Letting your ham come up to room temperature before starting the smoking process will keep the heat in the smoker steady when you add the meat, and help it to smoke and reheat evenly. Get your precooked ham out of the refrigerator about 30 minutes before you’re ready to smoke it.When smoking precooked ham, you want to serve it only about 5-10 minutes after it comes off the heat for the best results! Unlike when you’re serving a brisket or pulled pork for a crowd, you don’t have the luxury of letting the meat rest for hours.Here are some expert tips for preparing and serving your smoked ham: Ham can be an entree, be used for delicious sandwiches, or be served as a roast for a celebration or festive feast. Some like it sweet, and some like it savory. Rest & Serve: Since your ham’s been precooked already, you should only need to rest it for about 5-10 minutes to allow it to cool slightly before you’re ready to serve!Įveryone has a different preference for smoked ham.This adds extra flavor and caramelizes and sets onto the exterior of the ham. Glaze (Optional): For the last 5-15 minutes of the cook you can optionally add a glaze to your ham and put it back in the smoker.But, taking it up to 160☏ produces a good result and allows extra time for that smokey flavor to build up. Since it’s precooked already, you only need to cook it to at least 145☏. Smoke: Get a probe into your precooked ham and place it in the smoker fat side up for up to about 2-3 hours.Prepare: While your smoker is getting up to temp, allow your precooked ham to come up to room temperature, and apply any additional binders, rubs, or sauces.Preheat: Preheat your smoker to 225☏, whether you’re using a pellet grill, electric smoker, charcoal, or an offset.Here’s the best method for smoking precooked ham. But, during this shorter time you want to infuse as much smoky goodness and extra flavor into it as possible, without drying it out either! I highly recommend it.Because the ham is already cooked you only need to warm it to about 160☏. They are super easy, fairly quick and painless to do. You can use a rub if you want (I don't), but just be aware the sugar in rubs can tend to burn if you end up smoking at higher temps so keep it low and slow if you go with a rub. No rub needed, just toss it in the smoker and smell the thin blue smoke. Prep is basically taking the ham out of the fridge and opening the package. Straight from the fridge to done takes around 4 hours (go by temp, not time) and you can speed it up with higher temps but I prefer 225*. If you want to put a glaze on, I do it after the ham hits 110* and you can make your own or use the pouch that comes with most spiral sliced hams. I smoke mine at 225* until they reach an internal temp of 120 to 125* (remember it's already cooked).
I usually spray at the start and again about every half hour until I apply the glaze (if any). I usually go with apple and spritz the ham with apple juice mixed with Jack Daniels mixed 2:1 with juice being the "2" (sometimes I use pineapple juice mixed with Jack, but I need to filter it as there are small fines in pineapple juice that tend to clog my spray bottle head).
I would not use too strong a flavored wood on a pre-cooked ham like that, as they usually have some smoke flavor already. It's already cooked and you are just reheating it and adding some extra smoke flavor.
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