Smoked Fresh Ham: A Flavorful Delight for Any Occasion

When it comes to family gatherings, one item that is a great crowd pleaser is a smoked ham.  In this video recipe, Chef Tom from All Things Barbecue in Wichita, Kansas shows all the steps from brining, seasoning, smoking and glazing a gorgeous ham.  This certainly will feed a crowd and make your bellies happy!

What Kind of Ham?

There are generally two types of ham – fully cooked or smoked and alternately, an uncooked, fresh ham. Both can be cured however one can be simply reheated (the cooked one) then served while the uncooked, fresh ham still needs to be fully cooked before serving. Please ready the label of your store-bought ham or ask the butcher staff as you purchase your ham which you have.

Now there is consideration as to what “cut” of ham you might want to consider. There are shank portions, butt ham’s, whole, spiral sliced hams and even boneless, formed hams. Phew! Let’s see if we can get you in the right direction for each of these.

Ham is the rear leg of a pig from the shank to the spine. This large muscle group is rather lean other than near the surface of the ham or inbetween lean pieces and there is connective tissue. These areas can have some fattier content but that could provide valuable moisture for your cook.

The leg of course has a bone through the centre of the entire leg. The shank portion is the lower leg and is smaller in size. The large, “bulbous” portion is the rump of the leg and can be divided into the butt portion (often boneless) and the bone-in portion. A spiral ham is often boneless or has the bone removed and processed trhough a machine to slice the entire ham into slices however still remaining intact as a whole piece for reheating.

In Chef Tom’s video recipe he takes the steps to brine a bone-in ham and then smoke it to perfection with a glaze.

Gather Your Ingredients

For this recipe, we’re using a 14-pound bone-in ham. Here’s what you’ll need:

• Ham: 14-pound fresh, bone-in ham
• Brine: Cattleman’s Grill Butcher House Brine
• Holiday Spices: Cinnamon, cloves, fennel seeds, crushed red pepper, and orange peel
• Rub: House of Q Competition Rib Rub or House Rub or Plowboys BBQ Yardbird rub
• Glaze: House of Q Slow Smoke Gold BBQ Sauce, honey, and dark brown sugar

Step 1: Brining the Ham

Before we smoke, we need to give our ham some love in the brine. Chef Tom is using Cattleman’s Grill Butcher House Brine, which is fantastic on its own, but he jazzes it up with some holiday spices.

• 2 sticks of cinnamon
• 1 tablespoon of cloves
• 1 tablespoon of fennel seeds
• 1 teaspoon of crushed red pepper
• Peel and juice from an orange

Start by toasting the spices in a dry skillet until they’re aromatic. Then, combine them with water and bring to a simmer. This is where the magic begins!

Once it simmers, pour it over ice to cool down. We want the brine to be cold before adding the ham.

Submerge the ham in the brine, making sure it’s fully covered. A good rule of thumb is to brine for about 1.5 hours per pound. For our 14-pound ham, that’s roughly 21 hours in a refrigerator which is best.

Step 2: Preparing for Smoking

After brining, remove the ham and pat it dry. We’ll be leaving it in the netting for most of the cook to help it maintain its shape. Now, apply the rub generously over the surface to create a flavorful crust.

Step 3: Smoking the Ham

Preheat your smoker to 275°F. Place the ham in the center and use a probe thermometer to monitor the internal temperature, aiming for about 160°F before glazing. We’ll be using a mix of cherry and pecan wood for a sweet, smoky flavor.

Step 4: Adding the Glaze

After about seven hours, once the ham hits 160°F, it’s time to glaze! Mix together the House of Q Slow Smoke Gold Mustard BBQ Sauce, wildflower honey, and sugar. This combination will create a beautiful, sticky finish.

Apply the glaze generously and let it caramelize as the ham continues to cook. Aim for an internal temperature of 175°F before removing it from the smoker.

Step 5: Rest and Slice

Let the ham rest for about 20-30 minutes. This allows the juices to redistribute, ensuring every slice is juicy and flavorful. Carefully remove the netting and start slicing. The ham should be tender, with a beautiful bark on the outside.

The Final Touch

As you slice, you’ll notice the juicy interior and the lovely aroma. The balance of flavors from the brine, rub, and glaze creates a unique experience that’s both festive and comforting. This smoked fresh ham is sure to please a crowd and make any occasion special.

Serving Suggestions

Serve alongside classic sides like mashed potatoes, roasted vegetables, or a fresh salad. And don’t forget to drizzle some extra glaze on top for that added sweetness!

Where to Find Your Ingredients

For a great BBQ sauce, grab from All Things Barbecue the House of Q Slow Smoke Gold BBQ Sauce & Slather. And don’t forget Competition Rib Rub or Plowboys BBQ Yardbird Poultry BBQ Rub for seasoning your ham!

Thanks for following along! If you have any questions or want to share your own smoked ham experience, drop a comment below. Happy cooking!

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