Double Smoked Ham

Most hams you get from the store are cold smoked already cooked hams. This will show you how to add more flavor to the ham and smoking it again while reheating it.

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Step 1: The Ham

For this you will need a good ham, the better the ham you get the less fat that will be on it. For this recipe I used a 15 lb Hillshire Farm ham, a good rule of thumb is for true indirect, low and slow BBQ, that if it will take you more than 2 hours to cook get a good piece of meat. Why go through all that work for a bad tasting piece of meat.

jimmidd says: Jul 11, 2011. 3:50 PM

Why not put the foil drip pan under the cooking grate and just put the ham directly on the cooking grate, above the pan?

rallocca says: Jun 26, 2011. 8:00 AM

Too many ingredients and too much work.

Ninzerbean in reply to ralloccaJul 11, 2011. 3:47 PM

What part of "be positive and constructive" did you not understand? Don't bother answering because you are about to be deleted.

spark master in reply to ralloccaJun 27, 2011. 7:04 AM

Are ya daft mate, we're talking intense deliciousness on a par with good nookie, depending on your partner, maybe better!!!

this looks incredible actually. Ever do it for a fresh ham for slicing or pulled pork?

FireHogs (author) in reply to spark masterJun 27, 2011. 8:57 AM

I have done pulled pork, Turkey, Brisket, and much more. I am going to keep posting them as I do them. All I have to do is if you cook anything more than 2 hours on a smoker or grill go all out.

rallocca in reply to spark masterJun 27, 2011. 7:27 AM

No comparison to good nookie, at least my nookie. I have no idea what your nookie smells/tastes like. Sounds fishy to me. ;-)

spark master in reply to ralloccaJun 27, 2011. 8:23 AM

well yeah !!!!! Life is too short for cheap wine, cheap chocolate and lousy food. One must take time and do the slow life. This is something you do and wait , with a nicely brewed iced tea or homebrewed beer or jug of inexpensive NOT cheap wine and your favorite squeeze. (you choose the beverage and the squeeze. Heven help you if squeeze A finds out about squeeze B. YIKES ;-) hey that picture looks like some of my relatives baby pictures, heck for some wedding pictures as well.

enjoy

whites.house in reply to ralloccaJun 27, 2011. 2:29 AM

no such thing as too many and too much if it is worth it in the end.....

fishbait3 says: Jul 6, 2011. 5:36 PM

This is great. If you use an electric smoker it is a lot more easy. You use wood chips and get GREAT tast

HollyHarken says: Jun 26, 2011. 9:21 AM

Because you injected the ham with a sweet sauce and then glazed the ham with more sugar the ham bone won't make a very good pea soup IMHO. I've made ham soup with a store bought ham that had been cooked with the glaze that came with it and the soup was way too sweet. The spices and sugar overpower the ham bone and gives the soup a strange flavor to me. Then again I don't like sweet ham. If I had the means I would just smoke the ham without the added syrup and sugar.
Very nice job on the instructable!

FireHogs (author) in reply to HollyHarkenJun 27, 2011. 3:44 PM

I was not too sweet at all, it was a great mix of not sweet things and the sweet ingredients.

gafisher in reply to HollyHarkenJun 26, 2011. 10:34 AM

Buy a cheap ham for the soup. This one's for eatin'! (-:

WillShattuck says: Jun 27, 2011. 1:40 AM

This looks awesome. Now I just need to get a BBQ/Grill like what you have. I just have a standard Weber bowl grill.

gafisher says: Jun 26, 2011. 10:39 AM

That is one beautiful ham! Nice job!

danny6114 says: Jun 26, 2011. 8:25 AM

That rack looks just like the one I saw on America's Test Kitchen, it's also a rib rack. If you don't have a rack, you can use a big snake of aluminum foil and shape it to elevate the ham.

pecker says: Jun 22, 2011. 11:06 PM

I'd get up in the middle of the night to have some of that.
Looks scrummy.
Definitely on my to-do list.