Hickory Smoked Ham Recipe
Make Hickory Smoked Ham Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Glaze Ingredients
Method
Preparation
- 1
Soak Wood Chips
Soak the hickory wood chips in water for at least 30 minutes. This will help them produce smoke without burning too quickly.
- 2
Prepare the Ham
Remove the ham from its packaging and pat it dry with paper towels. Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart.
- 3
Mix the Glaze
In a bowl, combine the brown sugar, honey, Dijon mustard, ground black pepper, garlic powder, onion powder, and salt. Mix well until you have a thick paste.
Smoking Process
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Add the soaked hickory wood chips to the smoker box or directly on the coals.
- 5
Apply the Glaze
Spread the glaze evenly over the scored ham, ensuring it gets into the cuts for enhanced flavor.
- 6
Smoke the Ham
Place the ham in the smoker and close the lid. Smoke for approximately 4-6 hours, or until the internal temperature of the ham reaches 145°F (63°C).
- 7
Optional Glaze with Pineapple Juice
If using, you can baste the ham with pineapple juice every hour for added flavor and moisture.
Serving
- 8
Rest and Slice
Once the ham reaches the desired temperature, remove it from the smoker and let it rest for 20-30 minutes before slicing. This allows the juices to redistribute.
- 9
Serve
Slice the ham and serve it warm. Enjoy it as a main dish or use it in sandwiches and salads.
