Smoked ham is the undisputed king of the holiday table, but you don’t need a special occasion to fire up the rig and create a masterpiece. While many people settle for a pre-cooked, spiral-cut ham from the grocery store, taking the time to double-smoke it or prepare a fresh ham from scratch elevates the flavor to a level that store-bought versions simply cannot touch.
Smoking a ham is about balancing the rich, salty nature of the pork with the sweetness of a glaze and the deep, complex notes of hardwood smoke. Whether you are a seasoned pitmaster or a backyard beginner, this guide will walk you through every nuance of the process.
Understanding Your Starting Point: City Ham vs. Country Ham vs. Fresh Ham
Before you even touch your smoker, you need to know what kind of meat you’re working with. Not all hams are created equal, and the “how-to” changes significantly depending on your choice.
City Ham (The Most Common Choice) Most hams found in the supermarket are “City Hams.” These are wet-cured, usually pre-cooked, and often spiral-sliced. When you smoke a City Ham, you are essentially “double-smoking” it. The goal is to gently bring it up to temperature while adding a layer of fresh smoke and a tacky, caramelized glaze.
Country Ham These are dry-cured in salt and aged for months. They are incredibly salty and usually require a long soak in water before cooking. These are less common for the backyard smoker because they are already shelf-stable and have a very intense, distinct flavor profile.
Fresh Ham A fresh ham is an uncured, raw leg of pork. If you choose this, you are essentially making a giant pork roast. It won’t have that classic pink “ham” color or salty flavor unless you cure it yourself with pink curing salt for several days before smoking.
Preparing Your Ham for the Smoker
Preparation is where the flavor foundation is built. If you are working with a standard pre-cooked City Ham, your job is to enhance what’s already there.
Scoring the Fat If your ham has a thick fat cap, 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 creates channels for your rub and glaze to penetrate deeper into the meat.
The Binder and Rub Even though ham is already flavorful, a binder helps your seasoning stick. A thin coat of yellow mustard or maple syrup works perfectly. For the rub, look for a blend that leans toward the sweet side. Ingredients like brown sugar, paprika, garlic powder, and a hint of ground cloves or cinnamon complement the pork beautifully. Avoid heavy salt in your rub, as the ham is already cured with plenty of sodium.
Choosing the Right Wood for Ham
The type of wood you use will define the character of the finished product. Since ham is already a bold meat, you want a wood that provides a distinct but complementary flavor.
- Fruitwoods (Apple and Cherry): These are the gold standard for ham. They provide a mild, sweet smoke that gives the pork a beautiful reddish hue.
- Hickory: The classic choice for a “traditional” ham flavor. It is pungent and hearty but be careful not to overdo it, as it can become bitter if the smoke is too thick.
- Maple: Excellent for a subtle, sweet finish, especially if you plan on using a maple-based glaze.
The Smoking Process: Step-by-Step
Once your smoker is prepped and your meat is seasoned, it’s time to get cooking.
Setting the Temperature You want to maintain a steady temperature in your smoker. For ham, the sweet spot is 225°F to 250°F. This low and slow approach ensures the ham heats through evenly without drying out the exterior.
Placing the Ham Place the ham directly on the grill grates, cut-side down. This protects the meat from drying out and allows the smoke to circulate around the rounded, fat-covered surface. If you are worried about the ham becoming too dry, you can place it in a disposable aluminum pan with a little bit of apple juice or pineapple juice at the bottom.
Monitoring Internal Temperature Since most hams are pre-cooked, you aren’t “cooking” the meat to make it safe; you are reheating it to a palatable temperature. Your goal is 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, followed by a rest.
The Art of the Glaze The glaze is the finishing touch that turns a good ham into a legendary one. However, timing is everything. Because glazes are high in sugar, applying them too early will cause them to burn and turn bitter.
When to Glaze Wait until the internal temperature of the ham reaches about 130°F. This is usually within the last 30 to 45 minutes of the smoking process.
Crafting a Winning Glaze A great glaze needs a balance of sugar and acid.
- Sugar Base: Brown sugar, honey, maple syrup, or apricot preserves.
- Acid: Apple cider vinegar, dijon mustard, or pineapple juice.
- Aromatics: Cloves, star anise, or bourbon.
Simmer these ingredients in a saucepan until thickened, then brush a generous layer over the ham. You can apply a second layer about 15 minutes later to build a thick, sticky crust.
Resting and Carving Once the ham hits 140°F, remove it from the smoker. Resistance is key here—do not slice into it immediately. Tent the ham loosely with aluminum foil and let it rest for at least 15 to 20 minutes. This allows the juices to redistribute, ensuring every slice is moist.
When carving a bone-in ham, cut slices perpendicular to the bone. If you opted for a spiral-cut ham, the work is mostly done for you, but you may need to use a knife to release the slices from the center bone.
FAQs
What is the best internal temperature for a smoked ham?
For a pre-cooked City Ham, you should aim for an internal temperature of 140°F. This ensures the meat is hot throughout without being overcooked and dry. For a fresh, raw ham, you must reach 145°F.
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. A 10-pound ham will typically take between 3 and 4 hours to reach the desired internal temperature.
Should I wrap my ham in foil while smoking?
It is not necessary to wrap the ham initially, as you want the meat to absorb the smoke. However, if you notice the exterior is getting too dark or the meat is drying out before the center is warm, you can wrap it in foil for the final hour.
Can I smoke a spiral-cut ham without drying it out?
Yes, but you must be careful. Spiral-cut hams have more surface area exposed, which leads to moisture loss. To prevent drying, place the ham cut-side down in a pan with a liquid (like apple juice), and consider wrapping the pan tightly with foil for the first half of the cook.
Do I need to soak a ham before smoking it?
If you are smoking a standard City Ham, no soaking is required. If you are attempting to smoke a Country Ham, you must soak it in cold water for 12 to 24 hours (changing the water periodically) to remove the excess salt before it goes into the smoker.