Smoked Ham

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I used to save smoked ham for special occasions until I realized how straightforward it is to make. Since most store-bought hams are already cooked, the smoker does the heavy lifting—infusing deep wood flavor while you build up that caramelized glaze.

It’s perfect for Christmas or Easter when you need an impressive centerpiece, but it’s equally great for a regular Sunday dinner. This recipe keeps things simple with a flavorful spice rub and a sticky brown sugar glaze. The best part? It frees up your oven completely, which is a game-changer when you’re managing multiple dishes.

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Easy Smoked Ham

Smoking a ham is one of the easiest things you can make. Since it’s already cooked, you’re just heating it through while building flavor from wood smoke and glaze. I coat mine with a quick spice rub, then finish with brown sugar and honey during the last hour.

The result is tender, juicy meat with a gorgeous mahogany exterior that beats anything from the oven. Whether you’re feeding a holiday crowd or just want easy leftovers for the week, this smoked ham delivers.

What You’ll Need to Cook

Bone-in ham (fully cooked) – Look for a ham labeled “fully cooked” or “ready to eat” at your grocery store, which means it’s already been cured and cooked. The bone adds incredible flavor during smoking and helps retain moisture throughout the cooking process. Choose one with a good fat cap on top for self-basting.

Brown sugar – This forms the foundation of your glaze, creating that signature sweet and sticky exterior.

Honey – Acts as both a sweetener and a binding agent for your glaze. Real honey adds floral notes that complement the smoke wonderfully and helps the glaze adhere to the ham’s surface during the final hour of cooking.

Apple cider vinegar – Provides essential acidity to cut through the richness of the ham and balance the sweetness of the glaze. This ingredient helps tenderize the exterior while adding a subtle tang that makes each bite more interesting.

Dijon mustard – Creates a flavorful base layer that helps the dry rub stick to the ham.

You’ll also need: olive oil, smoked paprika, garlic powder, black pepper, cayenne pepper, butter, ground cinnamon, and ground cloves.

Ingredient Substitutes

Maple syrup instead of honey – This swap works beautifully and adds a deeper, more earthy sweetness to your glaze. The flavor profile becomes slightly more robust, and maple pairs exceptionally well with pork. Use the same quantity as you would honey.

Pineapple juice instead of apple cider vinegar – If you prefer a sweeter glaze with less tang, pineapple juice offers fruit-forward flavor while still providing some acidity. The tropical notes create a Hawaiian-style ham that’s particularly popular for holiday gatherings.

Yellow mustard instead of Dijon – Regular yellow mustard works perfectly fine if Dijon isn’t available. The flavor will be slightly more sharp and less complex, but it still serves its purpose of creating a sticky base for your rub.

How to Make Smoked Ham

Step 1: Prepare the Ham

Start by removing your ham from the refrigerator about an hour before you plan to smoke it. Cold meat takes longer to come up to temperature and can absorb smoke unevenly. While it’s tempering, use a sharp knife to score the surface in a diamond pattern, cutting about 1/4 inch deep through the fat layer.

Pat the ham completely dry with paper towels before applying anything to the surface. Once dry, mix your Dijon mustard with olive oil to create a slurry that’s easy to brush over every inch of the ham. This layer acts as glue for your spice rub and adds its own subtle complexity beneath the surface flavors.

Step 2: Apply the Dry Rub

Preheat your smoker to 225°F, Combine your smoked paprika, garlic powder, black pepper, and cayenne pepper in a small bowl. The paprika adds color and a subtle smokiness that complements what the wood chips will provide. Garlic powder brings savory depth, while black pepper adds bite and the cayenne introduces just enough heat to balance the sweetness that’s coming later.

Sprinkle this mixture generously over the entire ham, pressing it gently into the mustard layer to ensure it sticks. Don’t skip the underside or the areas around the bone—these spots need flavor too. The rub creates a flavorful crust during smoking that contrasts beautifully with the tender meat inside. Let the seasoned ham sit at room temperature while you prepare your smoker.

Fill your water pan if your smoker has one—this helps regulate temperature and adds humidity to the cooking chamber, which prevents the ham’s surface from drying out. Position your temperature probe if you’re using a remote thermometer.

