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!
Smoking a ham may seem intimidating, but with the right techniques and a delicious Kentucky Legend ham, you can achieve mouthwatering results. In this comprehensive guide, we’ll walk you through the entire process of smoking a Kentucky Legend ham from start to finish
Why Choose a Kentucky Legend Ham?
Kentucky Legend ham is crafted with care using old-fashioned methods like hand-trimming and curing in natural juices. It’s smoked over real hickory wood to impart a rich, smoky flavor. The brand offers bone-in and boneless hams in a variety of sizes like the Petite Half, Petite Whole, Quarter Sliced, and Whole Ham. With so many options, you’re sure to find one that’s perfect for your gathering.
Compared to other hams, Kentucky Legend stands out for its intense smoky flavor. Since it’s already cooked, you just need to heat it through on the smoker which makes the process easier. The hams are very well trimmed and consistent in quality. For these reasons, Kentucky Legend is my top choice when I want to smoke a ham for a special occasion.
Selecting and Preparing the Ham
Choose a Kentucky Legend ham based on the size of your gathering. For a smaller group, opt for the Petite Half or Whole which range from 4 to 7 pounds. Larger parties will appreciate the classic Whole Ham which can weigh 14 pounds or more after trimming.
The hams arrive fully cooked but you should still let them sit out at room temperature for 30 minutes before smoking. This helps them cook more evenly later on. Pat the ham dry with paper towels to remove excess moisture on the surface. If desired, you can score the ham by making shallow diagonal cuts across the top. This allows the smoke to better penetrate and any glaze to stick.
For added flavor, apply a dry rub by generously coating the ham’s exterior with spices like brown sugar, paprika, garlic powder, salt, and pepper. Wrapping the ham in plastic and refrigerating overnight lets the rub really get into the meat.
Choosing Your Smoker and Wood
While you can use any type of smoker, I prefer pellet smokers for their ease of use You just fill the hopper with pellets, turn it on, and select your temperature Pellet smokers also generate less smoke which is ideal for a longer cook like a ham. Good all-purpose wood pellets are apple, maple, or cherry.
Offset smokers and kamado style cookers like the Big Green Egg also work well for smoking ham. Try using hickory, apple, or pecan wood chunks to get an authentic smoky flavor that complements the ham.
Regardless of smoker type, aim to maintain a temperature between 225°F to 250°F during cooking for best results.
Step-by-Step Smoking Instructions
Follow these simple steps for smoking your Kentucky Legend ham:
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Set up your smoker for indirect cooking by filling the water pan and loading wood chips or pellets into the box or hopper.
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Preheat to 225-250°F. For pellet grills, simply turn to Smoke setting.
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Place the ham on a cooking grate fat-side up. Insert a probe thermometer into the thickest part without touching bone.
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Smoke the ham for about 1 hour per pound. Replenish smoke wood as needed to maintain temperature.
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At around 100°F internal temp, start glazing the ham. Use a pastry brush to apply your glaze all over.
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Continue cooking to 140°F internal temperature. Expect this to take 5-8 hours depending on ham’s size.
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When done, remove from smoker and tent with foil. Let rest for 20 minutes before slicing.
The ham is safe to eat and ready when it reaches 140°F internally. If using a sugar-based glaze, watch closely near the end to prevent burning.
Helpful Tips and Tricks
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Injecting the ham with a flavorful marinade or brine makes it super juicy.
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Rotate the ham and swap rack positions halfway through smoking for even cooking.
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Add a disposable foil pan filled with water, juice, or beer to the smoker to keep the ham moist.
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If the ham seems to be cooking too fast, wrap it in foil tenting to slow it down.
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Use a spray bottle filled with apple juice to give the ham a quick moisture boost.
Glazing Your Smoked Ham
A sweet and sticky glaze really takes a smoked ham to the next level. Try this easy brown sugar bourbon glaze:
Ingredients:
- 1 cup brown sugar
- 1⁄4 cup honey
- 1⁄4 cup bourbon
- 1 tablespoon Dijon mustard
- 1 teaspoon cinnamon
Instructions:
- Combine all ingredients in a small saucepan and heat over medium, stirring frequently, until bubbly.
- Reduce heat and simmer for 2-3 minutes until thickened.
- Reserve half the glaze to use during last 30 minutes of smoking.
- Use the rest to brush over ham every 45-60 minutes during smoking.
The glaze will form a gorgeous mahogany coating on the ham’s exterior. Apply several coats for maximum flavor and caramelization.
Step-by-Step Carving and Serving
Follow these steps for properly carving and serving your smoked Kentucky Legend ham:
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Allow the ham to rest 15-20 minutes after smoking. This lets juices redistribute.
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Place ham flat-side down on a cutting board. Using a sharp knife, slice off the tip end.
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Rotate ham and make straight vertical slices close to the bone to free the main meat section.
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Cut the main portion across the grain into thin slices.
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Arrange slices on a serving platter and garnish with fresh herb sprigs.
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Serve while hot accompanied by traditional sides like baked beans, greens, and cornbread.
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Refrigerate any leftovers within 2 hours and enjoy in sandwiches, omelets, and casseroles later.
With proper resting, carving, and serving, your guests will be sure to rave about your perfectly smoked Kentucky Legend ham!
Frequently Asked Questions
What’s the best way to reheat leftover smoked ham?
Leftover ham stays moist and delicious reheated in the oven at 350°F for 15-20 minutes or microwaved in 30 second intervals. You can also quickly reheat slices in a skillet.
How long does smoked ham last in the fridge?
Smoked ham stored properly in the fridge lasts for 5-7 days. Make sure to wrap tightly in plastic wrap or foil. The ham also freezes well for 2-3 months.
Can you smoke a half ham?
Absolutely! Many people prefer smoking a half ham which ranges from 4 to 8 pounds. Follow the same techniques as a whole ham but reduce cooking time by about 30%.
Whatinternal temperature should I aim for?
For pre-cooked hams like Kentucky Legend, you want to smoke until the center reaches 135-140°F. This sufficiently heats the ham without overcooking it.
What causes the ham to dry out during smoking?
To prevent a dry smoked ham, use a water pan, spritz with juice, wrap at stall points, and avoid overcooking past 145°F internal temperature. Injecting or soaking in a brine also helps.
Make Your Next Ham a Smoky Kentucky Legend
Smoking a Kentucky Legend ham at home may seem difficult, but have no fear! With the proper preparations, tools, and techniques, you can achieve amazing smoked ham that’s moist, tender and full of flavor. The delicious pre-cooked ham paired with real wood smoking results in a taste your guests won’t soon forget.
Follow the step-by-step instructions above for smoking success. From choosing your ham and preferred wood, to monitoring temperatures and glazing – we’ve got you covered. If you have any other smoked ham questions, feel free to reach out. Now get ready to impress at your next gathering with a mouthwatering smoked Kentucky Legend ham!
“What ham? Not the ham I just bought.”
First, let the ham sit for a few minutes. Then, you can start cutting it! Most hams are already spiral cut, but you can break the rules and cut from the top down.
NOTE: We can be friends if you know the movie quote I used for the title of this section.
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!.