There is a common misconception in the world of barbecue that smoking is only for raw cuts of meat. However, taking a “city ham”—the kind you find already cured and precooked at your local grocery store—and introducing it to a low-and-slow wood fire is one of the best kept secrets for a holiday feast or a Sunday dinner. While the meat is technically ready to eat, a second round of smoking adds depth, improves texture, and allows you to apply a custom glaze that puts those honey-baked stores to shame.
Learning how to smoke precooked ham is less about “cooking” the meat and more about “reheating with style.” Since the ham has already been processed, your goal is to infuse it with smoky aromatics while keeping the interior moist and tender.
Choosing the Right Precooked Ham
Before you fire up the pellet grill or offset smoker, you need to select the right canvas. Not all precooked hams are created equal.
Bone-In vs. Boneless
For the best results, always opt for a bone-in ham. The bone acts as a conductor of heat, helping the meat cook more evenly from the inside out. More importantly, the bone preserves the structure of the meat and provides a significant boost in flavor. Once the meal is over, that bone becomes the perfect base for a split pea soup or a pot of beans.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because they are already cut into thin, uniform pieces. However, they are prone to drying out because the smoke and heat have more surface area to penetrate. If you choose a spiral ham, you must be diligent with spritzing and glazing. A whole (unsliced) precooked ham is generally more forgiving and allows for a juicier end product, though it requires more effort to carve at the table.
Preparing Your Ham for the Smoker
Preparation is minimal since the curing has already been done for you, but a few small steps can make a massive difference in the final presentation.
Scoring the Surface
If you have a whole, non-sliced ham, use a sharp knife to score the fat cap in a diamond pattern. Cut about 1/4 inch deep. This doesn’t just look professional; it creates channels for your glaze to seep into the meat rather than just sliding off the surface.
The Binder and Rub
Most precooked hams are already salty, so you want to be careful with your seasoning. Apply a thin layer of yellow mustard or maple syrup as a “binder.” This helps your dry rub stick. For the rub itself, focus on sweet and savory profiles. A mix of brown sugar, smoked paprika, garlic powder, and a touch of black pepper works wonders. Avoid high-salt rubs, as the ham is already cured with plenty of sodium.
Setting Up Your Smoker
The key to a perfect double-smoked ham is low and steady heat. You aren’t trying to sear the meat; you are trying to gently warm it through while the wood smoke works its magic.
Temperature Control
Set your smoker to 225°F or 250°F. This range is the “sweet spot” for reheating precooked meats. It is high enough to render some of the surface fat but low enough that the meat won’t toughen up.
Wood Selection
Since ham is naturally sweet, you want to use a wood that complements that profile. Fruitwoods are the gold standard here:
- Apple: Provides a mild, sweet flavor that is classic for pork.
- Cherry: Imparts a beautiful deep reddish hue to the ham’s exterior.
- Pecan: Offers a rich, nutty flavor that is stronger than fruitwood but not as overpowering as hickory.
- Hickory: Use sparingly. While it’s the traditional choice for bacon, it can become bitter if used too heavily during a long reheat.
The Smoking Process
Once your smoker is stabilized, place the ham directly on the grates. If you are using a spiral ham, it is often better to place it cut-side down to protect the slices from the direct airflow, or even place it in a shallow disposable aluminum pan to catch juices.
Monitoring Internal Temperature
The most important tool in your arsenal is a meat thermometer. Since the ham is already precooked, you are looking for an internal temperature of 140°F. This is the temperature at which the meat is hot throughout but hasn’t begun to lose its structural moisture.
Spritzing for Moisture
Every 45 to 60 minutes, give the ham a light spritz. A mixture of apple juice and apple cider vinegar (3:1 ratio) works perfectly. This keeps the exterior from becoming “leathery” and provides a tacky surface for the smoke particles to cling to.
The Art of the Glaze
The glaze is where you truly customize your ham. You shouldn’t apply the glaze at the beginning of the smoke, as the high sugar content will burn and turn bitter over several hours. Instead, wait until the ham reaches an internal temperature of 130°F.
Crafting a Simple Glaze
A classic glaze usually involves:
- A base of brown sugar or honey.
- An acidic component like pineapple juice, orange juice, or balsamic vinegar.
- Warm spices like ground cloves, cinnamon, or ginger.
- A kick of heat, such as Dijon mustard or a splash of bourbon.
Applying the Glaze
Brush a thick layer of glaze over the entire ham, making sure it gets into the scores or between the spiral slices. Increase your smoker temperature to 300°F or 325°F for the final 15 to 20 minutes. This “sets” the glaze, turning it into a sticky, caramelized lacquer that defines a great smoked ham.
Resting and Serving
Once the ham hits that 140°F mark, remove it from the smoker. Resistance is key here: let the meat rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute. If you cut into it immediately, all that hard-earned moisture will end up on your cutting board rather than in the meat.
When carving a bone-in ham, cut slices parallel to the bone until you hit the joint, then cut along the bone to release the slices. If it’s a spiral ham, simply cut along the natural bone line to release the pre-cut pieces.
Pro Tips for Success
- Don’t overthink the smoke time. Generally, you should account for about 15 to 20 minutes per pound at 225°F. A 10-pound ham will likely take between 3 and 4 hours to reach the target temperature.
- If you find the ham is browning too quickly, you can “tent” it loosely with aluminum foil. This stops the exterior from darkening further while allowing the center to continue warming up.
- Finally, consider the “pan method.” Placing the ham in a pan with a half-inch of liquid (pineapple juice or ginger ale) and covering it with foil for the first half of the cook ensures it stays incredibly moist. You can then uncover it for the last hour to develop the bark and apply the glaze.
FAQs
- How long does it take to smoke a precooked ham per pound? At a smoker temperature of 225°F, you should plan for approximately 15 to 20 minutes per pound. However, you should always cook to internal temperature rather than relying strictly on the clock, as factors like wind, humidity, and the thickness of the ham can affect the timing.
- Do I need to soak the ham before smoking? No, you do not need to soak a standard precooked ham. Most grocery store hams are wet-cured and already contain plenty of moisture. Soaking is typically reserved for “Country Hams,” which are dry-cured in salt for long periods and require soaking to remove excess salinity before cooking.
- Can I smoke a ham that is already spiral-sliced? Yes, you can smoke a spiral-sliced ham, but you must be more careful to prevent it from drying out. Using a pan with a little liquid at the bottom and keeping the ham covered for part of the process helps. Also, ensure you glaze thoroughly so the liquid gets between the slices.
- What is the best internal temperature for a double-smoked ham? The ideal internal temperature for a precooked ham is 140°F. This ensures the meat is hot enough to be enjoyable and safe to eat while maintaining the moisture levels. Taking it much higher (to 160°F or beyond) will likely result in a dry, crumbly texture.
- Should I leave the skin on or off when smoking? Most precooked hams come with the skin already removed and a layer of fat remaining. If your ham still has a thick “rind” or skin, it is best to remove it before smoking so that the smoke and the rub can actually reach the meat and fat, which carry the flavor.