Smoking a ham on a Weber Smokey Mountain Cooker Smoker is a fantastic way to create a dramatic and flavorful centerpiece for your Easter feast. Instead of the traditional cured ham, why not try a bone-in fresh ham, also known as green ham, for a unique and delicious twist? With a simple rub and a maple/honey glaze, the flavors of the ham are enhanced and the result is a succulent and smoky masterpiece.
Preparing the Smoker and the Ham
Before you start smoking the ham, it's important to prepare both the smoker and the ham itself. Start by making several slits in the skin and all over the outside of the ham. This will help the rub to stick to the ham and allow the skin to render better. Next, combine the ingredients for the rub - brown sugar, kosher salt, black pepper, and cayenne pepper - and rub it all over the ham. Place the ham in the refrigerator overnight, uncovered, with the skin side facing upwards.
Setting up the Weber Smokey Mountain Cooker Smoker
The next morning, it's time to set up the Weber Smokey Mountain Cooker Smoker for a 6-hour cook. Aim to keep the temperature around 250 degrees Fahrenheit using a temperature monitoring device like the iGrill. Place pecan wood chunks at the bottom of the smoker and cover them with a chimney of unlit charcoal. Light another chimney of charcoal and pour it on top of the unlit charcoal in the smoker. Fill the water pan with 3 quarts of warm water.
Smoking the Ham
Once the smoker is ready, remove the ham from the refrigerator and let it sit on the counter for about 20 minutes. In the meantime, prepare the glaze by combining honey, minced ginger, black pepper, kosher salt, and maple syrup in a saucepot. Reduce the glaze to about half the volume over low heat for approximately 25 minutes.
Place the ham, skin side facing up, on the top rack of the smoker and close the lid. Maintain a temperature of around 250 degrees Fahrenheit for the best results. After 2 hours of smoking, generously glaze the ham with some of the prepared glaze. Close the lid and smoke for another 2 hours, glazing once again. Check the temperature in at least 3 places after 6 hours of cooking - it should be around 165 degrees Fahrenheit. Once the desired temperature is reached, remove the ham from the smoker and let it rest wrapped in foil in a warm place, such as a turned-off oven.
Serving and Enjoying the Smoked Ham
After the ham has rested, slice it against the grain into ΒΌ-inch slices. Serve with any remaining glaze for added flavor. The combination of the smoky, tender meat and the sweet and savory glaze is sure to be a hit with your family and guests.
How long does it take to smoke a ham on a Weber Smokey Mountain?
For a 10-12 pound fresh ham, it takes approximately 6 hours of smoking time at a temperature of 250 degrees Fahrenheit.
How do you smoke a ham on a Weber grill?
To smoke a ham on a Weber grill, drain the wood chips and add a handful of them to the coals. Alternatively, you can add the wood chips to the smoker box of a gas grill. Close the lid and grill the ham, fat side up, until an instant-read thermometer inserted into the thickest part registers 165 degrees Fahrenheit. This usually takes around 1 1/2 to 2 hours. Let the ham rest for 5 to 10 minutes before slicing and serving.
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