That’s right, this post is all about ham! It’s a shame we don’t cook them more often, but most of us only serve them at Christmas or Easter. You’ll want to cook twice-smoked ham up more often if you do it right and add your own style to it.
NOTE: I have another smoked ham recipe with a cinnamon apricot glaze. Check it out here!
Smoking a ham for a holiday meal or gathering is a great way to infuse delicious smoky flavor into the meat. Many people wonder if you should wrap the ham in foil during the smoking process. There are pros and cons to consider when deciding whether to wrap ham in foil when smoking.
Why Wrap Ham in Foil for Smoking
There are some benefits to wrapping ham in foil before placing it in the smoker:
-
Moisture Retention – Foil helps keep moisture inside the ham instead of letting it evaporate out This keeps the ham tender and juicy
-
Protects From Overcooking – The foil creates a barrier between the ham and the heat source. This can prevent overcooking or burning the outside before the inside is fully cooked.
-
Intensifies Smoke Flavor – Wrapping traps and concentrates the smoke around the ham This can infuse a deeper smoky taste into the meat
-
Easy to Remove – You can unwrap or vent the foil if the ham needs more smoke or char later in the cook. It’s easier than trying to add moisture to a dried-out smoked ham.
Reasons Not to Wrap Ham in Foil
There are also some potential cons of wrapping hams in foil before smoking
-
Hinders Smoke Absorption – Foil can prevent smoke from penetrating into the ham as effectively. The smoke flavor may not get as deep into the meat.
-
Softens Exterior – Foil prevents the formation of a nice bark or crispy exterior on the ham. The foil steam-cooks the outside.
-
Masks Smoke Flavor – If using a very strong smoke wood like mesquite, foil can make the smoke taste overly strong instead of well-balanced.
-
Distorts Cooking Times – Foil insulation affects cooking speeds and can lead to the ham finishing faster or slower than expected.
To Wrap or Not – Making the Call
Whether to wrap a ham in foil when smoking often comes down to personal preference:
-
If seeking deep smoke flavor, leave unwrapped for better absorption.
-
If smoking a very large/thick ham, wrapping may help ensure even cooking.
-
If concerned about drying out, wrap to lock in moisture.
-
If wanting a crispy bark or crust, don’t wrap.
-
If using a very strong smoke wood, maybe skip the foil to prevent overwhelming taste.
Many people choose to smoke a ham unwrapped for the first 1-2 hours to let in initial smoke, then wrap in foil for remainder of cook to help retain moisture. This gives the best of both worlds.
Step-by-Step Guide to Wrapping Ham for Smoking
Wrapping a ham in foil for all or part of the smoking time can lead to juicy, tender results. Here are step-by-step instructions:
-
Prepare the ham by removing any packaging and trimming off excess skin or fat. Apply a dry rub if desired.
-
Preheat smoker to 225-250°F. Use wood chunks or chips – apple, cherry, pecan, and hickory work well for ham.
-
Place ham directly on the smoker grates. Smoke uncovered for 1-2 hours, until ham forms an initial “pellicle” or tacky surface that will help absorb smoke.
-
Remove ham from smoker and place in a foil pan just large enough to hold it. Pour 1⁄2 cup apple juice, cider, or water into the bottom of the pan to help keep humidity up.
-
Wrap the ham and pan tightly in heavy-duty aluminum foil. Return to smoker, fat-side up.
-
Continue smoking for approximately 15-20 minutes per pound, until internal temperature in the thickest part reaches 145°F.
-
Carefully unwrap foil and pan. Transfer ham to a cutting board and tent loosely with foil. Let rest for 15-30 minutes before carving.
Additional Tips for Perfect Smoked Ham
Here are some extra pointers for delicious smoked ham:
-
Choose a cured, fully-cooked ham since they are already safe to eat and just need smoking for flavor.
-
Smoke at a low temperature (225-250°F) to allow time for smoke to properly penetrate.
-
Use a digital meat thermometer to check internal temp – don’t rely solely on time.
-
Figure around 15-20 minutes of smoking time per pound of ham. A 10 lb ham takes 3-4 hours.
-
Save the ham bone and juices to use for bean soup, split pea soup, or other dishes later!
Wrapping the ham in foil is a judgment call based on your specific goals and smoking setup. With some trial and error, you’ll find what works best to make the juiciest smoked holiday ham possible.
Why smoke it again?
When you buy one of these precooked hams, they are already smoked. They usually come smoked with hickory flavor. When you smoke it again, you can add your own mark with apple, peach, or pecan woods. You may even want to smoke it with hickory wood to enhance that existing flavor. Besides, it sounds more flattering to your guests when you tell them you’re serving up “twice smoked ham”.
Get your grill heated to 225F. Take the ham out of the box and rub some of your favorite rub on it while you wait for it to heat up. Throw away the little glaze packet that comes with the food and make the one in this recipe instead! I’ll talk about that more later. Anyway, cook the ham at 225F for two hours on the grill, and then season it!
In reality, you can smoke the ham on the grill just the way it is, but why not make it stand out and add some flavor? After two hours at 225F, put the ham in a foil pan (if you haven’t already) and add a half cup of teriyaki sauce, a cup of orange juice, and half a can of Dr. Pepper. Pour each of the liquids over the ham so that they pool in the foil pan.
In order to cook the ham until it reaches 140F on the inside, cover it with foil and raise the heat to 275F for another two hours.
As your twice-smoked ham gets close to 140F, start working on the glaze! At first, I was scared to make a glaze because it sounds like something only very skilled chefs do. Then I decided to do that whole self-confidence thing and give it a try. This was fun to make! I used a sauce pan to mix together brown sugar, orange juice, teriyaki sauce, Worcestershire sauce, honey, chili powder, spicy brown mustard, ground cloves, and cinnamon. Apply medium heat, take off once it starts boiling, and let it sit a few minutes to thicken.
If you read that whole sentence of ingredients and felt a little overwhelmed, I don’t blame you. When I see a lot of ingredients, I usually pass on the recipe and move on. A lot of this stuff you may already have in your kitchen, so you’re mostly there!.
Back to the Ham
Now that your glaze is ready, go back to the twice-smoked ham and carefully pour the pan’s juices into a different container so that you can use them later to baste the meat. The ham is now sitting alone in the pan. Pour the glaze over it and let it sit until the pan is empty. To get that caramelized look, I suggest putting the ham under the broiler for a few minutes in order to cook the glaze on it.
NOTE: if you happen to have a food torch then you can do that instead. It’s more fun to do.
Do you wrap a ham in foil to smoke?
FAQ
Should you wrap a ham in foil when smoking?
How do you keep ham moist in a smoker?
Do you cover a ham when smoking?
Do you cover a precooked ham with foil?
Can You Wrap a Ham in foil?
Before you start wrapping your ham in foil, make sure you have all the necessary materials. You will need a large piece of heavy-duty aluminum foil, a baking dish or roasting pan, and any juices or glaze that came with your ham. It’s also a good idea to have a meat thermometer on hand to ensure your ham is cooked to the proper temperature.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
Should you wrap a smoked ham?
Yes, wrapping a smoked ham is highly recommended to retain its moisture and flavor. After smoking the ham for two hours at 225 degrees, removing it from the smoker and tightly wrapping it in aluminum foil is essential.
Should you wrap smoked meat in aluminum foil?
A delicious, super crispy bark is often regarded as the hallmark of a skilled pitmaster. It’s the sole reason for eating smoked meat for most meat lovers. Unfortunately, you won’t get to enjoy much of the black bark if you wrap the meat in aluminum foil. That’s because it will prevent the meat from direct exposure to smoke.