Best 8 Bone In Smoked Ham Recipes

CLASSIC GLAZED HAM

Steps:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
• Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

DON'T MAKE YOUR HAM UNTIL YOU READ THIS...

Steps:

• Stir together first 6 ingredients (other than the ham) in a roaster pan with a lid
• Place ham, fat side up, in roaster pan, and baste the juicy mixture over the ham.
• Cover and bake at 300 degrees for about ½ hour per pound (it's not exact, and at the low heat, it's hard to mess up but the key is LOW and SLOW!) Baste occasionally with the juices at the bottom of the pan.
• Beat together sauce ingredients (except whipping cream) and cook and stir on LOW heat until mixture thickens.
• Cool completely to room temperature, covering with saucepan lid.
• Whip ½ cup whipping cream
• When cool, fold in whipped cream.
• Chill and serve with ham.

SLOW COOKER HAM

Steps:

• If the ham is frozen, allow it to thaw in the refrigerator before cooking.
• Remove and discard the wrapper and the plastic piece covering the bone. Place the ham in a large slow cooker with the cut side down.
• Add 1/2 cup of water to the slow cooker.
• Put the lid on the slow cooker and cook the ham on low for 4-6 hours, or until ham reaches an internal temperature of 140˚F.
• Slice the ham perpendicular to the bone (meaning make your slices directly towards the bone). Then, slice along the bone to free the slices of ham.
• Put the sliced ham on a platter or put it back into the ham juice in the slow cooker and turn it to warm until you are ready to serve. If there is a longer period of time before serving, give the ham a stir every once in while and baste the ham slices with the juice on the bottom
• Melt the butter in a saucepan over medium heat.
• Whisk in flour. Cook while whisking for one to two minutes.
• Whisk in ham drippings, half-n-half, and milk.
• Cook and stir until smooth, thickened and heated through.

HOW TO COOK A SMOKED HAM

Steps:

• Remove completely defrosted ham from fridge about 60 minutes prior to cooking. Mix all ingredients except whole cloves and maple syrup in a dish and use your hands to evenly coat the ham with the spice mix.
• Preheat oven to 325F. Line a large roasting pan with tin foil and set aside.Place spice covered ham on a cutting board and use a sharp knife to make 1" diagonal slices (about 1/4" deep) into the layer of exposed fat. Repeat in the other direction to make a diamond pattern.
• Place one whole clove in the middle of each diamond.
• Move ham to roasting pan and place in the oven. Bake, undisturbed for 1 hour and 45 minutes.
• Remove roasting pan and baste ham with 1/2 of the maple syrup. Return to oven and continue cooking for 15 minutes.
• Remove and raise heat to 450F. Baste ham with remaining maple syrup and return to oven for an additional 15 minutes. If there are any very dark spots that you think may burn, fold a small piece of tin foil into a square and gently cover those spots.

BONE-IN HAM COOKED IN BEER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
• Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
• Bake 6 to 8 hours, or until cooked through.
• Remove the pineapple rings and let sit 15 minutes before slicing.

TRAEGER SMOKED HAM

Steps:

• Fire up your grill according to manufacturer directions, and preheat to 325°.
• Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been lined with foil.
• Place the pan, uncovered, into the preheated grill, and cook for 1 hour.
• While the ham is cooking, combine all of the glaze ingredients in a small saucepan over medium heat, and simmer until the sugar is fully dissolved. Remove from heat and set aside.
• After the ham has been on the Traeger for an hour, brush it liberally with about half of the glaze.
• Cook for an additional 30 minutes, and then brush with glaze again. Cook another 15-20 minutes, or until the ham reaches at least 135°.
• Turn the grill to the SMOKE setting, or the lowest temperature before the smoke setting, and smoke the ham for 20-25 minutes.
• Remove from the grill and let rest for 10 minutes.
• Slice and serve with any remaining glaze that didn't get painted onto the ham.

HOW TO SMOKE A HAM

Steps:

• What you put in your spice rub will depend on personal tastes.
• Salt, sugar, onion powder, and paprika are all popular options. Any kind of barbecue spice mix could work, as well.
• Once the rub is assembled and mixed together, take a sharp knife and cut perpendicular lines through just the skin on your ham (it should look like a checker board by the time you're done).
• Coat your ham in the rub and pat it firmly against all sides, making sure the rub gets into the cuts you made.
• Place your ham on a metal baking sheet and cover it with plastic wrap, placing it in the refrigerator for at least four hours and up to fourteen to allow the meat to absorb the flavor.
• Simply light a few chunks of charcoal and your wood chips (or log if you prefer) and allow the smoker to come to temperature, somewhere between 230 and 250 degrees Fahrenheit.
• Take the ham out of the fridge and remove the plastic wrap or aluminum foil, letting it warm up slightly for half an hour (to save time, you could do this part right before you start up your smoker).
• After the ham has come up to temperature, place ham directly onto the smoker grate, flat side down.
• You should not place ham too close to the firebox, as this could cause the sugars on the outside of the ham to burn rather than caramelize.
• You'll want to smoke your ham for at least three hours, though you should only go longer at your own peril.
• Keep the heat at a consistent temperature for the entire time.Medium heat is fine.
• If the heat starts to drop down, adjust the temperature as needed and check to see if you need to add more charcoal or wood to keep the firing burning hot and the smoke cloud dense.
• While these steps are optional, they make your meat that much more succulent and delicious and are more than worth the effort.
• Every half hour, thoroughly spritz your ham with apple juice in a spray bottle.
• After around two and half hours of smoking, you can apply barbecue sauce to the outside of the ham, coating liberally.
• You could mix around 1/4 of a cup of honey into your sauce for extra sweetness and to add a marvelous shine to the outside of your ham once it's finished.
• Once you've reached your desired level of smokiness, remove ham from the smoker and serve it however you like.
• As the ham was already cooked before you started the smoking process, you won't need to let it rest before digging in.

BAKED HAM WITH BROWN SUGAR GLAZE

Steps:

• Preheat oven to 325°F.
• Combine dijon mustard and pineapple juice. Brush over ham.
• If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
• Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool.
• 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
• Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.