Smoked Fresh Ham can be enjoyed any time of year, not just during the holidays. This holiday ham recipe shows you how to smoke a fresh ham in electric smoker and make the perfect cut of BBQ pork using this method.
Smoking a fresh ham is easy, and it produces delicious results. All you need to do is follow the proper techniques, and you’ll be eating some of the best smoked ham in no time.
How To Smoke A Fresh Ham
Smoking a fresh ham is an art that takes time and dedication. It can be daunting for some people to take on this process, but the end results are well worth it.
There is a difference between smoking a fresh ham (a.k.a. green ham) and smoking a cured ham. A fresh ham will give you something more like barbecue, while a cured ham will give you more of the traditional Thanksgiving “Ham.” However, if you want to smoke a fresh Ham, cook it just like you would cook a pork shoulder. Hams are leaner cuts than shoulder but they typically cook in the same amount of time.
Smoking fresh ham can be broken down into three steps: curing (optional), glazing, and smoking. Each step helps to infuse the ham with complex flavors and moisture. Smoking usually takes about 5 hours at a temperature of 225 degrees Fahrenheit (107 degrees Celsius), or until the internal temperature of the ham reaches 190 degrees Fahrenheit (87 degrees Celsius).
Smoked ham is a fairly easy dish to prepare. All you need is curing, basting with a glaze, and time in the smoker. You don’t have to cure your fresh ham, but doing so will make it especially juicy and give it its distinctive pink color. The key to smoking any kind of food is cooking it slowly over low heat.
Check out our favorite smoked recipes – brisket, salmon and pork shoulder.
Ingredients and Equipment
Half Fresh Ham
Ham is a type of meat that comes from the rear leg of a pig. It is usually sold in two halves, the shank portion and the butt portion. The shank contains the large back leg bone, while the butt has more meat. Shank and butt are both prepared similarly to a Boston butt, and they will taste more like an excellent BBQ roast than a traditional salt-cured holiday ham.
Buying a raw cut of ham from a butcher is the best way to ensure that you get the best-quality half ham for this recipe. This recipe calls for a 10-pound ham.
The smaller the ham, the easier it is to smoke. Half hams are usually best for smoking because their smaller size has more exposed surface area to cook.
If you’re feeding a large group, it’s best to get a whole ham (about 20 lb ham), but ask your butcher to slice it in half for you. Avoid pre-smoked types of ham because they are smoked twice and the results are unpleasant.
A picnic ham is not considered to be a real ham since it does not come from the butt or shank. Picnic ham is a type of pork that includes the upper part of the front leg and bottom part of the pork shoulder. It is also known as a picnic shoulder, which is an affordable substitute for real hams.
Dry Rub Ingredients
Black pepper, kosher salt, garlic powder, onion powder, dried thyme, dried oregano and paprika
Injection ingredients
Apple cider, water, brown sugar, black pepper, kosher salt, soy sauce and worcestershire sauce.
Yellow mustard
Aluminum foil
Meat thermometer
Basting brush
Wood chips
Wood chips come in different varieties and flavors, with maple being the most popular choice and best wood chip for ham because it is mild enough to use throughout the smoking process without adding too much flavor of its own. Other popular choices include a mixture of apple and hickory wood chips.
Electric Smoker
An electric smoker isn’t always necessary to be expensive, especially if you’re a beginner. There are many affordable options available that still offer great features.
The Recipe
If you’re looking for an easy way to smoke your raw ham, then follow these six steps.
Step 1: Prepare the Ham
Place the wood chips in the smoker box according to your smoker’s manual.
To set the smoker’s temperature, first ensure that the smoker is at a temperature of 225 degrees Fahrenheit. Next, preheat for 30 minutes. Make sure to check on the wood chip loader if needed.
The first step in smoking a fresh ham is to prepare it by removing any excess fat and skin using a sharp knife. Make sure not to cut away too much of the layer of meat that surrounds the eye and rind, as this will help keep your smoked ham juicy during cooking.
To ensure a proper seasoning and adherence of your smoked ham’s rub and glaze, pat it dry with paper towels. Cut a diamond pattern into the skin and fat, making sure to avoid cutting into the meat. This will create more surface area for your spice rub to adhere to as well as making it easier for the skin to crisp up.
Step 2: Season The Ham
After preparing the ham, you are ready to season it with your chosen spices and rub your favorite sauce on it. Most people use brown sugar or molasses when they want to season their ham, but you can use whatever is your favorite.
Do not reduce the amount of salt when adding sugar or molasses to your smoked ham’s glaze and rubs. This will make it difficult for them to adhere properly during cooking.
