Simple steps is all it takes to learn How to Make Double Smoked Ham for the holidays. The extra smoke along with the Bourbon Glaze makes this ham the showcase of any holiday table with minimal effort for the chef.
Mix the brown sugar, bourbon, orange juice, cinnamon, and orange zest into a bowl and stir.
(Optional) - If you want it thicker, heat it in a small saucepan over medium heat on the stove. Bring it to a boil and let it cool. Once it is cooled, the glaze will thicken.
Double Smoked Ham
Heat the smoker to 225°F. Add the smoking wood chips or chunks.
Lay the orange slices in the bottom of the cast iron skillet. Pour in the apple juice.
Remove the ham from its packaging and pat it dry with paper towels.
Cross hatch the ham in a diamond pattern about 2 inches deep to allow more smoke to go inside. Skip this step for spiral-sliced ham.
Place the ham on top of the orange slices. Place the entire cast iron on the grill and let the ham smoke for 2 hours.
After 2 hours, increase the temperature to 300°F degrees and continue to cook the ham for an additional 1-2 hours or until the meat thermometer reaches about 115-120 °F.
At this point, start brushing the glaze on the ham multiple times and allow the ham to continue cooking. Reapply a couple times as. The glaze will get sticky as the ham continues to cook When the internal temperature of the ham reaches 140 °F, remove it from the smoker. Tent it in aluminum foil and let it rest for 10-15 minutes.
Notes
Spiral Sliced Ham: This works just perfectly with this recipe as well. We smoked a bone-in ham but this recipe also works for boneless ham and spiral-sliced ham. The smoking technique is the same. Substitutions: Adjust the spices as you see fit. Warm-scented spices like cloves, nutmeg, allspice, and baking spice will work beautifully here. Pan Substitutions: A good alternative to using a cast iron pan would be a Dutch oven. You can also use a disposable aluminum pan to skip the cleanup.You Want The MILDEST Smoke Flavor: If you want to do this, use a higher smoking temperature of 300°F from the start. The ham will smoke up quickly to 140°F. Because the temperature is higher, it will take less time to smoke and the ham will be exposed to smoke for a shorter period. The apple juice will still keep it moist. If you want to do this, consider a small foil tent to make sure it doesn't get dry. Also use a mild fruit wood for smoking such as apple, peach, or cherry.