šSmoker BBQ
Double-Smoked Ham
A pre-cooked ham re-smoked and glazed sweet and sticky ā minimal effort, maximum payoff for a crowd.
15 min
Prep
3 hr 30 min
Cook
Easy
Difficulty
7
Ingredients
5
Steps
Ingredients
Servings
- 1.5 kg cooked bone-in ham (gammon joint)
- 120 ml Kansas City BBQ sauce or honey
- 3 tbsp brown sugar
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- Ā½ tsp ground cloves
- Cherry or apple wood
Method
- 1
Score the ham fat in a diamond pattern.
- 2
Smoke at 120Ā°C (250Ā°F) over cherry for to take on fresh smoke.
- 3
Simmer the BBQ sauce (or honey), brown sugar, maple, mustard and cloves for to make a glaze.
- 4
Brush the ham with glaze and continue smoking, glazing every , until the internal temperature reaches 60Ā°C (140Ā°F) and the surface is lacquered ā about 1Ā½ hours more.
- 5
Rest , then carve.
Notes
- The ham is already cooked ā you're reheating, smoking and glazing, so don't overcook it.
- Leftovers are superb in smoked baked beans or a sandwich.