Double Smoked Ham For Canadian Thanksgiving

Double Smoke Ham2

Last weekend was Canadian Thanksgiving. We went non-traditional and I prepared a Double Smoked Ham instead of a turkey. We served it with Scalloped Potatoes which I have previously posted.

I did a video of this dish and it is at the end of this post.

I started with a fully cooked butt portion ham. I cut a diamond pattern 1/4 to 1/2 deep in the skin side. I placed it in a 190 F smoker with apple smoke at 9 am. At 3:30 I increased the temperature to 210 F. I cooked it until it reached an internal temperature of 132 F. Then I brushed it with my Passing Wind Estates Maple Glaze.

Here is the recipe for the glaze.

3/8 cup maple syrup
1 tablespoon soy sauce
1 tablespoon packed brown sugar
4 teaspoons ketchup
1/2 tablespoon cider vinegar
1/2 tablespoon Worcestershire Sauce
1 clove garlic finely chopped
1 1/2 teaspoon Dijon
1/4 teaspoon salt

Bring to boil and simmer for 15 minutes. May be stored for a couple of weeks in refrigerator.

Then I put the ham back in the smoker for 1/2 hour. I brushed it again with glaze and gave it another 1/2 hour in the smoker.

Double Smoke Ham1

 

You let it sit under foil for 15 minutes and carve it.

Double Smoke Ham3

The Verdict

This is a real special occasion meal. Salty sweet with a real smoke flavour. I just love it.

Here is a video I did of the project.

The Old Fat Guy

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