How to smoke pre-smoked ham?

Place the ham directly on the grill, cut side down.

Isn’t the ham already smoked?

When you buy ham from the store, it is usually cured and smoked. If you want, you can open it and eat it as is. But you didn’t come here to do that, right?

Why did you smoke again?

When you buy one of these precooked hams, they are already smoked. They are often smoked and have a pecan flavor. When you re-smoke it, you can add your own personal touch using woods like apple, peach, or pecan. You might want to try smoking it with hickory wood to bring out the flavor. Also, it’s more flattering to tell your guests that you offer “twice prosciutto.”

For starters…

Preheat grill to 225 degrees Fahrenheit. While you wait for it to reach temperature, remove the ham from the package and rub it with your favorite friction. Do you know how there is a little glaze bag in the package? Replace it with the one I have in this recipe! I’ll talk about this later. Either way, cook the ham on the grill at 225F for two hours, then season it!

add some flavor

Sure, you can smoke ham right on the grill, but why not spice it up to make it stand out from the crowd? Place the ham in a foil pan (if you haven’t had one before) and pour 1/2 cup teriyaki sauce, 1 cup orange juice and 1/2 can of Dr Pepper over the ham in the foil pan.

Wrap foil over the ham and pan, then increase the heat to 275F for a few more hours, or until the internal temperature of the ham reaches 140F.

start glazing

Once the twice-smoked ham reaches 140 degrees Fahrenheit, begin glazing. I was worried about making the glaze first because it sounded like something only a talented chef could do. Then I decided to give the whole confidence a try. It’s interesting! Combine brown sugar, orange juice, teriyaki sauce, Worcestershire sauce, honey, chili powder, spicy mustard, chopped cloves and cinnamon in a single pan. Heat over medium heat, remove from heat when it starts to boil, and let stand for a few minutes to thicken.

If you feel a little overwhelmed after reading the full sentence, I don’t blame you. When I find a dish with a lot of ingredients, I usually skip it and move on. You probably already have a lot of these in your kitchen, so you’re halfway there!

back to ham

Now that your glaze is complete, go back to the twice-smoked ham and carefully transfer the liquid from the foil pan to a separate container for subsequent spreading. Once the ham is on its own in the pan, drizzle over it until the pan is empty. Since you want the glaze to burn onto the ham, I recommend baking it for a few minutes to achieve caramelization.

NOTE: If you have access to a BBQ torch, you can use it. It’s more fun to do.

“What ham? Not the ham I just bought.

Let the twice-smoked ham sit for a few minutes before slicing! While most hams are cut spirally, you can ignore the rules and slice from top to bottom.

Looking for a new way to garnish this ham? Check out this corn pudding dish from the South!

Note: If you know the movie quotes I chose for this section title, we can be friends.

What’s the best way to smoke a small piece of precooked ham

The process is the same as prosciutto (see below), except that the curing step is skipped and the smoking time is shortened.

To heat the ham and infuse the smoke, pump it only until the internal temperature reaches 130-140 degrees.

Remember, the ham is precooked, so don’t cook it above 140F or it will dry out.

Precooked ham is usually already smoked, so if you smoke it again, you’ll be giving it double the smoke.

Don’t worry about the smoke being too strong; it won’t.

Especially now that the glaze has been added.

An extra layer of smoke just adds to the overall flavor and makes it better.

If you are glazing a precooked ham, smoke it until the internal temperature reaches about 130 degrees F, then sprinkle some glaze over the top and continue smoking until the internal temperature reaches 140 degrees Fahrenheit.

Spread some more glaze over the ham, place it on a tray, and wrap it in foil for at least 10 minutes before serving.

How long should a fully cooked ham be smoked at 225 degrees

It takes 4 hours. If you are using a pellet smoker or don’t have a temperature probe, set it to 225 degrees for 1.5 minutes and check the internal temperature.

Do you smoke ham wrapped in foil

Get your ham ready to smoke I always add a few pieces of wood after your smoky reaches 225 degrees. Now just put the ham on the smoker. After two (2) hours at 225 degrees, remove the ham from the smoker and wrap in aluminum foil.

