Smoking over the fire
Smoker box, chips and temperature – the basics of hot-smoking meat and fish outdoors.
To the smoking guideChristmas ham in a smoker box – smoked, glazed and juicy
Baked in the oven at home, smoked and glazed in the smoker box outdoors
- 8–10 servings
- Time: 30 min + 3–4 hours in the oven + 45 min in the smoker box
- Difficulty: Medium
- 6 ingredients
- 8 steps
The Christmas ham is the centrepiece of the Swedish Christmas table – and it gets even better with a light smoky flavour. A whole ham in a smoker box over the fire needs a long time and even heat, so we do it in two steps: the ham is baked in the oven at home until done, and then it is smoked and glazed outdoors in the smoker box. That way it stays juicy, gets a smoky surface and a crisp glaze – and the fire does what it does best.
The most important thing is the core temperature. A cured ham is done when it reaches 68–70 degrees at the thickest part. With a meat thermometer it turns out juicy instead of dry.
Method
- At home: set the oven to 125 degrees. Put the ham in a roasting tin and insert the meat thermometer into the thickest part, without touching the bone.
- Bake the ham in the oven until the core temperature is 68 degrees, about 1 hour per kilo. Save the juices in the tin.
- Let the ham cool slightly, cut off the net and carefully remove the rind with a knife. Leave the fat on.
- Outdoors: let the fire burn down to an even bed of embers. Scatter the smoking chips in the bottom of the smoker box, put in the rack and place the ham on it.
- Put the lid on and set the smoker box over the embers. Hot-smoke for 20–30 minutes, until the chips have stopped smoking. The ham should be at least 70 degrees at the core when it is done.
- Whisk egg, mustard and sugar and brush over the top of the ham. Sprinkle with breadcrumbs.
- Put the lid back on and leave the ham over the embers for 10–15 minutes, until the glaze has set and taken on colour.
- Let the ham rest for a while before cutting it into thin slices.
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All recipes →Wood chips and smoky flavour
- Alder gives a mild, classic smoky flavour that suits ham best.
- Beech is a little stronger.
- Apple or cherry gives a sweet, fruity smoke.
Use dry chips and a little at a time. Too much smoke makes the ham bitter. The same smoker box and chips work for fish – try smoked Arctic char with juniper for the Christmas lunch.
The smoker box gets very hot – use fire gloves, place it firmly and read about fire safety. Also check the rules for lighting fires outdoors where you are – in the garden it is usually fine, but not always.
Safe Christmas ham
- Core temperature. The ham should be at least 68–70 degrees at the thickest part. Always measure with a thermometer.
- Cool quickly. If the ham is to be eaten cold, let it cool for no more than a couple of hours and then put it in the fridge.
- The Christmas table. Don't leave the ham out at room temperature for hours. Put out a little at a time and top up.
- Leftovers. Chilled leftovers keep for a few days. Reheat leftovers thoroughly if they are to be eaten hot.
This is especially important for pregnant women, older people and young children, who are more sensitive to bacteria such as listeria.
Dipping in the pot
The juices from the roasting tin are the base for dopp i grytan, the Swedish tradition of dipping bread in the ham broth. Pour the juices into a pot, dilute with water and a little stock and bring to the boil over the fire. Dip pieces of wort bread in the hot broth – a classic start to Christmas Eve. There is more about cooking in a pot over the embers in cooking in a pot over the fire.
Vary the Christmas ham
- Whole ham in the smoker box: if you have a large smoker box or smoking oven, the ham can be smoke-cooked all the way – it takes several hours at low, even heat and needs a thermometer the whole time.
- Honey glaze: swap the sugar for honey and add a pinch of cinnamon.
- Gingerbread glaze: swap the breadcrumbs for crushed gingerbread biscuits.
- Ham for the Christmas lunch: slice the cold ham thinly and serve with mustard, beetroot salad and lingonberry jam.
Common mistakes
- No thermometer – the ham ends up dry or not hot enough.
- Too many chips – the smoky flavour turns bitter.
- Glazing at too high a heat – the breadcrumbs burn before they set.
- The ham stays out all Christmas Eve – risk of bacterial growth.
Frequently asked questions
What core temperature should a Christmas ham have?
A cured Christmas ham is done at 68–70 degrees at the thickest part. Measure with a meat thermometer that does not touch the bone.
Can you smoke a Christmas ham in a smoker box?
Yes. The easiest way is to cook the ham in the oven first and then hot-smoke and glaze it in the smoker box over the fire for about 45 minutes. Doing it all the way in the smoker box also works, but needs low, even heat for several hours.
Which wood chips suit ham?
Alder gives the mildest and most classic smoky flavour. Beech and fruit trees such as apple and cherry also work well.
How long does smoked Christmas ham keep?
Well chilled and wrapped, it keeps for about a week. Only slice what is going to be eaten and leave the rest in the fridge.
More Christmas food by the fire: cook rice porridge over an open fire, make glögg over an open fire or read the whole the Christmas guide.
More guides and recipes to read
More Christmas by the fire