Are you craving a flavorful and juicy smoked ham for your next family gathering? Look no further than Paula Deen's Smoked Ham Recipe. This iconic Southern chef's recipe is renowned for its simplicity and mouthwatering results, making it a perfect dish for holiday feasts, casual dinners, or any special occasion. Let's delve into the five easy steps to achieve that delectable, smoky flavor in the comfort of your own kitchen.
Step 1: Choosing Your Ham
Selecting the right ham is the first step to culinary success:
- Consider the Cut: Choose between a bone-in or a boneless ham. Bone-in hams usually offer more flavor, but boneless hams can be easier to carve.
- Type of Ham: Opt for a fully cooked, unsmoked ham since you’ll be smoking it yourself. This could be a city or country ham, the latter being less salty.
Step 2: Preparing the Ham
Proper preparation ensures that your ham is ready to absorb the smoky flavors:
- Thawing: If frozen, allow the ham to thaw in the refrigerator for several days.
- Trimming: Remove any excess fat, but leave about a 1⁄4 inch layer for basting. Score the fat in a diamond pattern, making shallow cuts about 1 inch apart to promote flavor penetration.
Step 3: Smoking Your Ham
This step transforms an ordinary ham into a gourmet delight:
- Set Up Your Smoker: Preheat your smoker to 225-250°F. Use wood chips like hickory, apple, or cherry for a sweet-savory smoke.
- Smoking: Place the ham in the smoker, fat side up. Smoke until the internal temperature reaches 140°F, which could take about 30 minutes per pound. Baste occasionally with pineapple juice or your preferred glaze for added flavor.
Step 4: Creating the Glaze
Paula Deen’s glaze recipe is a star in its own right:
| Ingredient | Quantity |
|---|---|
| Pineapple Juice | 1 cup |
| Brown Sugar | 1⁄2 cup |
| Dijon Mustard | 2 tbsp |
| Cloves | 1⁄4 tsp |
Mix these ingredients in a saucepan and heat gently until the sugar dissolves. Apply this glaze to the ham about an hour before it’s done smoking. Reapply every 15 minutes to build a rich, caramelized coating.
Step 5: Serving Your Smoked Ham
Now it’s time to enjoy your masterpiece:
- Resting: Let the ham rest for about 15 minutes after removing it from the smoker. This helps in retaining juices when sliced.
- Slicing: Slice against the grain for maximum tenderness. Serve with traditional sides like mashed potatoes, green beans, or perhaps Paula Deen’s cornbread.
💡 Note: Achieving the perfect smoke ring on your ham is more about controlling the smoker's temperature and wood chips than anything else. Too low, and you might get a stall; too high, and the meat could dry out.
The aroma and taste of a home-smoked ham, especially with Paula Deen's signature glaze, are incomparable. This recipe not only imparts flavor but also brings people together over a delicious, warm meal. Whether it's for Easter, Christmas, or any other celebration, mastering this five-step process will elevate your ham game and delight your guests with a taste of Southern hospitality.
Can I use an already smoked ham for this recipe?
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While this recipe is tailored for unsmoked ham, you can still use a pre-smoked one, just keep the smoking time shorter, focusing mainly on glazing and warming.
How long should I let the ham rest before slicing?
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The ham should rest for at least 15 minutes to redistribute the juices internally for optimal moisture and flavor.
Can I smoke ham if I don’t have a smoker?
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Yes, you can simulate a smoker with your oven. Follow the same recipe but add liquid smoke to the glaze or soak wood chips in water, wrap them in foil, and place them in the oven for a smoky effect.
