How to Cook a Smoked Cured Ham to Perfection

This recipe for home-cured and smoked ham is wet brined, smoked, and glazed until it’s perfect. It’s a great meal to share with family and friends. You will be blown away by the flavors of this homemade ham.

We are big-time ham eaters in this family and eat it often outside of holidays. If you have any extra food, you could use all that ham in my Croque Madame or Ham and Potato Soup.

Cured ham is one of many methods to help preserve pork. I cured the pork in a wet brine to make it taste better and give it that desired “pink ham” look. When purchasing this, you must ask for a “Fresh” bone-in ham. This is sometimes known as a green ham. If you ask the butcher for a regular ham, they will lead you to the aisle with smoked and cured hams.

A traditional salt cure would be dried and packed in salt to preserve. This is done with ham and for certain types of meat like prosciutto and speck. But the kind we get in the US for the holidays is also smoked. A simple wet-brined and cured ham cannot be eaten raw.

To wet brine and cure a ham, you can use a lot of different things, but you need water, salt, and curing salt for it to work. The curing salt is what gives it a pink color and helps to preserve it. With the curing salt, it would be hard to keep raw pork in a wet brine for a week or more. This process is not at all complicated. It does, however, require several days of waiting while the brine takes effect.

Smoked ham is ham that has been wet-cured and smoked until it reaches an internal temperature of 155°. Around the middle of the smoking process, a glaze is often baste on the ham to help the outside pork turn into bark and add flavor.

I like to make small cuts about 1″ square and ¼” deep all around the ham to help the smoke get inside. Smoking the ham will bring some excellent earthy wood flavors to help enhance the taste. Here are my favorite woods to use:

You can use different woods and smoke it in different ways to make it work the way you like it.

Cooking a smoked cured ham may seem intimidating, but it’s actually quite simple if you follow a few basic steps With the right techniques, you can end up with a juicy, flavorful centerpiece ham that will wow your family or dinner guests In this comprehensive guide, we’ll walk through everything you need to know to cook a smoked ham like a pro, from preparing and seasoning to glazing and serving.

Selecting and Preparing the Ham

Choosing a high-quality smoked ham is the first step to success. Opt for one with good marbling and a nice layer of fat, which will keep the meat moist as it cooks An 8 to 10 pound bone-in half ham is a good size for feeding a crowd Before cooking, remove the ham from any packaging and rinse thoroughly. Trim off any dried or discolored portions on the exterior. For added flavor, you can stud the ham’s surface with whole cloves.

Determining Cook Time

Since smoked ham is pre-cooked, you simply need to reheat it thoroughly before serving. The general rule of thumb is to allot 15 minutes of cook time per pound. So for an 8 pound ham, expect to cook for around 2 hours. You’ll want to roast the ham until it reaches an internal temperature of 120-140°F. Using an instant-read meat thermometer takes the guesswork out of determining doneness.

Seasoning the Ham

In addition to whole cloves, you can add flavor to your ham with a dry rub. Combine brown sugar, cracked black pepper, dry mustard, cinnamon and allspice and generously coat the exterior of the ham. The natural sugars will caramelize as the ham cooks, forming a delicious crust.

Basting and Glazing

For even more flavor, you’ll want to baste your ham periodically with pan drippings as it roasts. Then apply a sweet glaze during the last 30 minutes of cooking time. A maple syrup glaze is a classic choice, but feel free to get creative with ingredients like orange juice, brown sugar, honey and spices. Brush on a few coats of glaze to get a beautifully lacquered exterior.

Roasting and Resting

To cook your ham, preheat your oven to 325°F. Place the ham cut side down in a roasting pan and cover loosely with foil. Cook for the recommended time, basting and glazing towards the end. During the last 15 minutes you can increase the heat to 450°F to further caramelize the exterior. Always allow the ham to rest for 10-15 minutes before carving so the juices have time to redistribute.

Carving and Serving

Using a sharp carving knife, cut thin slices of ham starting from the thickest part of the meat. Arrange the slices on a serving platter. Don’t forget to pass around the decadent pan drippings – they make a fantastic au jus for the ham. Pair simply with scalloped potatoes or a green vegetable. Your perfectly cooked ham is ready to wow!

With the right techniques and a quality piece of meat, cooking a delicious smoked cured ham is easy. Follow these tips for moist, full-flavored results. Now let’s get into greater detail on each step of the process.

Choosing the Right Ham

There are a few decisions to make when selecting a ham that will determine the quality and flavor of the final product. Here are some tips on picking the optimal ham:

Bone-in or Boneless – Bone-in hams have more flavor from the bone marrow seeping into the meat during cooking. Opt for a half ham with the femur bone still attached. If you prefer boneless, look for a nice artisanal ham.
Spiral Cut – Many pre-cooked hams come spiral sliced for easier serving. This isn’t necessary, but can save you time later.
With Skin or Without – For the best texture and presentation, choose a ham with its natural skin still intact.
Dry Cured – Look for a dry cured or country ham. These have been salted and aged for a more complex flavor.
Uncooked – For the best results, select an uncooked ham and cook it yourself. Avoid pre-cooked deli hams.
Reputable Brand or Butcher – Source your ham from a trusted artisanal producer for premium quality. Or ask your butcher for a recommendation.

