Smoked Ham BBQ Recipe: Fall-Off-The-Bone Tender and Smoky

I’ve spent years perfecting the art of smoked ham BBQ, and I’m excited to share my secrets with you. The key to achieving fall-off-the-bone tender results lies in low and slow cooking, allowing the meat to absorb deep, smoky flavors.

By combining a precise blend of spices with careful temperature control, you’ll create a dish that’s both tender and packed with complex barbecue flavor. Let’s get started on this mouth-watering smoked ham BBQ recipe that’s sure to impress.

Ingredients for Smoked Ham Bbq

Gather these ingredients for a smoked ham BBQ that’s fall-off-the-bone tender and full of smoky flavor.

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For the best results, choose a bone-in smoked ham as it retains moisture better during cooking. You can find these at most grocery stores or specialty butcher shops. If you’re feeling adventurous, try different types of wood chips like hickory or apple for varying smoky flavors.

Don’t have smoked paprika? You can substitute it with a mix of regular paprika and liquid smoke. If you prefer a sweeter BBQ, consider adding a bit more brown sugar or using a sweeter barbecue sauce during the last stages of cooking. For an extra depth of flavor, try adding some fresh herbs like thyme or rosemary to the rub.

Leftover smoked ham can be stored in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months. When reheating, make sure to do so gently to preserve the tender texture. You can reheat it in the oven wrapped in foil with a bit of barbecue sauce to keep it moist.

Step-by-Step Instructions for Smoked Ham BBQ

Here’s the method to achieve that perfect, fall-off-the-bone tender smoked ham BBQ.

Step 1: Prepare the Smoker and Ham

Preheat your smoker to 225°F using your preferred type of wood chips – I find hickory or apple wood works beautifully. While the smoker is heating up, prepare the 2 lb Smoked Ham by scoring the fat layer in a diamond pattern, cutting about ¼ inch deep. This helps the smoke penetrate and the glaze adhere better.

In a small bowl, mix together the 0.5 cup Brown Sugar, 2 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Black Pepper, and 1 tbsp Kosher Salt. I like to use freshly ground black pepper for the best flavor. Rub this spice mixture all over the ham, making sure to get some into the scored lines.

Step 2: Smoke the Ham

Place the prepared ham in the smoker, fat side up. Close the lid and smoke for 4-5 hours until the internal temperature reaches 160°F. During the last hour, baste the ham with a mixture of 0.25 cup Apple Cider Vinegar and 0.25 cup Olive Oil every 20 minutes. This keeps the ham moist and adds a nice tanginess.

You’ll know it’s working when you smell that amazing smoky aroma filling your kitchen. The ham should develop a beautiful bark on the outside while staying tender within.

Step 3: Glaze and Finish

During the last 30 minutes of smoking, prepare the glaze by mixing 1 cup Barbecue Sauce with 2 tbsp Mustard in a small bowl. I prefer using yellow mustard for that classic BBQ tang. Brush this glaze all over the ham, making sure to get it into the scored lines.

Return the ham to the smoker for the final 30 minutes, allowing the glaze to set and caramelize slightly. When done, the ham should have a beautiful, sticky glaze and an internal temperature of 165-170°F. Let it rest for 15-20 minutes before slicing and serving.

Creative Variations of smoked ham bbq

Jamaican Jerk Smoked Ham

Add a Caribbean twist to your smoked ham by incorporating Jamaican jerk seasoning into the dry rub. Mix 2 tbsp jerk seasoning with the brown sugar and spices for a bold flavor. You can find jerk seasoning at most grocery stores or specialty spice shops. The allspice and thyme in jerk seasoning complement the smokiness beautifully. 🔥

Maple Glazed Variation

For a sweeter take, replace the barbecue sauce glaze with a maple syrup and Dijon mustard mixture. Combine ¼ cup maple syrup with 2 tbsp Dijon mustard and brush over the ham during the last 30 minutes of smoking. This creates a sweet and tangy crust. The maple flavor pairs wonderfully with the smokiness.

Spicy Tex-Mex Version

Add some heat to your smoked ham by incorporating chili powder and cayenne pepper into the rub. Mix 1 tbsp chili powder and ½ tsp cayenne pepper with the other spices. You can adjust the heat level to your liking. This variation is perfect for those who enjoy spicy BBQ.

Herb Crusted Delight

For an herbaceous flavor, mix chopped fresh herbs like thyme, rosemary, and parsley into the dry rub. Use about 2 tbsp of chopped herbs. The herbs add a fresh and aromatic flavor that complements the smokiness. You can also sprinkle some herbs on top of the ham before serving for added freshness.

Bourbon Infused Smoked Ham

For a rich and complex flavor, add bourbon to the basting liquid. Mix ¼ cup bourbon with the apple cider vinegar and olive oil. The bourbon adds a depth of flavor and a slight sweetness. Be sure to use a good quality bourbon for the best results. The bourbon flavor pairs well with the smokiness and the ham’s natural flavors.