If you are looking for guidance on how to smoke a fresh ham, here is your complete guide! A “fresh ham” is also called a “green ham”, and is nitrate and preservative free.

Where do you find a nitrate free ham?

Thanks to curing overnight in a brown sugar, kosher salt and cayenne rub, and then finishing it with a honey ginger glaze, your ham will be nice and moist when you serve it for dinner and you will not miss all those ingredients you couldn’t pronounce from the already cured store bought ham.

Ingredients for Making this Smoked Fresh Ham

• 1 15-pound “fresh” or green ham, bone-in, any “rind” removed.

Rub:

• 1/2 cup brown sugar
• 1/4 cup kosher sea salt
• 2 tbsp. fresh ground black pepper
• 2 tsp. ground chipotle powder or cayenne
• 1 tsp. smoked paprika

Tips for Making:

Smoked ham pairs wonderfully with homemade biscuits and Carolina mustard sauce for brunch or entertaining a crowd. Leftover ham can be repurposed into quiche, soup or even pot pie. And don’t throw out the ham bone! Save it for making stocks or adding flavor to collard greens and kale.

When ordering a fresh ham from your butcher, specify the size you want, otherwise you may end up with a ham larger than you want/need.

FAQ

Smoking a fresh ham can be a great way to bring out its flavor and create a delicious, juicy meal. Here’s a step-by-step guide to smoking a fresh ham:

1. Choose a fresh ham: Look for a fresh ham at your local butcher or grocery store. A fresh ham is different from a cured ham and has not been cured with salt, so it will not have the dark pink hue of a cured ham, instead it will be the color of pork- light pinkish.
2. Brine the ham: Brining the ham before smoking can help keep it moist and add flavor. To make a brine, mix 1 cup of salt, 1 cup of sugar, 1 gallon of water, and any other seasonings you prefer. Place the ham in the brine and let it sit for at least 12 hours or overnight.
3. Prepare the smoker: Heat your smoker to 225°F (107°C) and add your favorite smoking wood chips or chunks. Apple, hickory, and oak are popular choices for smoking ham.
4. Smoke the ham: Remove the ham from the brine and pat it dry with paper towels. Place the ham in the smoker and let it smoke for about 4-6 hours, or until the internal temperature of the ham reaches 160°F (71°C).
5. Rest the ham: Once the ham has reached the desired internal temperature of 145 internal degrees, remove it from the smoker and let it rest for at least 30 minutes before slicing and serving.
6. Enjoy: Serve the smoked ham with your favorite sides, such as mashed potatoes, green beans, and cornbread.

Note: The cooking time may vary depending on the size of the ham and the type of smoker you are using. Always use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safety reasons.

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Honey Ginger Smoked Ham (How to Smoke a Green Or Nitrate Free Ham)

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• Author: Robyn
• Total Time: 9 hours, plus overnight brining
• Yield: 25 1x

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Description

Smoking wood: Apple

Smoker temperature: 250 degrees

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Ingredients

Scale 1x2x3x

• 1 15-pound “fresh” or green ham, bone-in, any “rind” removed

Rub:

• 1/2 cup brown sugar
• 1/4 cup kosher sea salt
• 2 tbsp. fresh ground black pepper
• 2 tsp. ground chipotle powder or cayenne
• 1 tsp. smoked paprika

Glaze:

• 1 cup maple syrup
• ½ cup orange juice
• 1/2 cup honey
• 2 tbsp. fresh ground ginger
• 2 tsp. fresh ground pepper
• 2 tsp. kosher salt

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Instructions

1. Score the fat on the ham to create a “cross hatch” so the rub can penetrate the meat.
2. Spread the rub evenly over the ham.
3. Refrigerate the ham overnight uncovered for 12 hours or more to allow it to cure in the spice rub.
4. Make the glaze. Combine all ingredients in a pot and let simmer on medium for 20 minutes until the liquid has combined and reduced down. Reserve a small amount to be served with the ham after it is cooked. 
5. Smoke the ham at 250 degrees, glazing every two hours, until the internal temperature has reached 160 degrees with an internal read thermometer (this will take at least 6 hours).
6. Remove and wrap in foil and let rest in your oven (turned off) for 15 minutes or until ready to serve.
7. Serve with remaining glaze and slice ham parallel to the ham bone or the flat end of the ham.

Notes

Pro tip: Smoked ham pairs wonderfully with homemade biscuits and Carolina mustard sauce for brunch or entertaining a crowd. Leftover ham can be repurposed into quiche, soup or even pot pie. And don't throw out the ham bone! Save it for making stocks or adding flavor to collard greens and kale.

Pro Tip: When ordering a fresh ham from your butcher, specify the size you want, otherwise you may end up with a ham larger than you want/need.

• Prep Time: 1 hour, plus overnight brining
• Cook Time: 8 hours
• Category: Grill, Smoke, Whole30 Recipes
• Method: Smoke
• Cuisine: American

Keywords: honey ginger smoked ham, nitrate free ham, how to cook a green ham, green ham recipe, how to cure and smoke a green ham, nitrate free ham recipe

Did you like this smoked ham? Try out my other recipes:

Ham on the Big Green Egg