Double Smoked Ham - So easy and so delicious
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Ever wondered how to take a store-bought spiral sliced ham and make it taste like it came straight out of a BBQ pitmaster’s smoker? Well, you’re in luck. Today, we’re diving into the world of double smoking — a simple technique that adds big-time flavor with minimal effort.
What Is Double Smoking?
Double smoking is exactly what it sounds like: taking a pre-cooked, pre-smoked ham and running it back through your smoker to amp up the flavor. It’s like giving your ham a second round of BBQ love — adding a deep, smoky richness that’ll have folks thinking you cured it yourself.
Getting Started
Grab yourself a spiral sliced ham from the store — no need for anything fancy. That classic holiday ham is about to get a serious upgrade. Preheat your smoker to around 225–250°F using a fruit wood or something mild like pecan or hickory.
While the smoker’s warming up, you can score the surface or separate a few slices to let the smoke in deeper. If you’ve got a glaze in mind, prep it now — something sweet and sticky like brown sugar, honey, or even a maple bourbon glaze works great.
The Smoking Process
Place the ham in your smoker, cut-side down, and let it ride. Smoke it uncovered for about 2 to 3 hours, or until it reaches an internal temp of around 140°F.
During the last 30 minutes, brush on your glaze and let it caramelize in the heat. That sweet crust combined with the smoky depth? Pure ham magic.
The Final Bite
Once it hits temp and your glaze is sticky and golden, pull it from the smoker and let it rest. Then slice it up and serve with your favorite sides — or just grab a slice and eat it straight off the cutting board. No judgment here.
Why Double Smoke?
Because it’s easy, it’s delicious, and it turns an everyday store-bought ham into a smoky showstopper. Whether it’s for the holidays or your next weekend cookout, double smoking is a move every backyard pitmaster should have in their playbook.
Give it a shot — and let me know how yours turned out in the comments below. 🔥🍖
