Smoked ham is a culinary favorite and graces many holiday tables for good reason. If you smoke a ham on a pellet grill, this tasty meat turns from a classic to a work of art.
The meat is pink from being cured and has been brined and smoked to give it that classic sweet, smoky, and slightly salty taste. For how to choose a smoked ham—whole? half? bone-in? spiral cut?—check out our ham guide. For how to smoke (or in most cases, double smoke) a ham, read on.
As an avid griller you know that firing up flavorful smoked ham on your pellet grill is pure joy. But have you tried smoking a fresh uncured ham? With the right prep and technique you can transform a fresh ham into a memorable masterpiece.
In this guide, we’ll explore how to smoke fresh ham from start to finish on your pellet grill or smoker, emerging with tender, juicy meat infused with subtle smoky richness. From choosing your ham to serving up slices, let’s dive in!
Picking the Right Fresh Ham
The first step is acquiring an uncured unsmoked fresh ham also called a green ham. You likely won’t spot these in your average grocery store, so check with a specialty butcher shop or meat market.
Let them know you want an approximately 10 to 15-pound bone-in fresh ham ideally from the hind leg. Make sure it has its natural shape intact with skin and fat cap. This secures plenty of flavorful meat to smoke low and slow.
With a fresh ham secured, it’s prep time. Remove any feathers or debris and trim off any excess skin or fat, leaving a thin layer over the meat. Then thoroughly rinse the ham under cool water and pat dry. Now it’s ready for your pellet smoker!
Seasoning Your Fresh Ham
Before smoking, you’ll want to add a flavorful seasoning rub. This dry rub will give a tasty crust when smoked while penetrating to add flavor.
Try using:
- 1⁄4 cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cayenne powder
Mix the rub and generously coat the ham, pressing it into the meat. For even more depth, inject the ham in a few spots with a mixture of apple juice, maple syrup, and spices. Refrigerate overnight so the brine can work its magic.
Firing up Your Pellet Smoker
Now it’s go time! Set your pellet smoker or grill to 225-250°F using apple, cherry, or maple wood pellets for balanced sweetness.
Place the seasoned ham directly on the grill grates fat side up. Insert a digital meat thermometer into the thickest part of the ham without hitting bone. Close the lid and let your fresh ham smoke low and slow.
Monitoring Temperature and Doneness
Maintaining proper temperature is crucial when smoking fresh ham. Keep the grill steady at 225-250°F, avoiding fluctuation.
Cook until the ham reaches an internal temperature of 145°F, which usually takes 1-2 hours per pound. So plan for 10-15 hours depending on size. Spritz occasionally with apple juice or cider if desired.
When the ham hits 145°F, it’s ready to come off the smoker. Resist temptation to cut in right away! First, tightly wrap in foil and let rest for at least 30 minutes. This allows juices to redistribute for better moisture.
Then slice across the grain into perfect fresh smoked ham slices ready to serve. Dig in!
Glazing Your Ham
Want to take your fresh smoked ham up another notch? Whip up a sweet, sticky glaze.
Try mixing 1⁄2 cup honey, 1⁄4 cup maple syrup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, and spices like ginger. Simmer until thickened.
Apply the glaze during the last 1-2 hours of smoking, brushing on a new layer every 30 minutes. The glaze will caramelize, sealing in meaty juices.
Serving Your Fresh Smoked Ham
Sliced fresh smoked ham really shines when served alongside traditional pairings. Try:
- Fluffy biscuits or cornbread
- Potato salad, baked sweet potatoes, or mac and cheese
- Buttered carrots, collard greens, or roasted Brussels sprouts
- Homemade pickles, jam, or pepper jelly
Leftovers make excellent sandwiches, omelets, or ham and bean soup. And don’t discard the bone – use it to flavor beans, stocks, or collards!
With the right prep and smoking method, your pellet grill transforms fresh ham into a mouthwatering family favorite.
Handy Tips for Smoking Fresh Ham
Smoking uncured fresh ham requires special care for best results. Keep these tips in mind:
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Cook slowly at 225-250°F to prevent drying out. Expect 10-15 hours for a 10-15 lb ham.
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Use a digital leave-in thermometer to monitor inner temp up to 145°F.
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Add a glaze during the last 1-2 hours for sweet, sticky flavor.
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Allow the ham to rest 30 minutes before slicing for redistribution of juices.
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Store leftovers properly refrigerated for 3-4 days or frozen for 2-3 months.