Prepare the Ham for Roasting

Before the ham goes into the oven, you’ll want to take a few simple steps to get it ready for roasting:

Use a sharp knife to trim off any dried out portions around the edges or excess fat.
Rinse the ham under cold water and pat dry completely with paper towels.
If desired, use a knife to score the ham’s fatty outer layer with diagonal criss-crossed cuts. This allows the fat to melt and baste the meat.
Stud the scored areas by inserting whole cloves into the ham for added flavor.
Apply any dry rubs, spice mixes or glazes that need time to set.

Calculate the Cook Time

Since smoked ham is cured and fully cooked already, you just need to reheat it thoroughly before serving. The general rule of thumb is to allow 15 minutes per pound at 325°F.

Here is a simple chart with suggested cook times:

Ham Weight	Total Cook Time
4-6 lbs	60-90 minutes
8 lbs	120 minutes
10 lbs	150 minutes

Always rely on an instant-read thermometer to check for doneness instead of going by time alone. The ham should reach an internal temperature between 120-140°F. If the outside starts to brown too quickly, tent it loosely with foil.

Season the Ham for Flavor

One mistake people often make with ham is serving it plain with no added seasonings. But there are lots of ways to infuse your ham with flavor to take it to the next level:

Add a Dry Rub – For a crisp, caramelized crust, coat the ham with spices like brown sugar, pepper, dry mustard, cinnamon, cloves or allspice. Pat the rub into the scored fat.
Brush with Mustard – A thin layer of Dijon or whole grain mustard complements the salty ham and helps the crust stick.
Marinate Overnight – For a more penetrating flavor, marinate the scored ham for up to 24 hours in a mixture of spices, herbs, honey, fruit juice or ginger ale.
Infuse with Flavor – Stud the ham’s surface with whole cloves, juniper berries, pineapple slices or halved garlic cloves. The flavors will slowly infuse into the meat.

Baste and Glaze the Ham for Moistness

Basting and glazing a ham is the secret to both flavor and moisture. As the ham cooks, its fat melts and begins to collect at the bottom of the pan. Use these drippings to baste the ham, brushing on some of the rendered fat every 30 minutes or so. This keeps the exterior from drying out.

Towards the end of the cooking time, brush on your glaze of choice. Honey, maple syrup, orange juice and brown sugar all make delicious glazes. Brush on a few coats during the last 30 minutes so the sugars fully caramelize.

Step-By-Step Roasting Method

Follow these simple steps for roasting your holiday ham:

Preheat your oven to 325°F. A lower temperature results in an evenly cooked interior.
Place the ham cut side down on a roasting rack inside a pan. Tent loosely with foil, shiny side down.
Cook the ham, basting periodically with the drippings. Total cook time depends on size, usually 10-15 minutes per pound.
About 30 minutes before the ham is finished, remove foil and brush with glaze. Apply more glaze every 10 minutes until fully lacquered.
When the ham reaches an internal temperature of 120-140°F, it is ready.
For added caramelization, turn oven to 450°F for the last 10-15 minutes. Watch closely to prevent burning.
Once cooked through, remove from oven and allow to rest for 10-15 minutes before slicing.

How to Carve a Spiral Sliced Ham

If your ham is already spiral cut, carving is a breeze. Simply locate the circular cut at the end and get your knife into the existing slices. Follow the contours as you carve pieces off the ham in the pre-cut pattern.

For hams not spiral cut, here are some tips:

Place ham cut side down on a carving board for stability
Determine the grain of the meat and slice perpendicular to the grain
Start by cutting a few thin slices from the thinnest part of the ham
Cut even slices working towards the thickest part of the ham
Cut the ham in advance if serving a crowd, then just arrange on a platter

Serving Suggestions for Smoked Ham

A beautifully cooked smoked ham is delicious eaten on its own, but here are some ideas to round out the meal:

Au Jus – Drizzle the ham with the tasty pan drippings for added moisture and savor.
Mustards – Offer a selection of mustards like Dijon, whole grain and honey mustard for spreading onto slices.
Biscuits – Flaky, savory biscuits are the perfect accompaniment for soaking up juices.
Sides – Bake a casserole like cheesy scalloped potatoes, sweet potatoes or macaroni and cheese.
Veggies – Balance the richness with lighter roasted asparagus, Brussels sprouts, or glazed carrots.
Dessert – End the meal on a sweet note with an indulgent dessert like maple bread pudding or pecan pie.

With this foolproof roasting method and serving suggestions in your back pocket, you’re ready to impress guests with a gorgeous glazed ham this holiday season.