Smoking a ham is one of the most rewarding projects a backyard pitmaster can undertake. While many people associate “smoking a ham” with the massive undertaking of curing a raw pork leg for weeks, most home cooks are actually looking for the secret to the perfect double-smoked ham. By taking a pre-cured, pre-smoked ham from the grocery store and reapplying heat, wood smoke, and a custom glaze, you elevate a standard holiday staple into something truly legendary.
Understanding Your Starting Point: The Type of Ham Matters
Before you even fire up your smoker, you need to select the right canvas. Not all hams are created equal, and your choice will dictate your cooking time and final texture.
City Ham vs. Country Ham
Most hams found in the local supermarket are “City Hams.” These are wet-cured, usually pre-cooked, and sold in a vacuum-sealed bag with plenty of moisture. These are the best candidates for double-smoking because they stay juicy. “Country Hams” are salt-cured and aged; they are much saltier and drier, and while they are delicious, they require a different preparation method involving long soaks in water to remove excess salt. For this guide, we are focusing on the classic City Ham.
Bone-In vs. Boneless
Always go for bone-in if you can. The bone acts as a heat conductor, helping the ham cook more evenly from the inside out, and it provides much better flavor. Plus, you get a ham bone at the end for split pea soup or beans.
Shank End vs. Butt End
The “butt end” is the upper part of the leg. It is leaner and meatier but has a trickier bone structure to carve around. The “shank end” is the lower part; it has more fat and a single straight bone, making it easier to carve and often more flavorful.
Preparing Your Ham for the Smoker
Preparation is simple but crucial. Since the ham is already cooked, your goal is to infuse flavor without drying it out.
Remove the ham from its packaging and pat it dry with paper towels. Many pitmasters like to “score” the ham. Using a sharp knife, cut a diamond pattern into the surface of the fat cap, about 1/4 inch deep. This does two things: it allows the rendered fat to escape and provides “channels” for your rub and glaze to penetrate the meat.
Apply a binder to help your seasoning stick. A thin layer of yellow mustard or dijon mustard is traditional. Don’t worry, you won’t taste the mustard after it cooks; it simply acts as glue. Once coated, apply a dry rub. A classic BBQ rub works well, but since ham is naturally salty, look for a rub that leans more toward brown sugar, paprika, and warm spices like cloves or cinnamon.
Choosing the Right Wood and Setting the Temperature
Ham is a delicate meat that can easily be overpowered by heavy smoke. You want to avoid strong woods like mesquite or heavy hickory. Instead, opt for fruitwoods.
Apple, cherry, and maple are the gold standards for ham. Apple provides a subtle sweetness, while cherry gives the meat a beautiful, deep mahogany color that looks incredible on a dinner table.
Set your smoker to 225°F or 250°F. If you go much higher, you risk drying out the exterior before the center is warmed through. If you go lower, the fat won’t render properly. Consistency is key, so ensure your pellet grill, offset smoker, or ceramic cooker is holding a steady temperature before placing the meat inside.
The Smoking Process: Step-by-Step
Place the ham on the smoker grate. If you are using a half-ham, place it cut-side down. This protects the interior meat from direct heat and keeps the moisture locked inside.
The Initial Smoke Phase
During the first two to three hours, the goal is smoke absorption. Keep the lid closed as much as possible. If your ham seems to be drying out, you can spritz it every hour with a mixture of apple juice and apple cider vinegar. This keeps the surface tacky so smoke can stick to it.
Monitoring Internal Temperature
Since the ham is already cooked, you aren’t “cooking” it to a safe temperature for food safety, but rather “warming” it to the ideal serving temperature. You are looking for an internal temperature of 140°F. Use a leave-in meat thermometer inserted into the thickest part of the meat, making sure not to touch the bone.
Crafting the Perfect Glaze
A ham without a glaze is a missed opportunity. The glaze provides that sticky, sweet, and savory crust that everyone fights over. You should only apply the glaze during the last 30 to 45 minutes of the cook. If you apply it too early, the sugars will burn and turn bitter.
A classic glaze recipe usually involves:
- A Sweet Base: Brown sugar, honey, or maple syrup.
- An Acid: Apple cider vinegar or pineapple juice.
- A Spicy Kick: Dijon mustard, black pepper, or a pinch of cayenne.
- Warm Notes: Cloves, ginger, or bourbon.
Simmer these ingredients in a saucepan until thickened. Once your ham hits about 130°F, start brushing the glaze over the surface. Reapply every 15 minutes until the ham reaches 140°F and the glaze has set into a beautiful, tacky lacquer.
Resting and Serving
Once the ham reaches 140°F, remove it from the smoker. This is the most underrated step: let it rest. Tent the ham loosely with aluminum foil and let it sit for at least 20 to 30 minutes. This allows the juices to redistribute. If you cut into it immediately, all that moisture you worked so hard to preserve will run out onto the cutting board.
When carving a bone-in ham, cut slices parallel to the bone until you hit it, then make a horizontal cut along the bone to release the slices. Arrange them on a platter and spoon any remaining juices or extra glaze over the top.
Common Pitfalls to Avoid
The biggest mistake is overcooking. Because the ham is already “done,” every degree past 140°F starts to turn the meat from juicy to rubbery.
Another mistake is using too much smoke. Because the meat has already been smoked once during the curing process at the factory, it doesn’t need a heavy hand. Treat the smoke as a seasoning, not a primary cooking method.
Lastly, watch the sugar content in your rub. If your dry rub is 80% sugar and you cook at 275°F or higher, the exterior will turn black and scorched before the middle is even warm. Keep the temps low and the sugar for the final glaze.
FAQs
How long does it take to smoke a pre-cooked 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 usually translates to roughly 3 to 4 hours of total time on the smoker. Always rely on internal temperature rather than the clock for the best results.
Do I need to wrap the ham in foil?
You do not have to wrap the ham, but it is a tool you can use. If you notice the ham is reaching your desired color but is still cold in the center, you can wrap it in foil with a splash of apple juice to speed up the warming process while preventing further browning. However, for the best crust, leaving it unwrapped is preferred.
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 heat can get in between every slice. To smoke a spiral ham successfully, keep it tightly bunched together, consider wrapping the sides in foil, and use plenty of spritz or glaze to keep the slices moist.
What is the best internal temperature for a smoked ham?
For a pre-cooked “City Ham,” the target internal temperature is 140°F. This is warm enough to be delicious and food-safe while maintaining maximum moisture. If you are cooking a “fresh” (raw) ham, you must cook it to an internal temperature of 145°F followed by a rest.
Can I use a frozen ham?
You should never put a frozen ham directly on the smoker. It will cook unevenly, and the exterior will be dangerously overcooked by the time the center thaws. Always thaw your ham completely in the refrigerator for 2 to 3 days before you plan to smoke it.