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Slice across the grain for tenderness. Cut thicker pieces closer to the bone.
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Save the bone and drippings to add rich flavor to beans, soups, stocks, and greens.
With the right know-how, you can masterfully smoke fresh uncured ham on your pellet grill or smoker.
Frequently Asked Questions About Smoking Fresh Ham
Smoking a fresh uncured ham may be new territory. Here are answers to some common questions:
What is fresh ham and where do you find it?
Fresh ham comes from the hind leg of a pig and has not been cured or smoked. Ask a specialty butcher to source one for you.
How long does it take to smoke a fresh ham?
Plan for about 10-15 hours smoking time at 225-250°F for a 10-15 pound fresh ham. Cook to 145°F internal temperature.
Should the fat side be up or down when smoking?
Keep the fat side up so the rendering fat bastes the meat, keeping it moist. The fat will also help prevent drying out.
What wood pellets are best for smoking fresh ham?
For fresh ham, sweeter fruit woods like apple, cherry, and maple provide excellent balanced flavor.
Can you eat fresh ham without smoking or cooking it?
Fresh ham must be fully cooked to an internal temperature of 145°F before eating for safety, whether smoking, roasting or grilling.
How long does smoked fresh ham last in the fridge or freezer?
Properly stored, smoked fresh ham lasts 3-4 days refrigerated or 2-3 months in the freezer. Use freezer bags or wrap tightly.
Satisfy Your Ham Craving with Smoked Fresh Ham
From prepping the perfect ham to firing up your pellet grill, you now have the inside scoop on smoking fresh uncured ham. With the right care and patience, you’ll be rewarded with juicy, flavorful meat full of subtly smoky goodness. Smoked fresh ham makes for a celebrations-worthy meal the whole family will love.
The next time a ham craving hits, look beyond the cured and spiral sliced to try your hand at smoking fresh. Your pellet grill lets you infuse incredible depth of flavor into the tender pork. Before you know it, smoked fresh ham will become a new favorite meal to look forward to.
How to “Double” Smoke a Ham
Most of us choose a “city” ham, which means it has already been cured and smoked, when we cook a ham. Technically, this ham can be eaten right out of the package. However, it’s much more pleasant to eat when reheated. One of the best ways to reheat it is by smoking a ham on a pellet grill. Reheating ham on the Traeger makes the smoky flavor stronger while the gentle heat keeps it moist and tender. This is sometimes called “double smoking.”
Set the Traeger no higher than 325°F (and lower if you want more smoke flavor) and heat the ham slowly. This will give it the best taste. Want to know how long to smoke a ham? The time it takes to reach the perfect temperature of 140°F to 145°F will depend on how big it is, but it could be anywhere from 1 1/2 to 4 hours. To keep track of its progress, put in a leave-in meat thermometer like a MEATER wireless meat thermometer. For an estimate, consider 10 to 15 minutes per pound of ham. For part of the reheating process, cover the ham in foil and baste it with liquid, like broth, apple cider, or a mix of the two. This will keep the ham moist.
Consider sweeter woods when double-smoking a ham. You don’t want to add too much smoke when reheating the ham because it already has a smoky flavor, though the amount will depend on the ham. Instead of mesquite, choose one of our “sweeter” and kinder blends, like cherry, apple, or pecan. To learn more about your pellet options, look here.
Glaze your ham—or not. You don’t have to glaze your ham, but it does give it a nice shine and an extra layer of flavor, which is usually sweet. You should glaze your ham in the last half hour or so of cooking, when it has reached about 130°F. You can use your own glaze or save a step and simply brush on a delicious Traeger glaze. You can also season your smoked ham with things like honey, Dijon mustard, Worcestershire sauce, brown sugar, and more.
Let the ham rest before carving. Even though the times can change, remember that ham is very versatile and doesn’t have to be piping hot to taste great. Also, if your ham is done before you thought it would be, let it rest for at least 30 minutes. It can stay at room temperature for up to two hours before you serve it.
What Is Smoked Ham?
Smoked ham is known for its savory flavor and smoky wood-fired flavor. To make smoked ham, “fresh ham” (more on that below) is first cured with a mix of salt, sugar, and spices that gets into the meat. It is then slowly smoked at a low temperature, which lets the smoke flavor the meat while keeping it tender and juicy.
As smoking techniques advanced, smoked ham evolved beyond mere preservation, becoming sought after for its delicious taste. There are many ways to smoke these days, and each one has its own tastes and textures. One new idea is to smoke two cigarettes at the same time.