Double smoked ham? You might be thinking, what’s the point? Well, crazy flavor, that’s the point! Seriously though, this ham is so easy and the strawberry glaze puts it over the top.
The already smoked ham gets kissed by even more smoke with this method, but what I really love about this is it makes for a great Sunday dinner. At the end of the smoke, I throw in some potatoes and carrots to cook in the ham juices, and it’s a whole “meal thing” – that serves plenty.
Then, and this is my favorite part … well, except for the eating ham and potatoes part, the remaining juices and meat make a delicious pot of collard greens! Oh, it also makes a delicious pot of green beans! And then the bone? I throw that the slow cooker with red beans.
So get your smoker fired up or if your husband or neighbor is firing it up or something else, grab a ham and throw it in there!
Double Smoked Ham with Strawberry Glaze
- 1 smoked ham
- 1 small bag baby potatoes, or a few potatoes cubed up (optional, but very tasty!)
- 1/2 cup strawberry preserves
- 3 tablespoons whole grainy mustard
Fire up your smoker. You want the temperature between 300 and 350°.
While that's heating up, score the skin of the ham in a crisscross pattern. This makes it like pretty but also helps the fat render out.
Place ham in a foil pan cut side down. If you have one, use a meat probe to monitor the temp. Place in the smoker.
When the internal temp reaches about 110°, add the potatoes to the pan if using, tossing them around a bit in the ham juices. Right after that, start making the glaze.
Place the strawberry preserves and grainy mustard in a small saucepan. Heat over medium/low heat just to combine. By the time you finish with the glaze, the temp on the ham should be around 120°.
Start basting the ham and continue to baste every 30 minutes until internal temperature of ham has reached 140°.
Once ham reaches 140°, pull and let rest for 30 minutes. Check the potatoes for doneness. If not completely done, put them back in the smoker while the ham is resting.
After 30 minutes of rest time, carve up that baby and enjoy!
Save that ham juice! I like to let the ham juices cool and store in a mason jar. I then add the entire thing to a pot of greens or green beans. It lends a depth like no other! And once the ham is eaten, save that bone too – throw it in a ziplock bag and toss it in the freezer for your next pot of red beans or your next amazing soup!