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!

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Things You’ll Need to Smoke a Fresh Ham

Here’s a list of everything you’ll need to smoke your fresh ham:

  • A Smoker. However you usually smoke meat, use that! This can be done with a traditional charcoal smoker, kamado grill, pellet grill – whatever your preference is.
  • Fresh Ham. You will typically be able to choose between a shank cut and a butt cut. I generally recommend choosing a cut out of the butt portion of the pig’s rear leg because it has proportionately more meat and I just think it tastes slightly better. The shank is cheaper on a per pound basis though so it’s completely up to you which you choose. Choose a size that you’re comfortable with and that will also fit on your smoker.
  • Charcoal and Wood Chips. Or if you have a pellet grill, pellets. For wood chips and flavored pellet grill pellets, the flavors that go well with fresh ham are hickory, cherry, and apple, but feel free to use whichever flavor blends you want.
  • Dry Rub. Use your favorite dry rub, or if you need a little guidance on a DIY rub, use a mixture of black pepper, kosher salt, paprika, garlic powder, onion powder, chili powder, and dried thyme.
  • Yellow Mustard.
  • Pineapple Juice.
  • Brown Sugar.
  • Aluminum Foil.
  • Silicone Basting Brush.
  • Probe Thermometer.
  • Injector (Optional).

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.

Optional: This is the point where you should inject the ham if you choose to do so. It’s entirely up to your preference. Some people prefer the flavor without. If you choose to inject, the ham will have more moisture and a lighter flavor. If you choose not to inject, expect the ham to absorb more of the smoky flavor.

Optional Fresh Ham Injection Recipe:

  • 3/4 cup apple juice
  • 1/4 cup pineapple juice
  • 1 cup water
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tbs Worcestershire sauce

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 to Smoke a Fresh Ham - Recipe, Tips, & Guide | Own The Grill (2)

How to Smoke a Fresh Ham

How to Smoke a Fresh Ham - Recipe, Tips, & Guide | Own The Grill (3)Jimmy Watts

How to Smoke a Fresh Ham – Complete Guide

3.63 from 169 votes

Print RecipePin Recipe

Prep Time 45 minutes mins

Cook Time 8 hours hrs

Resting Time 30 minutes mins

Total Time 9 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 8 people

Calories 400 kcal


  • Charcoal

  • Flavored Wood Chips (Hickory, Apple, or Cherry)

  • Silicone Basting Brush

  • Aluminum Foil

  • Probe Thermometer

  • Meat Injector (Optional)


  • 10 lbs fresh ham
  • 2 cups dry rub
  • 1 cup yellow mustard
  • 1 cup pineapple juice
  • 1 tbsp brown sugar

Optional Fresh Ham Injection Ingredients

  • 3/4 cups apple juice
  • 1/4 cups pineapple juice
  • 1 cup water
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tbs Worcestershire sauce


  • Preheat your smoker to 225 degrees. Add charcoal first then add wood chips for smoke after charcoals have achieved a glowing red center.

  • Prepare the ham. Cut a diamond shaped pattern of slits into the skin of the ham, going 1/4 inch deep. Be sure to not penetrate the skin enough to cut into the meat. Coat the outside of the fresh ham with a light layer of yellow mustard.

  • Coat the outside of the fresh ham with your dry rub evenly and generously. Be sure to get the rub inside of the slits just cut into the skin.

  • Optional: Bring injection ingredients to a boil over low heat in a sacuepan and mix. Inject evenly throughout the ham. After injection, allow the ham to rest and cool down.

  • After the smoker has reached 225 degrees Fahrenheit, place the fresh ham on the smoker's grate. Close the lid.

  • Mix 1 cup of pineapple juice with a tablespoon of brown sugar. Every 2 hours, use a silicone basting brush to coat mixture over the entire outside of the ham.

  • When the fresh ham's internal temperature reaches 135ºF, loosely wrap the ham in aluminum foil. Leave openings at each end so that the ham will still have exposure to the smoke.

  • Place the foil wrapped ham back on the cooking grate and continue smoking.

  • As soon as the internal temperature reaches 165ºF, remove the ham from the smoker and allow it to rest at room temperature for 30 minutes.

  • Carve, serve, and enjoy!


Calories: 400kcal

Keyword How to Smoke a Fresh Ham, Smoked Fresh Ham, Smoked Ham, Smoking

Tried this recipe?Let us know how it was!

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!

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


How do you smoke a ham on a regular grill? ›

Place your seasoned ham in the center of the grate, right over the water pan with the coals on either side. Close the lid on your grill and adjust your vents to maintain a temperature of about 325°F. Add more coals as necessary. Let your ham grill-roast for roughly 15 minutes per pound.

