Alrighty folks, gather ’round because today we’re diving into the delicious world of Z Grill smoked ham! Now, I gotta tell ya, there’s just something magical about that smoky aroma wafting through the air as that succulent ham gets a good smokin’. So, without further ado, let’s get cookin’!
How to Make Smoked Ham on Z Grill
First things first, let’s round up our ingredients:
- One scrumptious spiral-cut ham
- Your favorite dry rub (I’m talkin’ brown sugar, paprika, garlic powder, you name it!)
- Z Grill wood pellets (we’ll get into the best ones shortly)
- A trusty meat thermometer
- A bottle of your go-to BBQ sauce
- A zest for flavor adventure!
Step 1: Fire Up the Z Grill I always say, “The fire’s gotta be hot!” So, crank up that Z Grill and set it to smoke mode. While it’s heating up, give your ham a good rubdown with your dry rub of choice. Massage it in like you’re giving it a spa day!
Step 2: Pellet Perfection Now, when it comes to the best wood pellets for smoked ham, I’ve got a secret weapon – a mix of hickory and applewood pellets. This combo gives that ham a smokin’ good flavor that’ll make your taste buds do a happy dance! Load up your Z Grill with these bad boys.
Step 3: The Smoking Dance Place your beautifully rubbed ham on the grill grates, close the lid, and let the magic happen. Smoke that ham at 225°F for about 2 hours, or until it reaches an internal temperature of 140°F. Trust that meat thermometer, folks! It’s your best friend on this smoky journey.
Step 4: Glaze it Up About 30 minutes before your ham reaches that perfect temperature, it’s time to get saucy! Brush on that BBQ sauce like you’re Picasso with a paintbrush. Let it caramelize and work its magic on the ham as it smokes away.
Step 5: Let it Rest Once that ham has hit 140°F, pull it off the grill and let it rest for a bit. Trust me, patience pays off here. It allows the juices to redistribute, and you’ll be rewarded with a ham that’s as juicy as can be.
Best Wood Pellets for Smoking Ham
Now, about those wood pellets, folks. Like I mentioned earlier, hickory and applewood are my go-tos. But you can get creative! Cherry, maple, and pecan pellets can also bring unique flavors to the party. Experiment and find what tickles your taste buds just right.
- Don’t forget to soak your wood pellets for at least 30 minutes before use. It helps ’em smolder and smoke beautifully.
- If you want to get fancy, try injecting your ham with a mixture of apple juice and your dry rub. It’ll add a burst of flavor!
- Keep an eye on that grill temperature, and don’t be shy about adjusting it to maintain that sweet spot.
What to Serve
Now, when it comes to what to serve alongside your smoked ham, there are no wrong answers. But, personally, I’m a fan of some classic sides like creamy mashed potatoes, roasted veggies, and cornbread. And don’t forget a dollop of homemade coleslaw for that perfect balance!
What to Do with Leftovers
Ah, the joys of leftovers! There are so many possibilities, my friends. You can slice that smoked ham thin for sandwiches, chop it up for a killer ham and cheese omelet, or dice it into hearty soups and stews. And if you’ve still got some BBQ sauce left, a ham and pineapple pizza is never a bad idea!
Overall, folks, making smoked ham on a Z Grill is a smokin’ good time. It’s all about experimenting, finding your flavor groove, and enjoying the delicious journey. So go ahead, fire up that grill, and get ready for some lip-smackin’ goodness.
In closing, I’d like to say a big ol’ “Thank you” for joining me on this culinary adventure. Remember, there’s no ham quite like a Z Grill smoked ham, and it’s all about having fun in the kitchen (or backyard) and sharing great food with your loved ones. So, until next time, happy grilling, and remember, “Life’s too short for bland food!”
Z Grill Smoked Ham
Indulge in the rich, smoky flavor of Z Grill smoked ham using our foolproof recipe. Elevate your cooking game and savor every bite.
For the Ham:
- 1 8-10 pound spiral-cut ham
- 1 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon salt
For the Glaze:
- 1 cup barbecue sauce homemade or store-bought
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons hot sauce optional for some kick
Preparing the Ham
- Start by removing the ham from the refrigerator and allowing it to sit at room temperature for about 1 hour. This helps it cook evenly.
- While the ham is coming to room temperature, prepare your dry rub. In a mixing bowl, combine the brown sugar, paprika, onion powder, garlic powder, salt, and black pepper. Mix it up well to create your flavorful rub.
- Pat the ham dry with paper towels. Then, using your hands, rub the dry rub mixture all over the ham, making sure to get it into the nooks and crannies of those spiral cuts. This is where the flavor magic happens!
Preparing the Z Grill
- Fire up your Z Grill and set it to smoke mode. While it's heating up, soak your preferred wood pellets (hickory and applewood are my favorites) in water for at least 30 minutes.
- Load the soaked wood pellets into the pellet hopper of your Z Grill. The combination of these wood pellets will give your ham that perfect smoky flavor.
Smoking the Ham
- Place the seasoned ham directly onto the grill grates, cut-side down. Close the lid of the Z Grill, and let it work its smoky magic.
- Smoke the ham at a consistent temperature of 225°F for about 2-3 hours. The slow and low cooking is what's going to make this ham incredibly tender and flavorful. Keep an eye on the grill temperature, adjusting as needed.
Preparing the Glaze
- While the ham is smoking away, it's time to prepare that lip-smacking glaze. In a saucepan over medium heat, combine the barbecue sauce, honey, Dijon mustard, apple cider vinegar, and hot sauce (if you like a little kick). Stir it all together and let it simmer for about 10 minutes, allowing the flavors to meld.
Glazing the Ham
- About 30 minutes before your ham reaches an internal temperature of 140°F (use your trusty meat thermometer to check), it's time to work that glaze magic. Brush the glaze generously all over the ham, making sure to get it into those spiral cuts. This is where that sweet and tangy goodness seeps in.
Resting and Serving
- Once the ham hits that perfect 140°F internal temperature, carefully remove it from the grill and wrap it in aluminum foil. Let it rest for about 20 minutes. This resting time allows the juices to redistribute, ensuring a juicy and tender ham.