The Holidays always bring back fond childhood memories. One of those memories is the flavor of the holiday ham. These days we simply pick up a pre-smoked ham at the market and heat it up in the oven. It is simple and convenient, yet somehow it just isn't the same. How do we get back the woodsy smokey flavor of years gone by?

 

Some like to start with a fresh ham and cure and smoke it right from the start. Although this is probably the optimum method, most of us have to work and tend to our daily activities. We just don't have the time to sit at home for an entire day or two tending to dinner. There is another way to get the true smoke flavor you love and remember and you can do it right on the bbq grill in just a few hours. Image by John Goetzinger Kettle Grills and smoker grills work best. If you have a lower profile grill you can always cut your ham in half to make it fit under the lid. Trust me it is worth it.

 

Get your favorite Hickory Wood Chips and smoke your ham with them to give it that authentic wood flavor. The key is to moisten the ham before you begin smoking it so it doesn't get too dry. You can do this by soaking it in a pot of water for 2-3 hours prior to putting it on the grill. Now here is the tricky part, you want your grill to remain right around 300 to 350 degrees throughout the smoking process. Keep a meat thermometer on hand and when the internal temperature reaches 160 it is done. This should take a little over three hours for a ten pound ham. It is important to check the temperature often during the last hour to ensure that your ham doesn't get overcooked and become dry. However, be sure to replace the lid as soon as you are done to retain as much heat as possible. This will result in a ham with a true smokey flavor and the difference is absolutely amazing.