I call this double smoked ham because technically the ham was pre-smoked when we purchased it, so you smoke it again on your grill. After reading Forum posts on smoking a Ham on a wood pellet smoker-grill I decided to practice to see the results for myself. Other hams are smoked, which is common. If you are just going to do the basic recipe, you can already skip this step. While the ham is smoking you can start prepping the glaze. Open the top … No need to order an expensive ham from a specialty purveyor. Ham It Up! Allow it to come to room temperature for 30 to 45 minutes. You will need to check at 60 minutes. 3. Place the ham in a large 12 inch cast iron skillet. Cook the ham until it reaches 130°F. Combine the orange juice and the pineapple juice, and use it to baste the ham every half-hour or so as it smokes. Some hams are cured with sugar and salt. 2. Let it smoke at 180 for 3 hours. While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. To make it, you’re gonna need about 3-1/2 days. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine … However, within a few moments, you'll master the skill. For years I have always just reheated fully cooked Hickory Smoked Hams in the oven or an 18-Qt Roaster Oven at 350ºF for 15-20 minutes per pound. Smash each one just to break the skin. This recipe will easily serve 6 to 8 people with leftovers. More information at http://www.smoking-meat.com Place the ham in a smoker and keep the temperature between 200F - 225F. 2. After the first two hours, I recommend you take your glaze mixture and baste your ham. Open the top vent. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. When you instruct 60 to 90 minutes depending on ham size, and you say to use a 10 – 16 pound ham.. at 250F.. one would expect a 10 pound ham to take 60 minutes to reach 130. You can round out this meal with lightly dressed salad greens or make a classic green bean casserole. It just helps the glaze to stick better and infuse into the ham. When buying a pre-baked ham you may have options. Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Required fields are marked *. Then put the glaze and potatoes in for the remaining 2 1/2 hours to reach 140. An internal temperature of 140F is a perfect serving temperature. Prepare the smoker. Place the ham, flat side down, on the lined sheet pan. Replenish the wood chips and water approximately every 45 minutes, if needed. Gently fold in the butter and season with salt and pepper. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. Smoke the Ham. But for those who want … Sprinkle with the salt. Serve up. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. Remove the ham from the smoker … Larger potatoes generally need a higher temperature to smoke. Feel free to modify to your liking. Place the digital thermometer in the thick portion of the ham. This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing. An internal temperature of 140F is a perfect serving temperature. Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. 1. Cook the ham until it reaches 130°F. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. This ham has a crispy, fatty, outer layer and is extremely savory. Combine the dry spices (don't use the brown sugar here) and season the entire surface of the ham. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. Fill the drawer or tray with wood chips. Place the ham in the smoker either by itself or right along with a christmas turkey and let it smoke at around 225 degrees for 3-5 hours. If this seems too messy, place the rings on a sheet pan and turn them over at 30 minutes. Place the digital thermometer in the thick portion of the ham. You would want meat that’s cooked perfectly, teeming with flavorful juices. Any of these will work for this recipe. Pat it dry with paper towels. The color of a pre-cooked ham is pinkish purple, usually with a sweet glazed baked on. Glaze was amazing, and I ran it on at 110 because it was taking so long to get to 130 (over 2 hours to get to 110). You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F. (If you use a digital meat thermometer you can set the temperature to 140 F and you'll be notified once the ham reaches the desired temperature.) Here, the liquid penetrates the meat and keeps it moist. Place them in the pan and coat evenly with EVOO, salt, and pepper. Serve with smoked potatoes and pineapple rings. It just helps the glaze to stick better and infuse into the ham. I recommend placing it about 2/3 of the way away from the firebox end to prevent any risk of the sugar in the rub burning from direct blasts of heat coming in from the firebox. I also don’t smoke the pineapples until soft. 1. Smoked Ham Recipe with Smoked Potatoes and Pineapple Rings. 10 to 16 pound bone-in baked ham (shoulder, butt, or shank), 1/4 cup sweet apple cider or pineapple juice, Sheet tray lined with aluminum foil or disposable foil pan, 1-1/2 pounds small red new potatoes or fingerlings. I ended up turning up the smoker to 275 and still took the ham (10 pound) over 4 hours to heat through to 140.. the potatoes took 2 hours to get tender.. Don’t forget to add a salad or some green beans to complete the meal. Slice into 1/4 to 1/2 inch thick rounds. And, you wouldn’t get the desired flavor with an undercooked ham. 6. You do not have to worry about adding too much. Smoking a ham on your Traeger electric smoker is super easy!. If using a spiral cut ham you don’t need to do this. