Double Smoked Ham



This past Christmas, I decided we should do something different than our typical honey baked ham.  Years ago (before the Green Egg), I smoked a fully cooked ham and remember it being amazing. (Double smoked ham, sounds like the name of an old Clint Eastwood movie)  So, I decided I would give it a try on the Egg.  I was inspired by the famous Egghead, John Hall “Egret”; however, tweaked his original recipe by adding a final glaze.  The result was hands down, the best ham I’ve ever tasted.  The great thing about smoking the ham is the fact that you are smoking a fully cooked ham.  Since your adding so much flavor with the smoke, rub and glaze, you don’t need to run out and spend a fortune on the ham.  I buy the fully cooked spiral cut ham and throw away the glaze provided (trust me, yours will be better).

Recipe:

5.0 from 1 reviews

Double Smoked Ham on the Big Green Egg
 
Prep time
Cook time
Total time
 
The first half of this recipe is from a fellow egghead, John Hall “Egret” and the glaze portion of this recipe is a culmination of several different recipes. Enjoy this one of a kind delicacy.
Author:
Serves: 15
Ingredients
  • 10-12 # cooked, spiral cut, ready to eat Ham (bone-in Butt or Shank section)
  • ½-1 cup Maple Syrup (dark grade B) (injected into ham)
  • Wood Chunks: Cherry, Apple, or Pecan (my personal preference is apple)
  • ————————————————–
  • Maple-Bourbon Rub(recipe follows)
  • 2 Tbsp pure Maple Syrup
  • 2 Tbsp freshly ground Black Pepper
  • 2 Tbsp Dijon or Honey-Dijon Mustard *(can use regular mustard here)
  • 1 Tbsp Bourbon *(Jack Daniels)
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Paprika
  • 1 Tbsp Onion Powder
  • 1 Tbsp Kosher Salt
  • —————————————————-
  • Glaze (for the final portion of the cook):
  • ½ cup brown sugar
  • ¼ cup maple syrup (use dark grade B real maple syrup if available)
  • ¼ cup honey
  • 2 Tbsp. cider vinegar
  • 1 – 2 Tbsp Worcestershire sauce
  • 2 Tbsp instant coffee granules (prefer a good brand, I use Starbucks VIA)
  • 1 Tbsp dry ground mustard
  • 2 Tbsp orange juice concentrate (a good brand provides better flavor)
  • 1 Tbsp Bourbon (Jack Daniels)
Instructions
  1. Smoking Instructions:
  2. Prepare the ham the day before smoking by placing in a pan with the flat side down. Inject the maple syrup (up to a cup) by using either a turkey baster or meat injector.
  3. Spread the maple-bourbon rub all over the entire ham, including a small amount on the flat side. Using saran wrap, loosely cover the ham and place in the fridge for 24 hours or until ready to smoke.
  4. Stabilize egg at 225°-250° F using indirect heat (plate setter legs up). Place a shallow grease pan sitting on the plate setter and the grill grid sitting on top.
  5. Be sure to mix several good sized chunks of your preferred wood (Apple) in the charcoal prior to lighting.
  6. Place ham on grid with flat side down
  7. Cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°F
  8. ———————————————————-
  9. Glaze instruction:
  10. Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a thick looking sauce.
  11. Apply the glaze (after ham reaches 120° F) either once or twice in the last hour to 30 minutes.
  12. Be sure and to allow glaze enough time to harden so your ham won’t be a sticky mess when you pull it off the grill.
  13. Remove ham when it reaches an internal temp between 140-160°F and double wrap in foil. Allow the ham to rest for at least an hour and then either serve or place in refrigerator.
  14. I’ve read many articles on the perfect temp to pull the ham and the best advice I’ve read says 140° F will maintain the perfect amount of moistness and flavor throughout the ham. I’ve pulled the ham closer to 160°F and noticed the ham was a little less moist.

Now you’re ready to enjoy the double smoked ham!

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Injecting maple syrup into ham

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Applying Maple-Bourbon Rub

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Comments

  1. There is almost nothing the Green Egg can’t improve. This Thanksgiving, I’m thinking tea-smoked chickens (duck’s too fatty) and double-smoked ham. Thanks for your post and recipe!

  2. Don Plagiarize says:

    Seeing as this is Egret’s recipe, you should probably give him credit.

    • Good call. I would agree the first half of the recipe is Egret’s and I will give him the credit. I did add a glaze recipe that I felt added to the overall flavor and texture and ended up being my favorite way to cook this ham.

  3. Absolutely fantastic! I did a 12 pounder for just over 6 hours, but had to take it off a bit early (135 degrees). No matter, because it was juicy and full of incredible flavour.

    Our guests made comments like “it doesn’t get any better than this”. We just finished up the left-overs last night, and I was sad to see it go.

    • Daniel – that’s great to hear how much everyone enjoyed it. My family has about one more day of leftover ham…sad to finish it up as well. We might just need to smoke another one over the winter break :).

      • Hi there, this looks like an amazing recipe. I am going to try it this weekend and have a question I curious get your response. Why do you put the ham fat side down? I usually cook everything fat side up to retain moisture. Thank you!

        • texansmokingbbq says:

          Hey Kyle – you may have mis-read. I place the flat side down. The spiral cut ham doesn’t really have a fat side. Let me know if you have any other questions and I hope you enjoy!!

  4. Going to try this for Christmas. Looks great! Question – in the glaze recipe, when you say orange juice concentrate, do you mean the frozen OJ concentrate can or the carton of “made from concentrate” OJ

  5. One more question, do you thin the maple syrup prior to injecting? Stuff’s kinda thick

  6. Smoked the ham today on my Egg. Came out great!! Best ham I ever had. Whole family loved it. Smoked a 7 lb boneless Budda Ball, not spiral sliced. Took a little longer to heat to 140 deg. About 4 1/2 hrs at 250 deg. Everything else by the recipe. Couldn’t have been better. Thanks for the recipe! Merry Christmas

  7. David Adams says:

    Wow. Found this recipe this week when searching for some Easter recipes, The entire family loved it. Will definitely be keeping this one around. Thanks for the recipe

  8. Anne henslee says:

    I’m getting my ham ready for smoking and cannot locate the recipe for the dry rub. Help!

    • texansmokingbbq says:

      The rub includes everything listed above the glaze, which I marked by drawing a line in the recipe. It is actually a wet rub, mustard based. I hope that helps. Let me know if you run into any issues and enjoy!

  9. Marilyn Johnson says:

    Really, really good! We had a spiral sliced (glaze included) Smithfield that we needed to cook. Got a BGE for Christmas, so decided to do this for New Year, threw out the glaze and made this. So, So good, I’m not one that cooks a lot of of ham, but this is worth trying if you are cooking one! Thanks for the recipe!!

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