A smoked ham is one of the easiest ways to feed a group—and one of the most reliable cooks you can make in your SmokinTex electric smoker.
Because most hams are already fully cooked, your job isn’t to “cook” it from scratch. You’re warming it through slowly while layering in smoke and building flavor on the outside. That’s where SmokinTex really shines. With steady, consistent temperature, you get even heat from edge to center and just the right amount of smoke without overpowering the meat.
What You’ll Need
- 1 fully cooked, bone-in or boneless ham (spiral-cut or whole)
- Apple or cherry wood chunks
- Optional glaze (see below)
Step-by-Step
1. Preheat your smoker
Set your SmokinTex to 225°F and let it fully preheat for 20–30 minutes. This ensures the cooking chamber is stable before the ham goes in.
2. Add your wood
Use a small amount of apple or cherry wood. SmokinTex smokers are efficient—a little goes a long way. You’re aiming for clean, mild smoke that complements the ham’s natural flavor.
3. Prep the ham
Remove packaging and place the ham directly on the rack. If it’s spiral-cut, you can gently separate the slices slightly to allow smoke to work its way in.
4. Smoke low and steady
Place the ham in the smoker and cook at 225°F until the internal temperature reaches 135–140°F.
- Plan on roughly 10–15 minutes per pound, depending on size
- Because your SmokinTex holds consistent temperature, cook time will be predictable—no surprises
5. Glaze toward the end
During the last 30–45 minutes, brush on your glaze and let it set. This is where the exterior develops that slightly caramelized, flavorful finish.
Simple Glaze Ideas
Keep it easy—this isn’t the time to overcomplicate things.
Classic Sweet Glaze
- Brown sugar
- Honey
- Dijon mustard
- Splash of apple juice or apple cider vinegar
Maple Bourbon Glaze (optional upgrade)
- Maple syrup
- Brown sugar
- Small splash of bourbon
- Pinch of black pepper
Warm the glaze slightly so it spreads easily, then apply in thin layers toward the end of the cook.
Rest Before Serving
Once the ham reaches temperature, pull it off and let it rest for 10–15 minutes before slicing. This helps retain moisture and keeps everything tender.
