Smoking your ham is a great way to add more flavor to the meat while warming it up to serve. Prepare your ham as you would for the oven, warm up your smoker and a few hours later you will have a "melt in your mouth" piece of pork.
Things You'll Need
- Electric smoker
- Simple rub
- Simple glaze
- Meat thermometer
How to Smoke a Ham in an Electric Smoker
Preparing your electric smoker: Prepare your smoker by checking the amount of lava rocks in the bottom and making sure there is enough liquid in the water pan. You do not have to use water; you can use any liquid of your choice that you think will impart flavor. Both apple and pineapple juices go well with pork. After your smoker has heated slightly, place you wood chips on the lava rocks. Hickory, mesquite and apple are all popular choices.
Preparing your ham: Unwrap your ham from its packaging. Choose whether you would like to use a rub or a glaze.
Simple Rub 1/4 c salt 1/4 c pepper 1/4 c brown sugar 1/4 c paprika Simple Glaze 1 c brown sugar 1/2 c mustard OR 1/2 c juice If using a rub, massage all over the ham before placing it into your smoker. If using a glaze, wait to apply until the ham only has 2 hours left to cook.
Knowing you ham is done: Electric smokers normally run at a constant temperature, barring outside elements. Weather and where you place your smoker can all affect the temperature of your smoker. If your smoker runs at a constant temperature of around 210 degrees, then your ham will need to cook for 1 hour per pound; if your smoker does not run at a constant temperature, you will need to check it until it reaches an internal temperature of 160 degrees. Also keep checking to make sure there is liquid in the water pan to keep your meat from drying out. Let your ham rest before carving.