Smoked ham is a delicious and versatile dish, whether you’re looking for a show-stopping centerpiece for a holiday gathering or just want to elevate your everyday meals. It’s a favorite among both beginner and seasoned cooks because it’s so easy to customize and adapt to different tastes.
This is your complete guide to smoking ham. We’ll cover everything from choosing the right type of ham to mastering the smoking process, plus some delicious smoked ham recipes to get you started.
Inside, you’ll find:
- Information on the different types of ham available
- Step-by-step instructions for preparing your ham for the smoker
- Tips for achieving the perfect smoky flavor
- And, of course, several mouthwatering smoked ham recipes you can try at home!
Understanding Different Types of Ham
Before you dive into smoking a ham, it’s helpful to understand the different types available. This will help you make the best choice for your needs and preferences.
Fresh vs. Pre-Cooked Ham
The first distinction is between fresh and pre-cooked ham. Fresh ham is uncured, meaning it hasn’t been brined or smoked yet. This type requires a curing process, which involves soaking it in a brine solution and then smoking it to develop flavor and preserve it.
Pre-cooked ham, on the other hand, has already been cured and often smoked. It only needs to be reheated and smoked to add more flavor. Fresh ham gives you complete control over the flavor profile, but it requires more time and effort. Pre-cooked ham is more convenient, but it might not have the same intense smoky flavor.
Whole vs. Half Ham
Hams also come in whole and half sizes. Whole hams are typically large, weighing 15 pounds or more, while half hams are smaller, usually around 6-10 pounds. Half hams are easier to handle and cook faster, making them ideal for smaller gatherings. Whole hams are better for large crowds and offer more meat, but they require more cooking time and a larger smoker.
Bone-In vs. Boneless Ham
Finally, you can choose between bone-in and boneless ham. Bone-in hams retain more flavor and moisture during cooking because the bone helps to distribute heat evenly. Boneless hams are easier to slice and carve, making them a convenient option for serving.
Essential Equipment for Smoking Ham
You’ll need a few things to get started with this smoked ham recipe:
- Smoker: A pellet grill, like a Traeger, is super easy to use, but an electric smoker will also work. Different smokers produce different flavors, so experiment!
- Meat Thermometer: Don’t skip this! A meat thermometer is the only way to know when your ham is safely cooked. I recommend a Traeger Wireless thermometer or a MEATER.
- Other Useful Tools: A sharp knife for scoring the ham, aluminum foil for wrapping, and a wire rack for easy handling will also come in handy.
Prepping Your Ham for the Smoker
The work you do before you put that ham on the smoker will make a big difference in the finished product. Here’s how to get your ham ready for the best possible flavor and texture.
Trimming and Scoring
Use a sharp knife to trim off any thick areas of fat on the ham, leaving about a 1/4-inch layer. This helps the smoke penetrate the meat.
Next, score the fat cap in a diamond pattern. For a fresh ham, cut about 1/2 inch deep. If you’re smoking a pre-cooked ham, score it about 1/4 inch deep. Scoring helps the smoke and any glaze you use to really sink into the ham.
Seasoning
Now comes the fun part: seasoning! You can go sweet, savory, spicy, or anywhere in between. A good starting point is a base of Dijon mustard and a BBQ rub. You can buy pre-made rubs or make your own. Popular options include a mix of brown sugar, paprika, garlic powder, onion powder, chili powder, and a pinch of cayenne for a little kick.
Brining (for Fresh Ham)
If you’re starting with a fresh (uncured) ham, brining is essential. Submerge the ham in a saltwater solution with sugar and spices for several hours or overnight. This helps to keep the ham moist and adds flavor throughout. A basic brine recipe includes water, kosher salt, brown sugar, peppercorns, and bay leaves. There are many variations online, so find one that suits your taste!
Smoking Ham: Step-by-Step Guide
Smoking a ham is a simple process that yields amazing results. Here’s how to do it.
Setting Up Your Smoker
The first step is to get your smoker ready. Because there are so many types of smokers, it’s impossible to give instructions that fit every model. If you’re using a pellet smoker, fill the hopper with your chosen wood pellets. For a charcoal smoker, arrange your coals for indirect heat. With an electric smoker, fill the water pan and set it up according to the manufacturer’s directions.
Whatever type of smoker you’re using, it’s important to maintain a consistent temperature throughout the smoking process. Use a reliable thermometer to track the temperature inside the smoker.
Smoking Temperature and Time
A smoking temperature of 225-325°F (107-163°C) works well for ham. Starting at the lower end of that range (225°F) will give your ham a more intense smoky flavor.
Smoking time will depend on whether you’re heating a pre-smoked ham (sometimes called “double-smoked”) or a fresh ham that hasn’t been smoked yet. For a double-smoked ham, plan on 1.5 to 4 hours, or about 10-15 minutes per pound. A fresh ham will take considerably longer: 5 to 10 hours, depending on its size and the temperature of your smoker.
Monitoring Internal Temperature
To make sure your ham is cooked perfectly, use a meat thermometer. For a double-smoked ham, you’re aiming for an internal temperature of 140-145°F (60-63°C). For even cooking, rotate the pan every time the temperature increases by 25°F (14°C).
