Double Smoked Ham on the Pellet Smoker. Sugar crust with Crown Royal and honey glaze! I smoked this at 250 till 120 IT and then cranked it up to 300 till 140 IT. This process created the perfect glaze on the Spiral Cut Ham. RECIPE AT END OF DESCRIPTION.

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Crown Winning Double Smoked Ham Recipe

Ingredients:

• 1 precooked ham
• 1 cup room temperature butter
• Mike’s Hot Honey
• Lane’s Apple Pie Seasoning
• For the dry rub: 1.5 cups sugar, 1/41/2 tsp ground cloves, 1/4 tsp allspice, 1/2 tsp Lane’s Apple Pie Seasoning, pinch of paprika
• For the sugar glaze: 3/4 stick unsalted butter, 1 1/4 cup brown sugar, 3 tsp Mike’s Hot Honey, 3 tsp maple syrup, 1/2 a 13 Oz jar raspberry preserves, 2 shots Crown Royal Black

Instructions:

1. Mix room temperature butter with Mike’s Hot Honey, then rub all over ham, including in between slices.
2. Season ham with Lane’s Apple Pie Seasoning.
3. Set smoker at 225 degrees. Cook ham to internal temp of 140 degrees using a meat probe. Use a water pan under the ham.
4. Cook for 1.5 hours.
5. While cooking, mix up the dry rub.
6. Mix up sugar glaze. Cook on low until butter has melted. Keep warm.
7. After 1.5 hours, add sugar rub to ham. Repeat every 3045 minutes until ham is at 120 degrees.
8. When ham is at 120 degrees, crank up smoker to 300 degrees. Glaze entire ham with sugar glaze.
9. Glaze entire ham every 30 minutes until internal temp has reached 140 degrees. Two glazes should be sufficient.
10. Let ham rest for 1520 minutes, then serve. Enjoy and smoke on!