Smoked ham is succulent, juicy, and super easy. This recipe is truly a fan favorite among smoking enthusiasts, and you can do it at home. This dish is delicious because it has very soft meat, a layer of tasty fat, and sweet juices running through every slice. You’ll fall head over heels with the first bite of this lip-smacking dish!.
My besties and I often go to each other’s houses and enjoy a movie marathon. This weekend, it’s my turn to host, and luckily I have everything ready.
Since this only happens once in a while, I’ll serve my smoked ham recipe that everyone loves.
Whenever I make a dish from scratch, I’m sure to give it my flavor signature. My friends have already asked me to make takeout boxes, so I need to make a little extra. Today, I’ll share my tips so you can also stand out for your girl-time gathering!.
As a lover of smoky, savory flavors, I’ve found that one of the best ways to take an already delicious fully cooked ham to new heights is by smoking it in an electric smoker. The slow, gentle smoking process allows the wood smoke to thoroughly permeate the meat, imparting subtleties of flavor you just can’t achieve through other cooking methods
While smoking raw pork requires more precision, smoking an already cooked ham is much more forgiving. Since the ham is pre-cooked, you don’t have to worry about getting it up to a safe temperature. You’re simply warming it back up and depositing as much smoky goodness into the meat as possible.
If you’ve never used an electric smoker before, have no fear! Smoking a ham is one of the easiest ways to start leveraging this fantastic appliance. With just a few simple steps, you’ll have professional-quality, smoke-infused ham that your guests will rave about.
Below I’ll walk through everything you need to know to smoke a fully cooked bone-in or boneless ham with an electric smoker, from choosing the right ham to determining doneness. Let’s get smoking!
Pick the Right Ham for Smoking
Before you can start pumping out the smoke, you have to choose a ham well-suited for smoking. Here are some tips:
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Opt for fully cooked – Smoking is for adding flavor, not cooking raw meat. Ensure you get a ready-to-eat ham.
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Choose bone-in – The bone adds moisture, flavor, and aids in even smoking. Boneless works too but may dry out faster.
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Get a whole, half, or spiral sliced ham – Smaller cuts like steaks don’t work as well. Go for a substantial piece of meat
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Select a wet-cured ham – Hams cured with a liquid brine better absorb smoke flavor than dry-cured.
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Consider an uncured fresh ham – If you want total control over the seasoning, look for an uncured green ham.
Ideally, seek out a wet-cured, bone-in half ham or a spiral sliced whole ham. With the right ham selected, you’re ready to start the smoking process.
Prepare Your Ham for the Smoker
Before the ham hits the smoker, it helps to take a few simple preparatory steps:
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Unwrap – Remove the ham from any packaging and discard the plastic wrap or netting. Leave any paper or foil bands on for easy handling.
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Rinse – Give the ham a quick rinse under cool water to remove any cured residue. Pat dry thoroughly with paper towels.
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Score – Using a sharp knife, lightly score the ham by making shallow X-shaped cuts across the top in a diamond pattern. This helps the smoke penetrate.
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Apply a binder – Brush a thin layer of yellow mustard, maple syrup, or olive oil onto the ham. This helps the rub adhere.
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Coat with a rub – Pack on a flavorful spice rub. Go sweet or savory based on preference. Cover evenly.
With prep complete, the ham is ready to meet the smoke!
Configure Your Electric Smoker
One of the beauties of an electric smoker is that it maintains a steady, even temperature without constant monitoring. Here’s how to dial in your smoker:
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Preheat – Fire up the smoker and let it preheat to between 225-250°F. This low, slow heat is perfect.
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Add wood chips – Fill the smoker box with soaked wood chips. Hickory, apple, maple all pair great with pork.
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Use a water pan – Having a water pan or drip tray inside will help keep the ham juicy. Fill pan with water, juice, soda, etc.
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Place ham – Situate the ham on the middle or lower rack, ideally fat side up to self-baste.
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Insert probe thermometer – Monitor the internal temp of the thickest part of ham using a digital probe thermometer.
With your smoker prepped, it’s time to start the smoking magic.
Monitor Progress and Determine Doneness
Smoking a pre-cooked ham takes 2-4 hours depending on size. Follow these tips during the smoke:
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Maintain temperature – Keep the smoker between 225-250°F. Add more wood chips if needed to generate consistent thin smoke.
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Flip occasionally – Rotate or flip the ham every 45-60 minutes for even smoking.
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Baste with glaze – During last hour, brush with your favorite glaze every 15 minutes to tack on a sweet, sticky finish.
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Check temperature – Smoke ham until the internal temperature in the thickest section reaches 130-140°F.
