{"id":1969570,"date":"2024-03-11T16:35:05","date_gmt":"2024-09-26T05:40:32","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1969570"},"modified":"2024-09-26T16:58:45","modified_gmt":"2024-09-26T21:58:45","slug":"smoked-ham","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/smoked-ham\/","title":{"rendered":"Smoked Ham"},"content":{"rendered":"

Your smoker can be used for so much more than brisket<\/a> and pork belly\u2014just look at this smoked ham. The low-and-slow method of cooking makes the meat more flavorful, moist and tender. It’s a great way to add a unique twist to your\u00a0Easter brunch<\/a>, but this smoked ham recipe can be made any time of the year for weekend meals and more.<\/p>\n

Since most hams sold in stores are precooked and smoked, this smoking process is meant to warm the ham through\u2014and to create a twice-smoked ham in the process. Along with hickory smoke flavor, our recipe adds sweetness and moisture by basting the ham with pineapple juice. The smoked ham is finished with a delectable, sticky-sweet glaze made with pineapple juice, brown sugar and little heat, thanks to cayenne in the blend.<\/p>\n

How to Smoke a Ham<\/h2>\n

This smoked ham recipe was made for a ceramic smoker\u2014like the ones made by the brands\u00a0Primo<\/a>, Big Green Egg<\/a> and Kamado Joe<\/a>. However, you can also make this recipe in an electric or pellet smoker<\/a>. The most important part of cooking a ham<\/a> is to keep the temperature consistent at 250\u00b0F; that way the ham heats slowly without drying out<\/a>.<\/p>\n

This recipe calls for a 9- to 10-pound ham, which makes enough to feed about 12 people\u2014or fewer if you love to end up with plenty of leftover ham<\/a> for sandwiches, soups or quiche. Smoking a 10-pound ham takes about 3 hours and 30 minutes.<\/p>\n

Smoked Ham Ingredients<\/h2>\n

\"3\/4thNANCY MOCK FOR TASTE OF HOME<\/span><\/span><\/p>\n

For the Ham:<\/strong><\/p>\n