There are many ways tocook a holiday ham.
But there’s another cooking method you’ve just got to try with your ham: the smoker.
If you’re thinking about smoking a ham, replicate this method with your own smoker at home.
Credit: Southern Living
What Kind Of Ham Should You Smoke?
Bolus recommends smoking a pre-cooked ham.
“Think about the ham youget for the holidays.
It’s been lightly smoked, and we’re gonna smoke it some more.
Then, we’re gonna season it some more and eat it.”
For smoking, skip the spiral-cut hams, which easily dry out.
Select a bone-in ham that hasn’t been pre-sliced for the best flavor.
How Do You Prepare The Ham For Smoking?
To prepare the ham, trim off any excess fat and score it all over in a diamond-shaped pattern.
Score the skin and the fat, but you don’t cut too deep.
Then he places the ham on top for smoking.
The seasoning gets added later after the ham comes to temperature.
How Long Should You Smoke A Ham?
Theham is doneby the time it reaches 140.
“You’re not trying to cook it through.
What you’re trying to do is heat it through,” Bolus said.
In the meantime, it’s a great time to hang out around the smoker and swap stories.
How To Season A Smoked Ham
Brown sugar is the predominant ingredient in Bolus’dry spice rub.
For a special touch, he also sprinkles in some cinnamon.
Pull the ham out of the smoker once it comes to temperature and coat it liberally with your rub.
Bolus also sprays the ham with a little vinegar before putting it back in the smoker.
Now you might slice it up for your feast.
The lower temperature will take longer and result in more smoky flavor.
Cook until the ham reaches an internal temperature of 140 degrees.
One method is to wrap the ham in aluminum foil for most of the smoking process to conserve moisture.
A 10-pound boneless ham can feed 20 people, while a bone-in ham will feed at least 12.
How to Master Smoked Ham.
