A smoked ham is the best way to make a meal, whether you are getting ready for the holidays or just want to try something new. This cheap cut of meat is tender, full of flavor, and very easy to cook.
When most people think about ham, they think about a holiday meal. We are all used to seeing a beautifully displayed ham served up around Christmas or Easter.
Although it looks great when served for a special occasion, you can also enjoy it for a normal family meal. Most of the time, I cook a ham on the weekend and use the leftovers in different meals all week.
It’s really simple to smoke a ham. Most store-bought hams have already been cooked on a smoker, so all you’re doing is adding more flavor and heating it up. It might taste a little smoky if you buy a ham that has already been smoked and cook it in the oven, but not nearly as good as this method.
Let’s talk about a glaze. Some hams come with a packet of premade glaze. I am personally not a fan of these packets because I’d much rather make my own. You can use a glaze that is already made or a recipe that you already have, but I’m going to share my favorite cherry preserve glaze recipe with you.
Even though I don’t like cherries very much, this glaze is sweet with a hint of sour and goes really well with the ham. This recipe is simple and made with few ingredients, which is all the more reason to love it. Here is all that you will need:
Smoking a ham on a charcoal grill infuses it with incredible smoky flavor and produces a juicy, tender result. While hams are often reserved for holidays, smoking one on the grill makes it so delicious you’ll want to enjoy it all year round. With just a few simple steps, you can achieve professional barbecue ham easily at home.
Benefits of Smoking Ham on a Charcoal Grill
Cooking ham on a charcoal grill has several advantages over oven baking:
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Enhanced smoky flavor – Hardwood charcoal or wood chunks impart a wonderful smokiness as the ham cooks low and slow, This adds much more depth of flavor,
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More moisture retention – The ham cooks gently surrounded by indirect heat rather than drying out under direct high heat This keeps it tender and juicy
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Caramelized exterior – The outside develops a beautifully caramelized bark from the wood smoke and seasoning. This adds textural contrast and flavor.
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Ability to add glaze – On the grill, you can brush on a sweet glaze during the last 30 minutes to really bring the flavors over the top.
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Fun technique – Smoking a ham is very simple on a charcoal grill and brings an exciting barbecue technique to your cooking.
Step-by-Step Instructions
Follow these straightforward steps for smoking heavenly ham on your charcoal grill:
Ingredients
- 1 (6 to 10 lb) fully cooked bone-in ham
- Yellow mustard
- Brown sugar
- Your favorite barbecue rub or seasoning blend
Supplies
- Charcoal grill
- Charcoal
- Wood chunks or chips (optional)
- Disposable foil pan
- Meat thermometer
- Basting brush
Prep the Ham
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Choose a fully cooked, ready-to-eat ham – not a fresh or uncured one which requires thorough cooking. Bone-in is most ideal.
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Score the ham by making diagonal cuts in a crosshatch pattern about 1/4 inch deep. This allows the seasoning and smoke to penetrate better.
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Coat the ham all over with a thin layer of yellow mustard. This helps the seasoning adhere.
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Generously sprinkle brown sugar over the ham, pressing to adhere.
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Apply your favorite barbecue rub or seasoning blend. Cover all surfaces.
Set Up Your Grill for Smoking
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Open bottom vents fully to allow good airflow.
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Fill a charcoal chimney one-third full and light. Once the coals are ashed over and ready, pour them out onto one side of the grill.
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Add a handful of wood chunks or chips if desired for more smoky flavor.
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Place a disposable foil pan on the empty side and fill with water. This will regulate temperature.
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Set the cooking grate in place. Open the lid vent fully.
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Heat grill to a temperature between 250-300°F. Use vents to regulate.
Smoke the Ham
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Place seasoned ham over the foil pan side, not directly over the coals.
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Close the lid. Maintain even heat of 250-300°F by adjusting vents.
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Smoke the ham for approximately 15 minutes per pound, until it reaches an internal temperature of 140°F.
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After a few hours, start mopping the ham every 30-45 minutes with apple juice, cider vinegar or other liquid to keep moist.
Apply Glaze
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In a small saucepan, combine brown sugar, honey and apple juice. Warm over medium heat until blended.
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After about 3 hours, begin brushing ham with glaze. Apply every 10-15 minutes until ham reaches 145°F.
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Caramelize the glaze by increasing heat to 400°F in the last 15 minutes if desired. Watch closely to avoid burning.
Finish and Serve
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Once ham reaches 145°F, remove from grill and let rest 10-15 minutes.
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Slice and serve! Be sure to enjoy with classic sides like macaroni and cheese, potato salad and cornbread.
Tips for the Best Results
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Choose quality lump charcoal for steady even heating and a subtle flavor contribution.
