Double smoked ham is an easy way to add extra smoky flavor and a dry rub to a regular ham to give it lots of delicious taste.
Double Smoked Ham
By Sue Lau | Palatable Pastime
Double smoked ham is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring pork recipes. Glad you could join us!
This recipe starts with a smoked bone-in portion of ham, then I add a dry rub and smoke it for several hours to add even more flavor and goodness.
You’ll note that I start off with at least a six hour or overnight soak of the ham. I tried making this first without that step and found the finished ham to be too salty. So I don’t recommend skipping that step!
Once finished, you can serve the ham with a variety of sauces if you like or just the way it comes out of the smoker. It’s versatile and flavorful. And save the bone to use in a pot of beans or greens!
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Double Smoked Ham
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Double Smoked Ham
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Print Recipe
Double Smoked Ham
Double smoked ham is an easy way to add extra smoky flavor and a dry rub to a regular ham to give it lots of delicious taste.
- 8 lb butt portion bone-in ham
Dry Rub:
- 1 cup brown sugar
- 1 teaspoon dry mustard
- 2 tsp black pepper
- 2 teaspoons paprika
- 1-1/2 teaspoons garlic powder
- 2 teaspoons salt
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The day before unwrap ham and lightly score it with a knife, soaking in a cake (or other large) container covered with cold water, refrigerated, for 6 hours or overnight and then drain and pat dry.
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Stir together the ingredients for the dry rub.
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Place the dry rub all around the outside of the ham where the uncut portion is.
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Place a double layer of heavy duty foil on the cut side, rolling up on each end.
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The double layer on the cut side serves to protect the cut meat and also as a lifter (rolled part).
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Place the wrapped ham cut side down in the smoker at 250° F until the ham’s internal temperature reaches 135° F.
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Estimated time is about 3 hours or 25 minutes per pound, at least in my smoker. Yours may vary.
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Use whatever type of smoking chips or pellets that you prefer- possibly either Hickory, Maple, or Cherry. Mesquite is another option.
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To cut and serve place on a cutting board and slice thinly after you remove the foil. Be careful cutting around the bone. You might like to serve this with a barbecue sauce or perhaps a honey mustard dipping sauce. Others might prefer steak sauce. Or plain you decide.
From the kitchen of palatablepastime.com
Calories: 807kcalCarbohydrates: 18gProtein: 65gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gCholesterol: 187mgSodium: 3982mgPotassium: 898mgFiber: 0.1gSugar: 18gVitamin A: 28IUVitamin C: 1mgCalcium: 39mgIron: 3mg
Nutrition Facts
Double Smoked Ham
Amount Per Serving
Calories 807
Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 18g113%
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 187mg62%
Sodium 3982mg173%
Potassium 898mg26%
Carbohydrates 18g6%
Fiber 0.1g0%
Sugar 18g20%
Protein 65g130%
Vitamin A 28IU1%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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