How to Smoke a Fresh Ham - Recipe, Tips, & Guide | Own The Grill (2024)

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Before we get started on how to smoke a fresh ham, I want to quickly highlight the difference between a fresh ham and a cured ham. Because there is a big difference!

A cured ham has been pre treated to kill off bacteria through either a wet curing or a brine curing process. Cured ham has a pink or deep rose color. These are the types of ham that you’d generally find at the grocery store.

A fresh ham is a ham that has not been cured. They are typically more beige or pale pink in appearance, kind of like a fresh pork roast. Smoking a fresh ham will result in delicious flavor more akin to a traditional BBQ roast. In this post, we’ll go over everything you need to know for how to smoke a fresh ham!

Preheat Your Smoker

Smoking a fresh ham is a time consuming process, so I always like to maximize efficiency with my time. With that in mind, I think it’s best to get the fire going so that you can prepare the fresh ham while your smoker gets up to desired temperature.

Preheat your smoker, then let the heat rise and smoke curate. When smoking a ham, you want the temperature of your smoker to run at 225 degrees Fahrenheit. Be sure to check in often to make sure your temperature is right.

Prep the Ham

While your smoker heats up, it’s time to prepare the ham. The first thing you should do is take a knife and cut long slits, creating a diamond pattern across the entire ham skin. You want the cuts to only go about a quarter of an inch deep, and take care to not cut into the meat.

We do this for a couple of reasons. First, it the slits will make it easier for the outside of the ham to crisp up when it smokes. The second reason is that it creates more surface area for the rub and seasoning to absorb in.

Speaking of seasoning, our next step is to take the yellow mustard and coat the entire ham in a light layer. The mustard is primarily in place to make sure that the dry rub will stick well to the fresh ham while it smokes. So don’t worry about it if you don’t like the flavor of yellow mustard.

Next, apply a generous coat of your dry rub and/or spices. You should coat the entire ham evenly, and don’t forget to season the insides of the diamond pattern we cut earlier.

To inject the ham, mix the injection recipe ingredients we listed above in a saucepan. Use low heat and bring the mixture to a boil. Inject evenly throughout the ham, including spots close to the skin and near the center. After injection, let the ham rest for a moment to cool.

Fresh Ham On the Smoker

Put the ham on the smoker after it’s been seasoned and the smoker is at 225 degrees Fahrenheit. It’s ok if the temperature is higher or lower by a few degrees, but 225 is where we want to be. Add coals or adjust your air ducts as necessary to get the temperature right and consistent. Also add wood chips as necessary to keep a steady flow of smoke.

The rule of thumb for ham is 20 minutes per pound, but we’re really just cooking to an internal temperature of 165 degrees.

Every 2 hours, mix pineapple juice with a pinch of brown sugar (I like to do 1 Tbsp brown sugar per cup of pineapple juice) and baste the mixture over the outside of the ham with your silicone basting brush. This will caramelize the crust and add to the delectability of the ham.

Once the center of your ham reaches an internal temperature of 135 degrees, remove the ham from the smoker and wrap it loosely in aluminum foil. You should leave openings on the ends so that the ham will continue to get exposure to the smoke.

Pro Tip: Don’t open the lid unless you absolutely have to. Each time you open it, valuable heat escapes and it takes time to get the temperature right again. You should really only open the lid to baste the ham a few times and wrap it in foil during the entire cook.

Place the ham back on the grill and continue to smoke until it reaches an internal temperature of 165 degrees at the center.

Rest, Then Prepare, Then Feast

The last part that comes in the process of how to smoke a fresh ham is to let it rest. After the internal temp reaches 165 degrees F, take it off the grill to rest, but leave the foil on. We want to let the ham rest for about 30 minutes before cutting into it.

Similar to a steak, allowing the ham to rest lets the juices redistribute away from the center of the meat. This will in turn make the entire fresh ham much more tender and juicy when it’s time to eat.