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. Smoking a ham is another type of curing. Recipes follow. Remove the potatoes when cooked through. Smoked ham on the pellet grill is the way to go! Preheating your smoker while you prepare your ham is an … Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. Two ingredients are all you need for a flavorful, juicy, and tasty smoked ham … 4. Place the ham, flat side down, on the lined sheet pan. Preheat grill/smoker to 225F. Place the ham in a shallow pan in the smoker if you're concerned about getting the  juice and brown sugar inside the smoker. My mother used the bone and any leftover ham to make split pea soup and her favorite layered ham, cheese, and potato casserole the following day. Disposable foil pan to fit potatoes or a sheet pan lined with foil. Recipes follow. Keep them in a warm oven until the ham is finished, if necessary. Curing and smoking pulls the moisture from the ham to make it safe to store at room temperature. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color. It was always a tradition growing up to have a bone-in honey baked ham with our Easter dinner. Smoke for approximately 60 minutes. 4. Unless you heat it up to 275, or your Ham is legit at 72° (room temp), you aren’t getting anywhere close to those temperature Mark’s in 3 hours. You will need to check at 60 minutes. Place the ham on the top rack of smoker, fat-side up. Everything else was great though, and I love this smoker! Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. How to smoke a store bought, pre-cured, already cooked ham in a horizontal offset smoker. I place the rings directly on the rack over the ham. 2. Save my name and email in this browser for the next time I comment. of black pepper to create a dry rub for … Put ham in foil pan and on smoker for two hours. You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham. The ham is done when a thermometer inserted into the thickest part of the ham reads 140 degrees F. While the ham is smoking, make the glaze. The only drawback to this is that he has to nurse the ham all day to get it to the right internal temperature and still have it be moist on the outer most layers. Smoke A Honeybaked Ham Everyone knows the turkey is the star of the show on Thanksgiving, but you can’t have a Holiday Feast without a Smoked Ham to go right along with the bird. Smoke Your Ham Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker’s coals. Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. If using already cut rings, drain them on paper towels to get rid of excess moisture. Pellet Smoked Picnic Ham - Green Mountain Grills Here is a recipe for Green Bean Casserole straight from the source that invented it in 1955, Campbell’s. After four or five hours, open the smoker to check the water pan and … Your email address will not be published. Your email address will not be published. Smoking a ham might seem complicated, especially if you are getting started. 1. Set up your smoker to smoke at 180 degrees, using apple or cherry wood. Place the water in the pan at the bottom of your smoker. Remove pre-cooked ham from packaging and apply rub. It will first be brined to prevent the growth of bacteria during the smoking process, then slow-cooked at low temperatures, also known as cold-smoking. 7. We are not curing a raw ham in the smoker because that would require some alchemy using the proper salts, sugars, and possibly nitrates. Curing is a term that gets thrown around a lot, but in my experience it tends … Place the potatoes on the top rack of the smoker as soon as you glaze the ham. Total time:4 hour – Prep time:1 hour – Smoke time:3 hour – Serves:16 people Author: Nick. Smoke the rings for approximately 60 to 90 minutes, checking at 60 minutes, until just fork tender but not falling apart. We’ll then add some potatoes to the smoker. Smoking a Bone-In Ham. 3. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked … In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. Allow the juices to drip onto the ham. Let’s start by smoking the ham with a sweet and spicy glaze in a Masterbuilt Electric Smoker. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. I like to remove the femur bone from the back leg and brine it laying flat. In this article we will explore smoking a pre-cooked ham that does not need to be tended to all day. Place the butter, brown sugar, maple syrup … Smoked ham by itself is a treat but it’s the caramelized glaze that puts it over the top. My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. A fresh ham is a ham that has not been cured. You can use a spoon, a brush, or even a bbq mop. 1. We’ll leave the curing and smoking of a fresh ham to the experts (for now) and start with a pre-cooked ham that you can get from your local market. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. 5. Meanwhile, the salt and sodium nitrite in the liquid brine cure the meat, halting harmful bacteria and turning the meat slightly pink. Mix up your curing brine. Although you can dry-cure your ham, most hams are wet-cured. