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double smoked ham

Double Smoked Ham with Maple-Mustard Glaze

Juicy low and slow smoked ham with sweet holiday maple-mustard glaze
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 25 minutes
Author Dean "Schuey" Schumann



  • 1 ham
  • 1 orange (or the juice of)


  • ¾ cup maple syrup (or honey if you prefer)
  • ¾ cup brown sugar (tightly packed)
  • 3 tbsp Dijon mustard (or any plain mustard)
  • ¾ tsp ground cinnamon
  • ½ tsp Allspice (or nutmeg)


Smoked Glazed Ham:

  • Firstly we need to remove the skin. Using a sharp knife, slice around the hock and down the sides, you should be able to get your fingers under the skin and peel it off.
  • Set up your smoker for 275°F. I used a Weber Smoker Mountain and the minion method.
  • Add a couple of chunks of smoking wood, I recommend using apple and cherry.
  • Now prep the ham by making shallow score marks in the fat about ¾ of an inch apart, then do the same in the opposite angle creating a diamond pattern.
  • Place the ham on a tray in a baking dish and squeeze over the juice of one lemon. Add 3 cups of hot water to the pan and an internal temp probe into the ham and set it for 130°F.
  • Place this into the smoker and then make start on the glaze. Place all the ingredients into a small saucepan and stir over a medium heat for around 15 minutes until the sugars have all dissolved and the glaze has thickened.
  • Once the ham has reached 130°F, it’s time to start glazing. Keep applying the glaze every 15 to 20 minutes until the hams internal temp reads 140°F.
  • It's then ready to come off and cool for 5 minutes.
  • Add one last thick coating of the glaze.
  • Slice and enjoy.

To Serve:

  • As a main protein for any holiday function.
  • In sandwiches with your favorite fillings.
  • Chopped up to make a delicious smoked pea and ham soup.
  • Thinly sliced for a topping for homemade pizzas.