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Double Smoked Ham

Take a smoked ham and throw it on the smoker..you've got Double Smoked Ham. Delicious smoke flavor accented with a sweet and savory topping of pineapple slices and cherries covered with a sugary glaze. This will be very popular!
Course: Main Dish
Keyword: smoked ham
Author: Sweet Daddy D

Here's What You Need

  • 10-12 pound smoked ham-shank portion see Notes
  • 12 whole cloves
  • 12 slices pineapples
  • 12 whole maraschino cherries
  • 12 ounces pineapple juice (from slices)
  • 2 12 ounce cans root beer
  • toothpics
  • Injector

For the Glaze

  • 1 ½ cups dark brown sugar
  • ¼ cup apple cider vinegar
  • 2 tablespoons prepared yellow mustard

For Smoking

  • Water Smoker
  • Charcoal
  • Cherry and or Pecan Chunks
  • Instant Read Probe Thermometer

Here's What You Do

  • Combine the pineapple juice from the can of pineapple slices with 1 can of root beer and mix well.
  • While still in the cryowrap the ham came in, inject several squires of the pineapple/root beer solution all over the ham. Allow this to rest still wrapped while you prepare your smoker.
  • Prepare your water smoker according to your regular process for a targeted temperature of about 275 degrees. Use a few chunks each of cherry and pecan wood.
  • While waiting on the smoker to be ready, unwrap the ham and trim off some of the hard rind and excess fat. Make sure to leave a nice ¼ inch layer of fat on the ham.
  • Score the ham in a cross-hatch design and place one whole clove at each intersection.
  • Place the ham in an aluminum pan or other suitable container for the smoker. Pour the remainder of the pineapple/root beer plus one more can of root beer over the top of the ham in the pan. The excess liquid will remain in the pan and mix with rendered juices while smoking and make an excellent basting liquid.
  • Place a probe thermometer in the ham to monitor the internal temperature (IT) throughout the cook. The desired IT when finished will be approximately 145 degrees.
  • Place the ham in the pan on the smoker.
  • Combine the glaze ingredients, mix well and set aside. Get the pineapple slice and cherries ready.
  • Monitor the smoker temperature and try not to go below 275 degrees or over 325 degrees if possible. When the IT reached approximately 110 degrees, remove the pan form the smoker and attach pineapple slices in a single layer over the top of the ham and place a cherry in the whole of each pineapple slice. Secure all with toothpick. Baste the ham with the pan juices thoroughly. Pout the glaze over the top of the ham making sure to cover the entire ham.
  • Return the ham to the smoker. Adjust the vents to increase temperature to a minimum 300 degrees. When the IT reached 140 degrees, begin to verify using an instant read thermometer. Remove the ham from the smoker when the IT is 145 degrees. Baste well and tent with aluminum foil.
  • Allow to rest for about 30 minutes before slicing.


The ham label should say fully cooked, water added, ready to eat. The ham will be cryowrapped and, if injecting, should be done so while still wrapped in the cryowrapping.

This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.