For New Years I didn’t want to do a long smoke, so I decided to do a double smoked ham!
I started with a 9lb ham, used mustard as a binder and used Meat Church Honey Bacon Rub. Smoked the ham on the Kamado Joe at 280-300 degrees for a good 2 hours and 45 minutes till it reached 140 degrees.
At the 2 hour mark I started glazing the ham. The glaze consisted of brown sugar (white sugar and molasses), honey, and orange juice. I put a nice healthy amount of glaze on the ham twice before I pulled it once it reached 140 degrees.
The glaze was definitely worth it, as the glaze really helped tack up the edges and give the ham that extra amount of sweetness!
by tcjohnst
6 Comments
Done this before with the same rub and it’s delicious. Actually did this for Christmas as well but didn’t have the time to use the KJ, still came out great!
You have literally unlocked the code! You know a double smoke is killer. The OJ addition is one I’ll steal from you. What are the sugar, molasses, honey, OJ portions you used. MC honey bacon is nuts good!
I just did one last weekend using the same rub, although mine came out much darker.
how do you keep the ham from drying out?
This is very similar to how I do them and the results are outstanding!
One thing I did differently this Christmas was to tie the ham up so the slices don’t fan out when the ham is on its side. I tied it loosely though, to allow the glaze to get in between the slices.
Normally I lay it cut side down like your pic, but I liked the results better with it tied and on its side.
This is the way.