Published 3/29/2023 • Updated 11/5/2024
Smoked Ham = Best Holiday Meal
Homemade smoked ham is delicious, flavorful, and juicy. It’s truly the best dish to share on any special occasion or holiday such as Easter. In this post, we will discuss all things smoked ham such as what cut of pork to buy, how to brine a ham, how to flavor a ham, and how to perfectly smoke a ham. We promise that if you learn how to smoke your own ham, you will feel accomplished and proud with every bite.
What is Smoked Ham?
Smoked ham is pork (ham) that has been cooked in a smoker. The smoker gives the ham a smoky flavor. Smoking the ham enhances the flavor of the delicious dry rub that we use.
What cut of meat do I use for homemade smoked ham?
This seems like a simple question, but it’s hard to find raw ham these days. The cut of pork that you use for a traditional ham is “the ham.” The ham is a cut of meat that comes from the butt of a pig.
Boneless vs. bone-in ham
Both a bone-in and boneless ham will work for this smoked ham recipe. A boneless ham will take less time to cook. This recipe was tested with boneless ham. A boneless ham usually weighs between 7-9 pounds whereas a bone-in ham can be anywhere from 12-14 pounds.
Where can I buy a raw ham?
Raw cuts of ham can be hard to find when it’s not the holiday season. Your best bet is to ask your local butcher if they have ham or can cut aside the ham on the day they butcher the pig.
How to Smoke a Ham (at a glance)
Quickly learn how to smoke a ham with this tutorial. Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
How long to smoke a ham?
A 7-8 lb . ham will take around 2-3 hours on the smoker at 300ºF. The length of smoking time with vary depending on if you use a bone-in ham or boneless ham as well as the size of the ham you use. Regardless of the size of the ham, the internal temperature should be between 140º-145ºF.
What is the difference between curing and brining a ham?
Brining and curing are similar methods that are used to keep the meat juicy and delicious. Thermoworks Thermapen
Curing usually takes longer and is meant to preserve the meat while also going it flavor. Curing is generally a dry salt rub rather than wet. Brining is usually wet. The idea is to infuse the proteins of the meat with salt by soaking the meat in a very salty water bath. You can brine a ham for up to 3 days.
For this smoked ham recipe, we brine the ham overnight so that the ham doesn’t dry out while smoking.
Common Questions About Smoking Ham
Serving Suggestions
Completely your holiday meal with any of these sides:
Baked Potato in Foil Roasted Green Beans Roasted Red Potatoes Roasted Broccoli
What to do with Leftover Ham
Leftover ham is a great addition to so many other recipes. Check out the recipes below if you have leftover ham!
If you use a bone-in ham, set the bone aside. for this Split Pea Soup with Ham recipe. Add ham to these scalloped potatoes. Make this bagel ham and cheese quiche recipe.
Storage
Let the ham cool completely and store it in an airtight container in the refrigerator for up to 7 days. If you have an excess of ham, store it in the freezer for up to 3 months to add to soups, burritos, or breakfast scrambles.
Pork Recipes
Smoked Pork Shoulder Ribs in the Oven Air Fryer Pork Tenderloin Ultimate Pork Roast
