yes, I did, a Double Smoked Shank Ham! Take that classic ham and add more savory aromatics. The caramelization of the glaze gives every bite sweet Smoky-BBQ flavors. I used the shank ham because of the sweet flavor and less fat. Our glave is made with ingredients right in the cupboard or easily purchased at the store. You just whip it up while the double smoked ham is cooking. Now the smoking wood I used was hickory for its traditional intense smoke that adds sweetness and a hint of bacon.

    Substitutions

    You can use a spiral ham. Just remember that the shank ham is sweeter and will have more of a pork flavor. The spiral ham will need more basting, so lots of “peeks” during the cook. I would suggest using a pineapple or apple cider-type mixture. Now with this change, the time will vary…Those “peeks” cost time.
    The easy substitutions:

    • Dijon mustard to regular mustard or another you prefer.
    • Garlic powder to opinion powder.

    Equipment

    • Your favorite Smoker or BBQ with an indirect cooking system
    • Instant read thermometer

    Double Smoked Ham goes great with…

    Garlic knots are so quick and easy to make in the air fryer. Made entirely from scratch, they are packed with flavors, thanks to garlic and Parmigiano. With easy step-by-step instructions, you will have these perfect knots done in no time.

    Garlic Knots in the Air Fryer made from scratch and packed with garlic flavors and don’t forget the fresh grated Parmigiano cheese on top.

    Easy, quick, and fully loaded Twice-Baked Mashed Potatoes in the air fryer are light, fluffy, and dreamy. And if you have a Foodi Ninja, you can make mashed potatoes in no time with its pressure cooker setting. The buttery and cheese flavors are complemented with celery seeds for freshness. The ramekins make this recipe ideal for a tasteful appetizer or in a bigger ramekin for a lite meal. You get to choose, if you need more just double the recipe.

    Twice-Baked Mashed Potatoes ready in under 15 minutes. These mashed potatoes will complement the ham beautifully.

    Silky and smooth, San Sebastian Cheesecake is an easy sweet treat. With no crust and no cracking to worry about, it is a breeze to make for any occasion. The texture is one of a kind with a buttery exterior and a hint of caramel in each bite.

    San Sebastian Cheesecake. Silky and smooth with no crust, it is an easy sweet treat to make for dessert.

    Storage

    3 -4 days in the refrigerator or you can freeze the leftovers for up to 2 months.

    Top Tip

    Kamado or kettle style-BBQers, what I have learned on smoking with them is to keep the hot charcoal area in the middle of the charcoal bed like a chimney. This gives your desired smoking wood more time to smoke.

    Welcome to The Kitchen Bucket List. My name is Karina and I am very excited to share with you our Simple, Easy, and Tasty recipes. After years of cooking and baking with my girls, where even dad shows up from time to time, especially for the BBQ, The Kitchen Bucket List was created in the Spring of 2020.

    So, what did you think of the double smoke and our glaze? Did you choose another wood?
    Let us know below.

    I used the shank ham because of the sweet flavor and less fat. Our glave is made with ingredients right in the cupboard or easily purchased at the store. You just whip it up while the double smoked ham is cooking. Now the smoking wood I used was hickory for its traditional intense smoke that adds sweetness and a hint of bacon.

    Double Smoked Ham

    Sean
    The Kitchen Bucket List wants you to take a classic ham and bring more savory aromatics with your favorite smoking wood. The caramelization of our glaze gives every bite sweet Smoky-BBQ flavors.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 5 hrs
    Resting 10 mins
    Total Time 5 hrs 25 mins
    Course Main Course
    Cuisine American, BBQ
    Servings 20 People

    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

    Glaze

    • ¾ cup pack light brown sugar
    • ¾ cup honey
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground mustard
    • 2 teaspoons ground garlic powder

    Instructions
     

    • Unpack the smoked ham.
    • Rinse thoroughly under cold water.
    • Pat dry with paper towels.
    • Place the ham 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 face (open part) down into a disposable aluminum pan.
    • Place in the fridge while you get your BBQ ready.
    • How to cook Smoked Ham
      Preheat your smoker or BBQ to 250 degrees F., BBQers prep for indirect heating.
    • Once it reaches 250 degrees F., I wait 15 minutes.
    • BBQers add the Hickory wood chunks to the edge of the charcoal.
    • Place the ham, in the disposable aluminum container, directly from the fridge to the grill.
    • How long to cook a Smoke Ham
      Close the cover and cook at 250 degrees F. for 4 hours. I have learned smoking at this temperature the cooking rate is about 1 hour per 2 pounds.
    • Prepare the 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 brown sugar is dissolved.
    • Back to Smoking.
      At the 4-hour mark, the internal temperature was 150 degrees F.
    • Pour the glaze over and cook for an additional hour.
    • Once the double smoked ham reached 160-165 degrees F. internal temperature, remove.
    • Rest for 10 minutes and serve.
    Keyword Double Smoked Ham, Glaze, Ham, Ham shank bone-in

    FAQS

    Can I do anything with the bone?

    Yes, absolutely. It can be the base for amazing hambone soup.

    I have a lot of leftover ham, what can I do?

    You can make a ham and cheese macaroni, breakfast casserole, quesadilla, sheet pan quesadillas, sandwiches, or omelet, …

    Happy Smoking!!!

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    After years of cooking and baking with my girls, where even dad shows up from time to time, especially for BBQ. The Kitchen Bucket List was created.
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    Modern footer. Welcome to The Kitchen Bucket List's Recipes & About footer. My name is Karina and I am very excited to share with you our Simple, Easy, and Tasty recipes. After years of cooking and baking with my girls, where even dad shows up from time to time, especially for the BBQ, The Kitchen Bucket List was created in the Spring of 2020.

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