Double Smoked Ham

I like ham cause it provides for left overs that are great with breakfast, lunch and dinner. But what do you do when you are having ham (which typically come cold smoked) on a night you fell like bbqing? You smoke it again.....lightly. I treated the ham like most pieces of meat that get smoked. I first scored the top lightly. This was more for presentation as this was a ham roll not a spiral so there was no fat to render off. I then rubbed mustard over the entire ham for a rub of chili, cayenne, garlic, dry mustard, and red pepper flakes to stick to.

It was smoked with one small chunk of apple wood, and not put on until a nice clean burn of blue smoke was coming out of the top vent. I felt this was important as the white smoke may have provided too harsh of a smoke flavour to this pre smoked piece of meat. So waiting for the wood to heat and burn clean is an important step.

After 1 hour of smoking at 275-300 the ham was placed in a pan and glazed with a mixture of honey, apple cider vinegar, red pepper flakes and a pinch of cayenne. Cooked for another 45 mins to 1 hr.

 To make it feel like I was eating with my fiances family who often serve Spiral ham with a cold salads, deviled eggs and perogies. I whipped up a quick potato salad and deviled eggs.