Smoking a ham is a popular way to add flavor to this delicious meat, but smoked ham RUB recipes are hard to come by.
Many people rely on purchasing their ham pre-smoked from grocery stores, but for those of us who know our way around a barbecue smoker, it can be fun to smoke a whole ham from scratch (or even double-smoke your grocery store ham to warm the meat and add extra flavor).
Since your favorite ham recipe likely has a glaze (and if it doesn’t you should try this amazing Smoked Ham With Heavenly Glaze that I posted earlier this season), we’re dedicating this post to demonstrating how you can make a fantastic homemade ham rub using some basic spice cabinet ingredients.
Mix together brown sugar, mustard powder, marjoram, garlic powder, and fresh orange zest. Use a couple tablespoons of the pan juices from the ham to turn the mustard, spice, and sugar mixture into a thin paste. Coat the entire ham with paste and return to the oven for another 30 to 45 minutes.
How To Smoke A Ham (The Basics)
While it can seem intimidating, the process is actually quite straightforward. Here are the steps to follow when smoking a ham.
Step 1: Choose Your Ham
The first step is to choose your ham. I recommend a bone-in ham and prefer pre-smoked ham but this recipe can be made to smoke a raw ham if you like. You’ll smoke both hams to an internal temperature of 145°F. I don’t prefer boneless ham because the bone provides so much flavor, but if you already have one you too will cook to 145°F.
A spiral smoked ham is sliced for you. This has pros and cons…
A Note About Spiral Cut Ham: A spiral-cut ham is just referring to the fact that it’s already been thinly sliced. Spiral hams are convenient in that bone-in ham can be tricky to slice because there is a bone in the center. The downside of spiral sliced is that if the slices begin to feather out you can get dry slices of ham.
So what do you do? Either secure the slices with toothpicks to prevent the fanning out of the slices or slice it yourself. Spiral cut or whole ham is just a matter of personal preference.
Step 2: Prepare the Ham
Remove the ham from its packaging and rinse it under cold water. Pat it dry with paper towels. Use a sharp knife to trim any excess fat, leaving a thin layer on the outside of the ham.
Step 3: Season the Ham
Before smoking the ham, we will add the mustard as a binder and pat on the dry rub. This can be done and set overnight in the refrigerator if you prefer. It can cut down on labor on the day of your barbecue or holiday celebration. You might need an extra dusting of rub if it has penetrated into the meat and caused weeping.
Step 4: Prepare the Smoker
Preheat your smoker to 250°F. Add wood chips or chunks to the smoker, depending on the type of smoker you have. Hickory wood, apple, maple, cherry wood, and pecan are all great woods to use for smoking ham.
Soak the wood chips or chunks in water for 30 minutes before adding them to the smoker. If using a pellet grill, add pellets to the hopper. Prepare a water pan for the smoker if you like.
Step 5: Smoke the Ham
Place the ham in the smoker on the baking rack. Insert a meat thermometer into the thickest part of the ham. Close the lid of the smoker and let the ham smoke until the internal temperature reaches 135 degrees at which point we will begin glazing the ham.
Meanwhile, in a small saucepan add your glaze ingredients and heat to a simmer. Prepare a silicone brush for brushing on the glaze. Want my glaze recipe? Click here.
A smoked ham freshly glazed in our heavenly glaze. You can also use your favorite glaze recipe.
Step 6: Glaze the Ham (Optional)
If desired, you can glaze the ham during the last hour of smoking. Brush the glaze all over the ham and continue smoking until the internal temperature reaches 145°F. For my heavenly ham glaze check out this recipe. I always save a bit of glaze to pass at the table.
The total cook time will depend on the size of the ham. Mine was done in 2 hours at 250 degrees, although larger hams can take 20 min per pound.
Step 7: Rest and Serve
When the ham is finished smoking, remove it from the smoker and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute and makes for a juicier slice of ham.
Slice the ham and serve it with your favorite sides and the extra reserved glaze.
Smoking ham with this homemade smoked ham rub is a simple and delicious way to add flavor to this classic meat.
By following these steps, you’ll be able to smoke a ham that is flavorful and tender. Whether you’re serving it for a holiday meal or a casual get-together, your guests are sure to love it.
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How To Mix The Smoked Ham Rub Ingredients
To create the dry rub all you need to do is measure out all of the ingredients and shake well.
I make my rub in Tupperware fitted with a secure lid and shake it. You can also use a quart-sized ziplock bag, though storing the rub long-term is easier in a tall jar or tub that you can keep with your other barbecue spices.
~Holiday Sweet & Spicy Ham With Linda’s Pantry~
FAQ
What can I add to ham for flavor?
How do you spice up a cooked ham?
What gives ham its flavor?
What spices go well with ham?
The bay leaves will add a subtle but deep flavor to your ham. This spice blend originated in Louisiana and normally includes cayenne, garlic powder, oregano, paprika, white pepper, and salt. It is quite spicy with subtle earthiness and smokiness There is no set recipe and spices can vary from a handful to a dozen.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
What is the best herb to use for Ham?
Fresh or dried parsley can be used. Thyme — Earthy, woody and pungent, fresh or dried thyme makes a great ham herb rub alone or paired with other herbs. Bay leaf — Bay leaves have a unique woody flavor punctuated with hints of menthol.
Is allspice a good spice for Ham?
Allspice is a West Indian spice that shares many of clove’s properties, and that can give your ham a delightful flavor. For one thing, it gets the name allspice because it tastes like a combination of cloves and cinnamon with a little nutmeg added. Allspice is the main spice in Jamaican jerk seasoning and does an excellent job of enhancing pork.