Forget the Oven - Smoke Your Easter Ham

This Easter, why not break the rules and take a hard left hand turn from tradition (and your kitchen) when it comes to cooking that Easter ham, and instead head right outside to your smoker. Smoking adds that rich, complex flavor that your oven just can't replicate. Plus, it's a great excuse to spend some quality time outdoors with your smoker, right? Here’s how to prep and smoke your Easter ham to perfection, making this holiday one for the books.

1. Choosing Your Ham

Start with the right foundation. For smoking, a pre-cooked, bone-in ham works best, offering both flavor and a stunning presentation. Look for one that’s not spiral-sliced to keep those juices locked in during the smoking process.

2. Prepping Your Ham

1. Score the Surface: Begin by scoring the ham’s surface in a diamond pattern. This not only adds visual appeal but allows your seasoning and glaze to penetrate deeper.

2. Season Generously: Here’s where Tacticalories shines. Rub the ham with a coat of Tacticalories Adirondack Smoke seasoning. Its sweet, mild heat and deep hickory smoked flavor are perfect for complementing the ham’s natural savoriness.

3. Add a Glaze - IN BLOOM: For an extra layer of flavor, consider brushing your ham with a glaze during the last 30 minutes of smoking. We recommend our IN BLOOM honey apricot glaze. I can taste that sweet, smokey glaze already...

3. Smoking Your Ham

1. TEMP: Preheat your smoker to 225°F. We highly recommend hickory or applewood for your wood chips.

2. TIME: Place your ham in the smoker, cut side down. You’ll want to smoke your ham for about 15 minutes per pound. For a 10-pound ham, that’s roughly 2 ½ hours. Remember, you’re reheating, not cooking, so you’re aiming for an internal temperature of 140°F.

3. REST: Once smoked, let your ham rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring every slice is as moist and flavorful as can be.

Why Smoke Your Easter Ham?

Smoking your Easter ham will seriously up your cred as the undisputed NPM (Neighborhood Pit Master). The low and slow cooking process infuses the ham with a smoky depth that oven baking simply can’t match. It’s a celebration of flavor that will have your family and friends talking until next Easter.

So, this year, turn the oven off and fire up the smoker. Smoke it low and slow, glaze it with IN BLOOM, and get ready to enjoy a holiday dinner that’s delicious and memorable. Here's to a smoky, savory Easter filled with good food and great company. Happy Easter!