How Long To Cook A Ham At 225 Degrees

Smoked Ham is a holiday archetype! Such a great smoked ham recipe that makes your holiday a little extra special. Packed with flavor and the perfect centerpiece for whatsoever meal.

All-time Always Smoked Ham

If I am not making a Prime Rib or Smoked Turkey for the holidays then this is definitely what I am making! Actually unproblematic, delicious and such a holiday classic. Serve with some Brussel Sprouts + Pancetta, Roasted Acorn Squash and some Dairy-Complimentary Green Bean Casserole!

Why You Will Love This Recipe

1. Smokiness: most store-bought hams are already smoked (and thus pre-cooked), so we are essentially bringing your store-bought ham upwardly to temp (needs to reach 140 internal temp) on a smoker which will infuse boosted smokiness into the ham!
2. Extra Special: There is merely something special virtually smoking your own ham for the holidays!
3. Moist and Juicy: The way we cook the ham hither ensures information technology stays moist and juicy!

What Yous Will Need:

1. Ham: nearly hams that you lot will notice in a grocery store are already pre-smoked.
2. Apple Cider: this helps proceed the ham moist and keeps it from drying out.
3. Orange: this will add a citrus/acidic note to the apple tree cider.
4. Rosemary: this is an aromatic herb that volition infuse some additional flavor into the ham.

Recipe FAQs and Tips

• How Long to Smoke/Cook a Smoked Ham: you will be smoking your ham at 225 degrees F for approximately 20-xxx minutes a pound.
• Is a Smoked Ham Cooked or Raw: When y'all purchase a smoked ham from the shop and information technology has been cured, smoked or baked it is considered pre-cooked (it should too say so on the bundle). Hither is a nice rundown of how to tell if your ham is pre-cooked or not.
• What Does "Smoked Ham" Mean: smoked ham is typically a portion of the leg that is cured in a brine or in table salt and spices and then hung in a smokehouse or placed in a smoker and cooked over low heat for a long time to add flavor. Both raw and cooked ham can be smoked.
• What Does "Double Smoked Ham" Mean: Most store-bought ham is already cooked through a smoking process. Double smoking a ham is but the act of smoking the ham again while y'all are reheating information technology.
• How practise I know when a Ham is done: A store-bought pre-smoked ham is done when information technology reaches an internal temperature of 140 degrees F.

Traeger Smoked Ham

Nosotros tested this recipe on a Traeger and it turned out Astonishing! We love the Traeger Pro 575 (the 780 is peachy too, information technology is just a little bit bigger)

How to Smoke a Ham

Step One: Rinse your ham, pat dry, and score criss-crossed.

Pace Two: Place in big cast fe skillet with apple cider vinegar, orange slices, and rosemary. Then put the ham in the smoker at 215 degrees.

Step Three: After 1.5 – 2 hours heighten the smoker temp to 300 and loosely embrace with aluminum foil. Continue cooking until ham reaches an internal temp of 140 degrees.

Step Four: Let the ham rest for approximately 15 minutes.

Step V: Carve and savour!

How to Carve a Ham

Here is a groovy tutorial that teaches you how to cleave a ham!

Made this recipe and loved it?! We would beloved it if y'all would have a minute and leave a star rating and review – it is too helpful if y'all fabricated any substitutions or changes to the recipe to share that every bit well. Cheers!

Don't forget to check out my Instagram business relationship for some behind-the-scenes action! Or give me a follow on Facebook or meet what I am pinning on Pinterest!

Print

---

Description

Double Smoked Ham – a simple, delicious way to melt your vacation ham!

---

• 7–viiilb pre-cooked, smoked ham
• 1 cup apple cider
• 1 orange, sliced
• ii sprigs fresh rosemary

---

1. Allow ham to come to room temperature.
2. Heat smoker to 215 degrees F.
3. Identify ham, cut side downwards, in a big cast iron skillet (or aluminum pan).
4. Score ham, criss-crossed.
5. Pour apple cider around ham and add orange slices and rosemary.
6. Place pan on smoker and shut the chapeau.
7. Baste ham using the apple cider in the pan every thirty-45 minutes (go far quick though! try not to leave the smoker open very long!).
8. Later on one.v – 2 hours enhance the smoker temp up to 300 degrees F. and encompass ham loosely with foil.
9. Continue cooking at 300 degrees F. until ham reaches an internal temperature of 140 degrees F., approximately 1.v – two.v hours.
10. Remove ham and let rest approximately 15 minutes.
11. Serve and savor!

---

Notes

• Whole30/Paleo: If you are looking for a ham brand that is Whole30 compatible and paleo this option at Pederson Farms is the best one I have constitute!
• Apple Cider: You could sub apple tree juice for the apple cider if yous needed to!
• Allow ham to come to room temp before smoking: This will help cut dorsum on needed cooking time!
• Ham not coming up to temp: In that location are a lot of different factors that tin bear upon how quickly your ham comes up to temp when smoking (wind, humidity, size of bone (if information technology has one) outdoor temp, etc.) so if your ham is kind of "stuck" at a certain temp towards the cease of cooking time merely increase the temp from 300 degrees to 325 or even 350 towards the end and the internal temp should rise pretty quick.  Just keep the ham covered in foil and then information technology doesn't dry out (y'all can keep basting) and you should be good to go!
• Extra Smokiness: If you want to increase that smokey flavour you can let the ham cook at the 215 degree F. temp for upwardly to 2.5 – three hours.  The 215 degree F. temp is really when that smokiness is going to happen!  As a result, you may not need to cook the ham at the 300 degree F. temp every bit long – just picket your internal thermometer and let that be your guide.
• Sentry internal temp: The best, well-nigh accurate manner to know when your ham is done (140 degree F. internal temp) is to go on an eye on your internal temp using an internal meat thermometer or a probe (if your smoker came with 1). In that location are then many dissimilar variables that tin can bear on how long it takes for the ham to come up to temp on a smoker!
• Glaze: If y'all are wanting to use any sort of coat but increase smoker temp to 350/400 degrees F. in one case your ham comes up to temp.  Brush on your coat and then identify dorsum in the smoker for approx. 10 minutes or until glaze is tacky/glutinous.  Remove from smoker, permit residuum and enjoy!  We love this Honey Bourbon Ham Coat!
• Ham done early: non a big deal if your ham is done before everything else! Simply wrap in foil and so wrap again with a large dishcloth and fix aside!

Keywords: smoked ham, how to smoke a ham

Free Guide

The Complete Guide to Rocking Your Next Whole30!!!

Weekly meal plans, amazing coffee recipes, shopping lists, where to start.... all delivered straight to YOU!!!

Download Now

Reader Interactions

Source: https://thewoodenskillet.com/double-smoked-ham/

Share this post