Double Smoked Ham
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.
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
From the kitchen of palatablepastime.com
Nutrition
Calories: 807kcalCarbohydrates: 18gProtein: 65gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gCholesterol: 187mgSodium: 3982mgPotassium: 898mgFiber: 0.1gSugar: 18gVitamin A: 28IUVitamin C: 1mgCalcium: 39mgIron: 3mg
Tried this recipe?Let us know how it was!