When it comes to cooking ham, one method that is gaining popularity is smoking it in a smoker. This technique adds a unique and delicious flavor to the ham, making it a standout dish for any occasion. In this article, we will explore the process of smoking a smoked ham in a smoker, including preparation, cooking time, and tips for achieving the best results.
Choosing the Right Ham
Before you start smoking your ham, it's important to choose the right type of ham. Look for a label that says ham with natural juices or one that doesn't have water added. The less water added to the ham, the better the flavor and texture will be. If the label mentions water added or with water products, try to find one with a higher percentage of protein in the nutritional facts, ideally around 15% to 17%.
Additionally, check the label to see if the ham is bone-in or boneless. While boneless hams are easier to slice, having a bone attached adds more flavor to the meat. The choice between bone-in and boneless depends on how many people you are serving and your personal preference.
Size Guide:
- 10 or fewer people: approximately a 7 ½ lb. half ham
- 15 people: approximately an 11 ¼ lb. half ham
- 20 or more people: approximately a 15 lb. or larger whole ham
If you have to grab a slightly larger ham, don't worry! You can always use the leftovers to make delicious dishes like Scalloped Potatoes with Ham, Corn, and Bacon.
Preparing the Ham
Before you start smoking your ham, it's important to properly prepare it. Soak Genuine Smithfield Hams for at least 36 hours, and Country Hams for at least 24 hours. Change the water every few hours during the soaking process to draw out the excess salt.
After soaking, wash the ham thoroughly in warm water and use a stiff brush to scrub off any pepper or surface mold. Don't worry if you see mold on the ham, as it is common and harmless, similar to aged cheeses.
Smoking the Ham
Now that your ham is properly prepared, it's time to smoke it in a smoker. Preheat your smoker to 225 degrees Fahrenheit. Wrap the ham in heavy-duty aluminum foil, creating a vessel with the bottom layer. Add 4 to 5 cups of water inside the foil to keep the ham moist during the smoking process. Place the wrapped ham in the smoker and close the lid.
The smoking time for a smoked ham at 225 degrees Fahrenheit is approximately 20 minutes per pound. Use a meat thermometer to check for an internal temperature of 163 degrees Fahrenheit in the thickest part of the ham. Once the ham reaches the correct temperature, remove it from the smoker and let it cool to room temperature for about an hour.
After cooling, you can remove the skin and fat from the ham if desired. For a sweet coating, sprinkle the fat side with brown sugar and bread crumbs, then bake it in a 400-degree oven until browned (approximately 15 minutes).
Serving and Storing
Smoked ham is best served at room temperature to fully enjoy its flavor. You can serve it sliced on biscuits or pan-fried with red-eye gravy. Alternatively, you can use the ham in soups, beans, or to season vegetables.
When it comes to storing smoked ham, it's essential to follow proper guidelines. Spiral-sliced and hardwood-smoked hams should be refrigerated or refrozen upon receipt. Spiral-sliced bone-in hams can be kept refrigerated for seven to ten days, while boneless spiral hams and hardwood-smoked hams can be refrigerated for up to two weeks. These hams can also be frozen for up to three months without losing their flavor.
Dry-cured bacon, often used in combination with smoked ham, can be refrigerated for up to two months and frozen for up to six months to retain maximum flavor.
Frequently Asked Questions
Can you smoke an already smoked ham?
While it is possible to smoke an already smoked ham, it's not recommended. Smoking a ham that has already been smoked can result in an overly dry and tough texture. It's best to start with a fresh ham for the best results.
Do you wrap a ham in foil to smoke?
Yes, wrapping the ham in foil helps to retain moisture and prevent it from drying out during the smoking process. The foil also helps to infuse the ham with flavor as it cooks.
How many hours do you cook a smoked ham?
The cooking time for a smoked ham depends on its weight and the temperature at which you are cooking it. As a general guideline, it's recommended to cook a smoked ham for approximately 20 minutes per pound at a temperature of 225 degrees Fahrenheit. However, using a meat thermometer to check for the correct internal temperature is the most accurate way to determine when the ham is done.
In Conclusion
Smoking a smoked ham in a smoker is a fantastic way to elevate its flavor and create a memorable dish for any occasion. By following the proper preparation and cooking techniques, you can enjoy a delicious and juicy ham with a unique smoky taste. Whether you're serving it as the centerpiece of a holiday meal or using it as a versatile ingredient in various recipes, smoked ham is sure to impress your family and friends.
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