Smoking a ham is one of the most rewarding projects a backyard pitmaster can undertake. While many people associate ham with a simple “heat and serve” process from the grocery store, taking the time to apply real wood smoke transforms a standard cut of meat into a centerpiece worthy of any holiday table. Whether you are working with a fresh green ham or double-smoking a pre-cured city ham, the process is about patience, temperature control, and layering flavors.
Understanding Your Starting Point: Fresh vs. Cured Ham
Before you fire up the smoker, you need to know exactly what kind of meat you are dealing with. There are two primary types of ham available at most butcher shops and grocery stores, and each requires a different approach.
The Fresh Ham
A fresh ham, often called a “green ham,” is uncured and unsmoked. It is essentially a giant pork roast from the hind leg of the pig. If you choose this route, you are starting from scratch. You will need to cure it yourself using a mixture of salt, sugar, and nitrates (like pink curing salt) if you want that classic pink color and “hammy” flavor. If you smoke it without curing, it will taste more like delicious pulled pork or a roasted pork leg rather than traditional ham.
The Cured City Ham
This is what most people find in the supermarket. It has already been cured in a brine and is usually “fully cooked.” When you smoke this type of ham, you are performing what enthusiasts call “double smoking.” This process adds a deep, mahogany color and a complex wood-fired flavor that the industrial steaming process simply can’t match. This guide will focus heavily on the double-smoking technique, as it is the most popular way to elevate a standard ham.
Preparing Your Ham for the Smoker
Preparation is the foundation of a great bark and a moist interior. If you are using a pre-cooked, spiral-sliced ham, be careful not to dry it out. However, for the best results, many professionals recommend using a whole, non-sliced, bone-in ham.
Scoring the Fat
If your ham has a thick fat cap, you should score it. Use a sharp knife to cut a diamond pattern into the fat, about 1/4 inch deep. Do not cut into the meat itself. Scoring allows the rendered fat to escape, creates more surface area for the rub to stick to, and helps the glaze penetrate deeper into the layers.
Applying a Binder and Rub
While ham is already flavorful, a dry rub adds a necessary crust. Use a binder like yellow mustard or a thin coat of maple syrup to help the seasoning stick. For the rub, look for flavors that complement pork: brown sugar, black pepper, smoked paprika, garlic powder, and a hint of ground clove or cinnamon. Avoid heavy salt in your rub if you are smoking a pre-cured ham, as the meat is already quite salty from the brining process.
Choosing the Right Wood and Equipment
The choice of wood is critical because ham is a dense meat that can stand up to a fair amount of smoke, but you don’t want to overpower the sweetness of the glaze.
Best Wood Varieties for Ham
Fruitwoods are the gold standard for smoking ham. Apple and cherry wood provide a mild, sweet smoke that enhances the natural pork flavors without being bitter. If you want something a bit bolder, hickory is a classic choice for pork, but use it sparingly to avoid a harsh aftertaste. Pecan is another fantastic middle-ground option, offering a nutty sweetness that pairs perfectly with brown sugar glazes.
Setting Up the Smoker
You want to maintain a consistent temperature between 225°F and 250°F. If you are using a pellet grill, ensure your hopper is full. For charcoal smokers or offset smokers, aim for a clean-burning fire. Blue smoke is the goal; thick, white smoke will leave a creosote taste on the meat. Place a water pan inside the smoker to maintain a humid environment, which helps the smoke “stick” to the meat and prevents the exterior from becoming leathery.
The Smoking Process
Once your smoker is dialed in at 250°F, place the ham directly on the grates. If you are using a bone-in ham, place it cut-side down to protect the meat and allow the fat cap to face the heat source.
Monitoring Internal Temperature
The most important tool in your arsenal is a reliable leave-in meat thermometer. Since a pre-cured ham is already cooked, your goal is to bring it to an internal temperature of 140°F. If you are smoking a fresh, raw ham, you must cook it until it reaches an internal temperature of 145°F to 150°F for safety and texture.
Spritzing for Moisture
Every hour, give the ham a light spritz. A mixture of apple juice, apple cider vinegar, or even a splash of bourbon works wonders. This keeps the surface moist and helps develop that beautiful dark red color.
The Glazing Phase
The glaze is the finishing touch that provides the sticky, sweet, and savory crust that everyone loves. Timing is everything here; if you apply the glaze too early, the high sugar content will burn and turn bitter.
When to Glaze
Wait until the ham reaches an internal temperature of about 130°F. This is usually within the last 30 to 45 minutes of the cook. At this point, the meat is almost done, and the glaze will have just enough time to caramelize and set without scorching.
Creating a Signature Glaze
A simple yet effective glaze consists of:
- One cup of dark brown sugar.
- 1/4 cup of maple syrup or honey.
- Two tablespoons of Dijon mustard.
- Two tablespoons of apple cider vinegar.
- A pinch of ground cloves.
Simmer these ingredients in a saucepan until thickened. Brush a generous layer over the ham, ensuring it gets into the diamond scores you made earlier. You can apply a second coat about 15 minutes later for a thicker, tackier finish.
Resting and Serving
Once the ham hits 140°F (for cured) or 145°F (for fresh), remove it from the smoker. Resistance is the hardest part of the process, but you must let the meat rest.
The Importance of the Rest
Cover the ham loosely with foil and let it sit for at least 20 to 30 minutes. This allows the juices to redistribute throughout the muscle fibers. If you slice it immediately, the moisture will run out onto the cutting board, leaving you with dry meat.
Slicing Techniques
For a bone-in ham, cut slices parallel to the bone until you hit the joint, then make a perpendicular cut along the bone to release the slices. If you used a spiral-sliced ham, simply follow the pre-cut lines. Serve with the extra glaze drippings for the best experience.
Frequently Asked Questions
How long does it take to smoke a pre-cooked ham?
Typically, you should plan for about 15 to 20 minutes per pound when smoking at 250°F. A standard 10-pound ham will take approximately 3 to 4 hours to reach the target internal temperature of 140°F. Always cook to temperature, not just by time, as various factors like wind and humidity can affect the smoker’s performance.
Do I need to soak the ham before smoking?
If you find that commercial hams are too salty for your taste, you can soak the ham in cold water for 4 to 8 hours before smoking. Change the water every few hours to draw out the excess salt. Pat the ham completely dry before applying your rub so the smoke can penetrate effectively.
Can I smoke a ham that is already spiral-sliced?
Yes, you can smoke a spiral-sliced ham, but you must be extra careful. Because the meat is already sliced, it has more surface area exposed to the heat, which can cause it to dry out quickly. To prevent this, keep the slices pressed tightly together, use a heavy spritz, and consider wrapping the ham in foil for a portion of the cook if the edges start to look crisp.
What is the best temperature to smoke a ham?
The ideal smoking temperature for ham is 225°F to 250°F. This “low and slow” range allows the fat to render and the smoke to permeate the meat without drying out the exterior before the center is warm. Higher temperatures may cause the sugars in your rub or glaze to burn prematurely.
How do I store and reheat leftover smoked ham?
Leftover smoked ham can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. To reheat, place slices in a baking dish with a tablespoon of water or broth, cover tightly with foil, and warm in an oven at 325°F until heated through. This prevents the smoke flavor from becoming overly concentrated or the meat from becoming rubbery.