Double smoking and glazing a pre-cooked/pre-smoked ham is a quick and easy way to impart a ton of flavor and impress/feed a crowd while you are essentially just warming up the ham.
Start by coating the ham with a touch of honey mustard and then a light dusting of rub. For the rub, we mixed:
- Cup of course white cane sugar
- 2 tablespoons kosher salt
- 2 tablespoons garlic granules
- 3 tablespoons paprika
Prepare the Primo for smoking. We would recommend using a mix of apple and hickory for the ham. Target a smoking temp around 250 and smoke until ham temp is over 115 or so.
We put the hams in a foil pans to help collect the glaze- brush glaze on the hams every 10 minutes or so (3 times) until the internal temp is around 140. For the glaze we mixed and warmed:
- 18 oz jar apricot preserves
- 1/4 cup honey
- 1/4 cup orange juice
Let the ham rest for at least 20 minutes or so.
Slice and enjoy!