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.
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.
Smoking wood will bring its own unique flavor to the recipe. So, have fun with your choice.
- Smoked ham shank portion bone-in
- Dijon mustard
- Garlic powder
- Ground clove
- Hickory wood chunks
For the Glaze
- Light brown sugar
- Ground cinnamon
- Ground mustard
- Ground garlic powder
Scroll down to the recipe card for quantities.
Unpack the 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 ham with garlic powder and ground clove seasoning. 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 ham face (open part) down into a disposable aluminum pan.
Place in the fridge while you get your smoker or BBQ ready.
How to cook Smoked Ham
Choose a different smoking wood like: Maple for its sweetness; Apple with a fruity and mild smoke; Oak for its light taste.
Prepare your smoker or BBQ and heat it up to 250 degrees F. BBQers prep for indirect cooking.
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.
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.
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 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.
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 and looks like caramel.
Back to Smoking.
At the 4-hour mark, the internal temperature was 150 degrees F.
This is when I pour the glaze over and cook for an additional hour.
When the ham reached 160-165 degrees F. internal temperature, I took it off the grill.
Let it rest for 10 minutes. Slice and Enjoy!
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.
- Your favorite Smoker or BBQ with an indirect cooking system
- Instant read thermometer
Double Smoked Ham goes great with…
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.
Twice-Baked Mashed Potatoes ready in under 15 minutes. These mashed potatoes will complement the ham beautifully.
San Sebastian Cheesecake. Silky and smooth with no crust, it is an easy sweet treat to make for dessert.
3 -4 days in the refrigerator or you can freeze the leftovers for up to 2 months.
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.
So, what did you think of the double smoke and our glaze? Did you choose another wood?
Let us know below.
Double Smoked Ham
- Smoker or BBQ
- Instant read thermometer
- 10 pounds smoked ham shank portion bone-in
- 3 tablespoons Dijon mustard
- 2 teaspoons garlic powder
- ½ teaspoon ground clove
- ¾ cup pack light brown sugar
- ¾ cup honey
- 2 teaspoons ground cinnamon
- 2 teaspoons ground mustard
- 2 teaspoons ground garlic powder
- 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 HamPreheat 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 HamClose 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.
Yes, absolutely. It can be the base for amazing hambone soup.
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