Smoked Ham Recipe
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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 smoked ham recipe tutorial includes all the information you need to cure and smoke a ham 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!
Home Cured and Smoked 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, making your own smoked ham is actually very easy and straightforward, you just need to follow the proper techniques. I’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, 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 to making a smoked ham 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!
What’s the Best Smoker to Use for Smoked Ham?
I’m a big fan of my Masterbuilt Smoker because it’s extremely easy to use, doesn’t require any specialized items (just wood chips), and it has been running strong for years. Another popular option that comes with a higher price tag is the Traeger which is a grill and smoker combo. If you’re looking for a two-in-one, this is a great option.
How to Cure a Ham
Let’s get started!
Before we smoke the ham it needs to be cured. The first step is to 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.
With your fresh ham in hand, the next step is to cure it. 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 it for one day for every 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.
How to Smoke a Ham
Now that your ham is cured, it’s time to smoke it. 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 my 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.
Make Ahead and Storage
If the smoked ham isn’t being eaten immediately, cover it with foil and keep it in a warm oven (200 degrees F) for up to an hour before serving. Leftovers can be kept in the refrigerator for up to 5 days. Wrap it or place it in an airtight container to prevent it from drying out. It can also be frozen for up to 3 months. Let it thaw slowly in the refrigerator.
Reheating: For best results and for a moist ham, you can place the ham in a roasting pan or oven-safe dish with high sides and pour 1-2 cups of chicken broth into the pan to create moisture as the ham reheats. If you have some glaze leftover, you can brush the top of the ham with the glaze. Cover the ham with foil and reheat at 350 degrees F for 30-45 minutes or until it is heated through. For a simpler and quicker reheat, place slices of the ham in a covered microwave dish with a little chicken broth and heat through.
For more adventures in homemade charcuterie be sure to try my:
- Smoked Neck Bones
- German Bratwurst
- British Bangers
- Smoked Cheddar Sausages
- Breakfast Sausage Links
- Capicola
- Gravlax
- How to Make Bacon
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Smoked Ham Recipe
Equipment
- Smoker (option 1) , this is what I have and use
- Smoker (option 2) , pricier but grill and smoker combo
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 brown sugar 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. If the ham isn't being eaten immediately, cover it with foil and keep it in a warm oven (200 degrees F) for up to an hour before serving.
Notes
Originally published on The Daring Gourmet November 2, 2020
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I’m sorry I have so many questions. The ham I have is almost 10 pounds. Should I one and a half the brine or double? Being that the ham is larger than what your recipe calls for, how long should I brine it for?
Hi Amy, you just need to one and a half the brine ingredients, e.g. 9 quarts of water and 1.9 tablespoons (31.4 grams) of Prague powder #1. The curing time is about one day per pound of meat so I would let it cure for a full 10 days.
There is no link for the Brown sugar glaze. Can you please direct me where to find it?
Hi Amy, thanks for catching that, my link somehow became un-linked. Here it is: https://www.daringgourmet.com/brown-sugar-glaze/
This recipe looks delicious but I want to keep it nitrite free. What can I use in place of the prague powder?
Hi Amy, for smoking meats it’s critical to use the Prague powder. For one, without it you will essentially have a pork roast instead of a proper ham (it’s like the difference between cooked pork belly and bacon, the latter requires curing salt). Prague powder is what enables pork to become ham, affecting not only its appearance but texture. But beyond that and very importantly, Prague powder inhibits bacterial growth and when you’re working with meat that undergoes a long brining period followed by a long smoking period under low temperatures (which makes it a prime candidate for developing bacteria), that curing salt is what ensures the safety of the meat. And just to put this out there, things like ham and bacon that are labeled as “nitrate free” in the store actually aren’t nitrate free, it’s a federal loophole. If you look at the ingredients they usually contain “celery powder” which is a concentrated form of nitrate.
Thanks so much for the brining lesson. Helps a lot. One last question. Is 7 days standard to brine? I only have 5 days before I’d like to smoke it.
Hi Amy, there is no standard, it’s all dependent on the weight of the ham. The bigger and thicker the ham the longer it needs to brine in order to enable the brine – especially the curing salt/Prague powder – to penetrate it fully to the center. Ham that hasn’t cured long enough ends up having unpleasant gray spots in the center of the ham where the curing salt didn’t penetrate. The standard recommendation for curing/brining time is roughly one day per pound of meat. So in the case of my recipe calling for a 7 pound ham, the curing time would be 7 days. Your 10 pound ham would need 10 days to ensure thorough curing.
Fixed my first ham this week. Brining was easy, dried overnight, and smoked today. Absolutely delicious! I will never, ever buy store-bought ham again. Thank you for your easy directions and lovely taste combinations!
That’s so exciting, Ellen, congratulations on your beautiful, successful ham and thank you so much for the feedback!!!
I’ve read in many places that brine curing in a metal container will leave a slightly metallic taste in the meat. I can’t honestly say one way, or the other, as I have generally heeded this advice. Obviosuly you have made this recipe many times – do you notice that taste or does the smoking mostly cover it up?
Glen
Hi Glen, stainless steel is largely non-reactive (which is why it’s the top choice for cookware) especially for the level of salt and length of brining time for this type of application. I would avoid other metals and also plastics (even food grade ones), but I have never had an issue with stainless steel.
Hi we bought a cured boned in ham. Would I need to brine it still for extra flavour?
Hi Leanne, it’s already cured so no need to brine again.
Novice question here — I plan to try my smoking my first fresh ham for xmas. When I get the ham, do I need to do anything to it (remove the skin, use an injector, cut a criss-cross pattern, etc.) before putting it in the brining mixture
Hi Neil, most fresh hams that come from the butcher won’t require anything further (e.g., they typically do not come with the skin on them). If your ham comes with a thick layer of fat on it you can cut a diamond pattern into it, about 1/4 inch deep, to help the fat render as it cooks, but it isn’t necessary.
Have you or anyone tried using Splenda or Erythritol rather than brown sugar for the curing and glazing? I’m assuming that since the Nitrite is the key curing ingredient that it shouldn’t matter. Considering sugar free option for a parent who is on sugar restriction. Also any thoughts of removing the skin (not fat) altogether vs scoring?
I’ve used Splenda brown sugar. Works great