How do you smoke a cooked ham?

Smoking a cooked ham adds an extra layer of flavor and smokiness to the meat. Here are the steps on how to smoke a cooked ham:

Ingredients:

- Fully cooked ham (bone-in or boneless)

- Wood chips (such as hickory, apple, or cherry) for smoking

- Brown sugar

- Spices of your choice (such as black pepper, garlic powder, onion powder, or paprika)

Instructions:

1. Prepare your smoker:

- Set up your smoker according to the manufacturer's instructions.

- Preheat the smoker to a temperature between 225°F (107°C) and 250°F (121°C).

2. Prepare the ham:

- Remove the ham from its packaging.

- If the ham is bone-in, remove the bone by cutting along the side of the bone and carefully pulling it out.

3. Season the ham:

- Mix brown sugar and your chosen spices in a small bowl.

- Rub the spice mixture all over the ham, ensuring it covers the entire surface of the meat.

- Let the ham sit at room temperature for at least 30 minutes to an hour, allowing the spices to penetrate the meat.

4. Prepare the wood chips:

- Soak wood chips in water for at least 30 minutes prior to using them in the smoker. This helps prevent them from burning too quickly.

5. Smoke the ham:

- Place the ham on the smoker grate. Add the soaked wood chips to the smoker box or designated area within the smoker.

- Smoke the ham for 2 to 3 hours or until it reaches an internal temperature of 140°F (60°C) as measured with a meat thermometer.

6. glaze the ham:

- Mix 1/2 cup brown sugar, 1/4 cup honey , and 2 tbsp apple cider vinegar.

- At about the half way point of the smoking process, brush the glaze over the ham and allow it to caramelize.

7. Let the ham rest:

- Once the ham has reached the desired internal temperature, remove it from the smoker.

- Let the ham rest for at least 15 minutes before slicing and serving.

8. Enjoy:

- Slice the smoked ham and serve it warm with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Remember, smoking times and internal temperatures may vary depending on the size of the ham and your smoker's performance. Always use a meat thermometer to ensure the ham reaches a safe internal temperature before consuming it.