Double Smoked Apple Maple Ham

Double Smoked Apple Maple Ham

I had friends coming in for dinner. Normally, I would spend a couple of days of angst deciding what to cook for them. My friends solved the problem by requesting a double smoked ham. Problem solved!

Hams are already smoked so, if you cook them in a smoker, they are double smoked. It is an easy way to make a ham and gives a nice smoke flavour. However, if you don’t have a smoker, you could just cook this in the oven instead of the smoker and you will get a great result, just not as smoky.

I started with a nice 2.8 kilogram (6 pound) ham. This is a fully cured, cooked ham shank on the bone.

The night before cooking, I scored the surface of the ham 1/4 inch deep in a diamond pattern on all surfaces except the cut face.

I made an injecting liquid of 75 ml (1/3 cup) apple juice, 75 ml (1/3 cup) maple syrup, a pinch of dry mustard, pinch of ginger, pinch of cinnamon, pinch of nutmeg, pinch of ginger, and pinch of cloves. I injected the ham every inch or so.

double-smoked-apple-maple-ham-01

I put the ham in the fridge, uncovered, overnight.

The next day I fired up the pellet smoker with hickory pellets to 180 F and put the ham in. I lit up my A-Maze-N Tube Smoker with hickory pellets and put it in the chamber. It went on at 8:30 am.

double-smoked-apple-maple-ham-02

While it was cooking, I made my glaze mixture:

  • 50 ml (1/4 cup) apple jelly (I actually used some crab apple jelly)
  • 25 ml (2 tablespoons) maple syrup
  • 25 ml (2 tablespoons) brown sugar
  • 3 ml (1/2 teaspoon) dry mustard
  • 1 ml (1/4 teaspoon) cinnamon
  • 1/2 ml (1/8 teaspoon) nutmeg
  • 1/2 ml (1/8 teaspoon) ginger
  • 1/2 ml (1/8 teaspoon) cloves

I mixed those together and heated over low heat until it was well mixed. I set the glaze aside.

I let it cook to an internal temperature of 120 F which took until 4:15 pm.

I took the ham in and brushed it with the glaze mix.

double-smoked-apple-maple-ham-03

I put it in a 210 F oven for 2 hours and brushed again with glaze every 1/2 hour. This brought the IT to 143 F. I just don’t like to have a glazed ham in the smoker.

Double Smoked Apple Maple Ham

I let the ham sit for 10 minutes before carving.

With company here and a dinner party on the go, I forgot to take carving shots. Sorry! Here is a picture of the left over sliced ham.

double-smoked-apple-maple-ham-05

The Verdict

Great! Smoky, sweet, spicy! The double smoking intensifies the ham taste. The glaze and injection gave a wonderful sweetness. The classic ham spices gave that holiday touch of spice. This is a ham suitable for a special occasion with friends and family.

The Old Fat Guy

Double Smoked Apple Maple Ham

Yield: 6 servings

Double Smoked Apple Maple Ham

Ingredients

  • 2.8 kilogram (6 pound) fully cured, cooked ham shank on the bone
  • Injecting Liquid:
  • 75 ml (1/3 cup) apple juice
  • 75 ml (1/3 cup) maple juice
  • 1 pinch cinnamon
  • 1 pinch ginger
  • 1 pinch allspice
  • 1 pinch cloves
  • 1 pinch dry mustard
  • Glaze:
  • 50 ml (1/4 cup) apple jelly
  • 25 ml (2 tablespoons) maple syrup
  • 25 ml (2 tablespoons) brown sugar
  • 3 ml (1/2 teaspoon) dry mustard
  • 1 ml (1/4 teaspoon) cinnamon
  • 1/2 ml (1/8 teaspoon) nutmeg
  • 1/2 ml (1/8 teaspoon) ginger
  • 1/2 ml (1/8 teaspoon) cloves

Instructions

  1. The night before cooking, score the surface of the ham in a one inch diamond pattern, 1/4 inch deep, on all surfaces except the cut face.
  2. Mix the injecting fluid ingredients and inject every couple of inches into the ham.
  3. Put the ham in the fridge uncovered, overnight.
  4. Preheat your smoker to 180 F. Smoke the ham to an internal temperature of 120 F, 7 1/2 to 8 hours.
  5. While the ham is smoking, make the glaze. Mix the glaze ingredients together over low heat until mixed. Set aside.
  6. Preheat your oven to 210 F.
  7. Take the ham out of the smoker and brush all surfaces with the glaze.
  8. Put the ham in the oven and cook to an internal temperature of over 140 F, about 2 hours.
  9. Let sit for 10 minutes and carve.
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7 thoughts on “Double Smoked Apple Maple Ham”

  1. I made this last weekend, and it was phenomenal. Wasn’t able to inject, so marinated instead. Everything else worked marvelously.

    Thanks for your resources and hard work!

    Mark

  2. Going to do an 8lb. Smoked ham this way tomorrow it sounds so good I can’t wait. I will let you know how it turns out

  3. I smoked my 1st Smoked ham shank today and followed David’s recipe Religiously – including injecting the ham, storing it overnight in the fridge, and by 9am this morning it was 1C on the deck when the Ham hit the Smoke. I should mention that this was no Ordinary Ham – it was about 8lbs bought on sale – thinking that it would make a Great Family Meal.
    Since then, the Family has grown and moved out and the Ham has been in the Freezer far Too Long! So I thought – “Regardless how this turns out, this will be a Learning Experience – but, as I said before, “This was No Ordinary Ham! – It was an Olympic Ham, tightly sealed, and showing no I’ll effects of prolonged refrigeration.
    5 and a half hours later the ham had reached 120 F in the Bradley and was Basted and put in the oven as David recommended.
    2 hours later the Ham Teaches Us All a Valuable Lesson…..”NEVER GIVE UP ON ANYONE!” – because despite surviving Adverse Conditions – in a Hostile Environment – the Ham was Absolutely Excellent which we shared with our ìNeighbors. Thanks David.

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