Are you thinking of preparing something unique for the holiday dinner or for any special occasion? Smoke a ham and impress everyone with your culinary skills. Smoked ham is the best choice for your holiday. The double smoked ham recipe we are going to disclose today is the best and delicious. It takes less time to smoke. Fresh ham, when coated with the perfect spice blend or the rub, serves you the ultimate main course dish for dinner.
This smoked ham recipe is perfect for impressing your special guests and making their taste buds go WOW! When smoked and gets infused with an intense fruit wood flavor, Whole ham gives an unimaginable taste.
To prepare smoked ham does not require any oven, but you can make it by using any cooking method like aluminum foil, cast iron skillet, grill grates, and a pellet smoker or a grill.
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Best sidelines for smoked ham
Smoked ham can be made with other recipes too. Still, this one is my personal favorite. It becomes more tempting when combined with side dishes like Sweet potato casserole with marshmallows, Candied carrots, and Butterflake rolls.
There are two sort of ham you can use for smoking
One is the pre-cooked ham that is cured and can directly be thrown on a smoker for cooking. Whereas a fresh ham is not brined and needs to be cured before smoking. So the major difference is not the time duration for cooking it besides it is the quality of being cured or not.
How to make smoked ham
We are here with tips and tricks to help you make the most accessible, quick, and tempting smoked ham.
Now grab your smoker, fill it with coals and apple wood chips or any fruit wood chips you like, and get started. Here I will be using a pellet grill because I am a pro at it.
- Prep Time: 15 mins
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Cook Temperature: 250ºF
- Finished Temperature: 170ºF
- Wood Flavor: Maple
- Servings: 12-15 people
- Your preference of smoker (I recommend a pellet smoker)
- Commercial grade tinfoil
- Sauce pan
- BBQ meat thermometer
- 1 (10-lb) fresh ham with skin removed
- 2 tablespoons of olive oil
- 1 batch of Not Just Pork Rub
- Apple juice or apple cider (optional)
- Brown sugar honey glaze or simple brown sugar glaze
- How to smoke a pre-cook ham
- How to smoke a fresh ham
- Start your smoker, grab your pellets, and get the temperature stable at 180ºF.
- Coat your ham in olive oil followed up by covering the ham in your seasoning
- Place the roast directly on the grill and smoke for 3 hours.
- Remove the ham from the grill and let it rest for 10 minutes.
Detailed Cooking Instructions
1) Smoking a pre-cooked ham
You can easily buy a pre-cooked ham from the grocer. The only edge you will have when you get a pre-cooked ham is you do not need to brine it. You can directly put it on a smoker coated with some unique spice blend or a rub.
2) Smoking a raw fresh ham
Now when it comes to smoking a fresh ham, it requires some serious effort. But believe me, those efforts pay off. Smoking a fresh ham will allow you to have complete control over the taste, juiciness, and tenderness of the meat. The first thing you need to do is to brine the meat. When you brine the meat, the solution gets into the meat and tenderizes it. So put it in the brine and let it rest for almost 5 to 7 days.
3) Preparing your smoker
As I always mention, always clean your grill grates or the wire rack before smoking anything. So after cleaning, grab your pellet smoker and light it up. Add the desired wood chips and close the lid. Preheat your smoker to 180ºF before putting the boneless hams on the smoker for grilling.
This temperature is best to make twice smoked ham recipe.
4) Marinating your Ham
Now when you are done brining the ham, it is time to marinate the ham. Make sure to properly rinse off the meat with cold water and then place it on the marinating tray to apply the rub and spice blend. Take some olive oil and apply it to the meat and after that, apply all the rub you have for this big guy. After doing this, you can place it in a bowl covered with plastic wrap for some time before smoking ham.
5) Its smoking time
Take off the wrap and place it directly onto the grill with the help of BBQ tongs. When you introduce the meat to the smoker, make sure that the smoker’s internal temperature is maintained at 250ºF. Keep it smoking for almost 3 to 4 hours constantly at this temperature. Brush it with some homemade brown sugar solution. Keep it smoking.
See if the internal temperature at the instant thermometer is recorded at 130 to 140 degrees f, baste it with some sugar glaze.
Again let it smoke for another 1 hour and repeatedly baste it with the sugar glaze. You can also add more wood chips to the grill to infuse the meat with a strong smoke flavor. See if the internal temperature in the thickest part of the meat is reached up to 170ºF its time to remove the meat from the grill.
6) Serving the ham
It is now to serve the deliciously smoked ham. After removing it from the smoker, place it on a cooking tray or an aluminum foil to let it rest for almost 15 minutes. In those 15 minutes, the meat will redistribute its juices amongst all the parts serving you with the best flavor you have ever tasted. After 15 minutes of resting, place it on a serving platter and cut it into slices. You can also place half ham in one piece. It all depends on how you want to present it.
Sprinkle some lime juice or lemon zest, and voila, you are ready to present it.
Frequently Asked Questions
How long smoke fully cooked ham?
It will take around three to five hours to cook a ham on your smoker at 250 degrees F. This is approximately 20 minutes per pound of pre-cooked ham. When thoroughly warmed through, the interior temperature should be 170 degrees F.
Is a smoked ham fully cooked?
In brief, whether ham is cured, smoked, or baked, it is considered “pre-cooked” and does not technically need to be cooked. It may be eaten cold as deli meat, while other hams are generally warmed for enhanced flavor and texture.
Do you have to cure a ham before smoking?
You don’t have to cure your ham, but it will make the flesh extra moist and give it that characteristic pink hue. It only takes a little curing, a glaze basting, and a trip into the smoker.
How do you heat a precooked ham without drying it out?
The objective is to keep the ham from drying out throughout the reheating process. Place the ham on a rack in a roasting pan for the best results. Fill the bottom of the pan with water and securely wrap it with foil. Bake at 325 degrees Fahrenheit for 16-20 minutes per pound, or until a meat thermometer reads 135 degrees Fahrenheit.
What temperature should a smoked ham be?
The internal temperature of the ham must be around 160 to 170 degrees f that indicates the complete doneness of the meat.
What is the best wood to smoke a ham?
Maple wood provides a light smoke with a sweet taste. It’s a popular way to smoke ham, chicken, pig, and shellfish.
Mesquite wood is the most powerful taste. It is excellent for ribs and other strong-flavor