There is nothing like a smoked Christmas ham and family at Xmas. Spending time with loved ones around the holiday table, sharing stories and delicious food!
We always serve Christmas ham at our family dinner. This recipe is great because it requires minimal prep time and is easy to cook packed with fantastic flavor. Follow my recipe to enjoy the perfectly tender meat with a sweet glaze.
Table of contents
Which Type of Ham Should You Smoke?
Before starting this holiday ham recipe, I want to be clear: pork products come in many varieties. One variety is ham, which has already been cured by smoking or brining. The raw product is known as ‘green ham.’
For this recipe, I am selecting a cured leg of ham. A pre-cured ham will save you time and is the type of ham I always pick when I am planning on smoking it.
If you have a choice, opt for the bone-in. The bone will add a deeper flavor from the marrow and fat it contains. It will also help with heat retention in the cooking and resting stages.
What You Need for Christmas Smoked Ham
- Ham (8-10 pounds)
- Juice
- Honey
- Mustard
- Olive oil
- Kosher salt
How to Make Smoked Christmas Ham
Step 1: Make the Spice Rub and Glaze
Combine all the spice rub ingredients in a bowl and mix. You can also use a storebought rub if you prefer.
Combine the glaze ingredients except for the vinegar in a saucepan. Heat on medium heat until the sugars dissolve. Reduce by half, then add the vinegar and stir.
Spice Rub Ingredients
- 2 cups of brown sugar
- 3 Tbsp ground gloves
- 3 Tbsp ground cinnamon
- 3 Tbsp ground nutmeg
- 3 Tbsp ground ginger
- 3 Tbsp onion powder
- 3 Tbsp garlic powder
- 3 Tbsp cracked black peppercorns
Glaze Ingredients
- 300g white cane sugar
- 1/3 cup maple syrup
- 1/3 cup honey
- 1 tsp smoked paprika
- 1 tsp cider vinegar
Tip: Add a dash of water if it is too thick.
Step 2: Preparing the Ham
Remove the packaging and pat the ham dry with a paper towel; make diagonal cuts on the ham
Brush a thin layer of olive oil or mustard to the entire surface area of your ham.
Cover the entire surface area of the ham with the spice mix, , then push cloves into the ham. Then put the pineapple or orange juice in your spray bottle.
Step 2: Smoke
Load the pellets, set the grill temperature to 250°F, and wait until up to temp. Place the ham on a baking tray at the back of the smoker, away from any hot spots.
Insert the temperature probe, close the lid, and smoke until it reaches 120°F.
Every 20 minutes, spray the ham with fruit juice. Cover the ham with foil for the last 1/3 of your cooking time or when the temp of the ham is 120°F
Step 3: Making & Applying the Honey Glaze
Remove the foil and drizzle the glaze over the top when the internal temp of the ham is 135°F.
Step 4: Rest
Remove the ham from the smoker, cover with foil, and rest for 20 minutes. Serve and enjoy!
What Temperature Do I Smoke Ham At?
The ideal temperature to smoke ham is 250°F with indirect heat.
What Internal Cooking Temperature Does the Meat Need to Be?
The safe internal temperature of ham before consumption is 140°F. Insert a meat thermometer in the thickest part of the ham. Be careful not to let the thermometer touch the bone, as this will give a faulty reading.
What Is the Average Cooking Time for a Smoked Ham?
At 250°F, your ham will cook at 20 minutes per pound. The average cooking time for an 8-pound ham is 3 hours. Know the weight of your ham to work out your cooking time.
More Ham Recipes
Smoked Ham With a Honey Mustard Maple Glaze
Equipment
- Electric smoker for cooking
- Saucepan
- Baking Tray
- Fruit wood chips (we used cherry wood pellets)
- Knife
- Basting brush
- Aluminum foil
- Mixing bowl
- Meat thermometer
- Food spray bottle
Ingredients
- Sweet cured bone-in ham 8-10 pounds
- Pineapple juice or orange juice 50ml
- A bottle of honey grain-mustard
- Olive oil
- Kosher salt
Spice Rub Ingredients
- 2 cups of brown sugar
- 3 Tbsp ground gloves
- 3 Tbsp ground cinnamon
- 3 Tbsp ground nutmeg
- 3 Tbsp ground ginger
- 3 Tbsp onion powder
- 3 Tbsp garlic powder
- 3 Tbsp cracked black peppercorns
Glaze Ingredients
- 300 g white cane sugar
- 1/3 cup maple syrup
- 1/3 cup honey
- 1 tsp smoked paprika
- 1 tsp cider vinegar
Instructions
Step 1: Preparing the Christmas Ham
- – Remove the packaging and pat the ham dry with a paper towel.
- – Brush a thin layer of olive oil to the entire surface area of your ham.
- – Brush a thick layer of mustard on the entire surface area of your ham.
- – Make the spice mix as per above.
- – Cover the entire surface area of the ham with the spice mix so it sticks to the mustard.
- – Put the pineapple or orange juice in your spray bottle.
Step 2: Smoking the Christmas Ham
- – Load the pellets, prime, set the grill temperature to 250°F, and wait until up to temp.
- – Place the ham on a baking tray at the back of the smoker, away from any hot spots.
- – Insert the temperature probe.
- – Close the lid and smoke for 2/3 of your cooking time.
- – Every 20 minutes, spray the ham with fruit juice.
- – Cover the ham with foil for the last 1/3 of your cook time or when the temp of the ham is 120°F
Step 3: Making & Applying the Honey Glaze
- – Follow the directions above to make the glaze.
- – Remove the foil and drizzle the glaze over the top when the internal temp of the ham is 135°F.
Step 4: Rest & Enjoy
- – Remove the ham from the smoker.
- – Cover with foil and rest for 20 minutes.
- – Serve and enjoy!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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