Double Smoked Ham – a simple, delicious way to cook your holiday ham!
- 7–8lb pre-cooked, smoked ham
- 1 cup apple cider
- 1 orange, sliced
- 2 sprigs fresh rosemary
- Allow ham to come to room temperature.
- Heat smoker to 215 degrees F.
- Place ham, cut side down, in a large cast iron skillet (or aluminum pan).
- Score ham, criss-crossed.
- Pour apple cider around ham and add orange slices and rosemary.
- Place pan on smoker and close the lid.
- Baste ham using the apple cider in the pan every 30-45 minutes (make it quick though! try not to leave the smoker open very long!).
- After 1.5 – 2 hours raise the smoker temp up to 300 degrees F. and cover ham loosely with foil.
- Continue cooking at 300 degrees F. until ham reaches an internal temperature of 140 degrees F., approximately 1.5 – 2.5 hours.
- Remove ham and let rest approximately 15 minutes.
- Serve and enjoy!
- Whole30/Paleo: If you are looking for a ham brand that is Whole30 compatible and paleo this option at Pederson Farms is the best one I have found!
- Apple Cider: You could sub apple juice for the apple cider if you needed to!
- Allow ham to come to room temp before smoking: This will help cut back on needed cooking time!
- Ham not coming up to temp: There are a lot of different factors that can impact how quickly your ham comes up to temp when smoking (wind, humidity, size of bone (if it has one) outdoor temp, etc.) so if your ham is kind of “stuck” at a certain temp towards the end of cooking time simply increase the temp from 300 degrees to 325 or even 350 towards the end and the internal temp should rise pretty quick. Just keep the ham covered in foil so it doesn’t dry out (you can keep basting) and you should be good to go!
- Extra Smokiness: If you want to increase that smokey flavor you can let the ham cook at the 215 degree F. temp for up to 2.5 – 3 hours. The 215 degree F. temp is really when that smokiness is going to happen! As a result, you may not need to cook the ham at the 300 degree F. temp as long – just watch your internal thermometer and let that be your guide.
- Watch internal temp: The best, most accurate way to know when your ham is done (140 degree F. internal temp) is to keep an eye on your internal temp using an internal meat thermometer or a probe (if your smoker came with one). There are so many different variables that can impact how long it takes for the ham to come up to temp on a smoker!
- Glaze: If you are wanting to use any sort of glaze simply increase smoker temp to 350/400 degrees F. once your ham comes up to temp. Brush on your glaze and then place back in the smoker for approx. 10 minutes or until glaze is tacky/sticky. Remove from smoker, let rest and enjoy!
- Ham done early: not a big deal if your ham is done before everything else! Simply wrap in foil and then wrap again with a large dishcloth and set aside!
Keywords: smoked ham, how to smoke a ham