Directions

1. Fire up your Country Smoker and set the temperature to 225°F. If you’re twice smoking your ham on a gas or charcoal grill, prepare to smoke over low indirect heat. You can place the ham in an aluminum pan uncovered or directly on the grill grates.
2. Close the lid and smoke the meat until it reaches an internal temperature of 130° to 135°F. This can take about an hour or 2, depending on size of your ham. Average out about 10 minutes per pound.
3. When measuring the internal temperature of the ham, place the probe in the thickest part of the ham, away from the bone.
4. Prepare the glaze for your ham. Add ½ cup packed brown sugar, ½ cup of pure maple syrup, 2 tablespoons Dijon mustard, ½ teaspoon ground cinnamon, and ¼ teaspoon of ground nutmeg to a saucepan.
5. Cook the glaze ingredients over medium heat until it starts to simmer. Make sure to whisk the mixture until all the sugar has dissolved. The consistency should be syrup like. If it’s too thick, add a tablespoon of apple juice (or your favorite ham recipe liquid, like root beer) to thin it out.
6. After the meat reaches that 130° to 135°F internal temperature, place the ham in a grilling safe dish - this can be an aluminum pan, cast iron skillet, or aluminum lined baking pan – and brush on the glaze.
7. Re-apply your glaze every 10 to 15 minutes and continue smoking until you reach an internal temperature of 140°F.
8. Remove the ham from the grill, lightly cover with foil, and let rest for 10 to 30 minutes before serving.
9. That’s it. You have a tasty twice smoked ham now. Thanksgiving Dinner is served!