How to Smoke a Ham

Smoking ham made easy. This guide covers choosing the right ham, setting up your smoker, maintaining perfect temperature and smoke, glazing techniques, and foolproof carving. You’ll learn insider tips for making juicy, tender smoked ham with an irresistible smoky flavor and crispy glazed exterior. Get ready to impress at your next barbecue or holiday feast.

Selecting the Right Ham

When it comes to smoking ham at home, choosing the right variety is key to achieving maximum flavor and texture. Understanding the differences between the main types of ham and selecting one suited to smoking is the first step.

Understanding Ham Types

Hams fall into three main categories – wet cured, dry cured, and fresh. Wet cured hams like Black Forest are brined or pickled before smoking, resulting in a supple texture and milder flavor. Dry cured hams get their signature salty punch and concentrated pork essence from an extended salting period prior to smoking. Fresh hams are uncooked and uncured, lending themselves well to custom curing and smoking but requiring more time.

When buying a ham to smoke, look for labels indicating whether it’s been cured and if it’s pre-cooked. Opting for an uncured fresh ham allows you to control the curing and smoking process from start to finish.

Factors to Consider When Buying

When selecting a ham for smoking, consider the size, bone-in or boneless, skin-on or off, and fat content. Larger, bone-in hams with some fat lend the best flavor, but require longer smoking times. Skin-on is recommended, as the skin protects the meat and imparts flavor. Seek out quality designations like heritage breed or artisanal when buying from a local butcher.

Recommended Ham Varieties for Smoking

These ham varieties are prime candidates for smoking due to their texture and ability to absorb smoke flavor:

• Bone-in, dry cured Serrano ham – Available online or at specialty stores, these Spanish hams offer bold, salty flavor.
• Fresh Berkshire pork leg – Heritage breed known for heavily marbled and flavorful meat. Check local farmers markets or order directly from US farms.
• Artisanal country ham – American dry cured hams from producers like Edwards, Benton’s, or Newsom’s carry flavorful fat and a pleasant chew when smoked low and slow. Find them online or on premises.

Go for quality over quantity when selecting a ham for smoking. Seek out flavor-packed artisanal or heritage offerings and customize your curing and smoking process for maximum control and taste.

Preparation Before Smoking

Properly preparing the ham is vital for maximizing texture and flavor during the smoking process. Taking the time to trim, score, and treat the meat before smoking can make all the difference in the finished product.

Cleaning and Trimming the Ham

Thoroughly cleaning the raw ham should be the first step, using cool water and patting dry with paper towels. Be sure to rinse and scrub away any dried bits or bone dust. Properly trimming the fat cap to precisely 1⁄4 to 1⁄2 inch thickness allows optimal smoke penetration. 

Using a sharp 6-inch boning knife and a Kevlar mesh cut glove, trim uneven fat until you have an even 1⁄4-inch layer across the entire surface. This leaves just enough fat to baste the meat during smoking while preventing bitter charring.

Scoring the Ham

Scoring involves cutting shallow Xs or diamond shapes about 1⁄2 inch deep across the meat side. Make scores spaced 2 inches apart for a 10-15 lb ham. Use a very sharp thin-tipped knife and cut at a precise 45-degree angle. 

Pre-Smoking Treatments

Soaking the prepared ham in a wet brine solution for 12-24 hours infuses moisture and flavor. Dissolve 1 cup kosher salt and 1 cup maple syrup per gallon of apple juice or cider. Submerge ham in brine kept at 40°F. 

For more intense flavor, rub a mixture of crushed garlic, black pepper, and maple syrup directly on the meat before smoking. Use a 2:1 maple syrup to minced garlic ratio plus 2 teaspoons coarse black pepper per pound of meat.

Experiment with different pre-smoke preparations to find what suits your ham variety and taste preferences best. Proper prep before heading into the smoker results in finger-licking goodness. Don’t be afraid to try something new!

Setting Up Your Grill for Smoking

When smoking a ham at home, proper grill setup is crucial for temperature control and evenly circulating smoke. Preparing the grill to facilitate indirect heat and contain the smoke will allow the ham to absorb maximum flavor.

Choosing the Right Grill

The best grills for smoking ham include charcoal, gas, electric smokers, and kamado style grills. Charcoal imparts a light smoky flavor while gas offers set-it-and-forget convenience. 

Electric smokers make maintaining low temps easy, while ceramic kamado grills lend the most flavor. Choose one that fits your budget and skill level. Top-rated options include the Weber Smokey Mountain, Pit Boss Electric Smoker, and Big Green Egg.