To season a fresh ham, first rub it with a light coat of mustard. This will help the mustard add flavor to the ham while also helping to keep the rub attached to it. Then, apply dry Rub. There are premade rubs available at the grocery store, but making your own allows you to customize the flavor to your liking and usually tastes better.
Prepare the ham injection recipe: In a large pot, combine 1 cup apple juice, 1 cup water, 1/2 cup brown sugar, 1/2 cup Kosher salt and 1 tablespoon black pepper. Bring to a simmer over medium heat. Add 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce and cook until heated through. Allow the mixture to cool and inject evenly throughout the ham.
Step 3: Place The Ham In Your Smoker
Place the ham on a smoker rack with its skin-side up or inverted. This will ensure even cooking all around.
Smoke the ham at 225 degrees F for 4 to 5 hours until its internal temperature reaches 190 degrees F.
When your ham is about two-thirds of the way through its cooking time, insert the meat thermometer into the deepest part of the ham. Check the temperature every few minutes until it reaches 160 degrees Fahrenheit.
Remove the ham from the smoker and wrap it in a layer of aluminum foil, leaving a small opening on each end to allow as much smoke to penetrate as possible. Return to the smoker and continue to monitor the temperature until it reaches 190 degrees F. Once it reaches 190 degrees F., remove it from the smoker.
You can add an extra step to the recipe and apply a glaze.
Glaze is often sweet and can be made with honey, molasses, jellies, jams, fruit syrups, sugar, maple syrup, and pineapple juice.
Just pull back the foil, add your glaze, and let it caramelize on top for about 30 minutes. Then it’s ready for a rest before serving.
To ensure that your smoked ham is cooked to your desired temperature, you should ALWAYS check its internal temperature with an accurate meat thermometer.
Step 4: Baste The Ham While It Cooks
When smoking your pork, baste it every 2 hours with a liquid to help the glaze and rubs adhere properly, while also keeping the meat moist on its surface. You can use any liquid you like for this process, but some people prefer apple juice or water mixed with lemon juice.
Do not open the lid too often. Every time you open the lid, a certain amount of heat and smoke is lost.
Step 5: Allow The Ham To Rest
Once your ham has reached 190 degrees F, it is ready to be removed from the smoker. However, do not remove the aluminum foil yet; you want to let the ham rest for at least 30 minutes so that all of its juices are redistributed throughout the meat.
If you have limited time, some people find that they can speed up the process by chilling their smoked ham in an ice bath. This will quickly chill it, allowing you to serve your smoked ham within about 15 to 20 minutes.
Step 6: Carve And Serve Your Smoked Ham
After resting for about 30 minutes at room temperature, you can then start serving your ham. Slice it and enjoy with a green salad and some roasted potatoes for a balanced meal.
Pro Tips – How To Smoke A Fresh Ham In Electric Smoker
Here are a few pro tips to remember:
Curing A Fresh Ham
It is not necessary to cure a fresh ham before cooking it. However, curing add additional flavor and nutrients to the meat.
If you don’t have the time or resources to cure your meat, that’s okay. Some experienced smokers prefer not to do it because it is not always necessary.
If you want your ham to have a more intense flavor and extra moisture, then you can brine it. This process of curing can take up to seven days or more, so be prepared for the long haul.
Step 1 : To make the brine mixture for a ham, mix together 2 cups brown sugar, ½ cup pickling spice, 1½ cups pink curing salt, ½ cup apple cider vinegar and 8 teaspoons pink salt. Stir until dissolved.
Step 2 : To brine the ham, place it in a bowl large enough to hold the meat completely submerged in the mixture. Add cold mixture to meat. If meat floats on top of mixture, use a plate on top to keep it submerged.
Step 3 : The mixture and ham shall be stored in the fridge until the ham is fully cured. The curing process will take around half a day per pound of meat, so keep an eye on it and adjust the mixture and curing time accordingly. A very large ham may require more than a week to cure fully.
Wood Chips
Make sure to check the wood chip loader regularly in order to ensure it has enough wood chips. While smoking your ham, you’ll want to make sure that the wood chips used are flavorful enough for your taste. There are many different flavors of wood chips available, so it’s up to you to decide which one is best for your ham.
Some people believe that using maple wood chips for ham gives a milder smoke flavor that can be enjoyed throughout the smoking process, while still providing great taste.
Another popular choice is a mixture of apple and hickory wood chips, as they offer a balanced smoky flavor that is not too sweet or overpowering.
Wood chips are an essential ingredient in the flavor and outcome of smoked ham. Smoke from burning wood chips imparts a distinctive taste to the ham that is hard to duplicate with other methods.
Different Recipes
To find your favorite recipe, experiment with different recipes until you find one that you like. It is also good to sample different flavors from time to time to keep things interesting.
