Double smoked ham is an easy way to add extra smoky flavor and a dry rub to a regular ham to give it lots of delicious taste.
Double Smoked Ham
By Sue Lau | Palatable Pastime
Double smoked ham is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring pork recipes. Glad you could join us!
This recipe starts with a smoked bone-in portion of ham, then I add a dry rub and smoke it for several hours to add even more flavor and goodness.
You’ll note that I start off with at least a six hour or overnight soak of the ham. I tried making this first without that step and found the finished ham to be too salty. So I don’t recommend skipping that step!
Once finished, you can serve the ham with a variety of sauces if you like or just the way it comes out of the smoker. It’s versatile and flavorful. And save the bone to use in a pot of beans or greens!
From Our Dinner Table
Perfect pork recipes
- Air Fryer Pork Tenderloin with Roasted Garlic Sauce from Creative Cynchronicity
- Crockpot Pork Carnitas from Jen Around the World
- Double Smoked Ham from Palatable Pastime
- Ham and Cheese Enchiladas from A Kitchen Hoor’s Adventures
- Honey Apple Pork Tenderloin from That Recipe
- Pork and Chinese Chive Steamed Buns from Karen’s Kitchen Stories
- Pork Shoulder Roast from Art of Natural LIving
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Double Smoked Ham
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Double Smoked Ham
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Print Recipe
Double Smoked Ham
Equipment
- Heavy duty foil; smoker with smoking chips, wood chunks or pellets
Ingredients
- 8 lb butt portion bone-in ham
Dry Rub:
- 1 cup brown sugar
- 1 teaspoon dry mustard
- 2 tsp black pepper
- 2 teaspoons paprika
- 1-1/2 teaspoons garlic powder
- 2 teaspoons salt
Instructions
- The day before unwrap ham and lightly score it with a knife, soaking in a cake (or other large) container covered with cold water, refrigerated, for 6 hours or overnight and then drain and pat dry.
- Stir together the ingredients for the dry rub.
- Place the dry rub all around the outside of the ham where the uncut portion is.
- Place a double layer of heavy duty foil on the cut side, rolling up on each end.
- The double layer on the cut side serves to protect the cut meat and also as a lifter (rolled part).
- Place the wrapped ham cut side down in the smoker at 250° F until the ham's internal temperature reaches 135° F.
- Estimated time is about 3 hours or 25 minutes per pound, at least in my smoker. Yours may vary.
- Use whatever type of smoking chips or pellets that you prefer- possibly either Hickory, Maple, or Cherry. Mesquite is another option.
- To cut and serve place on a cutting board and slice thinly after you remove the foil. Be careful cutting around the bone. You might like to serve this with a barbecue sauce or perhaps a honey mustard dipping sauce. Others might prefer steak sauce. Or plain you decide.
Notes
Nutrition
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