“Low n’ Slow for a Christmas Ham?”
There are many factors that determine the best recipe for a low n’ slow ham but you’re in luck! Christmas ham, when done properly, tastes amazing on a smoker.
A big question before you place your beloved Christmas dinner ham on your Grilla, Silverbac, or Kong, is whether it’s precooked or not. If it is in fact precooked, you have the luxury of going lower and slower and getting a deeper smoke on the ham. You’ll cook it at about 180 degrees internal temperature.
Cut of the Meat
If the ham is spiral cut, you run the risk of having it dry out and lose moisture quickly. Watch your meat closely to ensure it isn’t dry as a bone. If your ham has a thick skin, peel off that skin before smoking. Otherwise, that layer will keep smoke from getting in where you want flavor.
I would recommend cooking your holiday ham at 225 degrees until you are happy with the color, or when it’s time to eat – whichever comes first. That said, I would smoke it for about 4-5hrs.
Of course you have the option of putting a nice glaze on the ham. Here’s a favorite of mine, loaded with flavor and just the right amount of sweet:
- 1 1/4c dark brown sugar
- 1/3 c honey
- 1/4 c pineapple juice
- 1/4 c bourbon
- 1/3 c orange, zested
- 2 tbs dijon mustard
- 1 tbs Grilla Grills Rub
- 1 tbs Grilla Grills BBQ Sauce – added mostly for color
Combine all the ingredients in a large stovetop pan. Reduce until it’s nice and sticky, but still pliable. Coat your ham every 20 minutes during the last hour of the smoking process, or until gone. So good you could pour it in a glass and drink it.