Why You’ll Love This smoked ham recipe
- Ease of preparation: This smoked ham recipe offers a simple approach with minimal ingredients and straightforward steps. Whether using a pre-cooked spiral cut or a raw ham shank, the process fits nicely into a busy schedule with an easy smoking or roasting method that doesn’t require constant supervision.
- Health benefits: Smoked ham serves as a rich source of high-quality protein and essential nutrients. By opting for lean cuts and carefully balanced seasoning, this smoked ham recipe supports a nutritious diet without excess saturated fats or sodium overload.
- Versatility: This smoked ham recipe adapts well to various dietary preferences. From low-sodium modifications to gluten-free spice rubs, and even plant-based smoked alternatives, it can cater to a wide range of needs, making it a flexible centerpiece for your meals.
- Distinctive flavor: The smoky aroma infused by apple or cherry wood chips sets this ham apart from typical oven-roasted versions. Complemented by a sweet brown sugar glaze enriched with spices like cinnamon and cloves, the layered flavors create a memorable savory-sweet balance perfect for any occasion.
Jump To
- 1. Why You’ll Love This smoked ham recipe
- 2. Essential Ingredients for smoked ham recipe
- 3. How to Prepare the Perfect smoked ham recipe: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your smoked ham recipe
- 5. Mastering smoked ham recipe: Advanced Tips and Variations
- 6. How to Store smoked ham recipe: Best Practices
- 7. FAQs: Frequently Asked Questions About smoked ham recipe
- 8. smoked ham recipe
Essential Ingredients for smoked ham recipe
- 7 lbs bone-in ham (pre-cooked, spiral cut) or 9 lbs bone-in ham shank (uncut) – provides the base protein with characteristic smoky tenderness
- 1/3 cup BBQ spice rub or homemade dry rub blend – infuses smoky, sweet, and warming spices
- 2 ½ tablespoons brown sugar – adds caramelized sweetness to the crust
- ¼ teaspoon ground red pepper (cayenne) – offers subtle heat
- ¾ teaspoon cinnamon – adds warm depth
- ½ teaspoon ginger – for aromatic zing
- ½ teaspoon allspice – contributes complexity
- ¼ teaspoon cloves – enhances savory notes
- ½ cup butter – for richness in the glaze
- ½ cup brown sugar (for glaze) – caramelizes beautifully on the ham surface
- ¼ cup maple syrup – adds natural sweetness and shine
- 2 1/4 cups apple cider, divided – moistens and flavors during smoking
- 2 tablespoons mustard or neutral oil (optional) – helps rub adhere and adds subtle tang
- Fresh herbs and fruit (such as grapes) – for garnish and visual appeal
- Cherry or apple wood chips – provide signature smoking flavor
- Cooking spray – for pan preparation
- Apple juice or water (for spritzing, if using raw ham shank) – keeps meat moist during long cook
Special Dietary Options:
- Vegan: Use smoked seitan or tempeh as savory, smoky plant-based alternatives.
- Gluten-free: Confirm all spice blends and condiments are gluten-free compliant.
- Low-calorie: Replace sugars in glaze with natural calorie-free sweeteners; trim visible fat from ham before serving.
How to Prepare the Perfect smoked ham recipe: Step-by-Step Guide
First Step: Preparation and smoking setup
Preheat your smoker or oven to 225-250°F (107-121°C). Prepare your smoking wood chips, preferably cherry or apple, soaking them if needed. Spray a disposable aluminum pan with cooking spray to hold drippings and place it in the smoker or oven.
Second Step: Prepare the ham
If using pre-cooked spiral ham, place it cut side down in the prepared pan and evenly coat with BBQ spice rub or dry rub. For a raw ham shank, rinse under cold water and pat dry thoroughly. Score the surface in a diamond pattern about ¼ inch deep. Rub mustard or neutral oil over the ham to help spice adherence, then coat with the dry rub mixture, avoiding added salt since ham is already salty.
Third Step: Smoking the ham
Put the ham in the smoker or oven on a rack above the pan to allow circulation of heat and smoke. For pre-cooked spiral ham, smoke for approximately 3-4 hours, basting every 30-45 minutes with 2 cups of apple cider to keep moist. For ham shank, smoke low and slow for about 6 hours, spritzing the meat with apple juice or water every 2-3 hours to prevent drying.