How do you keep ham moist in a smoker? ›

Every 30 minutes, brush the entire surface of the ham with pineapple juice to keep the meat moist during the smoking process. Smoke the ham for about 20 minutes per pound, until it registers an internal temp of 140° on a digital thermometer inserted at the thickest part of the ham (not touching the bone).

Should I wrap my ham in foil on the smoker? ›

Smoking: After smoking the ham for 2 hours at 225 degrees, take it off smoker and wrap in aluminum foil. Before wrapping completely, baste ham with pineapple juice.

Should you soak a ham before smoking it? ›

Soak the ham in brine overnight

Salt is often used as a preservative, and it will also help your ham develop that smokey flavor you're looking for. You can either sprinkle the salt onto the outside of the ham before smoking or use brine to soak your meat overnight if desired.

How do you smoke a raw ham in a smoker? ›

Smoke the Ham

Place the ham in the smoker either by itself or right along with a christmas turkey and let it smoke at around 225 degrees for 3-5 hours. I like to throw in a pre-cooked ham when I am smoking my turkey for christmas or thanksgiving.

How long does it take to smoke a fresh ham in a smoker? ›

Though the actual temperature may range, a fresh ham is generally smoked low and slow, generally from 225°F to 325°F, in order to keep that big hunk of meat tender. Its internal temperature needs to reach at least 145°F, and that can take from 5 to 10 hours depending on the size of the ham and the cooking temperature.

How do you keep ham moist? ›

Wrap the ham tightly in plastic wrap or aluminum foil: This will help to keep the ham moist by preventing air from getting to it. Store the ham in the refrigerator: Keeping the ham in the refrigerator will slow down the drying process by reducing the amount of evaporation that occurs.

Should I smoke a ham covered or uncovered? ›

You can place the ham in an aluminum pan uncovered or directly on the grill grates. Close the lid and smoke the meat until it reaches an internal temperature of 130° to 135°F. Boss Tip: This can take about an hour or two, depending on size of your ham.

Do you wrap a ham when you smoke it? ›

Just keep the ham covered in foil so it doesn't dry out (you can keep basting) and you should be good to go. Extra Smokiness: If you want to increase that smokey flavor you can let the ham cook at the 215 degree F. temp for up to 2.5 – 3 hours.

How do you smoke a ham without drying it out? ›

Smoke at 225 – 250 degrees F. Keeping the temperature low prevents drying out the ham. Make the honey glaze as the ham smokes. Glaze once when the ham reaches an internal temperature of 130 degrees F, and continue cooking to allow the glaze to caramelize a bit.

What do you spray on ham when smoking? ›

With that in mind, what I tend to use and find is the best spritz for smoking is apple cider vinegar but water will work as well, or a 50/50 mix. Another great alternative is apple juice where the sugars in the juice also add another level of flavour to your bark.

What does aluminum foil do when smoking meat? ›

Smoking with foil drastically reduces cooking time due to the foil's insulating properties. While cooking time is reduced, it's important to understand that since the cooking environment is very moist, it can threaten the crunchiness of the meat's crust. All in all, if you're short for time, foil is the way to go.

How do you smoke a raw ham at 225? ›

Once your grill or smoker reaches a temperature of 225, place the ham on the grate. If the Ham is fully cooked, smoke for one hour. How long does it take to smoke a ham that's uncooked? If it's been brined and prepared, expect to smoke for up to 7 hours, until it reaches 145 degrees Fahrenheit.

Do you put water in pan when smoking a ham? ›

Wood Chips: Common wood choices for ham include hickory, apple, or cherry. Some people say to soak your wood chips but I find that the smoke is much cleaner when the chips are not wet. Water Pan: Fill the water pan in your smoker to create a moist cooking environment. This helps maintain the ham's moisture.

Can you smoke a ham the night before? ›

But be that as it may , I have smoked ham the day before and reheated it the next day in the slow cooker and it has stayed nice and moist. I'm sure you can do it in the oven as well. Good luck with your party.

How do you smoke a precooked ham on a gas grill? ›

Start your cooking process at 225° then let it gradually creep up to 250° to 260°. Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.

Can I smoke a ham on a gas grill? ›

Even if the ham you purchase has already been smoked, you can take away the factory flavor and truly make it your own with our simple technique for smoking on a gas grill using a two-zone cooking method. Plus, I'll give you a ham glaze recipe that will make you forever throw away a prepackaged glaze.

How do you grill a precooked ham on a gas grill? ›

Just because you roast your ham on the grill instead of in the oven, there is no need to alter any cooking times. A good rule of thumb is 12-15 minutes per pound when you stay between 225-250 degrees for a precooked ham. Track the temperature with your iGrill.

Can I cook a ham on a propane grill? ›

Many people turn to their ovens to prepare their hams, but they are missing out on the tender, juicy ham that a gas grill can produce. You don't need a special smoker or charcoal grill – you can use the same grill you cooked hamburgers and hotdogs on last summer.


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