With the weather turning, I finally got a good opportunity to fire up the smoker and cook up some proper smoked ham. Sure, you can smoke meats and grill in the winter, but there are so many cold weather recipes for those days and months. There is something about warmer weather, sunny days and standing outside with the smoker, even though you can just let it go.
I now have plenty of leftovers in the freezer after this last weekend. I smoked a 10 pound ham and 4 pounds of pork shoulder, all of it rubbed down with a mixture of spicy mustard and a combination of chili powders. For the pork shoulder, I cubed the meat into large cubes and rubbed them down. For the ham, I purchased a pre-cooked spiral beast and got the rub into all the nooks and crannies. I filled up the bottom tray with a taste wheat beer, apple cider vinegar, and some slices of onion and apple.
Smoking meat is actually fairly simple. Keep your moisture, get the wood down below (I used apple wood), and keep your temperature at a constant 225 degrees, and you’re good. There are nuances to certain recipes and you’ll see arguing on various forums about temperature ranges, but 225 degrees has always worked for me.
For these meats, I smoked them for 4 hours total and that was enough. In the end, I wound up with many pounds of packaged meats that have been frozen. Since then I have made several Cuban sandwiches, breakfast sandwiches, as well as a large batch of split pea soup in the pressure cooker using the leftover ham bone. So good!
I hope you’ll all be ready to break out the smoker this Spring and Summer. Good luck.
Spice Rubbed Smoked Ham Recipe
- 10-pound spiral ham
- 1 cup spicy mustard
- 3 tablespoons spicy chili powder (I used ghost pepper, habanero and 7 pot chili powder)
- 2 cups apple wood
- 1 bottle wheat beer
- 2 cups apple cider vinegar
- More water as needed
- Mix the mustard and chili powders together in a mixing bowl.
- Rub down the ham with the mustard-pepper mixture. Be sure to get into all the nooks and crannies.
- The rest depends on your smoker – use the wheat beer and vinegar as your moisture. If your tray runs low, add some water as needed.
- Use the apple wood for burning and smoking. Mine smoked for about 2 of the 4 total hours and gave a nice smokey flavor.
- Heat the smoker to 225 degrees and smoke the ham for 4 total hours. I set mine onto aluminum foil for ease of cleaning. Also, if desired, you can spray your ham down a bit with apple cider vinegar as it cooks, but I didn’t need to. My particular smoker steams the meat a bit from below.