Fourth Step: Monitor internal temperature
Using a meat thermometer, check that spiral ham reaches an internal temperature of 140°F (60°C). For the shank, target 155-165°F (68-74°C) for shreddable meat, or up to 200-205°F (93-96°C) for very tender texture.
Fifth Step: Prepare the glaze
While smoking, in a saucepan over medium heat, combine ½ cup butter, ½ cup brown sugar, ¼ cup maple syrup, and the remaining ¼ cup apple cider. Simmer for 6-8 minutes, stirring often, until the glaze thickens to a syrupy consistency.
Final Step: Glazing and serving
Brush the glaze generously over the ham during the last 30 minutes of smoking and again immediately after removing from heat. Let the ham rest covered loosely with foil for 20-30 minutes to redistribute juices. For shank ham, shred meat carefully, discarding bones and excess fat. Garnish with fresh herbs and fruit like grapes before serving to present a festive platter.
Tip: Frequent basting and careful temperature monitoring are key to moist, flavorful smoked ham.
Dietary Substitutions to Customize Your smoked ham recipe
Protein and Main Component Alternatives
- Substitute smoked ham with smoked turkey breast or lean pork loin for lower fat options.
- Use smoked seitan or tempeh as savory plant-based choices for vegan diets.
Vegetable, Sauce, and Seasoning Modifications
- Swap traditional dry rub spices with citrus zest or fresh herbs like rosemary and thyme for different flavor notes.
- Choose maple syrup, agave nectar, or stevia as alternatives to brown sugar and honey in glazes for sweetness variants and calorie-conscious diets.
- Incorporate seasonal roasted vegetables such as root veggies or Brussels sprouts as side dishes to complement smoky ham flavors.
Mastering smoked ham recipe: Advanced Tips and Variations
- Pro cooking techniques: Use a dual-zone smoker setup to maintain low, consistent heat and prevent flare-ups. Consider resting the ham overnight under glaze for intensified flavor.
- Flavor variations: Experiment with different wood chips apple, cherry, or hickory to vary the smoky aroma. Add a splash of bourbon or rum to the glaze for warmth and complexity.
- Presentation tips: Serve with fresh herb sprigs and seasonal fruits; slice thick for hearty portions or thin for sandwich-style servings.
- Make-ahead options: Score and rub the ham a day before smoking to let the spices penetrate overnight, reducing active cooking prep.
How to Store smoked ham recipe: Best Practices
| Storage Method | Guidelines | Duration |
|---|---|---|
| Refrigeration | Keep smoked ham in an airtight container or wrapped tightly with foil or plastic wrap in the fridge to maintain moisture. | 3-5 days |
| Freezing | Wrap ham securely in foil and store in freezer bags to prevent freezer burn; slice before freezing for easier reheating. | Up to 3 months |
| Reheating | Heat slowly in a low oven (around 250°F) covered with foil, adding apple cider or broth to maintain juiciness. | As needed |
| Meal prep | Pre-slice portions before storing to save time and facilitate quick, portion-controlled meals. | Varies |
FAQs: Frequently Asked Questions About smoked ham recipe
Is smoked ham already cooked before smoking it again?
Most smoked hams available in stores are fully cooked or cured before you buy them. When you smoke them at home, you’re usually reheating and adding flavor rather than cooking raw meat. Smoking a pre-cooked ham also creates a double-smoked flavor with a milder smoke intensity, which pairs well with a glaze.
How long should I smoke a pre-cooked ham and at what temperature?
Smoke a pre-cooked ham at around 250°F. Plan for about 20 minutes of smoking per pound. The ham is ready when the internal temperature reaches 140°F. Using a thermometer helps maintain accuracy without repeatedly opening the smoker.
What type of wood is best for smoking ham to complement its flavor?
Apple wood chips are a popular choice for smoking ham because they add a mild, slightly sweet smoke flavor that pairs well with glazes. Cherry and hickory woods are also good options, offering richer smoke notes, but be cautious with hickory to avoid overpowering the meat.
Can I prepare smoked ham in advance and how should I reheat it?
Yes, smoked ham can be prepared a day ahead. Store it wrapped tightly in foil or in an airtight container in the fridge. Reheat whole ham in the oven at 350°F, covered with foil and a little liquid like broth to keep it moist. For quicker reheating, microwave or pan sauté shredded ham until warmed through.
