Hot Smoked Ham
Rated 5.0 stars by 3 users
Prep Time
30 minutes
Smoke Time
2-3 hours
Transform your holiday spread with this Smokai Hot Smoked Ham recipe. A twist on the classic Christmas centrepiece that's easily achievable at home in your BBQ/grill, smoker, smokehouse, or any other smoking chamber/conversion. This easy-to-follow recipe will ensure a uniquely smokey result that will leave your friends and family wanting more.
Smokai
Ingredients
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Ham - we recommend bone-in, pre-cooked for ease
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Your favorite binder (Yellow Mustard, Olive Oil, etc)
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Your favorite pork/meat rub (or ingredients to make your own - see below)
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Your favorite glaze (or ingredients to make your own - see below)
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Smokai Smoke Generator
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Smokehouse, BBQ/Grill, Smoker, or other Smoking Chamber
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Quality Woodchip or BBQ Pellets
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Basting Brush and Sharp Knife
Items/Equipment
Directions
Choose your ham - we recommend bone-in, pre-cooked for ease
- Remove the rind and excess fat leaving an even layer of fat
- Score (or spiral cut if you want to get creative) the out layer of fat you've left on
- Coat the ham in your favorite binder (Yellow Mustard, Olive Oil, etc)
- Coat the ham in your favorite pork/meat rub - or make your own - there are some great recipes online - we enjoy this combo - 2 Tbsp Paprika, 2 Tbsp Garlic Powder, 2 Tbsp Onion Powder, 1 Tsp Ground Ginger, 1/2 Tsp Ground Cloves, 1/4 Cup Brown Sugar - plus a good seasoning with salt and pepper
- Let seasoned ham sit for 30-45 minutes before smoking
Smoking Your Ham
- Heat your smoking chamber to 120c / 250f
Fill the hopper of your Smokai Smoke Generator with your favorite woodchip or quality hardwood BBQ pellets. Maple goes great with ham!
- Light your Smokai Smoke Generator and adjust the smoke volume to your liking
- Smoke your ham at 120c / 250f to an internal temperature of 55c / 130f
- Once the internal temp is at 55c / 130f you can start basting using your favorite glaze - or try making your own - we enjoy this recipe - 3/4 Cup Maple Syrup, 3/4 Cup Brown Sugar 3 Tbsp Dijon Mustard, 3/4 Tbsp Cinnamon, 1/2 Tsp All Spice, a dash of Spiced Rum if you have it on hand
- Smoke, and continue glazing every 20mins until the ham reaches an internal temp of 63c / 150f
- Slice and enjoy!
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