Double Smoked Ham

How to make Double Smoked Ham

Ingredients

1 (10 lb) bone-in smoked ham shank

3 Tablespoons Dijon Mustard

2 teaspoons garlic powder

1/2 teaspoon ground clove

FOR THE GLAZE

3/4 cup light brown sugar; packed

3/4 cup honey

2 teaspoons ground cinnamon

2 teaspoons ground mustard

2 teaspoons garlic powder

Instructions

Preheat the BBQ/smoker charcoal so that it reaches 250 F indirect heat. Allow it to heat at 250 F for 15 minutes while you prepare the ham.

Rinse the ham thoroughly and pat dry with paper towels.

Score the ham on all sides in a “x” pattern, about 1 inch deep.

Place the ham on a baking tray and massage it with the Dijon mustard.

Season the ham all over with garlic powder and ground clove. Pat gently but do not rub.

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). If the ham is bigger, add 1 hour per extra two pounds.

PREPARE THE GLAZE

After the ham has been cooking for three hours, make the glaze. Mix the brown sugar, honey, cinnamon, ground mustard and garlic powder together in a small saucepan.

Heat and stir the glaze over medium heat until all of the brown sugar has dissolved and the glaze has thickened slightly.

Once the internal temperature reaches 140 F, carefully pour the glaze over the ham. Cook for another hour or until the internal temperature reads 150 F.

Allow the ham to rest 10-15 minutes before serving.

Nutrition Information:

YIELD: 20 SERVING SIZE: 1