Served another Costco Kirkland Signature Master Carve Ham for Easter this year. I said another because this boneless fully cooked ready-to-eat Applewood smoked ham has become my go to ham for any occasion and/or season. Since it's boneless, it's easy to carve end-to-end - there is no waste. At $2.49/lb it's pricier than most hams but not as pricey as most spiral cut hams. My Easter Smoked Ham was the center piece of our dinner table.
Preheated my MAK 2 Star General wood pellet smoker-grill to 225ºF using MAK's All-Star Hazelnut Blend BBQ Pellets. You can use any wood pellet smoker-grill, electric smoker, or charcoal smoker as long as you can maintain proper temperatures and setup your unit for indirect cooking.
Smoke the ham for 1 hour at 225ºF for an hour before increasing the pit temperature to 350ºF. Bake the ham at 350ºF until the internal temperature reaches 130ºF (~ 3 hours total). Rest the ham loosely under a foil tent for 15 minutes before carving against the grain and serving with your favorite sides and trimmings. My favorite side with ham has to be scalloped potatoes!
Bruce Bartl
So, you are smoking a fully cooked, smoked ham on the smoker?
smokerpete
Yes Bruce, I am smoking an Applewood Smoked fully cooked ready-to-eat ham. I normally smoke it again with Apple or Hickory wood pellets but this time I chose to use hazelnut pellets. We like the added flavor profile that an additional amount of smoke adds to store bought hams.
Bruce Bartl
Thanks for your response. I never thought of smoking a smoked ham before. I will definitely give it a shot. I’ve always been afraid of giving it too much smoke flavor.
smokerpete
The beauty of wood pellet smoker-grills is that they do not impart too much smoke flavor. Unlike wood fired barbecue pits (stick burners) which can tend to deliver stronger/harsher smoke. Wood pellet grills tickle the protein with smoke – for some people who are used to electric, charcoal, and wood smokers they might seek more smoke. The Bradley Smoker I used to use years ago could really impart some harsh smoke flavors if I wasn’t careful.
Sally
I have a whole boneless smoked ham that was given to us. We don’t have a smoker how can we cook it in our oven? To what temperature do we set the oven and how long do we cook it?
Pete Jautaikis
In the oven I would cook it at 325ºF until the internal temperature of the ham reaches 140ºF if it’s a “Ready-To-Eat” ham. If it’s a “Ready-To-Cook” ham then the internal temperature needs to reach 145º-150ºF. The label should tell you what kind of ham it is.