Best Pellets for Ham: How to Smoke a Holiday Ham That Steals the Show

Turkey gets all the attention in November, but come Christmas and Easter, it’s the ham that steals the show. And here’s the good news: a smoked ham is one of the easiest things you’ll ever cook on a smoker. Most store hams are already cooked, so your job is just to warm it up, add smoke and build a sticky, shiny glaze. The big question is which pellets to use. Let’s settle it.

First, What Kind of Ham Are You Smoking?

Check the label before you fire anything up:

• Fully cooked, smoked ham (bone-in or spiral sliced): this is what most grocery stores sell around the holidays. You’re “double smoking” it, which just means heating it to 140°F and layering on more smoke and flavor.
• Fresh ham (raw pork leg): this one cooks like a pork roast and needs to reach 145°F, then rest. It takes longer, but it’s a showstopper.

For most families, a bone-in, fully cooked ham in the 8 to 10 pound range is the way to go. The bone adds flavor, and you get a ham bone for soup later.

The Best Pellets for Ham

Ham is pork, and pork loves sweet smoke. Since a cured ham already has a smoky, salty flavor, you want a wood that complements it instead of piling on. Here’s how we rank them:

1. Apple: the classic. Light, fruity and sweet, it plays perfectly with a brown sugar glaze. If you only buy one bag, make it apple. More on why apple pellets are a sweet choice.
2. Cherry: mild and slightly tart, and it gives the outside a gorgeous deep red color. Great for a ham that’s going to be the centerpiece. Read up on cherrywood smoke.
3. Pecan: nutty, rich and a little sweet. Pecan is the one to pick if you want the ham to taste “smokier” without getting harsh. Here’s our full guide to pecan pellets.
4. Hickory: bold, bacon-style smoke. On its own it can be a lot for a long cook, so mix it about half and half with apple or cherry. See what hickory is good for.
5. A fruitwood blend: apple, cherry and maple mixed together is a crowd-pleaser and very hard to mess up.

What to skip: mesquite. It burns hot and sharp, which is great for a quick steak and not so great for three or four hours around a ham. Oak is fine as a base, but it won’t add much sweetness. Wondering what goes with everything else? Our pellet-to-protein guide has you covered, and if a bird is on the menu too, here are the best pellets for turkey.

Cooking on charcoal or a stick burner instead? Toss a couple of fruitwood or hickory smoking chunks on the coals and you’ll get the same effect.

How to Smoke a Holiday Ham, Step by Step

1. Fire up the smoker to 250 to 275°F. Fill the hopper with apple, cherry or pecan pellets.
2. Prep the ham. Pull it out of the fridge about 30 minutes ahead. If it isn’t spiral sliced, score the fat in a diamond pattern about 1/4 inch deep.
3. Season it. Give the whole outside a good coat of Fat Boy Sweet Rub. Want a little kick? Mix in some Cowgirl Rub.
4. Smoke it cut side down in a foil pan, which keeps the slices from drying out. Plan on about 3 to 4 hours for an 8 to 10 pound fully cooked ham.
5. Glaze it at 120°F. When the inside hits 120°F, brush on the glaze (below) every 15 minutes.
6. Pull it at 140°F, tent it with foil and let it rest 15 to 20 minutes before slicing.

The Easiest Ham Glaze You’ll Ever Make

You don’t need a recipe card for this one. Warm up 1 cup of Sticky Stuff BBQ Sauce with 1/4 cup of honey and 2 tablespoons of apple juice, and stir until it’s smooth. Sticky Stuff is sweet and smooth with just a little heat, so it caramelizes beautifully on ham. If your crowd likes tang, swap in Haugwaush.

Want the rub and the sauce in one shot? The Top 4 Sauce & Rub Package includes Sweet Rub, Premium All Purpose Rub, Sticky Stuff and Haugwaush. That’s your ham, your holiday sides and your next three cookouts handled.

While the ham smokes, here’s one for the family: I told my wife she was drawing her eyebrows too high. She looked surprised.

Don’t Waste the Leftovers

Leftover smoked ham is a gift that keeps on giving: breakfast scrambles, ham and bean soup, sliders and fried rice. Slice it, portion it and vacuum seal it so it stays fresh in the freezer for months. Kirk swears by his VacMaster chamber sealer for exactly this job. And save that bone. It’s the start of the best pot of beans you’ll make all winter.

Quick Answers

• Best pellets for ham: apple first, then cherry, pecan or a fruitwood blend. Mix hickory with fruitwood if you want it bolder.
• Smoker temperature: 250 to 275°F.
• Done temperature: 140°F for a fully cooked ham, 145°F plus a rest for a fresh ham.
• How long: about 3 to 4 hours for an 8 to 10 pound fully cooked ham.

That’s it. Pick a sweet wood, keep the heat gentle, glaze late and let the ham do the rest. Merry smoking from Kirk, Erin and the whole Fat Boy crew!