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Smoke: Place the foil pan with the ham into the preheated grill. Close the lid and smoke the ham, uncovered, for about 2 hours until the meat reaches an internal temperature of 130 degrees F to 135 degrees F. Prepare Glaze: Prepare the glaze when the ham nears the correct internal temperature.
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Double Smoked Ham Recipe Directions. Preheat the Smoker: Preheat your smoker to a temperature of around 225-250°F (107-121°C). This temperature range allows for a slow and even smoking process. Prepare the Ham: Remove the store-bought, pre-cooked ham from its packaging and pat it dry with paper towels. If desired, score the surface of the ham in a diamond pattern about 1/4 inch deep.
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Place the ham cut side down on the middle rack of your smoker. Put a chafing pan lined with tinfoil on the bottom rack underneath the ham. Smoke the ham at 225f until it reaches an internal temperature of 130f. About 4 hours, depending on size. Spritz the ham with pineapple juice around once an hour while smoking.
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Place in large cast iron skillet with apple cider, orange slices, and rosemary. Then put the ham in the smoker at 215 degrees. After 1.5 - 2 hours raise the smoker temp to 300 and loosely cover with aluminum foil. Continue cooking until ham reaches an internal temp of 140 degrees.
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Mix the two together and bring the heat up to a simmer. Leave the sauce on warm until your ham is ready. When your ham is ready, open up the smoker and transfer the ham to a shallow pan. Use a basting brush to apply the glaze to the ham. Ensure that all cracks and crevices along the surface of the ham are covered.
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Add ½ cup packed brown sugar, ½ cup of pure maple syrup or honey, 2 Tbsp Dijon mustard, ½ tsp ground cinnamon, and ¼ tsp of ground allspice, nutmeg, or ginger to a saucepan. Cook the glaze ingredients over medium heat until it starts to simmer. Make sure to whisk the mixture until all the sugar has dissolved.
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Cook for 1-2 minutes or until sugar is fully dissolved and the glaze thickens. Remove from heat and set aside. Step 5 - Increase the temperature on the smoker to 275 degrees Fahrenheit. Brush the ham with the glaze. Cook for 45 more minutes, glazing the ham every 10 minutes to 15 minutes.
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While it heats, combine the yellow mustard, dijon mustard, and honey in a small bowl. Set the ham in a large foil pan, with the cut side down, then spread the mustard mixture on the ham to coat it. Transfer the ham to your smoker and cook until the internal temperature reaches 125℉. Plan on 20 minutes per pound or around 2-3 hours, depending.
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Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. Close the lid and smoke the ham for 1.5 hours. Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil.
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Prepare the glaze. 14. Karina prepared the glaze for me about 15 minutes before I have to put it on the ham. (Plan 1 hour before the end of the cook if your ham is bigger). 15. Mix all the glaze ingredients together in a saucepan. (Light brown sugar, honey, ground cinnamon, ground mustard, ground garlic powder) 16.
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Preheat your oven to around 325F. Place the cooked ham in an oven-safe dish or on a baking sheet. Add a little liquid, such as water, broth, or juice, to the dish to help keep the ham moist. Cover the ham with aluminum foil to prevent it from drying out. Heat it in the oven for about 10-15 minutes per pound.
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Place the ham cut side down in a disposable aluminum pan. Add a handful of hickory wood chips to the charcoal/smoker and immediately place the pan with the ham in the BBQ/Smoker. Place a temperature probe in the middle of the shank. Close the BBQ/Smoker and cook at 250 F for 4 hours (for a 10 lb. ham).
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To serve the ham, transfer the sauce to a gravy boat and move the ham from the pan to a cutting board. Using a quality knife, start carving it by slicing inward from the sizes towards the bone. Release the slices by slicing own along the bone. Pour some gravy on each slice befre serving.
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Combine glaze ingredients in a small bowl and liberally brush glaze on the surface of ham. Return ham to the smoker and adjust temperature up to 350 degrees. After 15 minutes brush more glaze on ham. After an additional 10 minutes, the ham is done. Remove from the smoker and let rest for ten minutes before serving.
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Prepare ham glaze in a mixing bowl and simmer on low heat. Remove ham from the heat, drain juices and apply glaze to the outside of the joint. Move ham into the oven to broil for a few minutes until the glaze is bubbling. Remove the ham from the oven, allow to rest for 10 minutes, then carve & serve. Keyword ham, smoked ham.
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Place the ham cut-side down in a large cast-iron skillet or aluminum pan. 3. Pour apple juice over the ham, and place the skillet on the grates inside the smoker. 4. Smoke the ham for 2 hours. Every 30 minutes, baste the ham by spooning some of the apple juice from the pan over the top of it.
