Double Smoked Ham Recipe
Apple Cider & Bourbon Double Smoked Ham with Handcrafted Smoked Seasonings
Looking for the perfect Double Smoked Ham Recipe for your next holiday meal or family gathering? This juicy, flavorful ham is injected with a sweet apple cider and bourbon marinade, seasoned with handcrafted smoked seasonings, and slow-smoked until perfectly tender. Whether you're serving it for Christmas, Easter, Thanksgiving, or Sunday dinner, this recipe delivers incredible smoky flavor that will have everyone coming back for seconds.
Quick Recipe
- Prep Time: 30 minutes (plus overnight marinating)
- Cook Time: Approximately 5 hours
- Total Time: Overnight + 5½ hours
- Servings: 12–15
- Difficulty: Intermediate
Why You'll Love This Recipe
- Perfect centerpiece for holiday dinners
- Tender, juicy ham with incredible smoky flavor
- Apple cider and bourbon create a rich, caramelized glaze
- Great for Christmas, Easter, Thanksgiving, or family gatherings
- Uses handcrafted smoked seasonings for bold, natural flavor
- Excellent leftovers for sandwiches and soups
Featured Original Cold Smoked Products
This recipe highlights four handcrafted seasonings from The Original Cold Smoked Salt & Pepper Co. that work together to create layers of smoky, savory flavor.
Maple Smoked Sea Salt
Adds a smooth, naturally sweet smoky flavor that enhances both the apple cider marinade and the rich flavor of the ham.
Maple Smoked Peppercorn
Provides a balanced pepper flavor with subtle maple-smoked notes that complement the sweetness of the glaze without overpowering it.
Applewood Smoked Espresso Peppercorn
Adds rich pepper flavor with hints of roasted espresso and applewood smoke, creating extra depth on the exterior of the ham as it caramelizes during smoking.
Hickory Smoked Paprika
Delivers beautiful color and a bold smoky finish that completes the seasoning blend while enhancing the bark on the outside of the ham.
Ingredients
Ham
- 1 fully cooked 5-pound ham
- Maple Smoked Sea Salt
- Maple Smoked Peppercorn
- Applewood Smoked Espresso Peppercorn
- Hickory Smoked Paprika
Apple Cider & Bourbon Marinade
- 4 cups apple cider
- ½ cup honey bourbon
- ¼ cup Dijon mustard
- ¼ cup honey
- ½ teaspoon ground cinnamon
- ½ teaspoon Maple Smoked Sea Salt
- ½ teaspoon Maple Smoked Peppercorn
For Smoking
- Hickory wood pellets (or your favorite smoking pellets)
- 1 cup apple cider
- ½ cup honey bourbon
Why These Seasonings Work
The sweet apple cider and honey bourbon create the perfect foundation for handcrafted smoked seasonings. Maple Smoked Sea Salt enhances the natural sweetness of the glaze while adding smooth wood-fired flavor. Maple Smoked Peppercorn balances the sweetness with a gentle pepper bite that complements the ham beautifully. Applewood Smoked Espresso Peppercorn adds bold pepper flavor with subtle roasted espresso notes that deepen as the ham smokes. Hickory Smoked Paprika provides rich color and an additional layer of smoky flavor that helps develop a beautiful caramelized crust. Together, these seasonings transform an ordinary holiday ham into an unforgettable centerpiece.
Step-by-Step Instructions
Step 1 – Prepare the Marinade
- In a saucepan, combine:
- 2 cups apple cider
- Honey bourbon
- Dijon mustard
- Honey
- Ground cinnamon
- Maple Smoked Sea Salt
- Maple Smoked Peppercorn
- Heat over medium heat until well combined. Do not allow the mixture to boil.
- Allow the marinade to cool slightly.
Step 2 – Inject the Ham
- Place the ham in a deep foil pan.
- Using a meat injector, inject the cooled marinade evenly throughout the ham, distributing it across the entire roast.
- Cover tightly with foil and refrigerate overnight.
Step 3 – Prepare the Smoker
- The next day, preheat your smoker to 350°F using hickory wood pellets or your preferred smoking wood.
- Remove the foil from the ham.
- Season the outside generously with:
- Applewood Smoked Espresso Peppercorn
- Maple Smoked Sea Salt
- Hickory Smoked Paprika
- Pour the remaining 1 cup apple cider and ½ cup honey bourbon into the bottom of the foil pan.
Step 4 – Smoke the Ham
- Place the foil pan directly onto the smoker.
- Cook for approximately 1 hour per pound, or until the ham reaches an internal temperature of 165°F.
- Every 45–60 minutes, spoon the juices from the bottom of the pan over the ham to keep it moist and encourage caramelization.
Step 5 – Rest the Ham
- Remove the ham from the smoker.
- Tent loosely with foil and allow it to rest for 30 minutes before slicing.
- This helps the juices redistribute throughout the meat.
Step 6 – Slice & Serve
- Slice the ham to your preferred thickness.
- Serve with your favorite holiday side dishes and drizzle with a little of the warm pan juices for extra flavor.
🔥Smokehouse Kitchen Tips
- Injecting the ham the night before gives the marinade time to fully penetrate the meat.
- Basting with the pan juices helps create a rich, caramelized exterior.
- Use a digital meat thermometer for the most accurate results.
- Let the ham rest before slicing to retain its juices.
- Save the leftovers for sandwiches, soups, omelets, or breakfast casseroles.
Cooking Science
Double smoking enhances the flavor of a fully cooked ham by slowly warming the meat while allowing smoke and seasonings to build additional layers of flavor. Injecting the apple cider and bourbon marinade helps distribute moisture throughout the ham, while the sugars from the honey and cider caramelize on the exterior, creating a flavorful crust. Basting during the cooking process continually coats the surface, helping develop rich color while keeping the meat tender and juicy.
Recipe Variations
Brown Sugar Glaze
Add brown sugar to the marinade for a sweeter finish.
Maple Bourbon Ham
Replace the honey with pure maple syrup.
Apple Smoked Version
Use applewood pellets instead of hickory for a milder smoke profile.
Spicy Holiday Ham
Add a pinch of Hickory Smoked Habanero Peppercorn for gentle heat.
What to Serve with Double Smoked Ham
This ham pairs perfectly with:
- Cowboy Potatoes
- Homemade Steak Fries
- Green Bean Casserole
- Roasted Vegetables
- Macaroni & Cheese
- Dinner Rolls
- Homemade Applesauce
Storage & Reheating
- Store leftover ham in an airtight container in the refrigerator for up to 5 days.
- Freeze sliced ham for up to 3 months.
- Reheat gently with a splash of apple cider to maintain moisture.
Frequently Asked Questions
Can I use a spiral ham?
Yes. A spiral-cut ham works wonderfully and absorbs the marinade well.
Can I make this recipe without a meat injector?
Yes, although injecting provides the best flavor throughout the ham. Without an injector, simply brush the marinade over the outside while smoking.
What pellets work best?
Hickory, apple, maple, or cherry wood pellets all pair beautifully with ham.
Why smoke an already cooked ham?
Double smoking adds another layer of wood-fired flavor while gently reheating the ham and caramelizing the glaze.
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From The Smokehouse Kitchen
"Holiday meals have a way of bringing family and friends together, and nothing draws people to the table quite like a beautifully smoked ham. The combination of apple cider, honey bourbon, and handcrafted smoked seasonings creates incredible flavor in every slice. Whether you're celebrating Christmas, Easter, or simply gathering for Sunday dinner, we hope this Double Smoked Ham becomes a tradition your family looks forward to year after year."- Andy (Owner of The Original Cold Smoked Salt and Pepper Co.)
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