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Smoked Christmas Ham Recipe
Why choose smoked Christmas ham?
Nothing says festive flair quite like a smoked Christmas ham, cooked slowly over charcoal and wood until it’s smoky, caramelised and tender. The rich aroma of wood smoke adds depth and complexity that an oven-baked ham simply can’t match. This is the centrepiece for BBQ lovers and anyone wanting to impress their guests with a show-stopping dish straight from the smoker.
Selecting the right ingredients
The success of your smoked ham comes down to the quality of the ham itself, the type of wood you choose, and a balanced glaze. Here’s what you’ll need:
- Ham: Choose a raw, bone-in leg ham or pickled pork from Grange Meat Co. for the best flavour and presentation.
- Wood chunks or chips: Apple, cherry, or pecan wood for a mild, sweet smoke that complements the ham.
- Glaze: A mix of maple syrup, brown sugar, mustard and apple cider for sweetness and tang.
- Cloves: Whole cloves for a traditional look and subtle spice.
Water pan: Helps keep the smoker humid and prevents the ham from drying out.
Ingredients:
Order ingredients:
Step-by-step guide to smoked Christmas ham
- Prepare the ham
Rinse the ham and pat dry with paper towels. Remove the skin carefully, leaving a layer of fat. Score the fat in a diamond pattern about 5 mm deep. Stud the intersections with cloves for that classic Christmas finish.
- Soak the wood
Place your wood chips or chunks in water at least 30 minutes before cooking. This slows their burn rate and produces a steady, fragrant smoke instead of flames.
- Set up your smoker or kettle BBQ
Set your smoker or kettle BBQ for indirect cooking at 120–135°C. Place a water pan under the grill grate to maintain moisture. Light the charcoal and once it’s glowing, add your soaked wood chunks to start generating smoke.
- Smoke the ham
Place the ham on the cooking grate, fat side up, over the drip pan. Close the lid and maintain a steady temperature. Smoke for 3–4 hours, adding more coals and soaked wood as needed, until the internal temperature of the ham reaches 60°C.
- Make the glaze
While the ham is smoking, combine maple syrup, brown sugar, mustard, and apple cider in a saucepan. Simmer over medium heat until slightly thickened.
- Glaze and finish
Once the ham reaches 60°C, brush generously with the glaze. Continue smoking until the ham reaches an internal temperature of 68–70°C, glazing every 30 minutes for a glossy, caramelised finish.
- Rest before carving
Remove the ham from the smoker, tent with foil, and let it rest for at least 20 minutes before carving. Resting allows the juices to redistribute and makes the ham easier to slice.
- Serve
Slice thinly and arrange on a platter with fresh herbs and citrus slices. Serve with your favourite Christmas sides. The smoky aroma will be the star of the table.
Tips for perfect smoked ham
- Keep the smoker temperature steady between 120–135°C for even cooking.
- Fruitwoods like apple or cherry give the most balanced, sweet smoke. Avoid too much hickory if you want a milder flavour.
- Use a digital thermometer. Temperature is more reliable than time when smoking meat.
- Save the leftover bone for a smoky pea and ham soup after Christmas.
Perfect pairings for smoked ham
- Charred corn salad or grilled vegetables
- Creamy potato salad or tangy slaw
- Mustard-based BBQ sauce or cranberry relish
- Buttery brioche rolls for leftover sandwiches
