Double Smoked Ham


  • Unger Meats Fresh Smoked Ham
    (we used a 5lb ½ bone in skin on ham)
  • 1 cup Redpoll Farms Crabapple Jelly
  • 1 cup Blues Hog Raspberry Chipotle BBQ Sauce
  • Duckfat Spray
  • Meat Church Honey Bacon BBQ Rub



  • Over medium heat, stir the Crabapple Jelly until it returns to liquid.
  • Add the Raspberry Chipotle BBQ sauce to the jelly and stir until completely combined.
  • Turn to simmer and keep warm until ready to glaze the ham.


DIRECTIONS for cooking the HAM:

  • Preheat wood pellet smoker to 250 F.
  • Place a small foil pan of water inside the smoker. This will help keep moisture in the meat as we will be smoking it uncovered.
  • Remove ham from plastic wrap and pat dry with paper towels.
  • Score the ham with a sharp knife – approx ¼ inch in checkered pattern.
  • Spray entire ham with Duck Fat Spray and then generously season all sides of the ham with Meat Church Honey Bacon BBQ Rub.
  • Place uncovered in the smoker and probe the ham.
  • Once the internal temperature reaches 110 F, begin glazing the ham generously every 15-20 minutes.
  • Remove the ham from the smoker once it reaches an internal temperature of 145 F. Cover with foil and rest for 15-20 minutes.
  • Slice and serve. Enjoy!
    Warm the remaining glaze and serve with the ham if you wish.