Double Smoked Ham with Bacon Jam

5 from 1 vote

This Double Smoked Ham with Bacon Jam is the ultimate Sweet, Savory, and Smoky Showstopper. It’s perfect for holidays or family dinners.

Prep Time10

Cook Time2 30

Course: dinner, holiday meal, Main Course

Cuisine: American, southern, bbq

Keyword: double smoked ham with bacon jam, smoked, savory, holiday ham, sweet and savory ham, bacon jam, kettle grill.

Servings: People

Remove the ham out of the packaging and place it onto a wire rack.
Spread yellow mustard over the outside of the Ham as the binder and season with the all purpose and sweet bbq rubs.
Preheat your grill to 250-275 degrees for indirect heat. Total cook time will depend on the size of the ham, but should take about 2.5 hours or until the internal temperature of the ham reaches 140 degrees.
While the ham is on the grill make the bacon jam. Cut the bacon into small pieces and dice the jalapeno and shallot.
Place the bacon in a cold pan and and turn on the heat to a medium. Allow the bacon to slowly cook, occasionally stirring it around to not burn in one place.
Once the bacon is crispy, remove from the pan, leaving the grease behind. Drop in the diced jalapeno and shallot and saute for 5 minutes until they start getting translucent.
Add in brown sugar, maple syrup and balsamic vinegar. Mix everything together and let it simmer over low heat for another 5 minutes, allowing the glaze to thicken and get tacky.
Add in the bacon bits and do one more mix incorporating the crunchy bacon with the sweet glaze.
Once the ham reaches 145 degrees Fahrenheit internally, pour the bacon jam from the top down. Make sure to cover the entire ham include in between the slices.
Keep the double smoked ham with bacon jam on for another 5 minutes or until it reaches 150 degrees. Slice and serve.

For more heat, use 2 jalapenos and add it some hot sauce to the glaze.

Spritz the ham with apple cider vinegar about an hour in to the cook to prevent it from drying.

Another secret to keeping ham juicy is pouring apple juice in the tray or foil pan below the ham.