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.
Author:
Smokai
Ingredients
Ham - we recommend bone-in, pre-cooked for ease
Your favorite binder (Yellow Mustard, Olive Oil, etc)
Your favorite pork/meat rub (or ingredients to make your own - see below)
Your favorite glaze (or ingredients to make your own - see below)
Items/Equipment
Smokai Smoke Generator
Smokehouse, BBQ/Grill, Smoker, or other Smoking Chamber
Quality Woodchip or BBQ Pellets
Basting Brush and Sharp Knife
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
