Twice-Smoked Ham (Pre-Cooked/Cured)

Make Twice-Smoked Ham (Pre-Cooked/Cured) with this Smoker IQ pork recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

14

SUGGESTED RUB

Sweet BBQ Rub

Twice Smoked Ham (Pre-Cooked)

INGREDIENTS

  • 1 Pre-cooked, cured bone-in ham (7-10 lbs, spiral or whole)

  • 2 tbsp Yellow mustard

  • 2-3 tbsp BBQ rub
    For the Sweet Glaze:

  • 1 cup Brown sugar

  • 1/4 cup Maple syrup or honey

  • 1/4 cup Apple cider or pineapple juice

  • 2 tbsp Dijon mustard

  • 1/2 tsp Cinnamon

INSTRUCTIONS

  1. Preheat your smoker to 225°F - 250°F using Apple or Pecan wood.

  2. Remove the ham from its packaging. If it is not spiral-sliced, score the fat cap in a diamond patter about 1/4-inch deep.

  3. Lightly coat the entire ham with a thin layer of yellow mustard. Season generously with your favorite BBQ rub.

  4. Place the ham directly on the smoker grate, flat side down (or fat side up if it's a whole unsliced ham). Smoke for roughly 2 to 3 hours, or until internal temperature reaches around 120°F.

  5. While the ham is smoking, combine the brown sugar, maple syrup, apple cider, Dijon mustard, and cinnamon in a small saucepan over medium-low heat. Simmer for 3-5 minutes until the sugar is fully dissolved and the mixture is smooth.

  6. Once the ham hits 120°F, generously brush the glaze all over the exterior, making sure it gets between the slices if using a spiral ham.

  7. Continue smoking for another 20-45 minutes, glazing one more time if desired, until the glaze becomes tacky and caramelized, and the internal temperature reaches 140°F.

  8. Remove from the smoker, tent loosely with foil, and let it rest for 15 minutes before carving.

‹ Mac and Cheese

Fresh Ham (Raw/Uncured) ›