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Smoked Ham Recipe | Double Smoked Ham | Maple Dijon Glaze Recipe

Let's get straight Hammered on this Smoked Ham Recipe. Double smoked ham with a thick gorgeous Maple Dijon Glaze Recipe is all your going to need this holiday season. This recipe is simple, easy, yet will have everyone at the table saying YUM.

WHAT IS HAM? "Ham" means a pre-cured, smoked piece of pork. When you pick up anything labelled, ham at a grocery store it tenderized from the curing process and has a beautiful pink hue due to its brined pigments.

WHAT PART OF THE PIG IS THE HAM? When you are referring to bone-in, pre-cut, sits on your dining room table for the holidays kind of ham, and not for breakfast. Smoked Ham is the hind leg of a pig and why there is a bone. You can special order a none cured or smoked ham from a butcher and do the whole process yourself OR you can follow this Double smoked ham tutorial.

Always try and source your pork locally for your smoked ham recipe. I'm a proud Ontario Pork seeker and proud to be on our table this holiday season. Supporting your local community and farmers is how you can give back this holiday season.


Double smoked ham is a store-bought pre-smoked ham that is then, smoked again. Often sealed with a glaze. We used a Maple Dijon Glaze recipe but you can use any other. I seal my double smoked ham after an hour of it being in my smoker as it seals it in and semi stops the smoking process of the pork.

For the glaze recipe for your double smoked ham, CLICK HERE. This ham glaze recipe is ooey, gooey, good. With only 5 ingredients, 10 minutes of your time, you have a perfect maple glaze recipe to base and top your ham. Go ahead, impress the heck out of your guests with this one.

I've use Carrick Bros Maple Syrup 100% pure organic Maple Syrup from our Algonquin maple. You however can use any Maple syrup you have on hand. I find when you boil maple syrup, becomes this perfect consistency to hang on meat without running right off. WANT A DIFFERENT GLAZE? Easy, you can base your ham from its own juices OR use honey, maple syrup, or even apple juice. Sweet is the name of the game with Ham and compliments any double smoked ham perfectly.


1. A Smoker. I'm using my Louisiana Grills Black Label 1200.

2. Roasted Pan (grated). I like to use a pan or re-usable pan so I can place water beneath the ham to create more moisture.

3. A Baster. Whether you use mop or suction tube, does the job.


Proud ambassador of Louisiana Grills Black Label 1200 for this cook.

Filled my hopper with Pitmasters Choice Premium Pellets, fruit blend for this cook (use "ScaleAndTailor10" for 10% off at checkout).

THE GOODS Ham (pre-cured, smoked or not smoked) Glaze (you can use your own, in a jar, or click here for my Maple Dijon Glaze Recipe)

Rub (Optional, I used Louisiana Grills, Maple Walnut)

DIRECTIONS: Preheat your smoker to 300 degrees. If you are using a rub, coat your whole ham evenly and place it on a grated roasting pan. Make sure to add about 1/2" of water to the bottom of your roasting pan to create more moisture.

For an 8-10lb Ham, it will usually take approximately 2 hours to full smoke/cook. Always use a meat thermometer when smoking as you go by the internal temperature of the pork and not time. After approximately an hour of smoking, seal your ham to semi stop the smoking process and build a beautiful maple dijon glaze base.

Glaze your double smoked ham every 20 minutes by basing it with the maple dijon glaze recipe for the remainder of the cook till an internal temperature of 145 °F. If you have any extra glaze pour over your smoked ham recipe.

Enjoy that beautiful ooey gooey, double smoked ham with that beautiful Maple dijon glaze recipe with your family around the dinner table.


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