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.

Prepping Directions

• 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.
• Coat all sides with olive oil.
• Season all sides with Char-Griller Grills Creole, Sweet & Spicy and Sazon Seasonings to taste
• It’s now ready for the smoker!

Smoking Directions

• Clean out the Char-Griller Smokin’ Champ 1733 smoker and insert the Char-Griller Grills Drip Pan filled with water to the top into the main cooking area under the grill grates in the ash pan area.
• Using the Char-Griller Grills Charcoal Chimney fire up a full chimney of lump charcoal to 250°-300°.
• Release the lump charcoal on top a mesquite smoking log. Allow the smoker to thoroughly warm up, about 20 minutes.
• Place the ham in the smoker over the drip pan.
• 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.
• Insert the Char-Griller Grills Remote Thermometer to monitor the internal temperature.
• Smoke ham to internal temperature 135° then glaze all sides of the ham with your favorite glaze.
• Smoke the glazed ham to internal temperature 140°.
• Remove the ham from the smoker and allow it to rest for 30 minutes.
• Slice and enjoy!