Wood Pellet Selection
The type of wood you use will affect the flavor of your smoked ham. Sweeter wood pellets like cherry, apple, or pecan are popular choices. If you’re smoking a double-smoked ham, you’ll want to avoid using stronger woods like hickory, which could overpower the ham’s existing smoke flavor.
Glazing Your Smoked Ham
A good glaze will give your smoked ham a beautiful, caramelized crust and add another layer of flavor to the meat. Here’s what you need to know about glazing your ham.
Why glaze?
Glazing helps the ham caramelize beautifully in the smoker and gives it a rich, glossy appearance. You’ll typically add the glaze in the last 30 to 45 minutes of smoking.
Glaze recipes
Here are a couple of glazes to try:
Honey Brown Sugar Glaze
Combine honey and brown sugar for a simple, classic glaze.
Pineapple Bourbon Glaze
This glaze is more complex, with layers of sweet, savory, and smoky flavors. Here’s what you’ll need:
- Pineapple preserves
- Olive oil
- Brown sugar
- BBQ rub
- Bourbon
- Dark molasses
- Red wine vinegar
How to apply the glaze
Use a brush to evenly coat the ham with your glaze. For a thicker, more flavorful crust, glaze the ham multiple times during the last 30 to 45 minutes of cooking, letting each layer set before applying the next.
Serving and Enjoying Your Smoked Ham
You’ve put in the time and effort, and now it’s time to enjoy the delicious results of your labor!
Resting the Ham
Before you even think about carving, it’s essential to let your smoked ham rest. Aim for a resting period of 15 to 30 minutes. This allows those flavorful juices to redistribute throughout the meat, making each slice more tender and delicious. Tenting the ham loosely with foil after cooking helps to keep it warm and promotes even heat distribution.
Carving the Ham
Carving a smoked ham is an art! The technique differs slightly depending on whether you have a bone-in or boneless ham. For a bone-in ham, slice around the bone, then release the meat. With a boneless ham, simply slice across the grain for even pieces. Consider drizzling a bit more glaze over the sliced ham for an extra touch of flavor and shine.
Serving Suggestions
Smoked ham pairs beautifully with a variety of classic side dishes. Some of my favorites include creamy potato gratin and rich, cheesy macaroni and cheese. And don’t forget about the leftovers! Smoked ham is fantastic in soups, sandwiches, and even breakfast dishes like omelets or breakfast casseroles. Get creative and enjoy!
Troubleshooting and FAQs
Common Problems and Solutions
My ham is dry! What did I do wrong?
Dry ham is the enemy! It usually happens from overcooking. Make sure you’re using a meat thermometer and pulling the ham off the smoker when it reaches the correct internal temperature (usually 140°F for a fully cooked ham). Basting regularly with your glaze or a flavorful liquid can also help keep it moist. Also, don’t be afraid to add a water pan to your smoker!
My ham is cooking unevenly!
Uneven cooking can be a pain. Make sure your smoker is maintaining a consistent temperature. Rotating the ham occasionally during the smoking process can help ensure even cooking on all sides. Also, be aware of hot spots in your smoker – knowing your smoker is half the battle!
My glaze isn’t sticking!
A good glaze is key! Make sure you’re applying the glaze during the last 30-45 minutes of smoking. The sugar in the glaze needs the heat to caramelize and stick. Score the ham slightly before glazing – this gives the glaze something to grip onto.
Frequently Asked Questions
How long does smoking a ham take?
Smoking time depends on the size of the ham and the smoker temperature. Generally, it takes about 3-4 hours at 250°F for a fully cooked ham. Use a meat thermometer to ensure it reaches an internal temperature of 140°F.
Can you smoke a spiral ham?
Absolutely! Spiral hams are fantastic for smoking because the smoke penetrates all those beautiful slices. Just be extra careful not to dry it out – keep it basted and monitor the internal temperature closely.
What are the best pellets for smoking ham?
Fruit woods like apple, cherry, or pecan are excellent choices for smoking ham. They impart a slightly sweet and smoky flavor that complements the ham perfectly. Hickory is another good option if you prefer a stronger smoke flavor.
How do you carve a smoked ham?
For a bone-in ham, start by slicing around the bone. Then, slice the ham perpendicular to the bone. For a boneless ham, simply slice across the grain to create even slices.
Should I use a meat thermometer for smoked ham?
YES! A meat thermometer is your best friend when smoking anything, especially ham. It’s the only way to ensure it’s cooked to the correct internal temperature and avoid overcooking. Don’t guess – temp it!
Conclusion
Smoked ham is a versatile and delicious dish that can be enjoyed in so many ways, from elegant holiday meals to easy weeknight dinners. And making your own smoked ham is easier than you might think.
The keys to great smoked ham are to choose a high-quality ham, prepare it with your favorite rub or glaze, and then smoke it low and slow until it’s heated through and infused with smoky flavor.
Don’t be afraid to experiment with different recipes and techniques to find your perfect smoked ham. Whether you’re a seasoned pitmaster or a backyard barbecue beginner, you can create a smoked ham that will impress your friends and family.