How to smoke precooked ham in a smoker?
Place the ham on the smoking rack, flat side down, and insert the meat thermometer probe into the top and center of the ham.
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.”
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.
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.
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.
How long should I smoke ham at 225 degrees
Preheat grill to 225 degrees Fahrenheit. Place the ham directly on the grill, cut side down. Cover and prosciutto for 1.5 hours.
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.
On the pellet grill, what temperature do you smoke the ham at
When smoked on a pellet grill at 225F, it takes 10-12 minutes per pound of meat to cook the ham. A 10-pound ham will take about 100-120 minutes, or 1 hour 40 minutes or 2 hours.
How do you smoke precooked ham on a pit pellet grill
In today’s dish, we’ll smoke the precooked ham using the Pit Boss Pellet Grill, then finish it off with Doc and Artie’s rich ginger peach glaze. This ham dish is perfect for Easter, Christmas and any other occasion.
- 7 pounds already cooked ham
- Meat Church’s Honey Pig BBQ Rub
- Doc and Artie’s Rich Ginger Peach BBQ Glaze
- Preheat the Pit Boss Pellet smoker to 225 degrees Fahrenheit using cherry wood pellets.
- Score the ham in a 3/4-inch wide diagonal pattern.
- Meat Church Seasoning BBQ Rubbed Honey Pig
- Cook until the ham reaches 138 to 140 degrees Fahrenheit.
- Cook ham to 145 degrees Fahrenheit, then coat with Ginger-Peach glaze.
- Remove meat from smoker and let stand for 10 minutes before serving.
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.
I’m not sure if I should smoke a covered or uncovered ham.
- 1/2 cup brown sugar, packed
- 1/2 cup maple syrup or honey (pure maple syrup or honey)
- 1/4 cup mustard Dijon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice, nutmeg, or ground ginger
- Take the ham out of the bag. If the meat is already glazed, rinse it off and pat dry.
- If there are no spiral slices, line the outside of the ham. This will help the glaze absorb into the meat.
- Boss Tip: Make long cuts from top to bottom of the ham, using the tip of a knife to cut through the skin. Then, perpendicular to the initial set of cuts, a second series of cuts is made to create a diamond pattern on the outside.
- Preheat the Pit Boss to 225 degrees Fahrenheit. If you’re doing it twice on a gas or charcoal grill, be prepared to smoke the ham on low indirect heat. You can cook the ham in an uncovered aluminum pan or directly on the grill.
- Cover and smoke the meat until the inside temperature reaches 130 to 135 degrees Fahrenheit.
- Boss Tip: Depending on the size of your ham, this may take an hour or two. It takes about 10 minutes per pound on average.
- To make the glaze for Easter ham, combine all ingredients in a small mixing bowl. In a saucepan, combine 1/2 cup brown sugar, 1/2 cup pure maple syrup or honey, 2 tablespoons Dijon mustard, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground allspice, nutmeg, or ground ginger.
- Heat the glaze over medium heat until they start to boil. Make sure the sugar is completely dissolved by stirring the mixture. It should have a syrupy consistency. If it’s too thick, dilute it with 1 tablespoon of apple juice (or your favorite ham recipe liquid, such as root beer).
- Place the ham on a grill-safe plate—this can be an aluminum pan, cast-iron skillet, or aluminum-lined baking sheet—and brush with the glaze once the internal temperature reaches 130 to 135 degrees Fahrenheit.
- Continue smoking until the internal temperature reaches 140F, reapplying the glaze every 10-15 minutes.
- When testing the internal temperature of the ham, place the probe on the thickest part of the ham away from the bone.
- Remove ham from grill, cover lightly with foil, and set aside to rest for 10 to 30 minutes before serving.
- That’s all there is to it. You now have a boss ham on hand. It’s Easter dinner time!