Smokin’ Whole Bone-In Ham

Ready to smoke the perfect ham for amazing deli-style sandwiches or a nice addition to Thanksgiving or Christmas dinner? Using our very own Char-Griller rubs coupled with the finishing glaze of your choice, this Smokin' Whole Bone-In Ham recipe is sure to become one of your favorite things to smoke and your family's favorite dish to eat.

Instructions

1. 01

   Using a sharp knife, score the fat on top of the ham on a diagonal into squares. This helps the seasonings penetrate the meat and allows extra smoke into the meat.

2.  

   Ingredients

   • 18 pounds Fresh whole bone-in ham

3. 02

   Coat all sides with olive oil.

4.  

   Ingredients

   • Olive oil, as binder

5. 03

   Season all sides with Char-Griller Creole, Sweet & Spicy and Sazon Seasonings to taste

6.  

   Ingredients

   • Sazon Seasoning, to taste
   • Char-Griller Creole Seasoning, to taste
   • Char-Griller Sweet & Spicy Seasoning, to taste

7. 04

   Clean out the Char-Griller Smokin’ Champ 1733 smoker and insert a drip pan filled with water to the top into the main cooking area under the grill grates in the ash pan area.

8. 05

   Using the Char-Griller Grills Charcoal Chimney fire up a full chimney of lump charcoal to 250-300°F.

9. 06

   Release the lump charcoal on top a mesquite smoking log. Allow the smoker to thoroughly warm up, about 20 minutes.

10. 07

    Place the ham in the smoker over the drip pan.

11. 08

    Check in on the ham and side firebox every 60 minutes. Rotate the ham for an even smoke and also add lump charcoal/smoking wood as needed.

12. 09

    Insert the Char-Griller Grills Remote Thermometer to monitor the internal temperature.

13. 10

    Smoke ham to internal temperature 135°F then glaze all sides of the ham with your favorite glaze.

14.  

    Ingredients

    • Favorite Glaze. I used a homemade Spicy Strawberry & Raspberry glaze.

15. 11

    Smoke the glazed ham to internal temperature 140°F.

16. 12

    Remove the ham from the smoker and allow it to rest for 30 minutes.

17. 13

    Slice and enjoy!