Ham is a delicious and versatile meat that is perfect for grilling outdoors. With the right techniques, tools, and recipes, you can make exceptionally juicy and flavorful bbq ham on your grill or smoker. This comprehensive guide will teach you everything you need to know to bbq ham like a professional pitmaster.
Getting Started with Ham Basics
What is Ham?
Ham is pork from the hind leg of a hog that has been cured, smoked, or both. Curing involves treating the raw meat with salt, nitrates, and sometimes sugar and other seasonings. This helps preserve the meat and gives it a distinctive flavor. Smoking infuses the ham with a lovely smoky aroma.
There are several varieties of ham to choose from:
- Fresh ham – Uncured and unsmoked. Needs to be cooked thoroughly before eating.
- Cooked ham – Cured and fully cooked. Just needs to be heated through before serving.
- Country ham – Dry cured with salt for an exceptionally robust flavor. Needs soaking before cooking.
- Picnic ham – From the front leg. More economical, with a slightly milder taste.
- Spiral cut ham – Sliced in a continuous spiral to expose more surface area for glazing.
Checking Doneness
Ham can be tricky to cook because it is easy to dry out if overcooked. Here are some ways to test doneness:
- Temperature – Use a meat thermometer. Ham should reach 145°F.
- Color – Look for an internal color of light pink.
- Texture – The meat should be firm but still moist.
- Juiciness – Cut a slit to check for clear juices flowing out.
Err on the side of slightly undercooked, as the ham will continue cooking as its temperature evens out.
Buying the Best Ham
Seeking out high-quality ham is worth the investment for optimum flavor. Here’s what to look for:
- Reputable brand – Look for hams from trusted producers like Smithfield, Honey Baked, and Boar’s Head.
- Certifications – Check for seals like “USDA certified” and “no antibiotics added.”
- Curing method – Hams cured with natural nitrites tend to taste better.
- Fat cap – Choose a ham with ample marbling and fat cap for moisture.
- Expiration date – Make sure the use-by date allows enough time to cook it.
- Size – Estimate 1/3 to 1/2 lb per person. Larger hams tend to be juicier.
Proper Storage
Keep ham refrigerated at all times for food safety. Store it in the original packaging or wrap it tightly in plastic wrap or foil. Use ham within 3-5 days of opening the package. Slice only what you will use right away and refrigerate the rest.
Choosing the Best Cooking Method
You can cook ham in the oven, on the stovetop, or outdoors on the grill. Here are some options:
Oven Baked Ham
Baking in the oven is an easy, classic preparation for cooked hams. Bake at 325°F, allowing 12-15 minutes per pound. Glaze periodically with honey, fruit jam, or brown sugar.
Pros
- Very simple method
- Minimal hands-on time
- Easy to achieve even doneness
Cons
- Longer cook time
- Can lose moisture if overbaked
- Hard to impart much smoke flavor
Stovetop Simmered Ham
For a wet cooking method, simmer the ham in liquid like apple juice, cola, or ginger ale. Keep the liquid at a bare simmer and turn the ham occasionally.
Pros
- Shorter cook time
- Tender, juicy meat
- Can use flavorful liquids
Cons
- Messier than dry heat methods
- Requires watching closely
- Ham may not brown much
Grilled Ham
The grill imparts delicious smoky barbecue flavor. Use indirect heat and glaze frequently. Mix apple juice and bourbon for an amazing glaze.
Pros
- Infuses ham with smoke
- Can develop nice char
- Glazing adds lots of flavor
Cons
- Requires close monitoring
- May dry out if not careful
- Hard to cook very large hams
Smoked Ham
For full-on barbecue ham, smoking low and slow over wood chips is the way to go. Keep temperature between 225-250°F.
Pros
- Gives the most authentic smokehouse flavor
- Makes the ham incredibly moist
- Look and taste amazing
Cons
- Long cook times of 6-8 hours
- Requires special equipment
- Needs close monitoring of temperature
Helpful Tools and Equipment
Having the right gear makes cooking ham on the grill or smoker much easier. Here are some worthwhile investments:
- Meat thermometer – Essential for monitoring doneness and preventing overcooking. Get a good instant read digital thermometer.
- Carving knife – Look for a long, thin, flexible blade to neatly slice the ham.
