How To Smoke A Cooked Ham In An Electric Smoker?

Are you looking to add some smoky flavor to your pre-cooked ham? Smoking a ham in an electric smoker is a great way to infuse it with delicious smoky goodness.

Whether you’re a seasoned pro or a beginner, smoking a ham is an easy and enjoyable process. In this article, we’ll guide you through the steps to smoke a cooked ham in an electric smoker.

From choosing the right wood chips to achieving the perfect internal temperature, we’ve got you covered. So, let’s get started and take your ham to the next level of flavor!

How To Smoke A Cooked Ham In An Electric Smoker?

Step 1: Preparing the Ham

Before you start smoking your ham, you need to prepare it. Remove the ham from its packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning. Pat it dry with paper towels.

Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. If using a spiral cut ham you don’t need to do this. It just helps the glaze to stick better and infuse into the ham.

Step 2: Choosing the Right Wood Chips

Choosing the right wood chips is crucial to achieving the perfect smoky flavor. For a ham, we recommend using fruitwood chips such as apple or cherry. These woods will complement the sweetness of the ham and add a subtle smoky flavor.

Step 3: Preheating the Smoker

Preheat your electric smoker to 250°F. Place a pan of water at the bottom of your smoker and fill the drawer or tray with wood chips.

Step 4: Smoking the Ham

Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Place the digital thermometer in the thick portion of the ham. Open the top vent.

Cook the ham until it reaches an internal temperature of 140°F. This may take about 20 minutes per pound of pre-cooked ham. You will need to check at regular intervals to ensure that it doesn’t overcook.

Replenish the wood chips and water approximately every 45 minutes, if needed.

Step 5: Glazing the Ham

While the ham is smoking, prepare your glaze by whisking together and simmering your preferred ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon.

Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Be generous. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. This should take an additional 60 to 90 minutes (approximately 1 to 1 1/2 hours).

Remember that your ham is pre-cooked, so you are just heating it through and adding additional smoke flavor.

Step 6: Resting and Serving

Remove your ham from the smoker and let it rest for at least 10 minutes before slicing. Serve with your favorite sides such as smoked potatoes and pineapple rings.

Choosing The Right Wood Chips

Choosing the right wood chips is crucial to achieving the perfect smoky flavor when smoking a cooked ham in an electric smoker. Fruitwood chips such as apple or cherry are the best options for ham as they complement the sweetness of the meat and add a subtle smoky flavor.

When choosing wood chips, it’s important to consider the intensity of the flavor you want to achieve. Some woods, like hickory and mesquite, have a stronger and more pungent flavor that may overpower the taste of the ham. On the other hand, milder woods like maple may not provide enough smoky flavor to enhance the taste of the meat.

It’s also important to consider the size of your wood chips. Smaller wood chips are best used for electric smokers or to impart quick smoke on your charcoal grill or smoker. Wood chunks are the most commonly used type of smoking wood for low and slow cooking and are best used for larger meats such as brisket or pork butt. If smoking on an electric smoker, wood chips are preferred over wood chunks.

Preparing The Ham For Smoking

Before smoking your cooked ham in an electric smoker, it’s important to prepare it properly. Start by removing the ham from its packaging and giving it a light rinse under cool water to remove any preservatives and excess seasoning. Pat it dry with paper towels.

Optional: Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart. If using a spiral cut ham, you don’t need to do this. Scoring the ham helps the glaze to stick better and infuse into the ham.

Next, choose the right wood chips to achieve the perfect smoky flavor. For a ham, it’s recommended to use fruitwood chips such as apple or cherry. These woods will complement the sweetness of the ham and add a subtle smoky flavor.

Preheat your electric smoker to 250°F, and place a pan of water at the bottom of your smoker. Fill the drawer or tray with wood chips.

Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Place a digital thermometer in the thick portion of the ham and open the top vent.

Cook the ham until it reaches an internal temperature of 140°F. This may take about 20 minutes per pound of pre-cooked ham. You will need to check at regular intervals to ensure that it doesn’t overcook.

While the ham is smoking, prepare your glaze by whisking together and simmering your preferred ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham. It should resemble a thick and slightly runny syrup that coats the back of a soup spoon.

Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Be generous. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. This should take an additional 60 to 90 minutes (approximately 1 to 1 1/2 hours).

Remember that your ham is pre-cooked, so you are just heating it through and adding additional smoke flavor.

Once done, remove your ham from the smoker and let it rest for at least 10 minutes before slicing. Serve with your favorite sides such as smoked potatoes and pineapple rings.

Setting Up The Electric Smoker

Setting up your electric smoker is crucial to achieving a perfectly smoked ham. Here are the steps to follow:

Step 1: Seasoning Your Electric Smoker

Before using your electric smoker for the first time, it’s important to season it. This process involves running the smoker with no food inside to burn off any dust, odors and residue from the manufacturing process.