What is the recommended serving size of ham per person for a bone-in ham?
For bone-in ham, estimate about ¾ of a pound per person. This accounts for bones and some fat, ensuring enough meat for each guest and some leftovers, especially for larger gatherings. For a 9-pound ham, you can serve approximately 12 people.
smoked ham recipe
- Total Time: 4 hours 35 minutes to 9 hours 45 minutes
- Yield: 10–12 servings 1x
- Diet: Gluten-Free
Description
🍖 Savor the rich, smoky flavors of this Smoked Ham recipe with a sweet brown sugar glaze that perfectly complements the meat.
🔥 Whether pre-cooked spiral ham or raw ham shank, this recipe offers juicy, tender results ideal for any hearty meal.
Ingredients
7 lbs bone-in ham
1/3 cup BBQ spice rub
2 ½ tablespoons brown sugar
¼ teaspoon ground red pepper
¾ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon allspice
¼ teaspoon cloves
½ cup butter
½ cup brown sugar for glaze
¼ cup maple syrup
2 1/4 cups apple cider
2 tablespoons mustard or neutral oil
Fresh herbs and fruit
Cherry or apple wood chips
Cooking spray
Apple juice or water
Instructions
First Step: Preparation and smoking setup: Preheat your smoker or oven to 225-250°F (107-121°C). Prepare your smoking wood chips, preferably cherry or apple, soaking them if needed. Spray a disposable aluminum pan with cooking spray to hold drippings and place it in the smoker or oven.
Second Step: Prepare the ham: If using pre-cooked spiral ham, place it cut side down in the prepared pan and evenly coat with BBQ spice rub or dry rub. For a raw ham shank, rinse under cold water and pat dry thoroughly. Score the surface in a diamond pattern about ¼ inch deep. Rub mustard or neutral oil over the ham to help spice adherence, then coat with the dry rub mixture, avoiding added salt since ham is already salty.
Third Step: Smoking the ham: Put the ham in the smoker or oven on a rack above the pan to allow circulation of heat and smoke. For pre-cooked spiral ham, smoke for approximately 3-4 hours, basting every 30-45 minutes with 2 cups of apple cider to keep moist. For ham shank, smoke low and slow for about 6 hours, spritzing the meat with apple juice or water every 2-3 hours to prevent drying.
Fourth Step: Monitor internal temperature: Using a meat thermometer, check that spiral ham reaches an internal temperature of 140°F (60°C). For the shank, target 155-165°F (68-74°C) for shreddable meat, or up to 200-205°F (93-96°C) for very tender texture.
Fifth Step: Prepare the glaze: While smoking, in a saucepan over medium heat, combine ½ cup butter, ½ cup brown sugar, ¼ cup maple syrup, and the remaining ¼ cup apple cider. Simmer for 6-8 minutes, stirring often, until the glaze thickens to a syrupy consistency.
Final Step: Glazing and serving: Brush the glaze generously over the ham during the last 30 minutes of smoking and again immediately after removing from heat. Let the ham rest covered loosely with foil for 20-30 minutes to redistribute juices. For shank ham, shred meat carefully, discarding bones and excess fat. Garnish with fresh herbs and fruit like grapes before serving to present a festive platter.
Notes
🌿 Use mustard or neutral oil to help the dry rub adhere without overpowering flavor.
💧 Regularly spritz or baste the ham during smoking to maintain moistness.
🌡️ Monitor internal temperature carefully to achieve perfect texture and avoid dryness.
- Prep Time: 15 minutes
- Resting time: 20-30 minutes
- Cook Time: 4-9 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 3 ounces
- Calories: 114-448 kcal
- Sugar: 16-27 g
- Sodium: 89-681 mg
- Fat: 3-27 g
- Saturated Fat: 1-19 g
- Trans Fat: 0 g
- Carbohydrates: 17-29 g
- Fiber: 0 g
- Protein: 4-49 g
- Cholesterol: 0 mg
Keywords: smoked ham, brown sugar glaze, barbecue ham, smoked meat
This smoked ham recipe turned out beautifully at our family dinner last night! 🍽️ The smoky flavor was perfect.
I added a touch of honey glaze as per my grandma’s tip, and everyone loved it.
Thank you for sharing such a wonderful recipe!
★★★★★