Mastering the Art of Smoking a Ham on the Green Mountain Grill

Smoking a juicy, tender ham on your Green Mountain pellet grill may seem intimidating at first. But with some basic knowledge and the right techniques, you’ll be serving up incredible smoked ham in no time.

In this comprehensive guide, we’ll walk through everything you need to know to smoke a perfect ham from start to finish using a Green Mountain Grill.

Why Choose the Green Mountain Grill for Smoking Ham?

Green Mountain Grills (or GMG) are versatile pellet grills known for their precise temperature control and flavorful smoke, This makes them ideal for the low and slow smoking that’s essential for ham

Here are some key benefits of using a GMG:

• Maintains steady low temperatures between 180°F to 275°F, perfect for smoking ham

• Imparts subtle smoky flavor from real hardwood pellets like hickory, maple, apple, etc.

• Digital WiFi controller allows you to monitor/adjust temp remotely.

• Large capacity pellet hopper provides hours of unattended smoking time.

• Grease management system simplifies cleanup.

With the ability to dial in the ideal temperature and smoke level, your Green Mountain Grill delivers delicious smoked ham worthy of any holiday feast.

Selecting and Preparing the Ham

For the best results, choose a bone-in, fully cooked smoked ham ranging from 8 to 14 lbs. Look for ones labeled “cook before eating” not “fully cooked” which are already smoked.

The day before smoking, rinse the ham under cold water and pat dry. Trim off any skin or excess fat. Score the fat cap by making 1/4 inch deep cuts in a diamond pattern. This allows the smoke and seasoning to penetrate deeper.

For added moisture and flavor, soak the ham 8 to 12 hours in a brine or apple juice.

Before smoking, coat the ham evenly with a dry rub. Try a brown sugar, honey, and spice blend. Wrap in plastic and refrigerate overnight to let the rub penetrate.

Setting Up Your Green Mountain Grill

Follow these simple steps to setup up your GMG grill:

• Open lid and remove the grill grates and heat shield.

• Place a disposable foil pan filled with water, juice, or beer on the bottom as a moisture source.

• Replace the heat shield and grates.

• Load pellet hopper with your chosen smoking pellets. Hickory and apple wood pellets work well.

• Open the lid and place ham directly on grates near the center, away from direct heat.

• Insert a digital meat thermometer into the thickest part of ham, avoiding bone.

• Set grill to 225°F smoking temperature.

Once your Green Mountain Grill is heating up, it’s time to start smoking!

Step-by-Step Smoking Instructions

Follow these simple steps for smoking your ham on the Green Mountain Grill:

• With grill preheated to 225°F, place prepared ham on central grates.

• Maintain temperature between 225 – 250°F for duration of smoke.

• Smoke the ham for approximately 15 minutes per pound. Replenish pellets as needed.

• After first hour, start lightly mopping ham with glaze every 30 minutes.

• Continue smoking until the internal temperature reaches 140°F.

• If desired, increase heat to 300°F at very end to caramelize glaze.

• Remove ham when done and tent loosely with foil. Let rest 15 minutes.

• Carve in thin slices across the grain to serve.

The ham is ready when the thickest section reaches 140°F internally. The tender, juicy meat should be very moist and have a lovely smoke ring.

Glazing and Serving Your Smoked Ham

For an easy maple glaze:

• Mix 1 cup maple syrup, 1/4 cup brown sugar, 2 tablespoons honey and 1/4 teaspoon cayenne pepper.

• Brush over ham every 30 minutes during last 1-2 hours of smoking.

Serve the sliced smoked ham warm or at room temperature accompanied by classic sides like macaroni and cheese, sweet potatoes, baked beans, and buttery rolls.

Refrigerate leftovers within 2 hours and store for up to 5 days. Enjoy on sandwiches, in eggs, or dice for ham salad.

Handy Smoking Tips

• Use a disposable foil pan filled with liquid to add moisture.

• Spray ham with apple juice if exterior seems dry.

• Wrap with foil if ham appears to be cooking too quickly.

• Swap ham’s position and rotate during smoking for even cooking.

• Let ham rest at least 15-20 minutes before slicing for juicy results.

Troubleshooting Your Smoked Ham

Problem: Ham is too dry after smoking.

Solution: Brine ham beforehand for added moisture and inject with marinade. Do not overcook past 140°F.

Problem: Ham has bitter, acrid flavor.

Solution: Avoid using old pellets. Store pellets in airtight container to prevent absorption of humidity.

Problem: Bark is too hard or ham is oversmoked.

Solution: Use less smoke pellets next time and lower smoking temp to 220°F.

Problem: Ham takes much longer to smoke than expected.

Solution: Ensure grill is maintaining the correct temp. Use thermometer and don’t rely solely on grill readout.

Smoked Ham Perfection on the Green Mountain Grill

The Green Mountain Grill’s precision temperature controls and real wood smoke makes it easy to smoke incredible ham at home. With some simple preparations and the proper smoking process, you’ll have juicy, tender ham with the perfect hint of smoke flavor.

Experiment with different woods, rubs and glazes until you find your ideal blend of seasonings. Serve your masterpiece ham this holiday season and get ready for rave reviews! It might just become a new family tradition.

Let us know if you have any other questions on using your Green Mountain Grill for smoking ham and other meats. We’re always happy to help fellow smoking enthusiasts on their journey to smoked meat nirvana.