How To Smoke Ham In Weber

Smoking Ham in a Weber Grill: A Delicious and Easy Guide

Smoking ham in a Weber grill can be a delightful and rewarding experience. The rich, smoky flavor that permeates the meat is simply irresistible. Whether you’re a seasoned pitmaster or a novice griller, smoking ham in a Weber grill is a great way to elevate your culinary skills. In this guide, we’ll walk you through the step-by-step process of smoking ham to perfection.

Choosing the Right Ham

Before you start smoking your ham, it’s important to select the right cut. When it comes to smoking, a bone-in ham is preferred as it tends to be juicier and more flavorful. You can choose from a variety of ham types including:

• Whole ham
• Half ham
• Spiral-cut ham

Once you’ve chosen your ham, it’s time to prepare it for smoking.

Preparing the Ham

Before you begin smoking, it’s essential to prepare the ham properly. Start by trimming any excess fat, leaving a thin layer to help keep the ham moist during the smoking process. Next, consider applying a flavorful rub or glaze to enhance the taste of the ham. Common ingredients for a ham rub include brown sugar, black pepper, garlic powder, and paprika. Alternatively, you can use a pre-made ham seasoning for convenience.

Setting Up the Weber Grill

Now that your ham is prepped and ready, it’s time to set up your Weber grill for smoking. Follow these steps to prepare your grill:

1. Fill the charcoal chimney starter with briquettes and light them.
2. Once the briquettes are hot, carefully distribute them on one side of the grill’s charcoal grate.
3. Place a drip pan on the opposite side of the charcoal grate to catch any drippings.
4. Insert a water-soaked wood chunk or chips into the charcoal to create the smoky flavor.
5. Adjust the grill vents to maintain a temperature of around 225-250°F.

Smoking the Ham

Now that your Weber grill is set up, it’s time to start smoking the ham. Place the prepared ham on the grill grates, directly opposite the charcoal and above the drip pan. Close the lid and let the ham smoke, periodically adding more charcoal and wood chips to maintain the temperature and smoke level.

Monitoring the Temperature

It’s crucial to monitor the internal temperature of the ham throughout the smoking process. Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F. This typically takes around 15-20 minutes per pound of ham, but it’s essential to rely on the thermometer for accuracy.

Resting and Serving

Once the ham reaches the desired temperature, carefully remove it from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a moist and flavorful ham. Carve and serve the smoked ham with your favorite sides and enjoy the delicious fruits of your labor!

Smoking ham in a Weber grill is a fantastic way to create mouthwatering, smoky flavors that will impress your family and friends. With the right ham, preparation, and careful monitoring, you’ll be well on your way to mastering the art of smoking ham in a Weber grill.