That’s right, this post is all about ham! It’s a shame we don’t cook them more often, but most of us only serve them at Christmas or Easter. You’ll want to cook twice-smoked ham up more often if you do it right and add your own style to it.
NOTE: I have another smoked ham recipe with a cinnamon apricot glaze. Check it out here!
For many people, ham is a beloved holiday tradition. The sight of a whole glazed ham as the centerpiece of a holiday table is nostalgic. When shopping for your holiday ham, you’ll likely come across vacuum-sealed pre-cooked hams. This raises the question – can you smoke a pre-cooked ham? The answer is yes! Smoking a pre-cooked ham adds flavor without overcooking Here’s what you need to know about smoking store-bought hams
What is a Pre-Cooked Ham?
Pre-cooked hams are ready-to-eat hams that have already undergone a thorough cooking process Most hams sold at supermarkets and delis come pre-cooked These hams are cured, smoked, and then fully cooked. Common examples include
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Spiral sliced hams – These hams are sliced horizontally in a spiral shape but kept attached to the bone. The spiral pattern makes serving simple.
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Bone-in hams – Pre-cooked hams sold with the femur bone still inside. The bone adds moisture and richness.
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Boneless hams – Hams with the bone removed for easier carving. However, they tend to be a bit drier.
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Half hams/picnic hams – Smaller portions of a whole ham, from either the butt or shank end.
Pre-cooked hams are safe to eat cold directly out of the package. However, for optimal flavor and texture, they benefit from being gently reheated.
Why Smoke a Pre-Cooked Ham?
Smoking a store-bought pre-cooked ham adds extra flavor with just a bit of time and effort. Here are some of the benefits of smoking a pre-cooked ham:
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Enhanced smoky flavor – Smoking allows you to add another layer of smokiness according to your tastes. Apple, hickory, mesquite – the choice is yours!
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Custom wood smoke – Most supermarket hams are smoked with hickory. Smoking with a different wood varietal like cherry or pecan makes your ham unique.
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Bark development – Smoking helps form a flavorful, textured bark or crust on the exterior.
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Moisture retention – Keeping temps low while smoking prevents the ham from drying out too much.
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Simplified serving – With smoked and glazed hams, all the prep work is done. Just slice, serve, and enjoy!
How to Smoke a Store-Bought Ham
Smoking a pre-cooked ham is simple when you follow a few guidelines:
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Start with a cured, cooked ham. Do not smoke a fresh uncooked ham.
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Choose a ham between 8-12 lbs to serve 6-10 people. Larger hams take longer.
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Allow 1-1.5 hours of smoking time per pound of ham. Adjust as needed.
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Smoke the ham at 225-250°F using your choice of wood for flavor.
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Insert a meat thermometer into the thickest part without hitting bone.
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Smoke until the ham reaches an internal temp of 130-140°F.
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Glaze the ham in the final 30 minutes for added flavor and sheen.
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Let the smoked ham rest at least 15 minutes before slicing to allow juices to settle.
Tips for Smoking a Pre-Cooked Ham
Follow these tips for the best results when smoking a supermarket ham:
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Choose a ham with some fat. The fat bastes the meat and prevents drying. Opt for shank end rather than butt end.
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Apply a rub before smoking to help form a flavorful crust.
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Use a drip pan to catch juices. You can use these for basting and glazing.
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Spritz with apple juice or broth if the ham seems dry during smoking.
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Make foil tents if ham is browning too quickly or drying out. Lower heat if needed.
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Injecting is optional but adds moisture. Watch out for juice spew!
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For glazes, balance sweetness with spices. Try brown sugar with cinnamon and cloves.
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Let the glaze caramelize under the broiler for a few minutes after smoking.
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Resting allows juices to reabsorb. Tent loosely with foil so the ham doesn’t cool completely.
Making a Twice-Smoked Ham
For even more smoky depth, try making a twice-smoked ham! Start by smoking a store-bought cooked ham for 1-2 hours at ~225°F using your choice of wood. Remove it, coat it with a flavorful mop or batter, then wrap and continue cooking until reaching 130°F internal temperature.
