How To Make Double Smoked Ham | Smoked Ham Recipe | Smokin’ with Gerardo| Bradley Smoker

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides sweetness with fewer calories than maple syrup.

bourbon

🥗Healthier: apple juice

💰Cheaper: whiskey

Apple juice can mimic sweetness without alcohol.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Welcome to the video and introduction of the dish.

Show the spiraled ham, explaining what it is and its pre-sliced nature.

Mention that the ham has been smoked once already and will be double smoked.

State the target internal temperature of the ham is 145°F.

Introduce the need for moisture during the smoking process to prevent drying out.

Use a silicone brush to apply water between the slices of the ham.

Apply Tailgater's party rub and Suckle Buster's Hogwart pork rub to the ham, ensuring some gets between the slices.

Tuck the slices back tightly to prevent drying out during cooking.

Set the smoker to 260°F and place a pan with water and apple juice inside for moisture.

Place the ham over the pan in the smoker and monitor the internal temperature until it reaches 125-130°F.

Prepare a maple orange glaze by combining maple syrup, orange marmalade, Dijon mustard, light brown sugar, orange juice, and bourbon in a saucepan.

Bring the glaze to a boil, then reduce to a simmer for about 4-5 minutes, whisking occasionally.

Check the ham's internal temperature, which should be around 130°F, and note its color.

Pour the glaze over the ham and brush it into the slices.

Close the smoker and return in 15 minutes to glaze again.

Repeat glazing every 15 minutes until the ham reaches 140-143°F, then increase the smoker temperature to 300°F for the final 15 minutes.

Once the ham reaches the desired temperature, remove it and let it rest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens