Does the perfect ham exist? If so, I think this is it! This Double Smoked Ham recipe is twice smoked with a sweet and savory Honey Mustard glaze.
I grew up eating delicious ham for nearly every holiday meal. We'd have country ham, mashed potatoes and gravy and broccoli rice casserole. It was home cooking at it's best! My husband and I like to use the smoker when we're hosting holiday meals, and usually make either this Smoked Turkey recipe or Smoked Salmon recipe, or now, this amazing Honey Mustard Double Smoked Ham!
Honestly, this Double Smoked Ham recipe is such a special treat, it may be our go-to smoker recipe for the holidays from now on!
The honey mustard glaze is right on point, providing a savory and sweet balance to the smoke and salt of the ham.
Smoking the ham brings it up to temperature while adding so much extra flavor!
While we're getting that amazing smoky flavor into the ham, we have to be careful not to let the ham dry out. We'll keep the ham nice and moist by doing a few things:
- Keeping your water pan full.
- Keeping the ham moist with chicken broth during the smoking process.
- Applying the glaze towards the end of the cook time.
After we smoked the ham, I sliced it up and drizzled it with some of the juice from the pan before serving it. The juice in the pan is SO good, I could seriously drink it by itself.
When choosing what type of wood to smoke your ham with, use your favorite! We prefer pecan or hickory, but cherry wood is also a great option.
I'm planning to serve this AMAZING smoked ham for Easter this year! We'll pair it with these fantastic side dishes!
- Caramelized Onion and Bacon Mashed Potatoes
- Creamy Cavatappi Pasta with Bacon and Breadcrumbs
- Creamy Asparagus Casserole
- 1 smoked spiral ham (9-10 pounds) bone-in,
- 1 cup chicken broth
- Honey-Mustard Glaze:
- 1 cup honey
- 1 cup stone ground mustard
- 1 teaspoon onion powder
- 1 teaspoon fresh ground pepper
- Prepare your smoker to 225 degrees F, adding wood chips to the coals. We like pecan and hickory for this recipe. Cherry is also a nice option.
- While the smoker is warming up to temperature, get the ham ready. Rinse it thoroughly and pat it dry with a paper towel.
- Put the ham cut side down into an aluminum pan.
- Put it in the center of the smoker and smoke for 1 hour.
- Meanwhile, in a small saucepan, mix all the ingredients for the glaze together. Heat over low-medium heat for 2-3 minutes, stirring frequently until the glaze forms.
- After the first hour of smoking, the ham temperature should be around 80 degrees F.
- Pour 1 cup of chicken broth over the ham and smoke for an additional hour. After this second hour, the ham will be around 100 degrees F.
- Brush the glaze on the ham, and keep smoking until the internal temperature reaches 140 degrees F. This will take an additional 30 to 60 minutes depending on the size of the ham.
- Brush any remaining glaze on the ham and slice. Serve warm.