Finally, unwrap, glaze, and put it back on the smoker for another 30-60 minutes to caramelize the outside. The result is ultra-smoky, tender ham with a sweet, sticky exterior. Twice-smoked hams make spectacular holiday centerpieces!
Serving Smoked Pre-Cooked Ham
A smoked pre-cooked ham can be served hot out of the smoker or at room temperature. Either way, the flavor will be succulent. Here are some smoked ham serving ideas:
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Slice the ham and arrange it on a decorative platter for a beautiful presentation.
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Offer a variety of mustards, chutneys and sauces for flavorful garnishes.
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Pair the ham with classic side dishes like scalloped potatoes, deviled eggs, or baked beans.
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Use the ham bone to make soups. Split pea soup is a great option.
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Dice up leftovers for sandwiches, omelets, pasta bakes, and casseroles all week long.
With proper techniques, smoking a pre-cooked ham from the store can take it from bland to spectacular. Your guests will be impressed by your skill turning a basic ham into a mouthwatering smoked centerpiece. Plus, you’ll have delicious leftovers for sandwiches and recipes. A little smoke can go a long way towards holiday ham perfection!
Why smoke it again?
When you buy one of these precooked hams, they are already smoked. They usually come smoked with hickory flavor. When you smoke it again, you can add your own mark with apple, peach, or pecan woods. You may even want to smoke it with hickory wood to enhance that existing flavor. Besides, it sounds more flattering to your guests when you tell them you’re serving up “twice smoked ham”.
Get your grill heated to 225F. Take the ham out of the box and rub some of your favorite rub on it while you wait for it to heat up. Throw away the little glaze packet that comes with the food and make the one in this recipe instead! I’ll talk about that more later. Anyway, cook the ham at 225F for two hours on the grill, and then season it!
In reality, you can smoke the ham on the grill just the way it is, but why not make it stand out and add some flavor? After two hours at 225F, put the ham in a foil pan (if you haven’t already) and add a half cup of teriyaki sauce, a cup of orange juice, and half a can of Dr. Pepper. Pour each of the liquids over the ham so that they pool in the foil pan.
In order to cook the ham until it reaches 140F on the inside, cover it with foil and raise the heat to 275F for another two hours.
As your twice-smoked ham gets close to 140F, start working on the glaze! At first, I was scared to make a glaze because it sounds like something only very skilled chefs do. Then I decided to do that whole self-confidence thing and give it a try. This was fun to make! I used a sauce pan to mix together brown sugar, orange juice, teriyaki sauce, Worcestershire sauce, honey, chili powder, spicy brown mustard, ground cloves, and cinnamon. Apply medium heat, take off once it starts boiling, and let it sit a few minutes to thicken.
If you read that whole sentence of ingredients and felt a little overwhelmed, I don’t blame you. When I see a lot of ingredients, I usually pass on the recipe and move on. A lot of this stuff you may already have in your kitchen, so you’re mostly there!.
“What ham? Not the ham I just bought.”
First, let the ham sit for a few minutes. Then, you can start cutting it! Most hams are already spiral cut, but you can break the rules and cut from the top down.
NOTE: We can be friends if you know the movie quote I used for the title of this section.
How-to cook a pre-cooked ham with a smoker
FAQ
Can you smoke a ham that is already fully cooked?
How do you cook a precooked ham in a pellet smoker?
How long to smoke a precooked ham at 225?
Can you smoke a precooked spiral ham?
Can you smoke a cooked ham?
Using a ham rub or leaving it as is. Smoked ham brings out the natural flavors. It is a great new way to cook your holiday ham this year. We were smoking a cooked ham last night and it came out so fantastic that we wanted to share how we did it in our electric smoker. You could use a pellet grill and smoker too.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
How do you cook a Ham in a smoker?
Place the water in the pan at the bottom of your smoker. Fill the drawer or tray with wood chips. Preheat the smoker to 250°F. Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Place the digital thermometer in the thick portion of the ham. Open the top vent. Cook the ham until it reaches 130°F.
Can you smoke a precooked Ham at 200F?
If you decide to try and smoke the ham at below 200F, you might run into a small problem. While there is less chance of the precooked ham burning, you will need to let the precooked ham sit in the smoker for a little longer to get the meat to your desired temperature.