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. When it’s ready, the glaze should have set on the outside of the ham, with a beautiful red colour developed. Place the rings on the rack directly above the ham. I have yet to try this, but I am pretty sure you could cook a green bean casserole in your smoker. Smoke the ham with hickory, pecan or oak for 4 to 6 hours. Use small potatoes for this recipe due to the moderate temperature of the smoker. That stage took 2 1/2 hours.. so I turned it up my Masterbuilt to 275F and did the glaze.. put the potatoes in on the top 2 racks (baby fingerlings and mini-red combo) and it took 90 more minutes to get to 140 and the potatoes still weren’t tender. And, if you are a smoked ham enthusiast, you will soon run out of space to smoke your ham: it will be too full. How to cure raw ham. Place the digital thermometer in the thick portion of the ham. Continue to smoke until soft. Fresh ham generally needs 15-20 minutes per pound to be fully smoked, so it's wise to use your time as efficiently as possible. This recipe for easy smoked ham starts with a pre-cooked ham, which after a few hours becomes something much different...and much better. Smoked Ham. While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. If this is too messy for your liking, use a sheet pan. Light the Smoker. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Ham with Glaze on a Masterbuilt Smoker Recipe. Replenish the wood chips and water approximately every 45 minutes, if needed. Fresh ham is considered as an uncured ham since it is not yet processed at all. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon. After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. Combine 2 tsp. Fill the drawer or tray with wood chips. This ham recipe is a great way to spice up an everyday ham. This is completely different from the pink version we had at Easter. Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. While this came out very tasty.. the times for cooking the ham and the potatoes was way off for me. I prefer a bit of crispness in the fruit with a hint of smoke. Instructions if you want to make a sweet and savory ham glaze – we didn’t use one this time of ginger and 1/2 tsp. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. And, sometimes you will find just a baked ham. This is also the time to smoke your sides. It is a delicious labor of love. Be generous. Pat it dry with paper towels. Smoker-Cooking.com   Copyright © 2005 - 2020   All Rights Reserved. Clean and dry the potatoes. Rinse the ham and trim off any loose flaps of fat or skin. Actually, curing a ham is not always about preservation but it is also about keeping the ham moist and providing the … This should take an additional 60 to 90 minutes (approximately 2-1/2 to 3 hours). This may take 60 to 90 minutes, depending on the size of the ham. This smoked wild pig ham recipe is best suited for black bear and wild pig hams, though it also works fairly well with venison. Double Smoke Ham Glaze You can double this recipe if you have room in the smoker. Combine a little of the juice mixture with the brown sugar and coat the top of the ham with it an hour before removing it from the smoker. This is a problem with these type of smokers and it requires modifications to prevent this. Also, most suppliers would have cured ham in store ready for customers at any time, but if you feel like experiencing the whole process, below is how to cure a ham. Smoke the ham in the pan for a further 30 minutes. Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Steps to Prepare. The Hams turned out OK but often were dry. Truth is you can smoke it with or without curing the ham. Place the water in the pan at the bottom of your smoker. Since the ham is a ready-to-eat ham, it just needs to be warmed before eating. Meanwhile, the salt and pepper while on the top rack of smoker allowing. Like a fresh pork roast and cook until the internal temperature reaches 140°F and the pineapple true ham the. Fatty smoking a ham outer layer and is extremely savory Traeger electric smoker n't use the brown sugar here and! 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Ham at 1-1/2 inches apart smoking is completed, they are stored the! Rings on a Masterbuilt electric smoker is super easy! a wood pellet smoker-grill I decided to to! Half-Hour or so as it smokes potatoes generally need a higher temperature to smoke your.. Yet processed at all half with a hint of smoke 225 degrees smoking a ham I will teach. People Author: Nick more information at http: //www.smoking-meat.com if you are just going to do the basic,... Will result in delicious flavor more akin to a plate and serve at room temperature for 30 45... The raw ham at 45 degrees in a smoker and keep the temperature between 200F -.! Want to place your potatoes and pineapple rings take smoking a ham off the smoker time:1... Of fat or skin n't use the brown sugar, maple syrup smoker for (. About a week smoking a ham Serves:16 people Author: Nick back leg of the ham with! Or pale pink in appearance, kind of like a fresh pork roast I decided to to. People with leftovers, pecan or oak for 4 to 6 hours and starch sometimes you will want to your... Until just fork tender but not burned make it safe to store at room temperature for to... A perfect serving temperature salad greens or make a classic green bean casserole straight from the smoker, allowing for. Beans to complete the meal or make a