Double Smoked & Glazed Ham

recipe

Double Smoked & Glazed Ham Recipe With The Ultimate Ham Glaze 'Christmas Candy'

Are you ready to WOW family and friends at Christmas this year? This Double Smoked & Glazed Ham is not your average holiday centrepiece - it's a game changer, a showstopper, a flavour explosion waiting to happen. Get ready to impress your guests and tantalize your taste buds with this mouthwatering creation.

Make it easy, make it delicious, and let the ham speak for itself!

Ingredients

Cooked & Smoked Bone in Ham
Heavenly Hell BBQ - Sweet Succulent Swine Pork Rub
Camp Chef Charwood Charcoal Hickory Pellets
GMG Fruitwood Blend Pellets
Heavenly Hell BBQ - Christmas Candy Ham Glaze

Tools

Instant read thermometer - We use the USB rechargeable Inkbird IHT-1P
Basting brush - We use Misty's Silicon Basting Brush

Method

Step 1.

Prepare the smoker at a temperature of 250F/121C - using hickory or fruitwood pellets will work a treat with your ham. We are using Camp Chef Charwood Charcoal Hickory Pellets mixed with GMG Fruitwood Pellets and smoking the ham on our Camp Chef XXL Pro Vertical Smoker.

Step 2.

Remove the skin from the ham and reserve as much fat as possible, score the fat into 1.5cm-2cm squares or diamonds.

Step 3.

Season the ham liberally with your favourite sweet or spicy pork rub - we are using Heavenly Hells Sweet Succulent Swine and prefer a sweeter pork rub for ham. (Optional) you can stud the ham by placing a clove in each one of the fat squares at this point.

Step 4.

Smoke the ham by placing it directly onto the cooking grate with a pan underneath to catch excess glaze or alternatively place on a flat baking tray. The ham is already smoked and cooked so we are simply double smoking it and adding another level of smokiness and flavour.

Step 5.

Warm the glaze gently and once the ham reaches 100F/40C start glazing it by brushing or drizzling the glaze over the ham. Repeat this 4-8 time throughout the cook.