Temperature and Smoke Control

The target temp for smoking ham is 225-250°F, low and slow. Use the grill’s vents to dial in and fine tune heat, closing or cracking them as needed. Soak wood chips 30 minutes then add a small handful directly to coals every 45 mins to an hour to continually produce thin blue smoke. Use a lid thermometer and register ambient temps at grate level with a probe thermometer for the most control.

Setting Up for Indirect Smoking

Arranging coals or turning off one set of gas burners creates distinct heat zones within the grill for indirect smoking. Place a drip pan filled with water, juice, or beer below the ham on the cool zone to add moisture. 

Put a foil wrapped ham on the grate over the drip pan, away from direct heat. Stir charcoal, adding a handful of chips every 45-60 minutes. Keep vents partially open to pull heat and smoke over ham before venting.

Choosing Wood for Smoking

Selecting the variety of wood used when smoking ham greatly influences the depth of flavor in the finished product. Each wood type lends its own unique aroma and taste that pairs well with different ham varieties. Preparing the right amount of an ideal wood enhances the smoking process from start to delicious finish.

Types of Wood and Flavor Profiles

Hickory wood imparts a robust, bacon-like flavor while fruit woods like apple and cherry offer a milder sweetness. Oak contributes a middle-of-the-road woodsy flavor. 

Pair bold black forest ham with hickory and more delicate Serrano ham with cherry or apple wood. 

Mesquite wood smoke can easily overwhelm so use sparingly or blend with a fruit wood. Start with milder woods until you pinpoint your preferences.

Wood Preparation and Usage

Soak wood chips overnight before use to slow burn. Two medium handfuls of chips added every 45-60 minutes supplies ideal thin smoke. Pay close attention for the first hour as the ham will absorb the most smoke flavor early on. 

For longer unsupervised smoking times, substitute wood chunks instead, adding one soaked medium chunk each hour as needed to maintain smoke levels.

The Smoking Process

With your ham seasoned, grill prepped, and smoke wood primed, it’s time to start smoking. Follow these comprehensive, step-by-step instructions for ham smoking success from start to savory finish. 

Allow for at least 18 hours of prep, rest, and smoking time for a bone-in ham. Monitoring temperature and smoke levels every 30-45 minutes is vital.

Step-by-Step Smoking Instructions

1. Place prepared 10-15 lb bone-in ham fat side up on the middle grate section, with drip pan underneath.
2. Maintain a temperature between 225-250°F for entire smoke. For charcoal, start with a full chimney of lit coals, and refresh just 2-3 partially burned coals every hour. For gas, use the lowest settings.
3. Check wood chips/chunks every 30 mins. Add 2 soaked hickory wood chunks and 1 handful of soaked apple wood chips to coals or box the first hour, then 1 chunk/small handful per hour.
4. After 2 hours, start lightly glazing ham all over with 1/2 cup cherry preserves, 1/4 cup bourbon, 2 tbsp honey. Repeat every 45 mins.
5. At hour 6, wrap ham tightly in foil, leaving some openings for smoke penetration. Return to the grill.
6. Check for doneness at hour 14-18 with an instant-read thermometer (145°F cured, 160°F fresh).
7. Carefully remove from grill, tent loosely with foil, and allow to rest 30-60 mins before carving.

Monitoring Smoke and Temperature

Use a 4-probe wireless thermometer to track grill surface temp, internal meat temp, and ambient temp simultaneously without lifting the lid. Keep the exhaust vent 25% open and monitor smoke opacity. Gauge smoke density visually through the top vent – thin blue smoke is ideal compared to thick white smoke.

Adjusting for Ham Size and Type

• Bone-in cured ham: Smoke for approx. 18-24 hrs
• Boneless cured ham: Smoke for approx. 12-18 hrs
• Fresh uncured ham: Smoke for approx. 18-24 hrs

For hams smaller than 8 lbs or larger than 15 lbs, use a meat thermometer to determine exact doneness instead of time. Expect 1-1 1/2 hrs per lb. Watch closely towards the end – smaller hams dry out quicker while larger hams need longer to reach safe internal temp.

Making a Glaze for the Ham

A flavorful glaze takes a smoked ham from simple to spectacular. Brushing on sweet and savory layers builds flavor while helping form an irresistible mahogany bark. While tradition calls for a maple or brown sugar glaze, don’t be afraid to get creative with fruit preserves, spices, herbs, and spirits.

