Learn How to Smoke a Ham. Whether you’re making a raw ham from scratch or simply want to infuse your store-bought ham with that delicious smoke flavor, this tutorial includes all the information you need along with step-by-step photos to create a masterpiece!
Smoking a ham is easy, deeply satisfying, and the flavor will absolutely WOW you and your guests!
How to Smoke a Ham
Whether smoking your own ham is something that’s been on your bucket list or is something you’ve been curious about, it’s time to give it a go! While it may seem a little intimidating, smoking ham is actually very easy and straightforward, you just need to follow the proper techniques. We’ll show you everything you need to know on how to smoke a raw ham (also called a “green” ham) as well as how to smoke a pre-cooked ham!
Smoking a Raw Ham Versus a Pre-Cooked Ham
Whether you’re using a raw ham (aka, green ham) or a pre-cooked ham will determine the method. While the smoking part is identical except for the length of time, the main difference lies in the curing process; pre-cooked ham has already been cured so you can skip that part and move directly on to the smoking part.
How to Smoke a Pre-Cooked Ham
The process is the same as smoking a raw ham (see below), you just skip the brining process and the smoking time will be shorter. Instead you will only smoke the ham until it reaches an internal temperature of 130-140 degrees to warm the ham through and infuse it with smoke. Keep in mind that the ham is already pre-cooked so be careful not to exceed 140 F or your ham will be dry.
Note that pre-cooked hams are usually already smoked so in smoking it again you’ll be giving it a double dose of smoke. Don’t worry that the smoke flavor will be too overwhelming, it won’t. Especially with the glaze added. The extra layer of smoke will only enhance the overall flavor and make it all the more delicious.
If you’re applying the glaze to your pre-cooked ham, smoke the ham until it reaches an internal temp of about 130 F, spread some of the glaze on the ham, and continue smoking until the internal temp is 140 F. Spread on some more of the glaze, transfer the ham to a platter and tent with foil, letting the ham sit for at least 10 minutes before serving.
How to Smoke a Raw Ham
This is where the real fun is! In selecting your fresh ham leg and curing and smoking it from scratch you have full control over the quality of your finished ham.
The first step is to cure the ham. Curing the ham draws moisture out of the meat, enables the salt and flavors of the brine to penetrate the meat, gives the ham a great flavor and enables it to retain its color (Prague powder/curing salt #1 is critical for the latter). Bypassing this process will just give you cooked pork with a cooked pork flavor versus the appearance and flavor of ham.
To cure the ham you will need to prepare a brine, place the ham in the brine and allow it so sit, or “cure”, for 7 days (that’s about one day per pound of meat).
The brine will infuse the ham with flavor as it slowly penetrates the ham over the course of a week. For this reason using a rub later on is somewhat redundant. Plus, unlike the brine, the flavors from the rub will not penetrate into the meat while it’s smoking, they will simply remain on the surface. You can still apply a rub if you wish but it isn’t necessary. Between the brine, the smoke and the glaze, your ham will be wonderfully flavorful!
Let’s get started!
Select Your Ham
Ask your butcher for a bone-in ham leg (bone-in for the best flavor). This recipe calls for a 7 pound ham which is known as a half bone-in leg. A full bone-in leg is generally around 14 pounds.
If selecting a full leg you will need to double the curing time as well as the smoking time.
Next the ham will need to be cured. To do that we need to make a brine.
Place half of the water and the remaining brine ingredients in a large stock pot that’s big enough to fit your ham and deep enough to allow the ham to be fully covered by the brine. Alternatively you can use any clean bucket.
Bring the brine to a boil and stir until the sugar and salt is dissolved. Turn off the heat. Pour in the remaining water to cool down the brine and then let it cool completely.
Rinse off your fresh ham.
Place it in the brine and ensure that it is completely submerged under the brine. If it keeps floating to the top, weigh it down. Cover with a lid and place it in the refrigerator.
It will need to cure for one day for ever pound, so in this case for 7 days.
Once the curing period is over, remove the ham from the brine, thoroughly rinse it under water, then blot the ham with paper towels and place on a rack to continue drying in the fridge for at least a couple of hours or overnight.
Optional: At this point you can apply the rub to the ham if you wish.
Prepare your smoker according to manufacturer instructions and get it to a temperature of 250 degrees F.
Place the ham in the smoker. For smoking time plan on about 4-5 hours for a 7 pound ham (if using a full ham – 14 pounds – plan on approximately double that smoking time). Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor.
Smoke the ham until it reaches an internal temperature between 130-140 F (use an instant read thermometer). It’s now time to apply the glaze.
Just before you’re ready to apply the glaze, make the glaze.
Get our recipe for Brown Sugar Glaze.
Once the ham reaches an internal temp between 130-140 degrees, apply some of the glaze.
Brush the ham all over with a coating of the glaze.
After 20-30 minutes brush the ham all over with some more of the glaze until the internal temperature reaches 165 F.
Periodically check the internal temperature towards the end so that you do not exceed 165 F.
As soon as the internal temperature reaches 165 F, remove the ham from the smoker and wrap it in aluminum foil.
Place the wrapped ham in a warm place to let rest until ready to serve. At this point you can also let it cool completely and then refrigerate and then gently reheat in the foil when ready to serve.
Slice the ham against the grain in 1/4 inch slices and serve with the remaining glaze.
Enjoy!
