1. Start preheating your smoker to 250 °F 2. Unwrap your ham and remove any packaging. Rinse thoroughly with cold water, allowing some water to get in between the spiral cuts. If your ham is already glazed, be sure to rinse it off well. 3. Place the ham cut side down (flat side) in an aluminum half-pan, oven-safe baking dish, or dutch oven 4. Insert a temperature probe in to the thickest part of the ham, without touching the bone 5. Tightly wrap the pan with heavy duty aluminum foil. Since the ham will be wrapped to start, we won’t need to worry about adding extra smoke yet 6. When the smoker has reached 250 °F, place the pan on the smoker away from direct heat 7. After the ham goes on the smoker, it’s time to prepare the glaze. Mix all of the glaze ingredients in a medium bowl until well incorporated and set aside at room temperature 8. Cook the ham until the internal temperature reaches 110 °F (about 90 minutes, but times will vary depending on exact cook temp, weather, and the size of the ham) 9. Carefully remove the pan from the smoker and unwrap the ham 10. Brush the ham with 1/2 of the glaze (about 3/4 cup). Place the ham in the pan back on the smoker uncovered. Now that the ham is unwrapped, we’ll be smoking it for the rest of the cook. If your smoker requires the addition of wood chunks, add them now 11. Cook until the ham reaches 125 °F internal. Brush the ham with the remaining glaze. Now is a good time to double check the internal temperature with your instant-read thermometer in a few different spots 12. Cook until the internal temperature of the ham reaches 140 °F. Carefully remove the pan from the smoker and set aside. Remove the ham from the pan and place on a cutting board or carving platter. Reserve the liquid in the pan for gravy
**Preparing the Gravy**
1. Melt the 3 tablespoons of butter on medium heat in a medium frying or sauce pan 2. Add the 3 tablespoons of flour a little at a time, whisking constantly. This is known as a roux. Continue whisking and cooking for 2-3 minutes. If it seems like the roux is in danger of burning, reduce heat to low or remove from heat entirely while still whisking 3. Add 2 cups of pan drippings we reserved earlier a little at a time, still whisking vigorously until all the liquid as been incorporated. (see note 2) Bring to a low boil and cook on medium heat for 2 more minutes while whisking occasionally. Add salt and pepper to taste (about 1/4 teaspoon each is perfect for me). See note 3
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1 Bone-In Spiral Cut Half Ham (7–12 lbs)
For The Glaze
1/2 Cup Hot Honey (or regular honey if preferred)
1/2 Cup Cherry Preserves (see note 1)
3 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire Sauce
2 Tablespoons Brown Sugar (Light or Dark)
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Rubbed Sage (or 1/2 teaspoon ground sage)
For The Gravy
2 Cups Pan Drippings
3 Tablespoons Unsalted Butter
3 Tablespoons All Purpose Flour
1/4 Teaspoon Salt (to taste)
1/4 Teaspoon Black Pepper (to taste)
1. Start preheating your smoker to 250 °F
2. Unwrap your ham and remove any packaging. Rinse thoroughly with cold water, allowing some water to get in between the spiral cuts. If your ham is already glazed, be sure to rinse it off well.
3. Place the ham cut side down (flat side) in an aluminum half-pan, oven-safe baking dish, or dutch oven
4. Insert a temperature probe in to the thickest part of the ham, without touching the bone
5. Tightly wrap the pan with heavy duty aluminum foil. Since the ham will be wrapped to start, we won’t need to worry about adding extra smoke yet
6. When the smoker has reached 250 °F, place the pan on the smoker away from direct heat
7. After the ham goes on the smoker, it’s time to prepare the glaze. Mix all of the glaze ingredients in a medium bowl until well incorporated and set aside at room temperature
8. Cook the ham until the internal temperature reaches 110 °F (about 90 minutes, but times will vary depending on exact cook temp, weather, and the size of the ham)
9. Carefully remove the pan from the smoker and unwrap the ham
10. Brush the ham with 1/2 of the glaze (about 3/4 cup). Place the ham in the pan back on the smoker uncovered. Now that the ham is unwrapped, we’ll be smoking it for the rest of the cook. If your smoker requires the addition of wood chunks, add them now
11. Cook until the ham reaches 125 °F internal. Brush the ham with the remaining glaze. Now is a good time to double check the internal temperature with your instant-read thermometer in a few different spots
12. Cook until the internal temperature of the ham reaches 140 °F. Carefully remove the pan from the smoker and set aside. Remove the ham from the pan and place on a cutting board or carving platter. Reserve the liquid in the pan for gravy
**Preparing the Gravy**
1. Melt the 3 tablespoons of butter on medium heat in a medium frying or sauce pan
2. Add the 3 tablespoons of flour a little at a time, whisking constantly. This is known as a roux. Continue whisking and cooking for 2-3 minutes. If it seems like the roux is in danger of burning, reduce heat to low or remove from heat entirely while still whisking
3. Add 2 cups of pan drippings we reserved earlier a little at a time, still whisking vigorously until all the liquid as been incorporated. (see note 2) Bring to a low boil and cook on medium heat for 2 more minutes while whisking occasionally. Add salt and pepper to taste (about 1/4 teaspoon each is perfect for me). See note 3
full details are found at [https://www.thekettleguy.com/double-smoked-ham/](https://www.thekettleguy.com/double-smoked-ham/)
Looks like a Hutt
This ham is about to tell me I belong in Hufflepuff
Perfectly sliced. Such great hands you have.
Ooh yuuum
Gotta make it for thanksgiving now
That’ll do pig. That’ll do. 🐖😋