Glaze Recipes

A basic glaze contains equal parts sweet and savory elements like maple syrup, honey or brown sugar plus mustard, vinegar or fruit preserves. Experiment with these delicious combinations:

• Brown Sugar Bourbon – 1 cup brown sugar, 1/2 cup bourbon, 1/4 cup maple syrup, 2 tbsp mustard
• Spiced Cherry – 1 cup cherry preserves, 1⁄3 cup balsamic vinegar, 2 tbsp whole grain mustard, 1 tsp each cinnamon, nutmeg
• Orange Ginger – 1 cup orange marmalade, 3 tbsp lime juice, 1” grated ginger, 2 tsp fresh rosemary

Application Techniques

Begin lightly brushing the ham with glaze during the last third of estimated smoking time, after at least 2 hours. This allows the smoke to permeate and prevents burning. Use a silicone brush and apply a thin, even layer each hour. If desired, stop glazing an hour before completion so the glaze can set.

Glazing and Wrapping the Ham

A beautiful glazed crust and moisture-rich interior are hallmarks of a perfectly smoked ham. Strategic glazing and wrapping during the lengthy smoking process helps achieve both. Paying close attention and making adjustments along the way results in the ideal blend of flavorful bark and tender, juicy meat.

When and How to Glaze

Wait until at least halfway through estimated smoking time before brushing on your first layers of glaze. This allows the smoke flavor to permeate deeply. Mix 1⁄2 cup glaze and apply even thin layers every hour for the last 3-4 hours. 

Use a high-heat silicone brush and resist the urge to overdo it. Too much glaze can turn bitter or cause burning.

Wrapping Techniques

Right after glazing around hour 4-6 of smoking, wrap the ham tightly in foil, sealing well but leaving a few small vents. The foil retains moisture and heat during remaining cook time. Peel back and reglaze during last hour if desired. 

Butcher paper also works for wrapping if watching closely. Avoid wrapping too early or smoke penetration may be hindered.

Monitoring and Adjusting

Observe the ham’s progress after wrapping through tears in the foil. Check for doneness early if glaze starts to burn through. Add smoking time if the meat is still too cool or pink when pierced in the thickest areas. 

For best results, use a reliable Bluetooth meat thermometer with high and low alarms to monitor internal temp. This eliminates guesswork and overcooking.

Monitoring and Adjusting During Smoking

Tending the smoker carefully throughout the prolonged ham smoking process is what takes it from ho-hum to heavenly delicious. Keeping a hawk’s eye on temperature, smoke, and other variables lets you make subtle adjustments for ultimate flavor and texture success.

Keeping an Eye on Temperature and Smoke

Invest in a quality wireless thermometer with multiple probes to easily monitor meat, grill surface and ambient temperature simultaneously without continuously lifting the lid. Add fresh charcoal or wood as needed to maintain 225-250°F. Check for thin blue smoke through the top vent, adding a couple more wood chunks if it peters out.

Adjusting for Environmental Factors

If smoking in high humidity or temperature swings from day into evening, you may need to tweak vent openings and fuel additions accordingly. Block wind or move the smoker to a protected area if it causes wide temp fluctuations. Allow slightly more time if smoking in very hot or very cold ambient conditions.

Troubleshooting Common Smoking Issues

If you encounter a bitter smoke flavor, the ham may be absorbing too-heavy smoke – vent to allow some to escape. Wrap ham in foil if the exterior seems to be drying out or cooking too rapidly before the interior is done. If fat flare-ups char the meat, move to indirect heat or place a foil shield as needed. Have water, juice and backup fuel ready to diffuse any issues.

While ham smoking requires patience and precision, staying alert and making minor corrections will allow you to ride out any erratic smoker behavior.

Final Steps: Crisping the Skin

With your ham smoked, glazed, and rested to perfection, all that remains is crisping up that mahogany rind to a textural sweet and savory crunch before slicing and serving. Moving over direct heat at the very end firms up the meat and renders irresistible crispy bits.

Techniques for Crisping the Skin

After the ham has fully smoked and rested, carefully move it directly over the fire or turn up gas burners to achieve 350-375°F high heat. Rotate frequently for about 10-15 minutes until the skin crackles when pressed and rich browned glaze begins to bubble. Resist the urge to rush the process or burning can result.

Avoiding Common Pitfalls

It may be tempting to slice right away while hot, but allowing the ham to set further after crisping prevents tears in the gorgeous glazed exterior. Likewise, don’t leave unattended over high heat or small flare-ups can lead to scorched ham. Keep a spray bottle of water or foil tent handy just in case.

Presentation Tips

Allow the crisped ham to rest at least 20-30 minutes before attempting clean slices. Use a sharp carving knife to cut across the grain into thin slices, trimming any charred edges. Arrange overlapping slices on a wooden board and garnish with fresh herbs. Serve with a selection of mustards, pickles and biscuits to complement the full spectrum of smoked flavors.