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For more delicious adventures in homemade charcuterie be sure to try our:
- Smoked Ham Hocks
- German Bratwurst
- British Bangers
- Smoked Cheddar Sausages
- Breakfast Sausage Links
- Italian Capicola
- How to Make Bacon
How to Smoke a Ham
Ingredients
- 7 pound fresh bone-in ham , rinsed under cold water (see blog section above: "Select a Ham") NOTE: If selecting a ham with the skin on, cut a criss-cross pattern into the skin about 1/2 inch deep
- FOR THE BRINE:
- 6 quarts cold water , divided in half
- 2 cups brown sugar
- 1 cup kosher salt
- 1 1/2 tablespoons Prague powder (curing salt #1)
- 2 teaspoons black peppercorns
- 2 bay leaves
- FOR THE GLAZE:
- 1 batch Brown Sugar Glaze (click link for recipe)
- FOR THE RUB (Optional - see NOTE):
- 1/4 cup packed brown sugar
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- wood chips (popular choices included maple, pecan, hickory, and apple)
Instructions
- To make the brine: Place half of the water and the remaining brine ingredients in a large stockpot that's big enough to fit your ham and deep enough to allow the ham to be fully covered by the brine. Alternatively you can use any clean bucket.Bring the brine to a boil and stir until the sugar and salt is dissolved. Turn off the heat. Pour in the remaining water to cool down the brine and then let it cool completely.Place it in the brine and ensure that it is completely submerged under the brine. If it keeps floating to the top, weigh it down. Cover and refrigerate. Let the ham cure for 7 days. Once the curing period is over, remove the ham from the brine, thoroughly rinse it under water, then blot the ham with paper towels and place on a rack to continue drying in the fridge for at least a couple of hours or overnight.Optional: At this point you can apply the rub to the ham if you wish.
- Prepare your smoker according to manufacturer instructions and get it to a temperature of 250 degrees F.Place the ham in the smoker. Plan on about 4-5 hours but start checking for doneness sooner. Add about one cup of wood chips roughly every 45 minutes throughout the smoking process or less frequently for a milder smoke flavor. Smoke the ham until it reaches an internal temperature between 130-140F (use an instant read thermometer). It's now time to apply the glaze.Once the ham reaches an internal temp between 130-140 degrees, apply some of the glaze.Brush the ham all over with a coating of the glaze.After 20-30 minutes brush the ham all over with some more of the glaze until the internal temperature reaches 165 F.Periodically check the internal temperature towards the end so that you do not exceed 165 F.
- As soon as the internal temperature reaches 165 F, remove the ham from the smoker and wrap it in aluminum foil.Place the wrapped ham in a warm place to let rest until ready to serve. At this point you can also let it cool completely, refrigerate, and then gently reheat in the foil when ready to serve.Slice the ham against the grain in 1/4 inch slices and serve with the remaining glaze.
Anonymous says
My new favorite method for cooking ham. So moist and tender! It was an Easter dinner hit.
Tom Swartz says
Looks like it’s going to be too cold to use my smoker on Easter can I bake the ham in my oven after it’s cured ?
Kimberly Killebrew says
Hi Tom, you can but a primary purpose for brining it is to prep it for smoking. If you go straight from brining to cooking it in your oven and skip smoking it your ham won’t have much flavor….
Toni says
Can I freeze the hams after curing and smoking? Or would it be better to just freeze after brining? We just butchered our first pig and want to save the hams for a special occasion.
Kimberly @ The Daring Gourmet says
Hi Toni, yes, you can freeze the fully cooked and smoked ham. Wrap it really well and it will keep for 4-6 months in the freezer. Congrats on your first pig! :)
Tim Day-Lewis says
Flavour is AMAZING!
Unfortunatly, I used a rolled shoulder (bone removed) and the curing solution didn’t get too far into the meat.
What I ended up with was not ham – but probably the best pork I’ve ever had!
Will use a leg with a bone in it next time and hope for a better result.
Darron says
Hi Kim
Is their any particular wood chips I should use for flavor
Thank
Kimberly @ The Daring Gourmet says
Hi Darron, maple, hickory, pecan and apple are all good choices.
Dave says
HI KIM ———– Once brined do you “HAVE TO” smoke the Ham or can you
just Boil in a spiced brine . Remove skin , cool and slice
Thanks Dave —– South Africa
Kimberly @ The Daring Gourmet says
Hi Dave, no you don’t have to smoke it if you prefer to forego the smoked flavor. Boiling it as you described is an alternative option.
Josh says
Can you please confirm that you mean 1.5 TABLESPOONS of curing salt? Other sources say I need 1 TEASPOON per 5lbs of meat. Thank you.
Kimberly @ The Daring Gourmet says
Hi Josh, 1.5 tablespoons is correct and that is because this uses a wet cure versus a dry cure method (dry cure uses less curing salt).
Dan Jeffries says
Is this correct?
“Instead you will only smoke the ham until it reaches an internal temperature of 10 degrees to warm the ham through and infuse it with smoke.”
Below it states that you should smoke it until 130 degrees and then apply the glaze. This is my first time smoking a ham so I want to make sure I do it correctly. Thanks.
Kimberly @ The Daring Gourmet says
Hi Dan, sorry for that typo. The instructions further below are correct: Bring it to an internal temp of 130-140 F.
Jason says
What kind of glaze do you use
Kimberly @ The Daring Gourmet says
Hi Jason, I link to it in the recipe card in the list of ingredients – Brown Sugar Glaze: https://www.daringgourmet.com/brown-sugar-glaze/
Pam Blackmore says
Can I use normal pickling salt for the brine? I am also trying to avoid nitrates?
Kimberly @ The Daring Gourmet says
Hi Pam, the pink curing salt is not only for aesthetics (keeping the meat a pleasant color instead of turning brown), it’s also used as a safety precaution. From one meat curing source: “The Prague Powder #1 imparts a distinctive flavor to cured meat, and it’s also necessary to prevent food poisoning. Here’s why: The natural cooking environment for cured meat creates a habitat for growing bacteria, causing botulism — food poisoning.”
Even smoked meats that claim they’re made “without nitrates” still use nitrates in the form of celery powder.