How to BBQ Ham the Right Way – A Complete Guide

Smoked ham is a delicious centerpiece for any barbecue meal. When prepared correctly, bbq ham has a wonderful smoky flavor and juicy, tender texture that your guests are sure to love. But smoking a ham can seem intimidating, especially for beginners. Don’t worry – I’m here to walk you through the entire process and share my best tips for how to bbq ham the right way.

Getting Started

The first step is selecting the right ham. For the best results, choose a fully cooked bone-in smoked ham. Spiral sliced hams work great since the slices readily absorb smoke and seasoning. Avoid fresh uncooked hams – they require extra prep and a much longer cook time.

When it comes to size, allow 1/3 to 1/2 pound of ham per person. An 8 to 10 pound ham should easily feed a crowd Try to find one with ample fat marbling, as this keeps the meat moist during cooking

You also need to decide whether to cook the ham whole or in halves. A full ham looks impressive for serving, but halves or quarters cook more evenly. Just make sure to protect exposed areas from drying out.

Prepping the Ham

Get your ham ready for the smoker with these simple steps:

• Unwrap the ham and rinse under cold water. Pat dry with paper towels.

• Trim off any dried or discolored portions on the exterior. Also remove excess fat or skin, if desired.

• Make shallow crosshatch cuts on the fat cap and glazeable surface This helps the ham absorb more smoke and seasoning

• Apply a thin coating of mustard, olive oil, or commercial ham glaze. This aids browning and keeps the ham from drying out.

• Generously season the ham all over with your favorite bbq rub. Focus on getting plenty of seasoning into the crosshatch cuts.

Choosing the Right Wood

Selecting quality smoke wood is key for infusing your ham with delicious flavor. The best woods for smoking ham include:

• Hickory – Robust, bacon-like flavor
• Apple – Mildly sweet and fruity
• Cherry – Slightly tart with hints of cherry
• Pecan – Rich and buttery

Use chunks or chips, avoiding sawdust which can make ham bitter. Two to three fist-sized chunks are sufficient for most smokers.

Smoking the Ham

With your ham prepped and smoke wood ready, it’s time to start cooking! Follow these guidelines for smoking:

• Set up your smoker for indirect cooking at 250-275°F. Add smoke wood chunks to generate thin blue smoke.

• Place the ham directly on the smoker grates, fat side up. Or use a rib rack to hold it upright for even cooking.

• Maintain a steady temperature between 250-275°F. Too high will dry out the ham; too low doesn’t generate enough smoke.

• Cook for approximately 15-20 minutes per pound, until the internal temperature reaches 140°F. This takes 2 to 3 hours for a whole ham.

• Add more smoke wood chunks during the cook if needed. But avoid thick billowing smoke, which can make the ham bitter.

• Glaze during the last 45-60 minutes of smoking for delicious results (see glazing tips below).

• Rest the cooked ham for at least 15-20 minutes before slicing to allow juices to redistribute.

Glazing Your Smoked Ham

A sweet and sticky glaze takes your smoked ham to the next level. Whip up your own custom glaze or use a store-bought option. Brush it on during the last 45-60 minutes of smoking so it caramelizes nicely. Here are some easy glaze ideas:

• Brown sugar, honey, and bbq sauce – a classic sweet and tangy combo
• Maple syrup and brown sugar – for delicious maple flavor
• Orange juice, brown sugar, and spices – bright citrus taste
• Stoneground mustard and brown sugar – tangy with a bit of heat
• Cherry preserves and brown sugar – tart cherry goodness

Serving Smoked Ham

After all your effort smoking the perfect ham, you’ll want to showcase it properly at serving time. Here are some tips:

• Carve the ham and arrange slices on a serving platter. Separate portions from the bone for easier slicing.

• Garnish with fresh herbs like rosemary, sage, or thyme to add color.

• Serve with classic soul food sides like mac and cheese, collard greens, baked beans, and cornbread.

• Offer bbq sauces on the side like mustard, vinegar, and fruit based options.

• Make use of those tasty ham bone leftovers! Split pea soup, navy bean soup, and ham hocks with beans are all delicious options.

Troubleshooting Ham on the Smoker

Smoking ham seems fairly straightforward, but occasionally things can go wrong. Here’s how to troubleshoot common issues:

Problem: Ham is taking much longer than expected to reach 140°F.

Solution: Don’t rely solely on time estimates. Always cook ham to temperature rather than time. Check often with a thermometer after the estimated time. Ham can stall around 130°F. Be patient and let it finish.

Problem: Ham exterior is charring or burning.

Solution: Lower smoker temperature and move ham away from direct heat if possible. Spritz with apple juice or broth to moisten if needed. Avoid thick smoke which exacerbates burning.

Problem: Ham is too salty.

Solution: Soak in cold water for 1-2 hours before smoking to reduce saltiness. Rinse and pat dry well before applying any rub or glaze.

Problem: Ham is dry or lacks flavor.

Solution: Opt for a longer, slower cook at 225-250°F next time. Brine ham first to infuse moisture and flavor. Use more smoke wood. Apply glaze earlier in the cook.

Mastering Smoked Ham

With the tips, techniques, and troubleshooting advice above, you have everything you need to become a smoked ham pro! It may take a few tries to perfect your technique, but the delicious results are worth it. Impress your family at the next holiday or backyard bbq by serving up a perfectly smoked ham with crispy glazed exterior and juicy, tender meat they won’t soon forget.