Smoked Ham Recipe
User Reviews
5
261 reviews
Excellent
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Prep Time
15 mins
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Cook Time
5 hrs
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Additional Time
7 d
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Total Time
7 d 5 hrs 15 mins
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Servings
10
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Course
Main Course
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Cuisine
American
Smoked Ham Recipe
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This smoked ham recipe involves a week-long brining process followed by slow smoking, which infuses the ham with deep flavor and tender texture. The step of rinsing and drying after the brine helps develop a surface ready for smoking, while optional spice rub adds an extra layer of seasoning on the crust. Wood chips such as maple or hickory are used to create a fragrant smoked aroma enhancing the pork's natural taste.
Description
Smoked Ham Recipe starts with a large bone-in ham brined in a mixture of water, brown sugar, kosher and curing salts, peppercorns, and bay leaves for seven days to infuse flavor and moisture. After brining, the ham is rinsed and dried in the fridge to prepare the surface for smoking.
The ham can be rubbed with a brown sugar and spice mix before smoking if desired, though the brine already imparts plenty of flavor. Smoking is done at a steady low temperature around 250°F using wood chips like apple or hickory to add a smoky dimension to the meat.
The result is a richly flavored ham with a balance of sweetness, savory spices, and smoky depth perfect for serving sliced at gatherings or meals.
The notes clarify that applying a rub is optional since the brine already penetrates the meat. They also mention a blog post with additional tips on smoking pre-cooked ham for those using cured store-bought hams.
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Ingredients
- 7 pound ham rinsed under cold water (see blog section above: "Select a Ham") NOTE: If selecting a ham with the skin on, cut a criss-cross pattern into the skin about 1/2 inch deep, fresh, bone-in
- For the brine:
- 6 quarts water divided in half, cold
- 2 cups brown sugar
- 1 cup kosher salt
- 1 1/2 tablespoons Curing salt Prague powder #1
- 2 teaspoons black peppercorns
- 2 bay leaf
- FOR THE GLAZE:
- 1 batch brown sugar click link for recipe, glaze
- FOR THE RUB (Optional - see NOTE):
- 1/4 cup brown sugar packed
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- wood chips (popular choices included maple, pecan, hickory, and apple)
Instructions
- To make the brine: Place half of the water and the remaining brine ingredients in a large stockpot that's big enough to fit your ham and deep enough to allow the ham to be fully covered by the brine. Alternatively you can use any clean bucket.Bring the brine to a boil and stir until the sugar and salt is dissolved. Turn off the heat. Pour in the remaining water to cool down the brine and then let it cool completely.Place it in the brine and ensure that it is completely submerged under the brine. If it keeps floating to the top, weigh it down. Cover and refrigerate. Let the ham cure for 7 days. Once the curing period is over, remove the ham from the brine, thoroughly rinse it under water, then blot the ham with paper towels and place on a rack to continue drying in the fridge for at least a couple of hours or overnight.Optional: At this point you can apply the rub to the ham if you wish.
- Prepare your smoker according to manufacturer instructions and get it to a temperature of 250 degrees F.Place the ham in the smoker. Plan on about 4-5 hours but start checking for doneness sooner. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Smoke the ham until it reaches an internal temperature between 130-140F (use an instant read thermometer). It's now time to apply the glaze.Once the ham reaches an internal temp between 130-140 degrees, apply some of the glaze.Brush the ham all over with a coating of the glaze.After 20-30 minutes brush the ham all over with some more of the glaze until the internal temperature reaches 165 F.Periodically check the internal temperature towards the end so that you do not exceed 165 F.
- As soon as the internal temperature reaches 165 F, remove the ham from the smoker and wrap it in aluminum foil.Place the wrapped ham in a warm place to let rest until ready to serve. At this point you can also let it cool completely, refrigerate, and then gently reheat in the foil when ready to serve.Slice the ham against the grain in 1/4 inch slices and serve with the remaining glaze. If the ham isn't being eaten immediately, cover it with foil and keep it in a warm oven (200 degrees F) for up to an hour before serving.
Equipments used:
Notes
- The flavor and moisture penetrate deeply during the 7-day brining, making an additional rub optional but useful for enhanced surface seasoning.
- Use wood chips like maple, pecan, hickory, or apple to complement the smoky aroma during the low-temperature smoking.
- Ensure the ham is completely submerged in the brine and weigh it down if needed to allow even curing.
- After brining, rinse thoroughly and dry the ham to prepare the surface for better smoke absorption.
- Consult specialized guides or blog posts for nuances on smoking pre-cooked hams.
Genuine Reviews
User Reviews
Overall Rating
5
261 reviews
Excellent
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