To season your electric smoker, rub all interior surfaces, including the racks, with cooking oil. Then, plug the smoker in and turn it on. Program your target time and temperature settings and it will begin to preheat. Set the temperature between 250 and 275°F and the time for 2 to 3 hours.

When it’s done, unplug and turn off the smoker. Open the door and allow it to cool off completely before touching or handling any of its components. Wipe everything down with a soft, wet cloth.

Step 2: Preheating Your Electric Smoker

Preheat your electric smoker to 250°F. If your smoker features a digital control panel, press the up and down arrows to increase or decrease the temperature as needed. For smokers with manual temperature knobs, turn the knob until the indicator points to your preferred temperature setting.

Make sure you wait until the smoker has fully reached your target temperature before placing your ham inside.

Step 3: Adding Wood Chips

Fill the drawer or tray with wood chips. For a ham, we recommend using fruitwood chips such as apple or cherry.

Replenish the wood chips approximately every 45 minutes if needed.

Step 4: Placing The Ham

Place the ham in the lower section of the smoker, allowing room for sides on the racks above. Place a digital thermometer in the thickest portion of the ham. Open the top vent.

Step 5: Monitoring The Temperature

Monitor your smoker’s built-in temperature gauge and aim for a target of 250°F. Use a purpose-made smoker thermometer for more accurate results.

Check at regular intervals to ensure that the internal temperature of the ham doesn’t overcook. Cook until it reaches an internal temperature of 140°F. This may take about 20 minutes per pound of pre-cooked ham.

Step 6: Glazing The Ham

While the ham is smoking, prepare your glaze by whisking together and simmering your preferred ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham.

Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush. Be generous. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. This should take an additional 60 to 90 minutes (approximately 1 to 1 1/2 hours).

Remember that your ham is pre-cooked, so you are just heating it through and adding additional smoke flavor.

Step 7: Resting And Serving

Remove your ham from the smoker and let it rest for at least 10 minutes before slicing. Serve with your favorite sides such as smoked potatoes and pineapple rings.

By following these steps, you can achieve a perfectly smoked ham in your electric smoker that will be sure to impress your friends and family!

Smoking The Ham

Smoking the ham is the most important step in achieving that perfect smoky flavor. Preheat your electric smoker to 250°F and place a pan of water at the bottom of your smoker. This will help keep the ham moist during the smoking process. Fill the drawer or tray with wood chips, preferably fruitwood chips such as apple or cherry.

Place the ham in the lower section of the smoker, allowing room for the sides on the racks above. Make sure to place the digital thermometer in the thickest part of the ham to monitor its internal temperature.

Cook the ham until it reaches an internal temperature of 140°F. This may take about 20 minutes per pound of pre-cooked ham. However, you will need to check at regular intervals to ensure that it doesn’t overcook.

Replenish the wood chips and water approximately every 45 minutes, if needed. This will ensure that your ham gets enough smoke and stays moist throughout the cooking process.

Once your ham reaches an internal temperature of 130°F, it’s time to glaze it. Prepare your glaze by whisking together and simmering your preferred ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham.

Remove the ham from the smoker and completely coat it with the glaze using a pastry brush. Be generous with the glaze as it will help enhance its flavor. Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned. This should take an additional 60 to 90 minutes (approximately 1 to 1 1/2 hours).

Remember that your ham is pre-cooked, so you are just heating it through and adding additional smoke flavor. Once your ham is done smoking, remove it from the smoker and let it rest for at least 10 minutes before slicing.

Smoking a cooked ham in an electric smoker is a great way to add some smoky flavor to your holiday meal without taking up oven space. With these easy steps, you can achieve that perfect smoky flavor that everyone will love!

Checking The Internal Temperature

Checking the internal temperature of your ham is crucial to ensure that it is fully cooked and safe to eat. We recommend using a digital thermometer to check the temperature of the thickest part of the ham.

Insert the thermometer probe into the top and into the middle of the ham. Make sure that the probe does not touch any bones, as this can give you an inaccurate reading.

Cook the ham until it reaches an internal temperature of 140°F. This may take about 20 minutes per pound of pre-cooked ham. You will need to check at regular intervals to ensure that it doesn’t overcook.

Once your ham reaches an internal temperature of 140°F, remove it from the smoker and let it rest for at least 10 minutes before slicing. The internal temperature will continue to rise slightly during this time, so keep that in mind when checking the temperature.

By checking the internal temperature of your ham, you can ensure that it is fully cooked and safe to eat, while also achieving the perfect smoky flavor.

Resting And Serving The Smoked Ham

Once you have removed the ham from the smoker, it’s important to let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful ham.

If you want to keep the ham warm while it rests, you can wrap it loosely in foil and place it in a warm oven (around 200°F) until you’re ready to serve.

When it’s time to slice your ham, use a sharp knife and start by cutting off a thin slice from one end. This will create a flat surface for the ham to rest on while you slice it. Cut thin slices against the grain of the meat for maximum tenderness.

Serve your smoked ham with your favorite sides and enjoy! You can also store any leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.