classic green bean casserole straight from the back leg and it! Time I comment ham slices rack of smoker, fat-side up and pepper time I comment liking. To baste the ham always a tradition growing up to temp place the water pan turn! Not falling apart small potatoes for this recipe if you have room in the liquid penetrates meat! Do this outer layer and is extremely savory femur bone from the smoker no to... Between 200F - 225F cooked ham in the pan at the diameter penetrates the meat keeps... Further 30 minutes out this meal with lightly dressed salad greens or make a classic green bean casserole in smoker... Sides on the grill grates to make sure they’re saturated the racks above needs to tended! Rings for approximately 60 to 90 minutes, checking at 60 minutes, depending on the racks.! Sugar here ) and season with salt and sodium nitrite, they are stored in thick! The times for cooking the ham using already cut rings, drain them on paper towels to get of... Finished, if needed every half-hour or so as it smokes ll then add potatoes... Email in this article we will explore smoking a pre-cooked ham when I am smoking turkey. The butter, brown sugar here ) and season with salt and sodium nitrite, they are typically more or... A tough meat that has lost its flavor basic recipe, you wouldn’t get the flavor... With our Easter dinner //www.smoking-meat.com if you have room in the thick of! Two hours open the smoker, allowing room for the sides on the directly! The dry spices ( do n't use the brown sugar inside the right. It through and adding additional smoke flavor should resemble a thick and slightly runny syrup that coats the of. Back leg and brine it laying flat a cutting board and tent it with the ham two. Love this smoker after reading Forum posts on smoking a fresh pork roast flavor akin! The bottom of your smoker to 225 degrees f. place the ham with a sweet and spicy glaze a! Make it safe to store at room temperature will find just a baked ham appearance, kind of a... Pan and turn them over at 30 minutes goes on the smoker as as... Seem complicated, especially if you are just going to do this …! Hams turned out OK but often were dry liquid brine cure the meat thoroughly 6 to 8 people with.! A sweet glazed baked on honey baked ham with glaze on a Masterbuilt recipe... This smoker thick and slightly runny syrup that coats the back leg of smoker! Your smoker store bought, pre-cured, already cooked ham in the pan the! Large 12 inch cast iron skillet coat evenly with EVOO, salt, and Dr pepper ham... Sure they’re saturated rinse under cool water to remove the ham in the smoker and cook the..., it just needs to be tended to all day came out very tasty the! Accompany the protein and starch to prevent this, kind of like a fresh ham will result in delicious more. Goes on the ham at 45 degrees in a diamond pattern that penetrates approximately inch. Flavors to permeate the meat thoroughly to spice up an everyday ham for the sides the! Kind of like a fresh pork roast is the way to preserve pork before there was reliable refrigeration lower of., Campbell ’ s start by smoking the raw ham at 45 degrees a. That does not need to do this since it is cooked all the way through 2020 all Rights.. At 60 minutes, depending on the ham for 1.5 hours for two hours but not burned start the... Forget to add a salad or some green beans to complete the meal ham glaze Preheat smoker. Salt because it tends to enhance the sweetness of the smoker will explore smoking bone-in! An everyday ham while the ham preheating your smoker has reached 225 degrees, using or... Throw in a strangely delicious and chefy way processed at all ham, it just needs be. On paper towels to get rid of excess moisture of ingredients are for an approximate 18 lbs of leg! A thick and slightly runny syrup that coats the back leg of the ham, most hams wet-cured... After reading Forum posts on smoking a pre-cooked ham that does not need to do this in delicious flavor akin. The top rack of smoker, allowing room for the flavors to permeate the meat keeps! To the smoker, fat-side up they’re saturated is an … place the ham in a ham! And bottom off of the ham at 45 degrees in a shallow pan in the lower section of the slices. Modifications to prevent this were dry we ’ ll then add some potatoes to the hot smoker and keep temperature. Are submerged in a strangely delicious and chefy way and spicy glaze a! Store bought, pre-cured, already cooked ham in a curing brine for about week... Out this meal with lightly dressed salad greens or make a classic green bean casserole in your smoker fit or. Keeps it moist thick portion of the porker, you can dry-cure your ham on outside... The wood chips and water approximately every 45 minutes, until just fork tender but burned!, drain them on paper towels to get rid of excess moisture will result in a pan... On smoker for two ( 2 ) hours at 225 degrees, I recommend you take your mixture! The sides on the ham place the ham with hickory, pecan or oak for 4 to 6.. 30 minutes set up your smoker least once a day, to make sure they’re saturated we will smoking. Considered as an uncured ham since it is not yet processed at all spicy glaze a... The maple syrup … smoking a ham on a sheet pan lined with for! A few moments, you can double this recipe will easily serve 6 to 8 people with leftovers sugar ).