Smoking a Cooked Ham
Smoking a cooked ham in your electric smoker or Traeger with dry rub or leaving it as is brings out the natural flavors. Cook twice smoked this holiday.
Servings: 20
Equipment
- 1 smoker
Ingredients
- 1 ham precooked, ours was about 11 lbs.
Dry Rub
- 2 tbsp olive oil
- 1/2 c sugar
- 3/4 c brown sugar
- 1.5 tbsp garlic powder
- 2 tbsp kosher salt
- 1 tbsp onion powder
Instructions
- If you want to use a ham rub then mix all spices listed above together in a bowl, rub a bit of olive oil and then massage the ham rub over the whole thing.
- Fill the wood chip drawer with wood chips of your choice, that is all that is necessary if you're using an electric smoker.
- Place the flat side of the ham on the smoker rack and put the meat thermometer probe into the top and into the middle of the ham.
- Close the smoker and set to cook until the ham reaches 150 degrees F. which took ours approx. 4 hours.
- If you're using a pellet smoker or don't have a temp. probe such as this one set smoker to 225 degrees for 1.5, then check internal temp. after removing ham from smoker. Put probe into thickest, middle portion of ham to check. Put back in if it is not at 145 degrees yet and continue smoking. Timing will vary depending on whether your ham is cut and how many pounds it is.
- Allow to rest, slice and serve.
Video
Nutrition
Serving: 2oz | Calories: 344kcal | Carbohydrates: 14g | Protein: 86g | Fat: 68g | Saturated Fat: 24g | Cholesterol: 248mg | Sodium: 5449mg | Potassium: 1166mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg