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Double-Smoked Glazed Ham: Better Than Honeybaked

Not just for holidays. Learn the ‘double smoked’ technique for max flavor.

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Grilled lamb cubes, a.k.a. spiedies
Easy
20 minutes
This item is for members only
4.73 from 36 votes
  • Created by: Meathead
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Moderate
45 minutes
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3.96 from 88 votes
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FAQ

City vs. Country Ham?
City is wet-cured/mild; Country is dry-cured and very salty.
Yes, but only in the last 30 mins to avoid burning the sugars.
Taking a pre-smoked ham and smoking it again to add fresh depth.
Spiral sliced?

Quick Facts

Type:

Bone-in Connective Tissue

Best For:

Holiday Roasting or Smoking

Temperature:

140°F (60°C) Internal (Reheat)

Texture:

Dense, salty, and tender

Flavor Pairings:

Cloves, Honey, Bourbon, Pineapple

Common Mistakes:

Drying it out by reheating at too high a temperature.

Best Equipment:

Pellet Grill or Charcoal Smoker

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