Smoked Ham
prep
15 MIN
cook
4 HR
feeds
8
This Smoked Ham recipe is perfect for a festive gathering and takes full advantage of the Camp Chef Woodwind Pro or any reliable pellet grill to infuse your ham with rich, smoky flavors. Begin by preheating your pellet grill to 225°F, using a fruitwood pellet like apple or cherry for optimal flavor. The Camp Chef Woodwind Pro is ideal for maintaining a consistent temperature and enhancing the smoke profile, ensuring your ham is cooked to perfection.
Here is how to smoke a ham for the holidays:
Start by scoring the surface of your 8-10 lbs pre-cooked, bone-in ham (not spiral cut) in a diamond pattern. Next, create a flavorful coating by mixing Dijon mustard and brown sugar, and apply it evenly over the ham.
Place the ham directly on the grill grates and smoke for 2.5 hours, basting with the juices every hour to keep it moist and flavorful. While the ham is smoking, prepare a delectable glaze by melting butter, honey, apple cider vinegar, and a blend of ground cloves, cinnamon, and nutmeg in a saucepan. After 2.5 hours, generously brush this glaze over the ham.
Increase the pellet grill’s temperature to 275°F and continue cooking for another 1-1.5 hours until the internal temperature reaches 140°F. This final step ensures the ham is fully heated and infused with the sweet, spiced glaze.
Let the ham rest for 15 minutes before slicing and serving. This smoked ham recipe delivers a deliciously glazed ham with a perfect balance of smoke and sweetness, making it an ideal Christmas ham centerpiece. Whether you're using a Camp Chef Woodwind Pro or another pellet grill, this recipe is your go-to guide for achieving a beautifully smoked ham. The process also covers essential tips like how to smoke a ham, how to prepare a recipe for ham glaze, and even creating a double smoked ham for added depth of flavor.
FAQs for Smoked Ham Recipes
1. How long does it take to smoke a ham on a pellet grill?
Smoking a ham on a pellet grill typically takes about 4 hours. You'll smoke the ham at 225°F for 2.5 hours, then apply the glaze and increase the temperature to 275°F, cooking for an additional 1-1.5 hours until the internal temperature reaches 140°F.
2. What is the best wood to use for smoking Christmas hams?
Fruitwoods like apple or cherry are excellent choices for smoking a Christmas hams. They provide a sweet, mild flavor that complements the ham's natural taste. These woods work particularly well with the Camp Chef Woodwind Pro for consistent smoke and temperature control.
3. Can I use a spiral-cut ham for this smoked ham recipe?
It’s recommended to use a pre-cooked, bone-in ham that is not spiral cut. Spiral-cut hams can dry out during the smoking process. A non-spiral ham retains more moisture, resulting in a juicier final product.
4. How do I make the glaze stick to the ham?
Scoring the surface of the ham in a diamond pattern helps the glaze adhere better. Applying a mix of Dijon mustard and brown sugar before smoking also creates a sticky surface for the glaze to cling to.
5. What internal temperature should the ham reach before it’s done?
The ham should reach an internal temperature of 140°F. This ensures that the ham is heated through and safe to eat. Use a meat thermometer to check the temperature at the thickest part of the ham.
6. Can I use any pellet grill for this recipe, or do I need the Camp Chef Woodwind Pro?
While the Camp Chef Woodwind Pro is an excellent choice for this recipe due to its precise temperature control and enhanced smoke features, you can use any reliable pellet grill. Just ensure your grill can maintain the required temperatures and provide consistent smoke.
7. How often should I baste the ham while it’s smoking?
Baste the ham with its juices every hour during the smoking process. This helps keep the ham moist and enhances the smoky flavor. After applying the glaze, continue basting if needed to ensure a well-coated, flavorful finish.
8. Can I double smoke the ham for extra flavor?
Yes, you can create a double smoked ham by smoking it once, then allowing it to cool and rest before smoking it again with a fresh layer of glaze. This process intensifies the smoky flavor and makes for a richer, more complex taste.
9. How long should the ham rest before slicing?
Allow the ham to rest for about 15 minutes after removing it from the grill. This resting period lets the juices redistribute throughout the ham, making it easier to slice and ensuring each bite is juicy and flavorful.
10. What sides pair well with a smoked Christmas ham?
A smoked Christmas ham pairs beautifully with classic holiday sides such as mashed potatoes, green beans, roasted vegetables, and dinner rolls. A fresh salad or a fruit-based dish like cranberry sauce can also complement the smoky, sweet flavors of the ham.
This Smoked Ham Recipe is an excellent choice for your holiday feast, especially when prepared on a pellet grill like the Camp Chef Woodwind Pro. The FAQs should help answer any questions and ensure a smooth cooking experience!
Ingredients
All Ingredients
1 pre-cooked, bone-in ham (8-10 lbs) NOT SPIRAL CUT
1/2 cup Dijon mustard
1/2 cup brown sugar
1/4 cup honey (Hot honey would provide a bit of spice)
1/4 cup apple cider vinegar
2 tablespoon butter
1 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Instructions
Smoked Ham
STEP 1
Set up your Smoker to 225°F, using a fruitwood like apple or cherry for smoke.
STEP 2
Score the surface of the ham in a diamond pattern. Apply a mix of Dijon mustard and brown sugar over the ham.
STEP 3
Place the ham directly on the grill grates. Smoke for 2.5 hours, basting with any juices every hour.
STEP 4
In a saucepan, melt butter, honey, apple cider vinegar, and spices. After the 2.5 hours in step 3, brush the glaze generously over the ham.
STEP 5
Raise the temperature to 275°F. Cook for an additional 1-1.5 hours until the internal temperature reaches 140°F.
STEP 6
Let the ham rest for 15 minutes before slicing and serving.
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