The Joys of Smoking a Ham
I don't know about you, but the sweet and smoky aroma of a perfectly smoked ham wafting through the backyard is something that can bring pure unadulterated joy to me any day. But hold up! Before we dive into the juicy world of smoked hams, I think I should tell you a bit about the hero of our story today - the Weber Smokey smoker. This smoking marvel delivers fantastic results every time and is a must-have for any barbecue connoisseur. Its porcelain-enameled exterior, combined with a large cooking space, offers unparalleled efficiency and consistency in smoking. No wonder it's an absolute favourite among Australians!
Choosing the Perfect Ham
So, how does one embark on a smoky culinary adventure, you ask? Well, step one is to choose the perfect ham. You may feel a bit overwhelmed at the butcher's counter considering the sheer range of options available. But don't fret, I'm here to help you navigate this. My personal favourite is bone-in ham. Not only does the bone offer sublime flavours during smoking, but it also aids in maintaining the juiciness of the meat. However, remember that it takes slightly longer to smoke a bone-in ham compared to boneless. When choosing your ham, look for one with a good fat cap; this fat will melt during the cooking, enhancing the flavour of your ham. Also, opt for a fresh, naturally cured ham, avoiding those pre-cooked ones that come in a myriad of glazes and fillings.
Preparing Your Ham for Smoking
Once you have the ideal ham safely in your kitchen, the next step of our adventure begins - preparing it for smoking. Again, let me tell you this isn't as daunting as it sounds. Start by scoring the fat cap in a diamond pattern, ensuring you don't cut into the meat. This not only allows smoke and spice rub to penetrate deep into the ham but also gives it an attractive finish. Speaking of spice rubs, selecting the right one can really transform your ham. I typically go for a simple mix of brown sugar and spicy mustard with a dash of ground cloves and cinnamon. Just mix your spices with some oil to create a wet rub and slather it all over your ham, getting right into those scored lines. But remember, moderation is key! Overdoing it could overwhelm the flavours of the ham itself.
Setting Up Your Weber Smokey Smoker
Meanwhile, let's get our Weber Smokey smoker ready. First things first - you need to fill the water pan. Keeping this filled throughout the smoking process is crucial as it helps maintain consistent temperatures and gives your ham a moist environment to smoke in. As for the fuel, I prefer using a mix of charcoal and wood chunks. My go-to choice for wood is applewood or cherrywood for its subtle sweet and fruity smoke profile. The trick here is to get a stable temperature of around 110 to 135°C (230 to 275°F). This slow and low approach renders the fat and tenderizes the ham, giving it that melt-in-your-mouth goodness. But remember, maintaining this temperature can be a bit tricky; you just need to adjust the vents occasionally to stay in the sweet spot.
Smoking Your Ham to Perfection
Now, the moment we've been waiting for! It's time to smoke your ham. Place your ham on the cooking grate, fat cap facing up, and cover the smoker. Plan for about 20 minutes per 450 gm (1lb) of ham at your pre-set smoking temperature. Contrary to popular belief, flipping isn't necessary - just let the Weber Smokey smoker work its magic. The key is to be patient and resist the urge to check it often. You can use a meat thermometer to check if your ham is ready. Look for an internal temperature of around 71°C (160°F). If you're a sauce enthusiast like me, you can start glazing your ham during the last hour of smoking. A simple glaze of honey, brown sugar, and Dijon mustard works wonderfully.
Resting and Carving Your Masterpiece
After all that time basking in the smokey sauna, the ham certainly deserves a good rest. Let it sit for 15-20 minutes before carving into it. This rest allows the juices to redistribute throughout the meat, ensuring each slice is succulent and moist. While carving, aim to cut against the grain for the most tender slices. And there you have it! A show-stopping, mouth-watering smoked ham, ready to impress any guest!
Quick Troubleshooting Tips
Despite all our planning and preparation, sometimes things may not go according to plan. Here are a few tips to troubleshoot common issues. If your smoker is battling to maintain heat, make sure the vents are sufficiently open, and there's enough fuel. If your ham is too dry, next time, try a ham with a thicker fat cap or consider brining your ham before smoking. Finally, if you're not achieving that ideal smoky flavour, experiment with different types of wood, or try adding more wood chunks throughout the smoking process.
I'm quite an avid barbecue enthusiast and have had my fair share of hits and misses over the years. Remember that time I decided to experiment with a pineapple and rum glaze on my ham for a tropical twist? Well, let's just say the end result was a sweet and sticky disaster! Nevertheless, just like any culinary experiment, smoking ham is a journey of discovery, and remember, the key ingredient is always having fun doing it.
In conclusion, armed with your Weber Smokey smoker and this guide, you're all set to create some fantastic and flavourful smoked ham. Happy smoking!