- Basting brush – For applying glazes and sauces while grilling or smoking. Silicone brushes withstand heat well.
- Grill tongs – Use extra long, steel tongs for easily maneuvering the ham.
- Ham holder – Special stands or racks elevate the ham for even cooking.
- Drip pan – Catches fat and juices under the ham on the grill or smoker. Disposable foil pans work well.
- Mop/spritzer – For spritzing the ham with apple juice or other liquids to prevent drying out.
- Heat-resistant gloves – Protect your hands and forearms when handling the hot ham.
Top Tips for Grilling Ham
Follow these expert tips for exceptionally juicy, flavorful grilled ham:
- Choose bone-in ham if possible, as the bone helps retain moisture.
- Allow 1/2 to 1 hour per pound for smoked ham or 1/4 hour per pound for fully cooked ham.
- Use indirect heat with a drip pan to prevent burning.
- Start with a lower temperature around 225-250°F. Raise the heat towards the end if needed to brown the outside.
- Glaze frequently, but lightly. Too much sugary glaze can burn.
- Rotate the ham and mop with apple juice every hour. Keep the surface moist.
- Let it rest for 15-20 minutes before carving to allow juices to redistribute.
- Carve across the grain in thin slices for tender ham.
- Save the bone for soups or beans! Smoked ham hocks add delicious flavor.
Flavorful Glaze and Rub Ideas
One of the joys of grilled ham is experimenting with different glazes, rubs, and flavor additions. Get creative with these combinations:
Sweet Glazes
- Apple bourbon – Apple juice, bourbon, brown sugar, mustard
- Cherry cola – Cherry preserves, cola, chili powder
- Maple pecan – Maple syrup, chopped pecans, cinnamon
- Orange ginger – Orange marmalade, fresh ginger, coriander
- Peach salsa – Peach salsa, lime juice, cilantro
Savory Rubs
- Greek – Lemon pepper, oregano, garlic, olive oil
- Jamaican jerk – Spicy jerk seasoning, lime, brown sugar
- Coffee – Ground coffee, chili powder, brown sugar
- Tex Mex – Chili powder, cumin, paprika, oregano
- Memphis style – Dry rub with chili powder, paprika, garlic, onion
Fun Toppings
- Crushed pineapple
- Diced mango
- Bacon crumbles
- Shredded coconut
- Toasted sesame seeds
- Chopped scallions
- Melted cheese
Get creative and make your ham truly unique!
Step-by-Step Instructions for Smoking Ham
Here is a simple, foolproof method for smoking ham at home:
Ingredients:
- 1 bone-in, fully cooked smoked ham (8-10 lbs)
- 2 cups wood chips, soaked
- Apple juice or cola
- Dry rub and/or glaze
Directions:
- Remove ham from packaging and trim off any skin or excess fat. Score the fat cap diagonally.
- Make the rub / glaze Mix together the desired seasonings. Set aside half for basting later.
- Apply the rub Coat the entire ham with the spice rub. Cover and refrigerate overnight.
- Prep the smoker Heat up the smoker or grill to 225-250°F. Add soaked wood chips to smoker box.
- Add the ham Place the ham on a rack over a drip pan. Cook for 25-30 minutes per pound.
- Spritz and glaze Every hour, spritz with apple juice and apply more glaze.
- Check temperature After 4-6 hours, start checking temperature frequently. Cook until internal temp reaches 145°F.
- Rest and carve Let ham rest for 15-20 minutes before slicing to serve.
- Enjoy! Dig into the smoky, juicy barbecue ham with your favorite sides and fixings.
Troubleshooting Common Ham Problems
Smoking a ham seems simple, but there are a few things that can go wrong. Here are some common issues and how to prevent them:
Problem: Ham is too salty.
Solution: Soak the ham in water for 4-12 hours before cooking. Choose lower sodium products.
Problem: Ham dries out or burns.
Solution: Maintain even heat. Don’t use too high temperature. Baste and mop frequently.
Problem: Ham has bland or lackluster flavor.
Solution: Use a quality cut, enhance with brines, rubs, smoke, and glazing.
Problem: Ham takes forever to cook.
Solution: Raise heat slightly if ham isn’t cooking fast enough. But don’t rush it too much.
Problem: Ham skin is rubbery.
Solution: Remove skin before cooking for better texture. Cook at lower heat first to render fat.
