Looking to add some extra flavor to your ham? You need to try my family’s favorite smoked ham recipe. It’s perfect for the holidays, for impressing at a cookout, or for a weeknight meal that ensures you have leftovers for days.
Plus, no Christmas table feels complete without a big, juicy smoked ham taking center stage. If you are new to smoking, you may be a little nervous about cooking a ham. However, the cooking process for smoking ham on a Pit Boss couldn’t be easier, thanks to my simple steps outlined below.
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Table of contents
Pit Boss Smoked Ham
The grill does most of the work here. Load it with apple or cherry pellets, prep the ham, and let it smoke. The glaze goes on in the final hour, turning the surface into something that looks like it came from a proper smokehouse. For a dedicated Christmas version see my Smoked Christmas Ham or for Easter try my Smoked Easter Ham.
Your Shopping List
- Ham of choice
- Honey
- Brown Sugar
- Apple Juice
- Cinnamon
- Cloves
- Black Pepper
How to Smoke Ham in A Pit Boss Smoker
Step 1: Prepare the Ham For Smoking
Pat the ham dry with a paper towel. Score cold ham — it’s firmer, and the knife cuts more cleanly than room-temperature ham. Cut a criss-cross diamond pattern half an inch deep every half inch in both directions across the surface.
The diamond pattern isn’t just decorative — each scored line opens slightly during cooking and lets the smoke and glaze penetrate deeper into the meat. Push the cloves into the intersections of the diamond cuts — they stay in place better there and look cleaner through the cook.
Step 2: Preheat The Grill and Cook
Load the Pit Boss with apple or cherry pellets and preheat to 225°F. Wait until the smoke is rolling before the ham goes on — startup smoke is thick and acrid, and you want clean, thin blue smoke. Place the ham directly on the grates once the smoker is fully up to temperature.
Smoke until the internal temperature reaches 120°F — approximately 2–2.5 hours for a 7 lb ham at 225°F. Plan for 15–18 minutes per pound as a guide, but always pull by temperature, not by time.
Around the 90-minute mark, the scored surface will have started to darken, and the cloves will be visibly setting into the cuts. The smell will shift from cured ham to something sweeter and smokier — that’s the wood doing its job. Keep the lid closed as much as possible — every opening drops the temperature and adds time.
Step 3: Prepare The Glaze
Mix the honey, brown sugar, apple juice, cinnamon, and black pepper in a bowl. Stir until the brown sugar dissolves and the glaze reaches the consistency of a syrup. If it’s too thick, add a splash more apple juice. Taste it — it should be noticeably sweet with a warm background from the cinnamon. It will concentrate and intensify when it hits the hot ham so whatever you taste now will be amplified.
Step 4: Glazing the Ham
Once the ham reaches 120°F, remove it from the grates and place it in an aluminum-foil roasting pan. Brush the glaze generously over the entire surface, making sure it gets into the scored cuts. Return to the Pit Boss and continue smoking. Re-glaze every 20–30 minutes until the internal temperature reaches 130°F, then glaze every 10 minutes until it reaches 140°F.
As the glaze hits the hot ham, it will immediately bubble and caramelize. The scored diamond cuts will fill with the glaze and go darker than the surrounding surface — that’s where the flavor concentrates. In the final 30 minutes, the whole surface should look lacquered and deep amber. If the glaze is running off rather than sticking, let it reduce in the bowl for a few more minutes before applying.
Step 5: Rest and Serve
Once the ham reaches 140°F, remove it from the smoker. Tent loosely with foil and rest for 15–20 minutes before carving — don’t skip this; the juices redistribute during the rest, and the glaze sets properly. The scored lines serve as natural cutting guides — slice down between the diamonds for even portions. Pour any resting juices from the pan back over the slices before serving.
What Temperature to Smoke At?
To cook the ham, set the temperature to 225°F. Keep the temperature low to prevent the meat from drying out during cooking.
How Long to Smoke Ham For?
The average time for smoking ham is 10-15 minutes per pound. The cooking times will vary depending on the size and the grill’s temperature. However, a digital meat thermometer is the most effective way to monitor the internal temperature.
How to Know When It Is Cooked?
Once the internal temperature reaches 145°F, the ham can be removed from the grill. Please remove it from the grill and let it rest under aluminum foil for 15 minutes before serving.
Storing Leftovers
Store leftover ham in an airtight container or a zip-lock bag in the fridge for up to 4 days. Remove from the bone first — it stores more efficiently and stays moist longer when removed from the bone. Freeze for up to 3 months. Leftover smoked ham works well in fried rice, ham and cheese toasties, pasta bakes, or chopped into a breakfast hash.
What Type of Ham to Use
This recipe works with any pre-cooked bone-in or boneless ham. Bone-in gives you more flavor during the smoke, and the bone makes a great stock base afterward. Spiral-cut ham works well too — the glaze gets into every cut, and the smoke penetrates more evenly, though it cooks slightly faster, so watch the temperature. Avoid fresh, uncooked ham for this recipe — the cook times are completely different, and you would need a full pork shoulder method instead.
| Ham Type | Notes |
|---|---|
| Bone-in whole ham | Best flavor, most impressive presentation |
| Boneless ham | Easier to carve, still great result |
| Spiral-cut ham | Fastest glaze penetration, watch temp closely |
| Fresh (uncooked) ham | Do not use for this recipe |
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Have you made this delicious recipe and loved it?
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🍖 Want to Serve With Smoked Ham
Here are some of my favorite things to serve with ham
🥔 Mashed Potato Casserole
🥖 Grilled Garlic Bread
🌽Smoked Cornbread
🎄 Looking for More Holiday Recipes?
Looking for more holiday recipes to wow your guests? Here are some of my favorites
Smoked Spatchcocked Turkey
Smoked Spiral Ham with Brown Sugar Glaze
Smoked Brisket
Smoked Tomahawk Steak
Smoked Prime Rib
Pit Boss Smoked Ham
Equipment
- 1 pellet grill
Ingredients
- 7 lbs Ham
- 100 ml Honey
- 200 g Brown Sugar
- 200 ml Apple Juice
- 1 tsp Cinnamon
- 20 whole Cloves
- 1/2 tsp Black Pepper
Instructions
- Step 1: Pat the ham dry with a paper towel. Score the surface in a criss-cross diamond pattern half an inch deep every half inch in both directions. Push the cloves into the intersections of the diamond cuts.
- Step 2: Load the Pit Boss with apple or cherry pellets and preheat to 225°F. Wait until the smoke is rolling before placing the ham on the grates.
- Step 3: Smoke until the internal temperature reaches 120°F — approximately 2–2.5 hours for a 7 lb ham. Plan for 15–18 minutes per pound but always pull by temperature.
- Step 4: Mix honey, brown sugar, apple juice, cinnamon, and black pepper in a bowl until the glaze reaches the consistency of syrup.
- Step 5: Once the ham reaches 120°F, transfer to a foil roasting pan. Brush the glaze generously over the entire surface and into the scored cuts. Return to the Pit Boss.
- Step 6: Re-glaze every 20–30 minutes until the internal temperature reaches 130°F, then glaze every 10 minutes until it reaches 140°F.
- Step 7: Remove from the smoker at 140°F. Tent loosely with foil and rest for 15–20 minutes before carving. Slice between the diamond cuts and pour the resting juices over the slices before serving.
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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