How To Smoke Precooked Bone-In Ham

Smoking a Precooked Bone-In Ham: A Delicious Way to Elevate Your Meal

Smoking a precooked bone-in ham is a fantastic way to infuse rich, smoky flavor into this classic cut of meat. Whether you’re preparing a holiday feast or simply looking to elevate your everyday meals, smoking a ham adds a depth of flavor that is sure to impress your family and friends. In this guide, we’ll walk you through the steps to achieve a perfectly smoked precooked bone-in ham that will have everyone coming back for seconds.

Choosing the Right Ham

When it comes to smoking a precooked bone-in ham, selecting the right cut of meat is crucial. Look for a high-quality ham that is labeled as “precooked” and “bone-in.” The bone not only adds flavor during the smoking process but also helps to keep the meat juicy and tender. Additionally, consider the size of the ham to ensure it will fit in your smoker comfortably.

Preparing the Ham

Before you begin the smoking process, it’s important to prepare the ham properly. Start by removing the ham from its packaging and patting it dry with paper towels. This will help the rub and smoke adhere to the surface of the meat. Next, score the ham by making shallow cuts in a diamond pattern across the surface. This will allow the flavors to penetrate the meat more effectively.

Creating a Flavorful Rub

A delicious rub is essential for infusing the ham with robust flavor during the smoking process. Create a simple yet flavorful rub using a combination of brown sugar, black pepper, paprika, garlic powder, and onion powder. Rub the mixture generously over the entire surface of the ham, ensuring that it is evenly coated. This step is where the magic happens, as the rub will caramelize and create a beautiful crust as the ham smokes.

Setting Up the Smoker

Prepare your smoker for the ham by preheating it to a temperature of around 225°F (107°C). Use a mild wood such as apple or cherry to impart a delicate smoky flavor that won’t overpower the natural taste of the ham. Once the smoker is at the desired temperature, it’s time to place the ham on the rack, ensuring that there is enough space around it for the smoke to circulate evenly.

Smoking the Ham

Now comes the exciting part – smoking the ham! Place the ham in the smoker and close the lid, allowing the meat to absorb the delicious smoky aroma. Maintain a consistent temperature throughout the smoking process, adding more wood chips as needed to keep the smoke flowing. A good rule of thumb is to allow approximately 30 minutes of smoking time per pound of ham.

Monitoring the Temperature

It’s essential to monitor the internal temperature of the ham throughout the smoking process to ensure it reaches the safe temperature of 140°F (60°C). Use a meat thermometer to check the temperature in the thickest part of the ham, being careful to avoid contact with the bone, which can give a false reading. Once the ham reaches the desired temperature, it’s ready to be removed from the smoker.

Resting and Serving

After the ham has finished smoking, allow it to rest for about 15-20 minutes before carving. This resting period allows the juices to redistribute, resulting in a moist and succulent ham. Once rested, carve the ham into thin slices and serve alongside your favorite sides and accompaniments. Whether it’s a holiday gathering or a casual dinner, your perfectly smoked precooked bone-in ham is sure to be a hit!

Smoking a precooked bone-in ham is a delightful way to add depth and complexity to this timeless dish. With a few simple steps and a bit of patience, you can create a mouthwatering smoked ham that will have everyone asking for your secret recipe. So fire up the smoker, gather your ingredients, and get ready to impress your guests with a show-stopping smoked ham that is as delicious as it is memorable.