Double Smoked Ham with Honey Dijon Glaze
A cooked ham that has been cured and smoked is reheated in a smoker with a savory glaze and steamed in pineapple juice. The end result is an amazing double smoked ham that is as delicious as it is easy to produce!
Ingredients
- 1 cured smoked ham (6-9 lbs)
- 1 c Honey Dijon Mustard
- Dark Brown Sugar
- 1 small can pineapple juice
- For homemade Honey Dijon Mustard
- 1/2 c yellow mustard
- 1/2 c honey
- 1/4 c Dijon/Spicy Brown Mustard
Instructions
- Remove your smoked and cured ham from the packaging and wipe off excess moisture with paper towel.
- Get smoker up to 225.
- Right before you put it on your smoker, spread on some of your homemade honey Dijon mustard and sprinkle with brown sugar.
- Smoke for 2 hours.
- Place on foil, spray all over with pineapple juice and loosely cover with foil. Smoke 1 hour.
- After an hour, you should be close to 140 internal temp. Once you're there, glaze.
- Glaze it by opening the foil, sprinkle more brown sugar, as heavy as you would like, and spray with juice again.
- Smoke another hour until internal temp is at least 145 and the glaze sets. Feel free to glaze more than once!
- Let rest for 20 minutes, cut and serve!
Notes
Make sure you save the bone and any trimmings for some amazing ham and bean soup! You can use any leftover ham to make ham salad.