Double Smoked Ham
We love double smoking ham, especially around the holidays. What’s great about ham is you can re-purpose it into so many different dishes after the initial meal. This is a really simple recipe; the glaze we use is easy to make at home and is delicious!
· 1 4-5LB Boneless Ham
· 2 TBSP of Yellow Mustard
· 2 TBSP of Killer Hogs Hot BBQ Rub
For the Glaze:
· 2 TBSP of Dijon Mustard
· 2 TBSP of Butter Unsalted
· 1 Cup of Light Brown Sugar
· 1/3 Cup of Apple Cider Vinegar
· 1/2 Cup of Honey
We setup our Egg for indirect cooking at 300 Degrees. We used a couple of chunks of apple wood for some smoke. Prep your ham by scoring it with hatch marks about one inch apart and a quarter inch deep. Use the yellow mustard as a binder and coat with the Killer Hogs Hot BBQ Rub. You can certainly use your favorite rub here.
Place the ham on the smoker away from the heat. Let it cook for one hour and then turn and cook for another hour. For the glaze, mix all of the above ingredients in a saucepan, on medium heat reduce sauce by one third. Stir until combined, do not burn. This was a pre-cooked ham, so you want to reach at least 145 degrees internal. Once temp is reached, glaze the ham using the recipe above and serve!
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