Kamado Double Smoked Ham

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double smoked ham

Double Smoked Ham

Double Smoked Ham

Prep time
30 mins
Cook time
5-6 hours

Part of this recipe is from egghead, John Hall “Egret” and the glaze portion of this recipe is a culmination of several different recipes. I hope you enjoy this one.

10-12 # cooked, spiral cut, ready to eat Ham (bone-in Butt or Shank section)
Wood Chunks: Cherry or Apple (I prefer apple with ham)
The Rub:
2 Tbsp Maple Syrup (use a good one)
2 Tbsp freshly ground Black Pepper
2 Tbsp Dijon or Honey-Dijon Mustard *(can use regular mustard here)
1 Tbsp Bourbon *(Jack Daniels)
1 Tbsp Paprika
1 Tbsp Onion Powder
1 Tbsp Kosher Salt
The Glaze:
½ cup brown sugar
¼ cup maple syrup (again, use a good one)
¼ cup honey
2 Tbsp. apple cider vinegar
1 – 2 Tbsp Worcestershire
1 Tbsp mustard
Juice of 1 orange
1 Tbsp Bourbon

Smoking Instructions:
Prepare the ham the day before smoking by placing in a pan with the flat side down. Spread the rub all over the entire ham, including a small amount on the flat side. Loosely cover the ham and place in the fridge for 24 hours or until ready to smoke.
Stabilize egg at 225°-250° F using indirect heat (plate setter legs up). Place a shallow grease pan sitting on the plate setter and the grill grid sitting on top.
Add several good sized chunks of your preferred wood (Apple) in the charcoal prior to lighting.
Place ham on grid with flat side down
Cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°F
Glaze instruction:
Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a thick looking sauce.
Apply the glaze (after ham reaches 120° F) either once or twice in the last hour to 30 minutes.
Be sure and to allow glaze enough time to harden so your ham won’t be a sticky mess when you pull it off the grill.
Remove ham when it reaches an internal temp between 140-160°F and double wrap in foil. Allow the ham to rest for at least an hour and then either serve or place in refrigerator.
I’ve read many articles on the perfect temp to pull the ham and the best advice I’ve read says 140° F will maintain the perfect amount of moistness and flavor throughout the ham.

For looks:

Just before you apply the glaze you can stick cherries in the ham held by toothpicks, then place the pineapple slices around the cherries. FYI, the smoked pineapple is terrific and the cherries end up candied.


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