Double Smoked Ham
This double smoked ham features a stunning diamond-scored crust studded with aromatic cloves and coated in a caramelized glaze. The secondary smoking process intensifies the flavor while keeping the meat tender and juicy throughout.
Ingredients
For the Ham
- 8-10 lb fully cooked bone-in ham
- 2 tbsp whole cloves
- 1/4 cup yellow mustard
- 2 tbsp brown sugar
For the Glaze
- 1 cup brown sugar packed
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup pineapple juice
- 2 tbsp Dijon mustard
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp cayenne pepper
Instructions
- Remove ham from packaging and pat dry. Score the surface in a diamond pattern, cutting 1/4 inch deep. Press one whole clove into the center of each diamond.
- Brush ham with yellow mustard and sprinkle with 2 tablespoons brown sugar. Let rest at room temperature for 30 minutes.
- Preheat smoker to 225°F. Place ham in a disposable aluminum pan and position on smoker grate.
- Smoke ham for 2 hours, maintaining steady temperature.
- Combine all glaze ingredients in a saucepan over medium heat. Stir until sugar dissolves, then simmer for 8-10 minutes until thickened. Remove from heat.
- After 2 hours, brush ham generously with glaze, getting it into the scored diamonds. Reserve remaining glaze.
- Continue smoking for 1 more hour, brushing with glaze every 20 minutes until internal temperature reaches 140°F.
- Remove from smoker, tent with foil, and rest for 15 minutes before carving.