Learn how to smoke a ham! This tutorial includes all the information you need along with step-by-step photos to create a masterpiece! Smoking ham is easy, deeply satisfying, and the flavor will absolutely WOW you!
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 reaches an internal temperature of 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.
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 the wood chips by soaking them in water for at least 30 minutes before using.
Prepare your smoker according to manufacturer instructions and get it to a temperature of 250 degrees F.
Place the ham in the smoker. It takes roughly 20 minutes per pound of meat so plan on about 4-5 hours. 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 the wood chips by soaking them in water for at least 30 minutes before using.Prepare your smoker according to manufacturer instructions and get it to a temperature of 250 degrees F.Place the ham in the smoker. It takes roughly 20 minutes per pound of meat so plan on about 4-5 hours. 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.
Rusty says
This recipe looks amazing. I need to avoid nitrates. Do you have a nitrate free way of smoking a ham.
Kimberly @ The Daring Gourmet says
Hi Rusty, the curing salt serves two purposes: It adds a layer of safety during the low temp/slow smoking process (inhibits the growth of bacteria) and it’s also what keeps the meat a nice pink color. You don’t “have” to use it, you can simply omit it, but the result won’t look like a typical ham, it will be brown like the color of pork roast.
Ron says
Thanks for another really great recipe Kimberly. I was wondering if you might comment on whether this is also how the traditional Black Forest Hams (from Germany) are created and if not, would you please consider possibly documenting such a recipe? I’ve been told that traditionally, Black Forest Hams are cold smoked, but have no ideas as to whether or not this is true. Thanks again Kimberly and all the best to you and your family.
Kimberly @ The Daring Gourmet says
Thank you, Ron! That’s correct, Black Forest Ham is cold smoked and is a very different product than regular ham. Black Forest ham is a dry-cured ham, it isn’t cooked; it goes through a long process where it’s hung up and “cures” in a temperature and humidity controlled environment where the moisture is drawn out over the course of a few months. At the end of the process it’s cold smoked for several weeks (given a dose of smoke flavor without “cooking” the ham), traditionally over pine/fir/juniper wood, and then very thinly sliced. It’s similar to Italian prosciutto or Spanish jamon but smoked.
Kevin says
I could have smoked ham for dinner now! Looks so good!
Sara Welch says
I have never served a smoked ham on Christmas, but you’ve inspired me to give this a try! Looks so delicious and juicy!
Catalina says
OMG! I love smoked ham and I should try to make it at home! Deliciousness!
Natasha says
I never thought that smoking ham was this easy! I loved the end result, it was so full of flavor and so delicious. This is definitely going to be one of the recipes that I will make for Christmas or New Year.
Erin says
This is such an exciting idea! I know for sure this ham would be a huge hit in my house!
Amanda says
We’re having ham this year and I will definately be using this!
Beth says
This was so helpful! Now I can make this for my family! They are going to love it! Thank you for the tips and hints!
Kim says
Well… now I need a smoker! This looks amazing.
Erin says
My husband is going to love this recipe! He loves anything smoked!
Haley Williams says
This is the most flavorful ham ever! Worth every minute of slow cooking