Problem: Ham has an off or spoiled smell.
Solution: Check expiration date and storage conditions. When in doubt, throw it out! Safety first.
Serving Suggestions and Pairings
A proper barbecue meal is all about the fixings and sides to go with the smoked ham. Here are some delicious ideas:
- Biscuits – Flaky, buttery biscuits are essential for sopping up the ham juices.
- Cornbread – Sweet, crumbly cornbread makes the perfect accompaniment.
- Potato salad – Cool, creamy potato salad balances the salty ham.
- Beans – Baked beans, with ham bone added for flavor, are a classic.
- Cole slaw – Tangy cole slaw cuts the richness.
- Fruit salad – Try fresh pineapple, mango, or melon.
- Deviled eggs – This classic potluck recipe plays well with ham.
- Pickle spears – Sour pickled cucumbers or okra cut the fat.
- Corn on the cob – Grilled corn is a sweet, summery side.
Don’t be afraid to try innovative combinations and globally inspired sides to complement the ham!
Inspiring Ham Dinner Ideas
A whole smoked ham makes a fabulous centerpiece for festive occasions like holidays, birthdays, or any time you have a crowd to feed. Here are some great ways to serve it:
- Ham buffet – Slice the ham and let guests build plates with salads, sides, and buttery rolls.
- Sandwiches – Pile thin slices on hoagie rolls with Swiss cheese, mustard, and pickles.
- Eggs Benedict – Class up brunch with sautéed ham steaks and poached eggs over English muffins.
- Ham and cheese sliders – Top mini burger buns with ham, cheese, and a honey mustard drizzle.
- Quesadillas – Dice ham and combine it with shredded cheese in a tortilla for a quick appetizer.
- Soup – Simmer ham bone, veggies, and beans for an easy ham and bean soup.
- Casseroles – Mix ham with rice, pasta, or potatoes for a hearty baked casserole.
- Quiche – Combine chopped ham with egg custard and cheese in a pie crust.
- Pizza – Use diced ham as a topping on your favorite pizza.
Get the whole family engaged in planning fun and creative ways to use up that tasty leftover ham!
Answers to Frequently Asked Questions About Smoked Ham
Cooking ham on the grill or smoker for the first time? It’s normal to have lots of questions! Here are answers to some of the most common FAQs:
Q: What’s the difference between a fresh ham and a cured smoked ham?
A: Fresh ham is raw, uncured pork from the leg of a pig. It needs to be cooked thoroughly like pork shoulder or loin. A cured smoked ham has been injected with brine and smoked for preservation and flavor. Most hams you buy in stores are pre-cooked.
Q: How long does an uncooked fresh ham take to smoke?
A: Because it needs to reach a food-safe temperature, expect a fresh ham to take at least 18-24 hours at 225°F in a smoker. Smoked hams only take 6-8 hours since they are pre-cooked.
Q: Should I remove the skin before smoking ham?
A: This comes down to preference. Leaving the skin on protects the meat, but it can get rubbery. Many people prefer removing the skin for better texture and smoke absorption.
Q: Can I speed up the smoking time by using a higher temperature?
A: It’s better not to rush it. Cook slowly at 225-250°F for the most tender, evenly smoked ham. If pressed for time, you can use 300°F, but watch closely to avoid burning.
Q: How do I keep ham from drying out on the smoker?
A: Use indirect heat, keep temperatures between 225-250°F, and spritz with juice every hour. Glaze frequently but lightly. Rest 15 minutes before carving.
Q: What flavor wood chips are best for smoking ham?
A: Ham pairs well with sweet fruit woods like apple, cherry, peach, or maple. Hickory and pecan also impart nice flavor.
Q: Can I reheat leftover smoked ham?
A: Yes, you can reheat whole slices or diced ham in the oven, skillet, or microwave. Add a splash of water or juice to prevent drying out.
Final Thoughts
Smoked ham straight off the grill or smoker is a revelation – sweet, smoky, tender, and juicy. With the right prep, tools, and techniques, you can achieve amazing results right in your own backyard. Don’t be afraid to get creative with different wood chips, rubs, glazes, and toppings to make each ham unique. Serve your masterpiece hot off the grill or enjoy the delicious leftovers in countless ways. Dazzle your guests with your skill at barbecuing the perfect ham!