I’ve told you before about how I like to smoke a pork butt or pork shoulder on the grill. They take all day and come out tender and juicy and you can get a few meals out of it. Another way to enjoy the flavor of smoked meat is to just put a pre cooked ham on the smoker and cook it low and slow until it is hot, tender, and has that smokey flavor. This idea is all thanks to my father-in-law. We were over there for supper a few years ago and he had smoked a spiral ham on his grill and the result was amazing. The ham just fell apart and had so much flavor. Baking ham in the oven is easy and hard to mess up, but the meat can easily dry out and that’s no good. So smoking a pre cooked ham is now a common thing at our house and since the meat is already pre cooked, you just need to smoke it until it reaches an internal temperature of 140 degrees F.
The only ingredients for this recipe is a pre cooked ham, it can be spiral sliced or unsliced. I like it to have a bone because I use it for other recipes.
I smoke the ham on our gas grill the same way I smoke the pork butt and shoulder. You can see more detailed instructions and pictures here. Basically, I soak the wood chips in water for a few minutes, drain and add them to a disposable foil container. I cover it with foil, poke some holes in it and place the container right on or in between the flavorizor bars of the grill under the grate.
Close the lid and let it cook low and slow until it reaches around 140 internal temperature. My ham was a little over 8 lbs and it took around 5 hours. Normally I don’t even bother with a rub or glaze when I smoke a ham on the grill. I don’t think it really needs it and I like the meat to be ready to go in a few recipes, so I don’t want a strong BBQ rub or flavor. But you could definitely do a rub and add the glaze at the end if your ham comes with one or you want to mix one up.
I turn the grill on high with the lid closed until it begins to smoke (about 10 minutes) and then I turn down the burner where the wood chips are to low and turn off the other burners. Then I place the precooked ham in a disposable foil tray or sitting above a tray opposite the side where the wood chips are. The meat should sit on an area of the grill that is off.
Close the lid and let it cook low and slow until it reaches around 140 internal temperature. My ham was a little over 8 lbs and it took around 5 hours. Normally I don’t even bother with a rub or glaze when I smoke a ham on the grill. I don’t think it really needs it and I like the meat to be ready to go in a few recipes, so I don’t want a strong BBQ rub or flavor. But you could definitely do a rub and add the glaze at the end if your ham comes with one or you want to mix one up.
After we enjoyed the ham for the first meal, I chopped it up and stuck it in a container to be used the next day for Cheesy Broccoli Ham and Rice Casserole. I chopped up another cup or so and stuck that in the freezer to be used some other time for omlets or Breakfast Skillet or some other concoction. And then I put the big ham bone with some meat still attached to it in a bag in the fridge to be used for another recipe that I’ll share with you this week. If I know I’m not going to get to using the bone within a few days, I’ll just put it in the freezer. I read online that you can purchase ham bones from the Honeybaked Ham Store. I’m not sure if that’s true, but may be worth checking out sometime. Now the best thing about this ham was the price! I go to a local meat shop for meat for our dogs and us once a month. When I go, I stock up! I happened to notice they had a certain brand of precooked bone in hams on sale for $1 per pound. You can’t beat that. Our 8.25 ham was well worth the $8.25 and we were able to get many meals out of it. Watch for deals and grab a ham and try to smoke it on the grill – you won’t be sorry!
Enjoy!
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