That’s right, this post is all about ham! It’s a shame we don’t cook them more often, but most of us only serve them at Christmas or Easter. You’ll want to cook twice-smoked ham up more often if you do it right and add your own style to it.
NOTE: I have another smoked ham recipe with a cinnamon apricot glaze. Check it out here!
Nothing says the holidays like a beautifully glazed, deliciously smoked ham But to achieve ham perfection, there are preparations to make An age-old question arises should you wrap the ham in foil while smoking or go foil-free?
In this comprehensive guide, we’ll settle the debate on ham foil-wrapping once and for all You’ll learn
- Benefits and drawbacks of wrapping ham in foil to smoke
- Step-by-step instructions for proper foil-wrapping technique
- How foil-wrapping affects smoke flavor and moisture
- Expert tips from pitmasters and chefs
- Ideal internal temperature and times for smoked holiday ham
You’ll know for sure if you should wrap your ham before smoking it and how to do it for the best taste, texture, and presentation after reading this. Let’s get smoking!.
Why Wrap Ham in Foil for Smoking?
Before putting ham in the smoker, it’s best to wrap it in foil for these reasons:
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Prevents drying out – Foil seals in moisture and natural juices as collagen melts into gelatin.
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Evens out cooking – The foil wrappings helps the ham cook evenly from end to end.
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Stops people from smoking too much—the foil blocks moderate smoke absorption.
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Saves prep time – Foil eliminates frequent basting. Set it and forget it.
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Locks in basting juices – Basting liquid stays on the ham instead of dripping away.
So foil retains moisture, ensures even doneness, and protects from oversmoking. For a foolproof holiday ham, wrapping in foil has clear advantages.
Potential Drawbacks of Foil-Wrapped Ham
However, wrapping ham in foil isn’t without some potential disadvantages to consider:
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Mutes smoke flavor – The foil barrier prevents full smoke absorption into the meat.
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Softens the crust – Foil steam softens the exterior instead of allowing a crisp, caramelized crust.
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Masks doneness cues – It’s harder to gauge doneness visually with the ham wrapped.
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Requires longer stall time – More moisture means a prolonged stall around 140°F before the final temperature climb.
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Can tear when removing foil – Foil often sticks to the exterior, risking meat tears when unwrapping.
Depending on your priorities for texture, smoke flavor, appearance, and cook times, foil may have some drawbacks to weigh.
Step-By-Step Guide to Wrapping Ham for Smoking
If foil-wrapping your ham, follow these steps for success:
1. Prepare Your Ham
Trim off any rind or skin. Score the fat cap in a diamond pattern. Rub down with brown sugar, honey, and spices.
2. Preheat Smoker
Bring your smoker to 225-250°F using choice of wood for flavor. Avoid very strong woods that can overwhelm.
3. Wrap Ham Fully in Foil
Wrap the entire ham in a single layer of heavy duty aluminum foil. Tuck seams underneath to seal moisture.
4. Place Ham in Smoker, Fat Side Up
Put wrapped ham in smoker fat side up. This protects the leaner underside.
5. Smoke for 4-6 Hours
Smoke until the deepest part of the ham reaches 130-140°F internally. Time varies based on size.
6. Unwrap and Glaze Ham
Unwrap foil, glaze ham fully and return to smoker unwrapped. Smoke 1-2 hours more until 140°F.
7. Slice and Serve
Once ham is rested, carefully slice and serve! Enjoy your perfect smoked holiday ham.
To Wrap or Not Wrap Ham: Expert Guidance
With foil-wrapping’s tradeoffs between moisture, smoke flavor and crust, what do smoking experts recommend?
Most pros advise wrapping holiday hams to prioritize juiciness and even doneness. The benefits outweigh drawbacks for most cooks. Key tips:
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Opt for lighter smoke woods like apple or cherry. This prevents harsh smoke under foil.
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Glaze after unwrapping to develop crust. Skip wrapping at end to preserve crust.
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Spritz with broth or juice if ham seems dry after unwrapping.
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Allow ample time for stall. Foil retains moisture = longer stall time.
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Rest 20+ minutes before carving. This allows juices to reabsorb.
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Carve carefully to avoid shredding. Foil-steamed meat is extra delicate.
So the consensus favors ham foil-wrapping with smart strategies to maximize its advantages.
Ideal Internal Temp and Cook Times for Smoked Ham
To ensure delicious doneness, target these temperatures and smoke times for your holiday ham:
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10-15 lbs – Smoke at 225°F for 5-6 hours until 130°F internal. Allow 1-2 hour glaze time.
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15-18 lbs – Smoke at 225°F for 6-8 hours until 130°F internal. Allow 1-2 hour glaze time.
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20+ lbs – Smoke at 225°F for 8-10 hours until 130°F internal. Allow 2 hour glaze time.