Serving the Smoked Ham

After pouring so much care and effort into smoking the perfect ham, it’s time to carve, plate, and savor your marvelous creation. Serving your masterpiece ham as the crown jewel of the meal allows it to bask in well-deserved glory. Read on for carving tips and pairing ideas.

Carving and Serving Techniques

Allow the ham to rest 15-30 minutes before carving for clean, juicy slices. Use a long slicing knife to cut thin slices across the grain. For bone-in ham, carve around the bone first. Arrange overlapping slices on a pre-warmed platter. Serve ham warm, at 150°F, within the first 1-2 hours after removing from the smoker for ideal flavor and moisture.

Side Dish Recommendations

The rich flavors and savory-sweet glaze of smoked ham pair beautifully with lighter sides like fluffy biscuits, macaroni and cheese, roasted asparagus or garlic mashed potatoes. Tangy flavors also complement ham, so try pickles, baked beans, potato salad or vinegar-based coleslaw.

Ultimate Smoked Ham with Brown Sugar and Maple Glaze Recipe

Overview:

This recipe combines the best of both worlds, incorporating the deep, satisfying flavor of a traditionally brined and smoked ham with the sweet and savory notes of a brown sugar and maple glaze. The result is a succulent, flavor-packed ham that’s perfect for any special occasion.

Prep Time: 15 minutes

Cook Time: 4-5 hours

Curing Time: 7 days

Total Time: 7 days, 5 hours, 15 minutes

Course: Main

Cuisine: American

Servings: 10

Ingredients:

For the Ham:

• 7 lbs bone-in ham, rinsed under cold water (If selecting a ham with the skin on, cut a criss-cross pattern into the skin about 1/2 inch deep)

For the Brine:

• 6 quarts cold water, divided in half
• 2 cups brown sugar
• 1 cup kosher salt
• 1 1/2 tablespoons Prague powder (curing salt #1)
• 2 teaspoons black peppercorns
• 2 bay leaves

For the Rub (Optional):

• 1/4 cup packed brown sugar
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground mustard

For the Glaze:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 1/4 cups apple cider, divided use

Additional:

• Wood chips (popular choices include maple, pecan, hickory, and apple)
• Fresh herbs and fruit for garnish
• Cooking spray

Instructions:

• Prepare the Brine:
  • In a large stockpot, combine half of the water with brown sugar, kosher salt, Prague powder, black peppercorns, and bay leaves. Bring to a boil, stirring until sugar and salt dissolve.
  • Turn off the heat, add the remaining water, and let it cool completely.
  • Submerge the ham in the brine, ensuring it’s fully covered. If it floats, weigh it down. Cover and refrigerate for 7 days.
• Cure the Ham:
  • After 7 days, remove the ham from the brine. Rinse thoroughly under water, then pat dry with paper towels. Let it dry in the fridge for a few hours or overnight.
  • Optionally, apply the rub to the ham’s surface.
• Prepare the Smoker:
  • Preheat your smoker to 250°F. Load with your choice of wood chips.
  • Coat a disposable aluminum pan with cooking spray and place the ham cut side down in the pan.
• Smoke the Ham:
  • Smoke the ham for about 4-5 hours, adding wood chips every 45 minutes. Baste every 30-45 minutes with 2 cups of apple cider.
  • The ham is done when an internal thermometer reads 140°F. At 130-140°F, start applying the glaze.
• Prepare the Glaze:
  • Combine butter, brown sugar, maple syrup, and 1/4 cup apple cider in a pan over medium heat.
  • Bring to a simmer and cook for 6-8 minutes until the glaze thickens.
• Glaze the Ham:
  • Brush the ham with the glaze. Continue to cook until the internal temperature reaches 165°F, applying more glaze every 20-30 minutes.
• Rest and Serve:
  • Once at 165°F, remove the ham from the smoker and wrap it in aluminum foil.
  • Let it rest in a warm place until ready to serve. Optionally, cool completely, refrigerate, and gently reheat in the foil when ready.
  • Slice against the grain in 1/4 inch slices and serve with fresh herbs, fruit garnish, and the remaining glaze.

Notes:

• The brine infuses the ham with flavor over a week, making the rub optional. The rub adds surface flavor, while the brine, smoke, and glaze provide deep, rich tastes.
• Adjust the amount of wood chips and basting frequency to suit your taste for smoke intensity.

Conclusion

Smoking a ham results in a culinary masterpiece bursting with flavor and tenderness. The careful preparation, brining, seasoning, and attentive smoking process all contribute to its exceptional taste. Whether it’s for a festive occasion or a casual gathering, a smoked ham is sure to be a crowd-pleaser, offering versatility in various dishes.