Double Smoked Ham with a Honey Glaze
The Kitchen Bucket List loves keeping it simple especially when cooking low & slow. We use hickory and a homemade honey glaze, making this ham recipe sweet, savory, and tender.
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.