Step 3: Smoke the Ham (First 4 Hours)

Place your ham flat side down on the smoker grate. This positioning keeps the scored, fattier side facing up where it can render and baste the meat naturally. Close the lid and resist the urge to check on it frequently—every time you open the smoker, you lose heat and smoke, which extends cooking time.

Maintain a consistent temperature between 225-240°F throughout this initial smoking period. Temperature fluctuations aren’t a disaster, but stability produces the best results. The ham will gradually take on color and develop that distinctive smoke ring just beneath the surface. You’re looking for about 30 minutes of smoking time per pound during this phase, which allows the wood flavor to penetrate deeply without overwhelming the ham’s natural taste.

Step 4: Prepare the Glaze

While your ham smokes, combine brown sugar, honey, apple cider vinegar, butter, cinnamon, and cloves in a small saucepan over medium heat. Stir continuously as the mixture comes to a simmer—the sugar can burn quickly if left unattended. Once it’s bubbling gently, reduce the heat and let it simmer for about 5 minutes.

You’ll notice the glaze thickening as it reduces, becoming more syrupy and concentrated in flavor. The vinegar’s sharpness mellows, the spices bloom, and the butter adds richness and helps the glaze adhere to the ham. Remove it from heat and set aside, but keep it warm. A cold glaze won’t brush on smoothly and can shock the ham’s surface, preventing proper caramelization.

Step 5: Apply the Glaze

After 4 hours of smoking, your ham should have a beautiful color and a well-developed smoke flavor. Now it’s time to build that sticky, sweet exterior that makes smoked ham irresistible. Use a silicone brush to apply your first coat of glaze generously over the entire surface, making sure to get into all those diamond-shaped cuts you made earlier.

The heat of the ham will immediately start caramelizing the sugars in the glaze, creating layers of flavor. Close the lid and let it smoke for 20 minutes, then apply another coat of glaze. Repeat this process two more times over the final hour. Each layer builds on the previous one, creating a thick, glossy, deeply flavored crust that contrasts with the tender, smoky meat beneath.

Step 6: Rest and Serve

Remove the ham from the smoker when it reaches an internal temperature of 140°F at its thickest point, away from the bone. Since the ham was fully cooked before smoking, you’re just heating it to a safe serving temperature while building flavor. Transfer it to a cutting board and tent loosely with aluminum foil.

Let the ham rest for 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. If you cut too soon, those juices run out onto the cutting board instead of staying in the meat. Slice against the grain in 1/4 to 1/2 inch slices, and arrange on a platter with any remaining glaze drizzled over the top.

How To Store Leftovers and Reheat

Allow leftover ham to cool to room temperature, then slice or cube it before storing—this makes reheating easier and allows you to portion it for different uses. Place the ham in airtight containers or wrap tightly in heavy-duty aluminum foil, pressing out as much air as possible. Properly stored smoked ham will keep in the refrigerator for up to 5 days.

For longer storage, freeze portions in freezer-safe bags for up to 3 months. To reheat, place slices in a baking dish with a few tablespoons of water or apple juice, cover with foil, and warm in a 325°F oven for 10-15 minutes until heated through. You can also reheat individual portions in the microwave at 50% power in 30-second intervals to prevent drying out.

My Favorite Wood Chips for Smoked Ham

Apple wood stands as the top choice for smoking ham, providing a mild, slightly sweet smoke that complements pork perfectly without overwhelming its natural flavor. The fruity undertones complement the glaze’s sweetness, creating a well-balanced final product that appeals to everyone.

Cherry wood offers a beautiful mahogany color and a subtle, fruity smoke that’s slightly stronger than apple but still mild enough for ham. It pairs exceptionally well with the brown sugar glaze and adds visual appeal to your finished product.

Hickory offers a more traditional, robust smoke flavor that suits those who prefer a stronger wood presence. Use it sparingly or mix it with a milder wood like apple to prevent overpowering the ham’s delicate flavor.

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What To Serve With Smoked Ham

🥔 Loaded Mashed Potato Casserole
🥕 Maple Glazed Carrots
🧄 Grilled Garlic Bread
🥦 Roasted Broccoli
🍠 Baked Sweet Potato

Smoke On!

Charlie

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