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There’s something undeniably comforting about a perfectly smoked ham. Its sweet, smoky aroma, the rich caramelized glaze, and the tender, juicy meat underneath the bark of spices make it a timeless BBQ centerpiece. Whether you’re hosting a backyard cookout or preparing a festive holiday meal, mastering the art of smoking ham is both rewarding and delicious. In this guide, we’ll walk you through how to BBQ right smoked ham from prep to plating.
Choosing the Right Ham
Before you fire up the grill, it’s essential to understand the different types of ham available and which is best for your BBQ setup.
A. Bone-In vs. Boneless
Bone-in hams tend to have more flavor due to the marrow and connective tissue around the bone, which adds moisture during cooking. They’re perfect for presentation and often juicier. Boneless hams, however, are easier to slice and serve, making them a great option for sandwiches and everyday meals.
B. Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced around the bone, making serving easier but increasing the chance of drying out during smoking. Whole hams retain more moisture and allow you to apply rubs and glazes more evenly.
C. Pre-Cooked vs. Fresh (Green) Ham
Most hams sold in stores are pre-cooked (cured and smoked) and only need reheating. These are ideal for beginners. Fresh hams, or “green hams,” are raw pork legs that require a full cooking cycle and more attention to food safety.
Essential Equipment and Tools
Smoking a ham the right way means having the right tools on hand:
- BBQ smoker or grill with indirect heat setup
- Charcoal and wood chips (apple, cherry, or hickory work best)
- Meat thermometer for accurate doneness
- Aluminum foil and drip pan
- Basting brush and heat-resistant gloves
- Wire rack for resting
Ingredients Needed
Here’s what you’ll need to get started:
- 1 pre-cooked bone-in ham (8–10 lbs)
- Yellow mustard or olive oil (binder)
- Homemade or store-bought BBQ rub
- Wood chips (soaked for 30 minutes)
- Optional glaze:
- ½ cup brown sugar
- ¼ cup honey or maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp ground cloves
You can also experiment with slices of pineapple, maraschino cherries, or a bourbon-based glaze for added complexity.
Prepping the Ham for Smoking
A. Trim the Fat
Most hams come with a thick fat cap. Trim it down to about ¼ inch so the rub can penetrate while still preserving moisture.
B. Apply a Binder
Rub the entire surface of the ham with yellow mustard or olive oil. This helps the rub stick better and also adds a bit of flavor.
C. Season Generously
Use your favorite BBQ rub or a homemade blend of brown sugar, paprika, garlic powder, black pepper, cayenne, and a touch of cinnamon. Coat the ham thoroughly, pressing the rub into every crevice.
D. Let It Sit
Let the ham sit at room temperature for about 30–45 minutes. This helps the seasoning absorb and avoids temperature shock when it hits the smoker.
Setting Up the BBQ Smoker
A. Fuel and Temperature Control
Light your charcoal and wait until it’s covered in white ash. Set up the grill for indirect heat—this means placing the coals to one side and the ham on the opposite side. Maintain a cooking temperature of 225°F to 250°F.
B. Add Wood Chips
Toss a handful of soaked wood chips onto the coals or into your smoker box. Applewood adds sweetness, while hickory provides a bold smokiness. Replenish wood every 45–60 minutes.
C. Use a Drip Pan
Place a drip pan beneath the ham to catch drippings. You can fill it with apple juice, cider, or even beer for added moisture and aroma.
Smoking the Ham
A. Place the Ham on the Grill
Put the ham on the cool side of the grill, flat side down. Close the lid and let the smoke do its magic.
B. Monitor Temperature
Use a digital meat thermometer to track internal temperature. For pre-cooked ham, your target is 140°F. For fresh ham, aim for 160°F.
C. Baste or Spritz (Optional)
Every hour, you can spritz the ham with apple juice or apple cider vinegar to maintain moisture and enhance the bark.
D. Estimated Cooking Time
Plan on smoking the ham for 15–20 minutes per pound. A 10-pound ham will take roughly 3 to 3.5 hours.
Adding a Glaze
A. When to Glaze
Start glazing during the last 30–45 minutes of cooking. Apply in thin, even layers every 10–15 minutes.
B. Glaze Recipe Example
Mix brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves in a saucepan. Heat until thick and bubbly.
C. Glaze Application
Use a basting brush to apply the glaze. Let each layer caramelize before applying the next, creating a sticky, flavorful crust.
Checking Doneness
Use a probe thermometer to ensure the ham reaches a safe internal temperature:
- 140°F for reheating pre-cooked ham
- 160°F for fully cooking fresh ham
Avoid guessing temperature is key to juicy, safe-to-eat ham.
Carving and Serving Tips
Let the ham rest for 10–15 minutes before slicing to allow juices to redistribute.
Carving Steps:
- Slice down along the bone to remove large sections.
- Cut into thin slices across the grain for tenderness.
- Serve with classic sides: scalloped potatoes, cornbread, green beans, or coleslaw.
For a summer cookout, pair with grilled corn and watermelon salad. For holiday dinners, go with mashed potatoes and roasted carrots.
Storage and Leftovers
Storage:
- Wrap leftovers tightly in foil or place in airtight containers.
- Refrigerate for up to 5 days.
Freezing:
- Slice and freeze in portion sizes for up to 2 months.
Creative Leftovers:
- Ham sliders with spicy mayo
- Split pea soup
- Ham and cheese breakfast casserole
- BBQ ham fried rice
Common Mistakes to Avoid
- Over-smoking: Too much wood can make the ham bitter.
- Skipping the thermometer: Eyeballing leads to overcooked or undercooked meat.
- Neglecting to rest the ham: Resting is critical for juicy slices.
- Using high heat: Slow and low is the way to go.
Final Thoughts
Smoking a ham the right way is about balance choosing the right cut, controlling heat, layering on flavor, and watching temperature closely. Whether it’s Easter, Thanksgiving, or your weekend BBQ bash, a well-prepared smoked ham can steal the show and satisfy everyone around your table.
Don’t be afraid to experiment with different rubs, glazes, and wood types. BBQing is as much about creativity as it is about precision. So light that smoker, prep your ham, and get ready to make your best BBQ smoked ham yet.