Can I smoke already cooked meat

Yes, you can smoke already cooked food. You may want to do this so you don’t have to worry about food temperature as well as you’ll have a fairly quick cook time. If you’re smoking precooked meat, make sure it hasn’t been smoked before it reaches the grill.

At what temperature should smoked ham be smoked

Simply heat the precooked ham to an internal temperature of 140 degrees Fahrenheit (F) before adding any other flavors. No need to marinate or prepare anything else.

  • Before you smoke the ham, make sure it’s completely dry.
  • Smoke at 225F (250C). If the temperature is kept low, the ham will not dry out.
  • When the ham is smoking, prepare the honey glaze.
  • When the internal temperature of the ham reaches 130 degrees F, re-glaze and continue to cook until the glaze is slightly caramelized.
  • When the internal temperature of the ham reaches 140 degrees Fahrenheit, remove it from the oven.
  • While the ham is resting, apply a final coat of glaze. Cover loosely with foil for up to 30 minutes before serving.

When smoking the ham, keep the temperature between 225 and 250 degrees Fahrenheit to keep the ham moist.

How to Smoking on Traeger or Pellet Grill

Repeat the above steps if you do not want to use the smoke setting on the pellet grill. The smoke temperature ranges from 160F to 180F, which will significantly increase the smoke time with minimal smoke smell.

How to Smoke on a Big Green Egg or Kamado Grill

Repeat the above process. Due to its efficiency, a water pan with a large green egg is not required. After preheating, close the daisy wheel and bottom vent almost completely to maintain a temperature of 225,250 degrees Fahrenheit.

How to Smoke on Yoder or Offset Smoker

Repeat the above process. Start with block charcoal when preheating your smoker, then cook with only wood blocks or split logs. The embers of the wood will retain the heat, while the flavor of the wood will increase.

In biased smokers, a water pan with the vents fully open for airflow is recommended.

What’s the best way to reheat a precooked ham without drying it out

These hams are very cold, but the instructions for reheating them are usually on the package. Place the sliced ​​ham on heavy duty aluminum foil and wrap tightly. Alternatively, use an oven bake bag and prepare according to the bag’s directions. Bake in preheated 325F oven for 10-14 minutes per pound, or until meat thermometer reaches 135F. Remove from oven and let stand for 10 minutes before serving. If the ham has extra glaze, add and cook according to package recommendations. Set the oven to 400 degrees F, brush the ham with the glaze, and bake for 10-15 minutes, or until the glaze is golden brown and bubbly. Let rest 10 minutes before slicing and serving.

How long does it take to cook a 10 pound prosciutto

Preheat oven to 325 degrees Fahrenheit. In a shallow roasting pan, place ham on a rack. A full 10- to 15-pound ham takes 18 to 20 minutes per pound; 57 minutes per pound; or 35 minutes per pound for a 34-pound calf or hip part. In all cases, cook uncovered until internal temperature reaches 160F. Remove the ham from the oven about 30 minutes before finishing and glaze as suggested below for an appealing quick finish.

A quick look at this recipe

  • Preheat the Traeger to 375°F and add the boneless ham.
  • Make a dry butter sauce with herbs.
  • When smoking, apply the ointment to the smoked ham twice.
  • Smoke the ham for 90 minutes, or until it reaches 140 degrees Fahrenheit.

step by step details

  • Preheat the Traeger Granular Smoker Grill to 375F. Remove boneless ham from package and blot dry with paper towels.
  • (Photo A) Immediately place the ham on the Traeger grill.
  • (Picture B) To make the butter sauce, combine all the ingredients in a small saucepan (butter, spices, rosemary) and place it in a Traeger smoker. Let the ingredients heat for 20 minutes, or until the butter is completely melted.
  • (Picture C) After 30 minutes of smoking, brush the ham with half of the melted herb butter sauce. After another 30 minutes, brush the remaining oil over the ham.
  • Prosciutto on Traeger for about 90 minutes, or until it is fully warm and reaches an internal temperature of 140 degrees Fahrenheit.
  • (Picture D) Remove the prosciutto from the oven and let it sit for 10-15 minutes to allow the juices to settle. Serve with delicious side dishes like Crock Pot Sweet Potatoes.

Related Articles

Back to top button