Smoking a ham is one of the most rewarding projects a backyard pitmaster can undertake. While many people associate ham with the pre-cooked, spiral-sliced versions found in the grocery store, taking the time to smoke a ham yourself—whether it’s a “double-smoked” city ham or a raw “green” ham—elevates the flavor to a level that commercial products simply cannot match. This guide will walk you through every nuance of the process, from selecting the right cut to achieving that perfect mahogany crust and tender, juicy interior.
Understanding Your Starting Point: City Ham vs. Green Ham
Before you fire up the pellets or charcoal, you must understand what kind of ham you are working with. This choice dictates your entire cooking strategy.
The Pre-Cured City Ham (Double Smoking)
Most hams sold in supermarkets are “City Hams.” These have already been cured in a brine and fully cooked. When you put these in a smoker, you are performing what is known as “double smoking.” The goal here isn’t to cook the meat from raw, but to infuse it with deeper smoke flavor and apply a tacky, delicious glaze.
The Fresh or Green Ham
A “Green Ham” is raw, uncured pork leg. It looks like a giant pork roast and hasn’t been treated with nitrates or salt brines. If you choose this route, you have two options: cure it yourself for several days to get that classic pink “ham” color and flavor, or smoke it like a pork butt for a “fresh ham roast” profile. For the purposes of traditional BBQ ham, most enthusiasts prefer the double-smoked method for its accessibility and classic flavor.
Preparing the Ham for the Smoker
Preparation is where the foundation of flavor is built. Even if your ham is pre-cooked, you shouldn’t just toss it onto the grates.
Scoring the Fat
If your ham has a thick layer of fat, use a sharp knife to score it in a diamond pattern. Cut about 1/4 inch deep. This does two things: it allows the rendered fat to escape, and it creates more surface area for your rub and glaze to cling to. It also makes for a stunning visual presentation once the ham is finished.
The Binder and Rub
To get your seasoning to stick, apply a light binder. Yellow mustard or a thin coat of maple syrup works perfectly. Once coated, apply a dry rub. Since hams are naturally salty from the curing process, look for a rub that is heavier on brown sugar, paprika, and warm spices like cloves or cinnamon, rather than high-salt rubs.
Setting Up Your Smoker
The key to a perfect ham is low and slow heat. You want to gently warm the meat while allowing the smoke to penetrate the surface.
Choosing the Right Wood
Ham pairs exceptionally well with fruitwoods. Apple, cherry, and peach provide a subtle sweetness that complements the pork without overpowering it. If you want a more traditional “Southern” profile, hickory is a solid choice, but use it sparingly to avoid a bitter over-smoked taste.
Temperature Management
Preheat your smoker to 225°F or 250°F. This range is the “sweet spot.” It is high enough to render the fat and keep the meat out of the bacterial danger zone, but low enough to prevent the exterior from drying out before the center is hot.
The Smoking Process
Once your smoker is stabilized, place the ham directly on the grill grates. If you are using a half-ham (the shank or the butt end), place the flat, cut side down. This protects the delicate meat from direct heat and helps retain moisture.
Monitoring Internal Temperature
The most important tool in your arsenal is a high-quality meat thermometer. For a pre-cooked city ham, your goal is an internal temperature of 140°F. At this point, the ham is hot throughout but still incredibly juicy. If you go much higher, the lean muscle fibers will begin to tighten and push out moisture, leading to a dry dinner.
Spritzing for Moisture
Every hour, give the ham a light spritz. A mixture of apple juice and apple cider vinegar works wonders. This keeps the surface tacky so smoke can continue to adhere to it and prevents the edges from becoming “jerky-like.”
The Art of the Glaze
The glaze is the “crown” of the ham. However, timing is everything. Because glazes are typically high in sugar, applying them too early will cause them to burn and turn black.
When to Glaze
Apply your glaze during the last 30 to 45 minutes of the cook. By this time, the ham should be around 130°F.
Crafting the Perfect Glaze
A balanced glaze needs sweetness, acidity, and a bit of “zip.” A classic combination includes:
- Brown sugar or honey (Sweetness)
- Dijon mustard (Tang and emulsification)
- Bourbon or Pineapple juice (Depth of flavor)
- Ground cloves or ginger (Warmth)
Brush the glaze liberally over the scored fat. You may want to apply two or three coats, allowing about 15 minutes between applications to let the glaze “set” and caramelize into a sticky lacquer.
Resting and Carving
Once the ham reaches 140°F, remove it from the smoker. Resistance is key here: do not slice it immediately.
The Importance of the Rest
Let the ham rest on a cutting board, tented loosely with foil, for at least 20 to 30 minutes. This allows the internal juices to redistribute. If you cut into it immediately, those juices will run out onto the board, leaving the meat dry.
Slicing Techniques
If you have a bone-in ham, cut slices perpendicular to the bone. For a shank end, you can often cut large, beautiful rounds. For a butt end, you may need to navigate around the hip bone, but the meat there is often more marbled and flavorful.
Common Mistakes to Avoid
Even experienced pitmasters can stumble. Keep these tips in mind to ensure success:
- Don’t over-smoke: Remember that a city ham has already been smoked once. You are adding a “second layer.” Too much heavy smoke (like mesquite) can make the ham taste like a campfire.
- Watch the salt: Avoid adding extra salt to your rub. The curing process already provides plenty.
- Check your water pan: Use a water pan in your smoker to maintain a humid environment. This prevents the exterior from becoming tough.
Frequently Asked Questions
- How long does it take to smoke a ham?
- Generally, you should plan for about 15 to 20 minutes per pound when smoking at 225°F. For a standard 8-pound ham, this translates to roughly 2.5 to 3 hours. However, always cook to internal temperature rather than time, as variables like wind, humidity, and smoker type can affect the duration.
- Do I need to soak the ham before smoking?
- If you are smoking a standard city ham from the grocery store, soaking is not necessary. However, if you are working with a heavily salted “Country Ham” (the kind often found in the Appalachian or Southern regions), you must soak it in cold water for 12 to 24 hours to leach out the excess salt before it is even edible.
- Can I smoke a spiral-sliced ham?
- You can, but you must be very careful. Spiral-sliced hams are prone to drying out because the smoke and heat can penetrate between every slice. To smoke a spiral ham, keep it tightly wrapped in foil for most of the cook, only opening it up for the last 20 minutes to apply a glaze.
- What wood provides the best flavor for ham?
- Apple and Cherry are the gold standards for ham. Apple provides a classic, mellow sweetness, while Cherry gives the ham a beautiful, deep reddish-pink hue that looks incredible on a platter. Pecan is also a fantastic choice for a slightly nutty finish.
- At what temperature is a raw fresh ham done?
- If you are smoking a “Green” (raw) ham, you must cook it to a higher internal temperature than a pre-cooked ham. A fresh ham is safely cooked at 145°F, but many BBQ enthusiasts prefer to take it to 160°F or even 190°F (if shredding) to allow the connective tissues to break down further. For a traditional sliced roast ham texture, 145°F to 150°F is ideal.