Mastering Hickory-Smoked Ham: A Step-by-Step Guide

A hickory-smoked holiday ham is the ultimate star of the dinner table. Hickory wood infuses the meat with an incredible rich, smoky flavor that tastes like a fireside cookout. While smoked ham can be purchased fully cooked, learning how to prepare it yourself from a fresh ham is deeply rewarding. This guide will walk through choosing, prepping, smoking, glazing and roasting a hickory-smoked ham worthy of your next special feast.

What is Hickory-Smoked Ham?

Traditional smoked ham begins with a fresh, uncooked ham that is cured in a brine solution. It is then hung in a smoker and slowly infused with smoky flavor using hardwoods. Hickory wood is one of the most popular choices of wood chips due to its robust, bacon-like flavor profile. Here are the key traits of hickory-smoked ham:

• Long smoked over low heat with hickory wood chips
• Imparts a rich, smoky, woodsy flavor
• Sold fresh, not pre-cooked
• Requires thorough cooking before eating
• Ideal for holiday meals or anytime

A true hickory-smoked ham takes dedication to make, but yields incredibly moist, tender meat with that nostalgic smoky essence

Benefits of Smoking Your Own Ham

• Big savings – Smoking your own costs significantly less than buying a pre-cooked smoked ham.
• Customizable – Choose your own wood, seasonings, glaze and cooking methods.
• Depth of flavor – Long real-wood smoking gives incredibly deep smoky taste.
• Cooking tradition – Fun to try the classic smoking process.

With the right techniques, you can create gourmet-quality hickory-smoked ham for a fraction of the store cost.

Selecting a Fresh Ham for Smoking

Look for these qualities when choosing a fresh uncooked ham

• Unenhanced – Opt for an unenhanced ham with no added water or saline solution. This ensures the best flavor and texture after smoking.

• Good marbling – Some fat marbling through the meat will keep it moist during smoking.

• Firm texture – Meat should spring back when pressed and not be overly soft.

• Pinkish color – Avoid ham with brown or grey hues.

• Minimal odor – Should not have a strong unpleasant smell.

• Skin on – Helps seal in juices. Can remove after smoking.

Selecting a high-quality uncooked ham is key to achieving superior smoked ham results.

Estimating Smoked Ham Cook Times

The size of your fresh ham is the biggest factor in determining cook time. Estimate 20-25 minutes per pound in a 225-250°F smoker. For example:

• 10 lb ham = 200-250 minutes (3-4 hours)
• 15 lb ham = 300-375 minutes (5-6 hours)
• 20 lb ham = 400-500 minutes (6-8 hours)

The extended smoke time ensures the ham cooks fully while absorbing maximal smoky essence. Use a meat thermometer to confirm the ham reaches 145°F internally before removing from smoker.

If finishing in the oven, expect 15-20 minutes per pound at 325°F until completely heated through. Again, use a thermometer for doneness.

Step-by-Step Guide to Smoking Ham

Follow these simple steps for amazing DIY hickory-smoked holiday ham:

1. Prepare the Fresh Ham

• Choose a 10-15 lb boneless or bone-in fresh ham. Leave skin on.
• Clean ham thoroughly under cool water. Pat extremely dry.
• Trim off any excess skin or fat. Score fat cap in diamond pattern.
• Rub lightly with salt, pepper and spices of choice (optional).
• Chill uncovered 8-12 hours to form pellicle.

2. Fire Up the Smoker

• Soak 2-3 cups hickory wood chips in water 1 hour.
• Stack soaked chips over hot coals or in a smoker box.
• Heat smoker to 225-250°F with good wispy smoke.
• Add a drip pan filled with 1 inch of water.

3. Smoke the Ham

• Place ham on middle rack of smoker, fat-side up.
• Insert thermometer into thickest part, avoiding bone.
• Smoke ham for estimated time until 145°F internal temp.
• Spritz with apple juice or cider periodically if desired.
• Top up wood chips and water pan as needed.

4. Glaze and Finish Ham

• When smoked, remove ham and brush with your favorite glaze.
• Roast in 325°F oven 20-25 minutes per pound until completely heated through.
• Remove ham, tent loosely with foil and allow to rest 15 minutes before carving.

With this easy process, you’ll be rewarded with incredible hickory-kissed flavor in every tasty bite.

Choosing the Best Wood for Smoking Ham

While hickory is the classic choice, you can use other hardwoods to smoke ham:

• Oak – Imparts a mellow, nuanced smoke flavor.

• Apple – Gives a fruity, slightly sweet taste. Great paired with cider glazes.

• Cherry – Provides a fragrant, tart smoke profile.

• Maple – Infuses a rich, smooth smoky-sweetness.

• Pecan – Subtly nutty with a mild smoke essence.

Mixing a blend of woods can allow you to create a custom smoked ham flavor.

Picking the Perfect Glaze

Once smoked, hams are typically finished with a sweet glaze. Brush it on during the last 30 minutes of roasting for irresistible flavor and color. Ideas:

• Brown sugar, honey, and orange or pineapple juice
• Pure maple syrup with whole grain mustard
• Berry jam mixed with balsamic vinegar
• Apple butter and cinnamon
• Bourbon, pecan pieces, and brown sugar

From fruity to savory, get creative with your ham glaze combinations.

Carving Smoked Ham

Carving a bone-in smoked ham follows similar techniques as carving a turkey:

• Place ham flat side down on a cutting board.
• Slice down along the bone to remove the main section of meat.
• Cut across the grain into thin or thick slices as desired.
• Trim any remaining bits of meat off around the bone.
• Arrange neatly on a serving platter.

Proper carving yields attractive ham slices for guests to enjoy.

Serving Suggestions

Here are tips for serving your masterfully smoked ham:

• Let rest 10-15 minutes before carving for easiest slicing.

• Serve ham room temperature or slightly warmed but not hot.

• Pair ham with biscuits, cheesy potatoes, roasted vegetables, fruit sauces.

• Garnish platter with fresh herbs, flowers, pineapples or cherries.

Your DIY hickory-smoked holiday ham makes an impressive centerpiece to build a delicious meal around.

Storing and Using Leftovers

Leftover smoked ham will keep refrigerated for up to a week. Here are options for enjoying the rest:

• Toss cubes into scrambled eggs, omelets, frittatas or hash.

• Dice ham for salads, pasta and potato dishes, pizza and more.

• Layer ham slices with melty cheese for grilled sandwiches or paninis.

• Freeze ham chunks or slices to add to future soups, beans, grains.

With so many possibilities for leftovers, smoking a big ham is a smart move.

Frequently Asked Questions

What is the benefit of scoring the ham?

Scoring the fat cap allows more smoke to penetrate inside the meat. It also enables glazes to seep into the meat for more flavor.

Should you soak ham before smoking?

Soaking is not needed since hams are cured. Skipping soaking yields better smoke absorption.

Can you use a pellet smoker for ham?

Yes, pellet smokers provide perfect low, indirect heat for smoking ham. Follow the same instructions.

How much uncooked ham do you need per person?

Plan on 1/3 pound of uncooked bone-in ham per person, or 1/4 pound of boneless.

Savor the Tradition of Smoked Ham

Learning how to smoke a holiday ham at home lets you serve incredible gourmet quality at a fraction of the cost. With the right prep, long low smoking, and a sweet glaze, your hickory-smoked ham will be an instant star of the dinner table. Impress your guests with your mad smoking skills this year!