Double Smoked Vacation Ham Glazed with Maple Syrup

There’s an excellent likelihood that this double smoked ham might be the perfect vacation ham you’ve ever tasted. How do I do know this? I’ve been making this ham for a variety of years now and everybody– YES EVERYONE– goes gaga over it.

I want to say it’s this good as a result of I cooked it however in actuality it’s this good as a result of it’s smoked and since the maple syrup and my original rub (Purchase formula here | Purchase bottled rub) work REALLY effectively collectively on ham.

Don’t skip ANYTHING on this recipe.. it’s all essential and SO value it!

Prep Time: 10 minutes
Prepare dinner Time: 3 hours
Smoker Temp: 225°F (107°C)
Meat End Temp: 120°F (49°C)
Really helpful Wooden: Pecan

I get this query so much so I figured I’d sort out it proper up entrance– the firm that produces the hams have their very own course of for including smoked taste to ham and it’s not dangerous however what we are able to do in our personal smoker is way superior to what they will do on the manufacturing line.

Thus when an already smoked or smoke flavored ham is smoked once more by you, it’s smoked twice or double-smoked.

I like to recommend sitting the ham in a shallow pan.

Peel again every slice and douse it with maple syrup.. go forward, be beneficiant and stay a bit of!

Don’t fear in regards to the waste.. that maple syrup that runs all the way down to the pan will combine with the rub and we’ll pour that over the ham slices later.

As soon as each slice is good and sticky, return by way of and peel again each slice giving it an excellent software of my original rub (Purchase formula here | Purchase bottled rub).

Don’t overlook to get that very entrance piece and the perimeters and again of the ham as effectively.

Because the ham cooks, the slices will generally fall over so it’s an important thought to pin them in place with some toothpicks.

The ham is now prepared for the smoker.

Any smoker will work for this and it solely takes about 3 to 4 hours relying on what temperature you might be working.

Keep in mind you aren’t cooking the ham, solely warming it by way of and letting the smoke kiss the ham for a couple of hours.

Setup you smoker for oblique cooking at about 225°F (107°C) and my suggestion is to make use of pecan wooden for smoke in case you have that accessible. In any other case, any smoking wooden will work.

In case your smoker has a water pan, fill it up.

Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours.

About as soon as each hour, or extra usually in case you want, go on the market and glaze the skin of the ham with the maple syrup and rub drippings down within the pan. You don’t have to peel again the slices, simply the skin will do.

For those who don’t have sufficient dripping within the backside of the. pan, you can also make up a batch of ham glaze as follows:

About as soon as each hour, go on the market and glaze the skin of the ham with these things. You don’t have to peel again the slices, simply the skin will do.

When the ham begins to get some good crispiness to the sides or when you may now not stand the superb scent with out taking a chew, name it accomplished.

Take away the toothpicks and tear the slices off right into a serving plate.

See that smaller piece proper within the entrance center? Tear that off and share it along with your honey.. it’s the perfect piece in the entire ham!

All these candy and smoky juices within the pan can now be poured excessive of the slices.

Serve and revel in!

I’ve had folks ask if you need to use honey on this.. the reply is YES. Additionally excellent!

One other query I’ve acquired when speaking about this methodology is “are you able to lay the ham flat aspect down?”. Nicely you may however for my part the smoke will not be capable of get in between the slices as effectively and you may inform it within the completed product.

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