Double Smoked Ham | Pellet Grill Smoked Ham w/ Homemade Ham Glaze

Описание: Welcome back to Anderson's SmokeShow! Today we are are going to make a double smoked ham on my Camp Chef pellet grill. Top this pellet grill smoked ham with my homemade glaze recipe and you'll have one AWESOME ham for this holiday season!

I am affiliate for Camp Chef. Sales made through my these links will result in commissions:
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***Remember that time is subjective and that temperatures are most important. If you have a smaller ham you need to scaled back the times and focus on internal temperature***

The ham that I used was already hickory smoked, spiraled, and fully cooked. Cook times will vary greatly if the ham is not already smoked! Now lets double smoked this Christmas ham!

The rubs that I used:
Sucklebusters Sugar Daddy: https://amzn.to/3m16fBx
Sucklebusters Hog Waller: https://amzn.to/3nMpWzg

I chose to use the B&B Championship Blend pellets for this smoke. We started off for 1 hour on the smoke setting with the ham placed directly on the rack. After 1 hour remove the ham and dry rub with your favorite pork rubs! Place into a foil pan and return to the smoker. Set to 225F and smoke for 2 hours. Then pour 1 cup orange juice, 1/2 cup teriyaki sauce, and 1 cup Dr. Pepper individually and directly onto the ham. Cover the pan with foil, increase the temperature to 275F for the next 2.5-3 hour or until the ham reaches an internal temperature of 140F. While the ham is smoking prepare the glaze below in a medium saucepan.

Ham Glaze:
1.5 Cup dark brown sugar
1/2 Cup orange juice
3/4 Cup honey
1/4 Cup teriyaki sauce
1/4 Cup Dr Pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon chili powder

Combine glaze ingredients in a medium saucepan and stir continuously on medium heat. Bring glaze to a boil and remove from heat. Let cool so that it ends up a syrup like consistency.

When the ham reaches 140F, remove from the smoker and drain the juices from the pan. Cover the ham with the glaze and return to the pellet smoker at 400F for 5-6 minutes or until the glaze caramelizes. Remove and serve!

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