Smoking a ham is one of the most rewarding culinary projects you can undertake. While most hams purchased at the grocery store are already “city hams”—meaning they have been pre-smoked and cured—the process of double-smoking them at home elevates the flavor profile from a standard weekday protein to a centerpiece worthy of a holiday feast. By applying low and slow heat, a touch of wood smoke, and a perfectly balanced glaze, you can transform a simple cut of pork into a succulent, smoky, and sweet masterpiece.
Understanding Your Ham Options
Before you fire up the smoker, you need to select the right starting material. Not all hams are created equal, and the type you choose will dictate your preparation steps.
Most consumers opt for a fully cooked, bone-in city ham. These are wet-cured and usually sold in halves—either the shank end or the butt end. The shank end is the classic “ham shape” and is easier to carve, while the butt end is leaner but has a more complex bone structure. If you want the best flavor and moisture retention, always choose a bone-in ham. The bone acts as a conductor of heat and adds depth to the meat’s flavor.
Spiral-cut hams are popular for convenience, but they require extra care during the smoking process. Because the meat is already sliced, it is more prone to drying out. If you choose a spiral-cut ham, you must be diligent about basting and keeping the internal temperature strictly monitored.
Preparing the Ham for the Smoker
Preparation is where you lay the foundation for flavor. Since most hams are already salty from the curing process, you don’t necessarily need to brine them. However, a “dry rub” or a simple rinse can make a big difference.
Scoring the Surface
If your ham has a thick layer of fat on the outside, you should score it. Use a sharp knife to cut a diamond pattern into the fat, being careful not to cut too deeply into the meat itself. Scoring serves two purposes: it allows the rendered fat to escape and provides channels for your glaze and smoke to penetrate deeper into the muscle fibers.
Applying a Binder and Rub
To help the smoke “stick” and to build a flavorful crust, or “bark”, apply a light binder. Common choices include yellow mustard, Dijon mustard, or even a thin layer of maple syrup. Once the binder is applied, sprinkle your favorite dry rub over the surface. A mix of brown sugar, smoked paprika, black pepper, garlic powder, and a hint of ground cloves works exceptionally well with the natural sweetness of the pork.
Choosing the Right Wood and Equipment
The choice of wood is critical when learning how to prepare a smoked ham. Because the meat is already cured, you want a wood that complements the existing smoky notes rather than overpowering them.
Fruitwoods are the gold standard for ham. Applewood provides a mild, sweet flavor that pairs perfectly with pork. Cherry wood is another excellent option, as it gives the ham a deep, mahogany red color that looks stunning on a serving platter. If you prefer a more robust smoke profile, hickory is a classic choice, but use it sparingly to avoid a bitter aftertaste.
Ensure your smoker is clean and holding a steady temperature. Whether you are using a pellet grill, an offset smoker, or a ceramic egg-style cooker, stability is key to preventing the ham from becoming tough.
The Smoking Process Step by Step
Now that your ham is prepped and your smoker is preheated to 250°F, it is time to begin the actual cooking process.
The First Phase: Indirect Heat
Place the ham on the smoker grate, ideally with the flat, cut side facing down. This protects the most vulnerable part of the meat from direct heat. Close the lid and let the ham bathe in the smoke. During this first phase, the goal is to raise the internal temperature slowly while allowing the exterior to develop a rich color.
Maintaining Moisture
About every hour, it is beneficial to spritz the ham. A mixture of apple juice and apple cider vinegar in a spray bottle keeps the surface moist and helps the smoke adhere. If you notice the edges of a spiral-cut ham beginning to curl or look dry, you can loosely tent that area with aluminum foil.
Monitoring the Temperature
Use a high-quality digital meat thermometer to track progress. Since the ham is already cooked, you are not looking for a “safe” temperature in the traditional sense, but rather an ideal serving temperature. You want to bring the internal temperature up to approximately 140°F.
Crafting and Applying the Glaze
The glaze is the “grand finale” of smoking a ham. It provides a sweet contrast to the salty meat and creates a sticky, caramelized lacquer on the exterior.
When to Glaze
Never glaze a ham at the beginning of the cook. Because most glazes have a high sugar content, they will burn if exposed to heat for too long. The best time to apply your glaze is when the ham reaches an internal temperature of about 130°F, usually during the last 30 to 45 minutes of the smoking process.
Glaze Ingredients
A classic glaze often involves a base of brown sugar or honey. To add complexity, incorporate acidity and spice. A popular combination includes:
- Brown sugar and bourbon
- Maple syrup and grainy mustard
- Pineapple juice and a pinch of cayenne pepper
Brush the glaze liberally over the scored fat and into the crevices of the meat. If you have the heat high enough (around 300°F for the final 15 minutes), the sugar will bubble and caramelize, creating a professional-grade finish.
Resting and Carving the Meat
Once the ham reaches an internal temperature of 140°F, remove it from the smoker. Resist the urge to slice into it immediately. Resting is a non-negotiable step in the process.
Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist. If you cut it too soon, the juices will run out onto the board, leaving you with dry pork.
When carving a bone-in ham, cut slices perpendicular to the bone. If you have a shank ham, you can cut large, beautiful rounds. For a butt end, you may need to navigate around the pelvic bone, but the effort is rewarded with incredibly tender meat.
Serving Suggestions and Pairings
A smoked ham is a versatile main dish that pairs well with various sides. Traditional accompaniments include creamy mashed potatoes, honey-glazed carrots, or a sharp vinegar-based coleslaw to cut through the richness of the pork.
Leftover smoked ham is perhaps even better than the initial meal. It can be diced into omelets, layered into biscuits with honey butter, or the bone can be used to flavor a pot of slow-cooked navy bean soup or collard greens.
Frequently Asked Questions
What is the best temperature to smoke a ham?
For a pre-cooked city ham, the ideal smoker temperature is 250°F. This temperature is low enough to prevent the meat from drying out but high enough to render the fat and allow the smoke to penetrate the meat effectively. If you are in a hurry, you can increase the temperature to 275°F, but you must monitor the internal temperature more closely.
How long does it take to smoke a ham per pound?
When smoking at 250°F, you should generally plan for 15 to 20 minutes per pound. For example, a 10-pound ham will typically take between 2.5 and 3.5 hours to reach the target internal temperature of 140°F. Always cook to temperature rather than strictly by time, as variables like wind, humidity, and smoker type can affect the duration.
Do I need to wrap the ham in foil while smoking?
Wrapping is not strictly necessary, but it is a useful tool. If you find the ham is browning too quickly or if you are using a spiral-cut ham that seems to be drying out, you can wrap it in heavy-duty foil or butcher paper once it hits 120°F. This creates a steamy environment that preserves moisture, though it may soften the “bark” or crust on the outside.
Can I smoke a “Green” or Uncured Ham?
Yes, but the process is entirely different. A “green” ham is raw pork that hasn’t been cured or smoked. To prepare this, you would treat it more like a pork butt, smoking it until it reaches an internal temperature of 190°F to 205°F if you want it shreddable, or 145°F if you want it sliceable like a roast. It will taste like a pork roast rather than traditional “ham” because it lacks the nitrates and salt cure.
How do I keep the ham from getting too salty?
Commercial hams are naturally high in sodium. To mitigate this, you can soak the ham in cold water for several hours (or overnight) before smoking, changing the water once or twice. This leaches out some of the excess salt. Additionally, ensure your dry rub and glaze are low in salt, focusing instead on sweet and savory flavors like brown sugar, garlic, and fruit juices.