Dr. Chicken's Double Smoked Ham

"Been using this internet found recipe for several years. Only way I do ham anymore. Been using store bought hams, either ones claiming low salt or soak in water first to reduce the salt some. Score the outside with a knife, or buy already spiral cut, so that the smoke and glaze can penetrate. Then smoke it, and for the last hour of smoking you baste with the wonderful glaze sauce described."
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Ready In:
3hrs 30mins




  • Glaze Recipe: Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce.
  • Ham Cooking Recipe: This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker; as this prevents smoke from penetrating the ham.
  • Place water soaked chunks of mesquite, hickory or pecan in smoker 5 minutes before putting ham in the smoker. If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. You don’t want the ham frozen hard.
  • If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.).
  • With smoker temperature maintained at approx 225F, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 135F-140°F After removing from the heat, wrap in foil and it will climb up to approx 145F internally. The ham will retain it moistness and the flavor will go thru out the ham this way.
  • Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.

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