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Fully cooked ham – Smoke at 225°F for 2-3 hours until 140°F. Glaze is optional.
Use a meat thermometer to monitor internal temp. Adjust times based on ham specifics and stall duration. Rest at least 20 minutes before slicing.
With the proper technique, your foil-wrapped holiday ham will turn out perfect. Experiment to find what suits your preferences best.
Delicious Recipes for Your Smoked Holiday Ham
Once you’ve mastered smoking holiday ham to juicy perfection, try these creative recipes to showcase it:
- Classic glazed ham with brown sugar and spices
- Blackberry barbecue glazed ham
- Coca-cola glazed ham with cloves
- Orange ginger glazed smoked ham
- Maple bourbon glazed holiday ham
- Brown sugar and pineapple glazed holiday ham
- Sweet and spicy holiday ham glaze
The opportunities are endless for flavorful glazes and rubs! Dress up your ham to suit any holiday meal or gathering.
Wrapping ham in foil while smoking has clear benefits for moisture, even cooking and ease of preparation. With smart strategies, you can also achieve sufficient smoke flavor, attractive caramelization and ideal doneness.
Consider your priorities and tastes to decide if foil-wrapping suits your holiday ham. And serve your masterpiece proudly to rave reviews!
How do you prefer to cook your holiday ham – wrapped in foil or open to the smoke? Share your tips and recipes to spread the joy. Happy smoking!
Back to the Ham
Now that your glaze is ready, go back to the twice-smoked ham and carefully pour the pan’s juices into a different container so that you can use them later to baste the meat. The ham is now sitting alone in the pan. Pour the glaze over it and let it sit until the pan is empty. To get that caramelized look, I suggest putting the ham under the broiler for a few minutes in order to cook the glaze on it.
NOTE: if you happen to have a food torch then you can do that instead. It’s more fun to do.
Why smoke it again?
When you buy one of these precooked hams, they are already smoked. They usually come smoked with hickory flavor. When you smoke it again, you can add your own mark with apple, peach, or pecan woods. You may even want to smoke it with hickory wood to enhance that existing flavor. Besides, it sounds more flattering to your guests when you tell them you’re serving up “twice smoked ham”.
Get your grill heated to 225F. Take the ham out of the box and rub some of your favorite rub on it while you wait for it to heat up. Throw away the little glaze packet that comes with the food and make the one in this recipe instead! I’ll talk about that more later. Anyway, cook the ham at 225F for two hours on the grill, and then season it!
In reality, you can smoke the ham on the grill just the way it is, but why not make it stand out and add some flavor? After two hours at 225F, put the ham in a foil pan (if you haven’t already) and add a half cup of teriyaki sauce, a cup of orange juice, and half a can of Dr. Pepper. Pour each of the liquids over the ham so that they pool in the foil pan.
In order to cook the ham until it reaches 140F on the inside, cover it with foil and raise the heat to 275F for another two hours.
As your twice-smoked ham gets close to 140F, start working on the glaze! At first, I was scared to make a glaze because it sounds like something only very skilled chefs do. Then I decided to do that whole self-confidence thing and give it a try. This was fun to make! I used a sauce pan to mix together brown sugar, orange juice, teriyaki sauce, Worcestershire sauce, honey, chili powder, spicy brown mustard, ground cloves, and cinnamon. Apply medium heat, take off once it starts boiling, and let it sit a few minutes to thicken.
If you read that whole sentence of ingredients and felt a little overwhelmed, I don’t blame you. When I see a lot of ingredients, I usually pass on the recipe and move on. A lot of this stuff you may already have in your kitchen, so you’re mostly there!.
Make Larger Foil for Covering Ham
FAQ
Should I wrap a ham in foil when smoking?
Should I smoke a ham covered or uncovered?
How do you keep ham moist in a smoker?
How do you smoke a ham without drying it out?
Can You Wrap a Ham in foil?
Before you start wrapping your ham in foil, make sure you have all the necessary materials. You will need a large piece of heavy-duty aluminum foil, a baking dish or roasting pan, and any juices or glaze that came with your ham. It’s also a good idea to have a meat thermometer on hand to ensure your ham is cooked to the proper temperature.
How do you wrap a Ham in the oven?
To wrap your ham, start by preheating your oven to the desired temperature according to your recipe or package instructions. Then, take a large piece of aluminum foil and place it on a flat surface. Next, place your ham in the center of the foil, with the cut side facing down.
How do you smoke a Ham in a smoker?
Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil. You should leave openings on the ends so that the ham will continue to get exposure to the smoke. Pro Tip: Don’t open the lid unless you absolutely have to.
How do you bake a Ham in foil?
To bake your ham in foil, preheat your oven to the desired temperature according to your recipe or package instructions. Take a large piece of aluminum foil and place it on a flat surface. Place your ham in the center of the foil, with the cut side facing down.