Not To Over Smoke
If you smoke the ham too much, you may not be able to control it the first time, but with practice you will eventually be able to do so.
If you are a beginner when it comes to smoking food, an inexpensive electric smoker may be the right choice for you. Look for an electric smoker that is simple to use, has the features you need, and is affordable.
The vents on your electric smoker are an important part of the cooking process. You need to learn how to use them properly if you want the best food possible. When applying smoke to meat, it’s best to leave the vent completely open. This prevents creosote from building up on the food.
Aluminum Foil
To clean the smoker more easily, use aluminum foil on the grill grates. This will keep the racks free from all of the grease and grime that can accumulate over time.
How Long To Smoke The Fresh Ham
The most common concern of those smoking a ham in an electric smoker for the first time is how long it will take to cook it perfectly.
The first thing you need to consider is the size of the ham and how your electric smoker functions. Make sure to check the user’s manual and the recipe you are following for appropriate guidance.
If you are smoking a fresh ham, it usually takes about 4 to 5 hours of smoking time (about 20 to 30 minutes per pound of ham) for it to be properly cooked. Over-smoking the ham will leave a bitter taste on the meat.
If you want to avoid the bitter taste, add wood chips to the smoking fire for the first two hours. This will help reduce any bitterness in your ham.
Best Side Dishes to Serve With Ham
Some good sides to serve with your ham are listed below.
Mashed Sweet Potatoes
If you’re looking for a comforting and filling dish, a good substitute would be this bowl of creamy mashed sweet potatoes.
To make these mashed sweet potatoes, you will need: sweet potatoes, butter, cream cheese, thyme, cinnamon and all-spice. Simply cut them into small pieces before boiling in water or stock.
Rice
Cooking rice and water in a pot on the stove is an easy way to make a simple, tasty meal. You can add butter and salt and pepper to taste for extra flavor. This goes well with smoked ham because of its salty taste.
Cranberry Sauce
Cranberry sauce is a great way to enjoy the season during the fall and winter. Just take some cranberries, add sugar, water, cinnamon sticks, cloves and orange zest until the sauce is thickened.
Macaroni Salad
This dish goes well with ham because it has a creamy flavor. Combine cooked macaroni noodles, mayonnaise, salt and pepper to taste. If you want it creamier, add more mayo; if you want it less creamy, use less. You can also add chopped celery or pickles to improve the crunchy texture of your salad.
Green Bean Casserole
Green beans can be enjoyed in many dishes and are also a healthy option. For this recipe, cream of mushroom soup is combined with fried onions, milk, green beans, and soy sauce for added flavor.
Air Fryer Radishes
Radishes are a great addition to any ham dish, as they offer a creamy inside flavor with a crispy outside texture. If you’re missing the thyme flavor in your dish, rosemary can be substituted.
Check out our popular air fryer recipes – potstickers, pork loin, egg rolls, chicken nuggets and pizza.
Frequently Asked Questions About How To Smoke A Fresh Ham In An Electric Smoker
In a smoker, how do you keep a ham moist?
After smoking the ham for an hour, you should baste it every 30 to 45 minutes with apple cider. This will prevent it from drying out.
If your ham is looking dry, you can cover it with foil inside the smoker after that initial hour.
To smoke a ham, do you cover it with aluminum foil?
Smoke the ham at 225 degrees F until it reaches internal temperature of 160 degrees F. Once it hits 160 degrees F, wrap the ham in a loose layer of aluminum foil, leaving a small opening on each end to allow as much smoke to penetrate.
Return to the smoker and continue to monitor the temperature until it reaches 190 degrees F. Wrapping the ham with aluminum foil for the final hour of smoking can help retain moisture and improve flavor. The wrapping keeps the meat shielded from direct exposure to smoke and high temperatures, which can help prevent it from turning dry as it cooks.
What distinguishes Country Ham from City Ham?
Most supermarket city hams are wet-cured, or injected with a brine made of salt, sugar, seasonings and curing agents. This gives the meat a mild flavor and makes it juicy. Bone-in hams are typically more flavorful and moist than boneless hams. Both types usually come ready to eat, although they benefit from being oven-warmed first. Country hams are cured with salt and sometimes smoked, then aged. They can be eaten sliced on biscuits or soaked and rinsed for 12 to 24 hours before baking.
Is it necessary to brine the ham before smoking it?
To brine a ham is to soak it in a salty water solution. This process will help preserve the meat by keeping it moist, and will also improve its flavor. Brining takes several days to complete.
There is no one-size-fits-all answer when it comes to curing meat. Some people prefer to do it, while others don’t think it’s necessary. Ultimately, the decision is up to you.