Once the ham has rested, carve into it, serve, and enjoy! I recommend carving quarter inch slices, but feel free to slice to the width of your preference. This makes a great festive meal for holidays like Easter, Christmas, or New Years!

How Long to Smoke a Fresh Ham Per Pound?

The rule of thumb for how long to smoke a fresh ham per pound is 20-30 minutes per pound. That being said, we always recommend to cook to an internal temperature of 165 degrees, no matter how long that takes.

Frequently Asked Questions

What Temperature Do You Smoke A Raw Ham?

The temperature of a raw ham when being smoked is as important as the length of time it should be smoked. A fresh raw ham generally requires around 15 to 20 minutes per pound to become fully smoked. Therefore, it is wise to use your time efficiently.

While you prepare your ham, you should preheat your smoker. We recommend adding charcoal to the fire to get it going. After only a few minutes, the coals should have ashed over on top. You’ll know this when you see the center glowing bright red.

Once you see this red, it is time to add soaked wood chunks. Then, close the lid and allow the heat to rise up and the smoke to build.

When you smoke your fresh raw ham, you will want to maintain the temperature between 220-230 degrees Fahrenheit. Check this temperature while it preheats and do so regularly as the ham cooks.

Is a Smoked Ham Fully Cooked?

Some smoked hams are fully cooked but people often mistake uncooked hams for the cooked variety. In short, if a ham is cured, smoked, or baked, it is considered “pre-cooked.” Therefore, it doesn’t technically need to be cooked again.

Most hams that are sold to consumers are already cured, smoked, or baked. Therefore, it can be eaten right from the refrigerator. However, other hams are generally reheated for an improved texture and flavor. If you buy fresh, raw ham, it will need to be cooked before serving.

Luckily, it is easy to see if your ham has been processed or not as the packaging should state what type of ham it is. If the packaging includes a statement indicating that it needs cooking, it should also display cooking directions. Also, if the packaging states this, it will not be a cured ham.

Does Uncured Smoked Ham Need to Be Cooked?

An uncured smoked ham can be cooked in the same manner as a cured ham. However, the majority of uncured meats we purchase in stores and markets are fully cooked before they hit the shelves. Therefore, you only need to reheat the meat to your liking on most occasions.

To cook an uncured smoked ham, you should place it in a roasting pan and then on a rack. You should add a little dash of water to the bottom of the pan before covering it securely with a lid or kitchen foil.

Bake the ham at 325 degrees Fahrenheit for 15 to 18 minutes per pound. Do this until the meat thermometer reaches a temperature of 140 degrees Fahrenheit. Also, basting the ham as it heats will add extra moisture and improve the overall flavor of the meat.

What is the Difference Between a Picnic Ham and a Smoked Ham?

There are so many different kinds of hams out there. Even the oldest surviving Latin prose from the first century BC has instructions on preparing ham! Two popular hams are picnic hams and smoked hams.

A picnic ham is a cut of pork from the upper portion of the foreleg. This piece extends into a portion of the pig’s shoulder. Because it doesn’t come from the back leg, it is not considered a true ham.

A smoked ham, on the other hand, is a section of a leg of pork. It is then cured in a brine and hung in a smokehouse where it is smoked over low heat for a long period of time. This adds extra flavor to the ham.

Both fresh ham and cooked ham can be smoked, depending on what somebody prefers.

How Long Does a Smoked Ham Last?

We’ve written a complete guide to storing ham here, but a general rule of thumb is that smoked ham lasts 5 days in the fridge and 3 months in the freezer.

Wrap Up

Now you’ve got the knowledge for how to smoke a fresh ham – that’s it! If the process seems overwhelming, just take it step by step and you’ll get the hang of it. Smoked fresh ham is a wonderful shareable main dish for any holiday or family gathering.

If you used this recipe, I’d love to hear how it turned out! Get in touch in the comments section below or email us to let us know how your smoked ham adventure went.

Check out our guide on the best meat slicers next if you want to turn your smoked fresh ham into lunch meat slices!