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Smokin’ Whole Bone-In Ham

Prep Time: 20 Min | Cook Time: 7 Hrs


  • 1
    Fresh Whole Bone-In Ham: 18 pounds
  • 2
    Olive Oil: Small Coat, Used for a Binder
  • 3
    Char-Griller Grills Creole and Sweet & Spicy Seasonings: to taste
  • 4
    Sazon Seasoning: to taste
  • 5
    Char-Griller Grills Smokin’ Champ 1733
  • 6
    Lump Charcoal & Mesquite Smoking Wood
  • 7
    Char-Griller Grills Drip Pan
  • 8
    Char-Griller Grills Charcoal Chimney
  • 9
    Char-Griller Grills Remote Thermometer
  • 10
    Favorite Glaze: I used a homemade Spicy Strawberry & Raspberry glaze

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!


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