Oh, the joys of smoking a ham to perfection! This pellet smoker ham recipe is your ticket to a mouthwatering centerpiece that’s bursting with flavor. Perfect for holidays, gatherings, or just because you deserve it.
Why This Recipe Works
- The pellet smoker infuses the ham with a consistent, smoky flavor that’s hard to achieve with other methods.
- Slow cooking at a low temperature ensures the ham stays juicy and tender throughout.
- A simple glaze adds the perfect touch of sweetness, complementing the smoky flavors beautifully.
- It’s surprisingly hands-off, giving you more time to enjoy the day (or nap).
Ingredients
- 1 (8-10 lb) fully cooked, bone-in ham
- 1 cup apple juice
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp ground cloves
Equipment Needed
- Pellet smoker
- Meat thermometer
- Basting brush
- Aluminum foil
Instructions
Prep the Ham
Start by preheating your pellet smoker to 225°F. While it heats up, score the ham’s surface in a diamond pattern, about 1/4 inch deep. This not only looks fancy but allows the glaze to penetrate deeper. Mix the apple juice, brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves in a bowl to create your glaze. Set aside half for basting during smoking.
Smoke the Ham
Place the ham directly on the smoker grate, cut side down. Close the lid and let it smoke for about 3 hours, maintaining a steady temperature of 225°F. After the first hour, begin basting the ham with the glaze every 30 minutes. This builds up layers of flavor and keeps the ham moist.
Check the Temperature
After 3 hours, check the internal temperature of the ham with a meat thermometer. You’re aiming for 140°F. If it hasn’t reached this temperature yet, continue smoking, checking every 15 minutes. Remember, patience is key to perfection.
Rest and Serve
Once the ham reaches 140°F, remove it from the smoker and tent it loosely with aluminum foil. Let it rest for about 15 minutes. This allows the juices to redistribute, ensuring every bite is succulent. Carve, serve, and watch as it disappears before your eyes.
Tips and Tricks
For an even deeper smoke flavor, consider using hickory or apple wood pellets. These woods complement the sweetness of the ham beautifully. If you’re short on time, you can increase the smoker temperature to 250°F, but keep a close eye on the internal temperature to avoid drying out the ham. Lastly, don’t skip the resting period; it’s crucial for a juicy result.
Recipe Variations
- Swap the brown sugar for maple syrup in the glaze for a different kind of sweetness.
- Add a pinch of cayenne pepper to the glaze for a spicy kick that contrasts the sweetness.
- Use a spiral-cut ham for easier serving and more surface area for the glaze to adhere to.
- Experiment with different wood pellets, like cherry or pecan, to vary the smoke flavor.
Frequently Asked Questions
Can I use a boneless ham for this recipe?
Absolutely! A boneless ham will work just fine, though it may cook a bit faster since there’s no bone to insulate the meat. Keep a close eye on the internal temperature to ensure it doesn’t overcook. The flavor will still be fantastic, especially with the glaze and smoke infusion.
How long can I store leftovers?
Leftover ham can be stored in the refrigerator for up to 4 days, wrapped tightly in foil or placed in an airtight container. For longer storage, you can freeze the ham for up to 2 months. Just be sure to thaw it in the refrigerator before reheating.
Can I make this recipe without a pellet smoker?
While a pellet smoker provides the best results for this recipe, you can adapt it for a traditional smoker or even a grill set up for indirect heat. The key is maintaining a consistent low temperature and using wood chips for smoke. The cooking time may vary, so keep an eye on the internal temperature.
Summary
This pellet smoker ham recipe delivers a smoky, juicy, and unforgettable dish perfect for any occasion. With a simple glaze and slow smoking, you’ll achieve a ham that’s sure to impress. Don’t forget the tips and variations to make it your own!