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Do a poke test – The meat should probe tender with no resistance. Texture is the best indicator of doneness.
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Don’t oversmoke – If the ham starts getting too dark, wrap in foil to prevent bitterness.
When the ham passes both the temperature and tenderness tests, you can remove it from the smoker. Time to eat!
Carve, Serve and Savor Your Smoked Masterpiece
Once out of the smoker, your ham is ready to serve. Here are some final tips:
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Let the ham rest 10-15 minutes before slicing to allow juices to redistribute.
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Carve across the grain in thin, broad slices. This yields the most tender, flavorful cuts.
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Serve smoked ham warm by itself, on sandwiches, with potato sides, beans, etc. The options are endless!
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Leftovers will keep in the fridge for 5-7 days. Freeze sliced portions in vacuum bags for longer storage.
With minimal hands-on effort, your electric smoker transformed a basic fully cooked ham into an incredible, smoke-kissed centerpiece meal. Now relax, carve up your masterpiece, and brace yourself for some seriously satisfied guests!
The next time you see a cooked ham on sale, grab it and fire up your smoker. In just a few simple steps, you can become the creator of the juiciest, smokiest, most irresistible ham your family and friends have ever tasted. Happy smoking!
Smoked Ham for the Holidays
I know a lot of you love ham, especially during the holidays. However, I love a good ham even when there’s no holiday in sight. These ham and cheese sliders are a quick and tasty snack or lunch. Today I’m going to use raw ham to show you how easy it is to make from scratch.
Picking the Right Ham to Smoke
Meat Quality
So, how do we know when to buy fresh ham? There are a few easy things we can do. I follow these simple points using the nose, eyes, and touch.
- Nose: A good ham should smell like ham—salty and smokey, with not much else. Drop it and run if it smells sour, funky, or like sulfur.
- Eyes: The eyes of a good ham cut should be a little pink or beige, like a fresh pork loin. It’s time to get rid of it if it’s turned green, black, or bruised brown.
- Touch: Of course, you want your ham to be juicy and full of natural fats and juices. However, I’d steer away from the slimy pieces of pork.
Bone-in, Semi-Boneless, or Boneless?
What’s the difference between them? I always have three ham options when I buy whole meats at the grocery store or butcher s. These are:
- Bone-in: I smoke bone-in ham because it is the tastiest and moistest. However, you’re paying for bone, too (bone broth ). And it’s also the hardest to carve.
- Half-Boneless: Is there such a thing? There is in the wonderful world of ham! The shank bone has been taken out, which makes it easier to cut. The leg bone is the only thing left that will give the ham its firmness, flavor, and moisture.
- None-boned: Not my favorite, but it will work Because it cuts up better, cooks faster, and takes up less space. But there is something to be said for how the bone affects the final product. So it’s not the best choice for a purist.
- Ham: The main ingredient can have bones or not, and it can be cooked or not.
- Buttery Glaze—Butter, brown sugar, honey, and Dijon mustard work great together to coat the tasty ham.
- Flavorings: Fresh-squeezed lemon juice, garlic, allspice, ginger, nutmeg, cloves, orange juice, and pineapple juice make the basic glaze taste even better, making a spectacular and flavorful dinner.
How to Smoke a Ham | Holiday Ham | Double Smoked Ham | Masterbuilt Electric Smoker | Baker’s BBQ
FAQ
How do you smoke a precooked ham in an electric smoker?
Can you smoke a ham that is already fully cooked?
How long to smoke a fully cooked ham at 225 degrees?
How long to smoke a Ham in an electric smoker?
Also, keep in mind that adjusting cooking time is crucial when smoking a ham in an electric smoker. The general rule is to allow around 20-30 minutes per pound at a temperature of approximately 225°F (107°C). However, factors such as size and thickness can affect cooking time.
How do you smoke a cooked ham?
The directions on smoking a cooked ham are for an electric smoker or pellet grill are basically the same. Just remember that the desired temperature is 150 degrees. Slower and longer is better when it comes to smoking a ham or any other meat really in our opinion.
Can you put a Ham in an electric smoker?
If your electric smoker has a smoker box, fill it with your soaked wood chips. If your smoker doesn’t have a smoker box, you can place the wood chips directly on the heating element. Before placing the ham in the smoker, it’s important to preheat the smoker to the desired temperature.
How do you smoke a cured ham in an electric smoker?
Preheat your electric smoker to around 225°F and add your choice of wood chips for smoky flavor infusion. Place the cured ham on a rack or directly on the smoker grates, making sure there is enough space for air circulation. Smoke the ham until it reaches an internal temperature of 160°F, which usually takes about 4-6 hours depending on its size.