How to smoke a ham on a propane grill.

How to smoke a ham on a propane grill.

Smoking a ham on a propane grill is a delicious way to infuse flavor into the meat. Here's a step-by-step guide to help you smoke a ham on your propane grill from Papa Ken at Maine Grilling Products.

Ingredients and Tools:


  1. Prepare the Grill:

    • Clean your propane grill thoroughly, ensuring that the grates are clean and free from debris.
    • Fill the smoker box or a smoker pouch with your chosen wood chips or chunks. Soak them in water or another flavor like spiced rum hickory for about 30 minutes before using to create smoke.
  2. Preheat the Grill:

    • Preheat your propane grill to a low and steady temperature of around 225-250°F (107-121°C). This is the ideal temperature range for smoking.
  3. Prepare the Ham:

    • Remove the ham from its packaging and pat it dry with paper towels.
    • If you want to add extra flavor, you can marinate or glaze the ham. Common ingredients include honey, brown sugar, mustard, and various spices. Apply the marinade or glaze evenly over the ham.
  4. Set up for Indirect Heat:

    • Turn off one side of your grill's burners, creating an indirect cooking zone. Place a drip pan on the unlit side to catch drippings and prevent flare-ups.
  5. Add the Smoke:

    • Place the soaked wood chips or chunks directly over the lit burner or in the smoker box, if your grill has one.
    • Close the lid and wait until you see a steady stream of smoke coming from the grill.
  6. Place the Ham on the Grill:

    • Position the ham on the grill grates on the unlit side of the grill, away from the direct heat. This is where it will slowly smoke and cook.
    • If you have a meat thermometer with a probe, insert it into the thickest part of the ham without touching the bone.
  7. Monitor and Maintain Temperature:

    • Keep the grill temperature between 225-250°F (107-121°C) by adjusting the burner settings. It's essential to maintain a consistent temperature throughout the smoking process.
    • Add more soaked wood chips or chunks as needed to keep the smoke flowing.
  8. Smoke the Ham:

    • Smoke the ham for approximately 2-3 hours per pound, or until it reaches an internal temperature of about 140-145°F (60-63°C). This temperature ensures that the ham is fully cooked and safe to eat. Cooking times will vary depending on the size and type of ham.
  9. Baste and Glaze (Optional):

    • If desired, baste the ham with BBQ sauce or your chosen glaze during the last 30 minutes of smoking.
  10. Rest and Serve:

    • Once the ham reaches the desired internal temperature, remove it from the grill.
    • Let the ham rest for about 15-30 minutes before slicing and serving. This allows the juices to redistribute and the flavors to meld.

Remember that smoking times can vary, so using a meat thermometer is the most reliable way to determine when your ham is ready. Enjoy your delicious smoked ham! Papa Ken

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