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Add wood chunks like hickory, apple or cherry for extra smoky essence.
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Keep an oven-safe meat thermometer probe inserted to monitor internal temp.
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Use water pan and vents to maintain steady heat between 250-300°F.
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Let ham rest before slicing to allow juices to redistribute.
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Carve across the grain for tender slices that don’t shred apart.
Alternative Cooking Methods
While charcoal smoking is ideal, you can also smoke a ham using:
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Gas grill – Follow similar setup with ham beside burner on indirect heat at 250-300°F. Add wood chips.
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Electric smoker – Set temperature to 250°F and add wood chunks or bisquettes.
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Oven – Cook at 325°F until internal temp reaches 140°F. Can add smoke flavor with liquid.
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Pellet grill – Follow smoking instructions at 250°F adding ham-friendly pellets.
Any of these methods will produce delicious smoked ham. Just be sure to monitor temperature and keep moist.
Incredible Glaze Options
While a basic brown sugar and honey glaze is perfect, you can also get creative with your ham glaze. Consider these delicious ideas:
- Apple butter and cinnamon
- Apricot preserves and chipotle peppers
- Maple syrup and bourbon
- Orange marmalade and cloves
- Stoneground mustard and molasses
- Pineapple juice and five spice powder
Brush on bold flavors to complement the smoky ham in the last 30 minutes of cooking for a gourmet finish.
Side Dishes to Serve
A spectacular smoked ham deserves some classic accompaniments like:
- Baked macaroni and cheese
- Sweet potato casserole
- Southern-style collard greens
- Pimento cheese deviled eggs
- Buttery mashed potatoes
- Cornbread with honey butter
- Baked beans
- Coleslaw or broccoli salad
- Parmesan roasted asparagus
With tender smoked ham and comforting sides, you have an amazing barbecue meal the entire family will love.
Get Creative with Leftovers
Smoked ham makes spectacular leftovers. Turn extras into:
- Ham salad sandwiches
- Cheese and ham omelets
- Ham fried rice
- Split pea and ham soup
- Eggs Benedict
- Ham and vegetable pasta salad
Get multiple meals out of your charcoal smoked ham. It keeps in the fridge for 5 days and freezes well too.
Frequently Asked Questions
What type of ham works best? Choose a fully cooked, ready-to-eat ham, not a fresh or country ham. Bone-in or spiral sliced are both good options. Avoid very large hams over 12 pounds.
Should I brine the ham first? No, fully cooked hams are already brined and cured so they do not require brining before smoking. Simply prep and apply seasoning.
How long does it take to smoke a ham? Estimate 15 minutes per pound, so a 10 lb ham takes roughly 2 1/2 to 3 hours at 250-300°F. Larger hams may need up to 5 hours.
How do I know when the ham is done? Use a meat thermometer to check for an internal temperature of at least 140°F before glazing and 145°F after glazing.
Can I use a ham bone for flavor? Absolutely! Add the bone during smoking for extra flavor infusion. Remove before serving.
With these simple steps and helpful tips, you can impress your family with incredible smoked ham using your charcoal grill.
How To Smoke A Ham
Heat your grill or smoker to 250°F. Add wood chunks or chips to the hot coals. Cherry wood was what I used to smoke my ham, but hickory or peach wood would also work well.
Take the ham out of its packaging and pat it dry with a paper towel while the grill is getting hot. Unless I buy a spiral cut ham, I like to score the outside of the meat. It’s not necessary to score the ham, but it looks better and helps the smoke get into the meat.
Next, drizzle the meat with a light coating of olive oil. This will help the seasoning adhere to the meat. Use your favorite pork rub and evenly season all sides of the ham. Most of the time, ham goes well with a sweet rub, but you can use salt and pepper instead.
After getting the ham ready, put it on the grill grates cut side down and smoke it at 250°F for 1 and ½ hours.
After the suggested amount of time, take the ham off the grill and put it in an aluminum pan. Set the ham in the pan and add 2 cups of chicken stock. Cover the ham tightly with heavy-duty aluminum foil.
Increase the temperature of the grill to 325°F. Put the ham back in the oven with the lid on top and cook for another hour and a half, or until the internal temperature reaches 140°F.
Once the ham is done, take it off the gill and pour the juices from the pan into a different bowl. If you choose to glaze the ham, cover it with a brush while it’s still hot. Reserve any extra glaze for serving. Allow the glazed ham to rest for a few minutes before serving.
How To Prepare the Glaze
Making this glaze is very simple. All you need to do is whisk all of the ingredients together in a pot over medium-low heat. Allow the mixture to simmer for about 10 minutes, then remove it from the heat. Allow it to cool slightly before applying it to the ham. There is usually enough glaze to coat the ham and have some left over for serving.
