If you’re looking for a delicious way to add some smoky flavor to your next meal, why not try this Pit Boss smoked ham recipe? Not only is it easy to make and packed full of flavor, but it’s also sure to become a family favorite.
This simple recipe will have you enjoying the unforgettable taste of pit-smoked ham in no time – just grab your Pit Boss smoker and get ready for some mouthwatering results.
How to smoke ham in a Pit Boss smoker
- Preheat Pit Boss smoker to 275°F and add your favorite wood chips.
- Combine mustard and hot in a bowl and generously spread on the ham.
- Coat the ham with your favorite rub.
- Place the ham in the smoker and cook for about 2 hours.
- Wrap the ham loosely in aluminum foil and allow it to continue to cook 3 hours or until its internal temperature reaches 160 F.
- Slather the ham with brown sugar sauce in the last 30 minutes of cooking time. Brush the sauce every 10 minutes.
- Rest the ham for 15 minutes before serving.
Half or whole ham
A whole ham will provide more servings, but it will also take longer to smoke. On the other hand, a half ham will cook faster and provide more portions per pound. To make your decision easier, here are some things to consider when deciding between a whole ham or half ham for smoking.
For starters, think about how many people you’re planning to serve. If you’re hosting a large gathering, then a whole ham is probably the way to go. You’ll get more bang for your buck since it yields more servings. However, if you’re cooking for a smaller group, then a half ham may be more practical since it will cook faster and provide more servings per pound.
In addition to size considerations, consider the type of ham you’d like to utilize. Whole hams are generally cured in brine, while half hams are usually dry-cured. If time is of the essence and you’d like to get your ham cooked quickly, then opt for the half ham since it will cook faster than the brine-cured whole ham.
Bone-in or Boneless
Bone-in hams will typically take longer to smoke than boneless hams, but they tend to be juicier and have more flavor due to the bone itself. Boneless hams, on the other hand, can be smoked more quickly and are more convenient when slicing and serving.
If you choose a bone-in ham, make sure you are comfortable with the extra time required for smoking. Boneless hams are easier to slice and serve but may not be as flavorful as bone-in hams. Consider the amount of time available and the level of flavor desired when deciding between bone-in or boneless hams for smoking.
Generally, it’s best to cook smoked ham in the range of 250-275°F for about 5 hours until internal temperature reaches around 160°F. This will ensure that the ham is cooked through and doesn’t dry out.
It’s also important to use a meat thermometer to make sure that the internal temperature of the meat reaches the minimum temperature before serving.
How much smoked ham do I need per person
The answer depends on the size of your gathering and the amount of other food you are serving. Generally, you should plan on providing 3/4 pound of smoked ham per person.
On the other hand, if you are serving a lot of other dishes, 1/2 pound per person might be enough. To make sure you have plenty for everyone in attendance, it’s best to err on the side of caution and plan for 1 pound per person. With this amount, you can be sure that there is plenty of delicious smoked ham to go around!
What side dish to serve
There are a variety of side options that pair perfectly with smoked ham. For an easy yet classic combination, consider serving mashed potatoes and green beans. The creamy texture of the potatoes is an excellent complement to the smoky flavor of the ham.
Alternatively, roasted vegetables like asparagus or brussels sprouts can also be served to add a bit of crunch to your meal. If you’re looking for something more indulgent, try pairing your smoked ham with mac and cheese or homemade garlic bread.
And if you’re looking to add some sweetness to the meal, fruit-based sides such as apple sauce or cranberry relish are the perfect accompaniment.
What to do with leftover ham
Leftover ham is an incredibly versatile ingredient that can be used in a variety of dishes. Whether you have a few slices or an entire ham, there are plenty of ways to use up your leftovers.
One option is to make a classic ham and cheese sandwich. Start by lightly toasting two slices of your favorite bread. Then add slices of ham and cheese, and top with lettuce, tomato, and mustard for a delicious lunch.
Another great way to use leftover ham is in a heartwarming bowl of soup. Start by sautéing diced onions and celery in a pot with a tablespoon of olive oil. Then add diced potatoes, carrots, and chopped pieces of ham to the pot. Pour in chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes until the vegetables are tender.
For something sweet, consider making ham fried rice. Heat some oil in a large skillet over medium-high heat and add chopped pieces of ham. Sauté until lightly browned, then add cooked white rice, frozen peas and carrots, and soy sauce. Cook until the rice is golden and serve warm with a sprinkle of green onions.
Finally, you can use leftover ham to make delicious omelets for breakfast. Beat four eggs in a bowl with a pinch of salt and pepper, then add chopped pieces of ham, shredded cheese, and diced peppers. Heat some butter in a skillet over medium heat and pour in the egg mixture. Cook for 5 minutes or until the eggs are cooked through, then fold in half and enjoy.
Pit Boss Smoked Ham
Experience the mouthwatering flavor of this Pit Boss smoked ham recipe. Perfectly cooked and seasoned, it's sure to be the star of your next meal.
- 7 lbs Half Ham (spiral)
- 3 tbsp Yellow Mustard
- 3 tbsp Hot Sauce
- 1/2 cup Your favorite rub
Brown Sugar Sauce
- 1 cup Brown Sugar
- 1/2 cup Honey
- 1/2 cup Orange Juice
- 1 tsp Cloves
- 1 tsp Cinnamon
Prepare smoker by preheating to 275°F. Add your favorite wood chips.
In a bowl, mix hot sauce and mustard. Apply to the ham.
Generously season ham with your favorite rub.
Place ham in the smoker and cook for 2 hours.
Wrap ham loosely with aluminum foil. Place back in the smoker and continue to cook for another 3 hours or until internal temperature reaches 160°F.
In a small bowl, combine brown sugar sauce ingredients. Brush the ham with the sauce in the last 30 minutes of cooking, brushing every 10 minutes.
Take the ham out of the smoker and let it rest for 15 minutes before slicing.