Summary:
- Choose a ham: Spiral-cut (easy, smoky, can dry), bone-in (flavorful, juicy), or boneless (convenient).
- Prep: Trim the fat, apply rub, refrigerate (1+ hours).
- Smoke: Smoke at 225-275°F for approx. 3 hours. Smoke pre-cooked at 120-140°F internal temp and uncooked at 165°F. Rest 15-20 minutes.
- Serve/Store: Carve and serve with sides. Refrigerate leftovers (3-4 days).
A perfectly smoked ham is hard to resist for any barbecue fan. Juicy, tender, and packed with smoky flavor, it’s a guaranteed crowd-pleaser.
While it might seem like a big task, smoking a ham is easier than you think with the right tools and techniques. Pellet grills make the process simple, offering precise temperature control and a consistent smoky taste.
If you’re wondering how to smoke a ham on a pellet grill, you’re in the right place. This guide will take you through each step, from picking the right ham to getting that delicious, smoky finish.
1. Choose the Right Ham
The best ham to smoke on a pellet grill comes down to your preferences. Here’s a quick breakdown of the most common options:
- Spiral-Cut Ham: This is a popular choice since it’s pre-sliced for easy serving. The slices help absorb more smoke, adding flavor, but it can dry out faster, so keep an eye on moisture and cooking time.
- Bone-In Ham: This offers the most flavor thanks to the bone, making it juicier and more intense in taste. It takes longer to cook but looks impressive when served.
- Boneless Ham: Convenient and easy to slice, boneless hams are great for casual gatherings. However, it has less flavor and dries out more easily, so monitor the temperature closely.
Size & Weight
Plan for ½ to ¾ pound per person for bone-in ham or ¼ to ½ pound per person for boneless. (Leftovers are always a plus and are great for sandwiches and omelets.)
Pre-cooked vs. Uncooked
Most store-bought hams are pre-cooked and just need reheating and smoke infusion. Uncooked hams require longer cooking but offer a deeper flavor. A pre-cooked spiral-cut ham is a great starting point.
No matter the type, choose a ham with good marbling—it will be more flavorful and stay juicy.
2. Prepare the Ham for Smoking
Once you’ve selected the perfect ham, a little prep work will go a long way. It can maximize flavor and ensure a juicy, delicious pellet grill smoked ham.
Trimming & Scoring
Trim off any thick pockets of fat. Some fat is good for moisture, but too much can block smoke absorption. Use a sharp knife to carefully remove the excess.
Scoring helps the smoke and rub penetrate deeper. For spiral-cut hams, this step is minimal, but for others, create a diamond pattern with shallow cuts (¼ to ½ inch deep). Be careful not to cut too deep, especially with spiral hams, to keep the slices intact.
Applying a Rub
A good rub adds flavor and helps create a delicious crust. You can use a store-bought mix or make your own with brown sugar, paprika, garlic powder, and a hint of cayenne. For a sweeter touch, try maple sugar, cinnamon, and cloves.
Be generous—coat the entire ham, pressing the rub into the scored areas.
Let the ham rest in the fridge for at least an hour (or overnight) to let the flavors soak in.
3. Smoke the Ham on a Pellet Grill
Here’s what you need to know about temperature, cooking time, and setup.
Setting Up the Pellet Grill
Preheat your pellet grill to 225°F–275°F. The lower the temp, the longer the smoke and the deeper the flavor.
Then, you’ll want to choose your wood pellets wisely. Apple and cherry add a mild sweetness, while hickory gives a stronger, more traditional smoky taste. Fill the hopper and make sure the pellets are feeding properly.
Placing the Ham
Once the grill is at temp, place the ham directly on the grates.
If using a spiral-cut ham, position it sliced side up to let the smoke penetrate deeper. Insert a meat thermometer into the thickest part (avoiding the bone in bone-in hams) to monitor doneness.
How Long to Smoke a Ham on a Pellet Grill
Wondering how long and what temp to smoke ham on a pellet grill? It depends on the ham size and type. A general rule: 3 hours at 275°F.
- Pre-cooked hams: Smoke until the internal temp reaches 120°F – 140°F since you’re just reheating and adding flavor.
- Uncooked hams: Smoke until it hits 165°F for food safety.
Check the temperature regularly, especially as it nears the target. If the temp stalls, don’t worry, it’s normal. Just stay patient and keep smoking until the ham reaches the right internal temp.
Finishing Touches & Serving
Before slicing, let the ham rest for 15–20 minutes to keep it juicy. Tent it loosely with foil while it rests.
Carving Tips
- Spiral-cut ham: Ready to serve.
- Bone-in ham: Cut along the bone, then slice against the grain for tenderness.
- Boneless ham: Simply slice across the grain.
Pair your smoked ham with classic sides like mashed potatoes, roasted veggies, or a fresh salad. A little Dijon mustard or fruit chutney adds a perfect flavor boost.
Storing Leftovers
Wrap leftover ham tightly and store it in the fridge for 3–4 days. Use it for sandwiches, omelets, soups, or casseroles.
Smoking a ham on a pellet grill is easier than you think, and with a little practice, you’ll have it mastered.
Ready to up your grilling game? Check out HALO’s premium pellet grills and accessories to take your outdoor cooking to the next level!
