A show-stopping double smoked ham with a rich and flavorful brown sugar bourbon glaze.
Did you know, it's called “double-smoking” because store-bought ham has already been brined (cured) and smoked?
– 1 store-bought smoked ham (about 7 pounds), spiraled or non-spiraled – wood chips or chunks for smoking - ham glaze recipe
Preheat Smoker: Set smoker to 225-250°F.
Prep Ham: Pat dry, score if desired.
Add Wood: Use wood chips (or wood chunks depending on your smoker). We recommend peach or cherry.
Smoke Ham: Place on rack, maintain 225-250°F.
Check Doneness: Smoke until internal temp is 150-155°F. Let the double smoked ham rest for about 15 minutes before carving.
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