Simple Smoked Ham Recipe

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This simple smoked ham will easily feed your family for several meals and makes an impressive centerpiece for Easter, Christmas, or any special gathering. Starting with a quality store-bought ham, we add extra smoke flavor and finish with an optional honey glaze that creates a beautiful caramelized exterior. It’s become my go-to recipe when I want something that looks fancy but doesn’t require days of preparation.

Easy Smoked Ham

Taking a regular spiral-cut ham and giving it extra time in the smoker transforms it into something really special. That additional kiss of hardwood smoke deepens the flavor while the optional glaze creates an almost candy-like coating that everyone loves.

I’ve served this at Easter dinners, Christmas gatherings, and even made it just to have excellent ham for sandwiches throughout the week. The beauty of this recipe is that you’re starting with something already cooked – you’re just making it infinitely better.

What You’ll Need to Cook

• Bone-in Fully Cooked Ham – Choose a quality ham from your grocery store, preferably one with minimal water added. The bone adds flavor during smoking and makes for an impressive presentation. Look for hams labeled “ham” rather than “ham and water product” for the best texture and flavor.
• Brown Sugar – Creates a beautiful caramelized crust and balances the saltiness of the ham. The natural molasses content helps develop that gorgeous mahogany color we’re after during the smoking process.
• Dijon Mustard – Adds tangy depth and helps the dry rub adhere to the ham’s surface. The acidity also helps tenderize the exterior while creating flavor complexity.
• Smoked Paprika – Reinforces the smoky flavor from your wood chips and adds beautiful color to the exterior crust.
• Honey Glaze Ingredients – The optional glaze creates a glossy, caramelized finish that’s both visually stunning and deliciously sweet-tangy.

Ingredient Substitutes

• Ham Selection: A spiral-cut ham works perfectly for this recipe, though you may need to reduce smoking time by 30-60 minutes since it’s already partially separated for easier serving.
• Brown Sugar Alternative: Maple syrup or packed light brown sugar can substitute equally, though maple syrup will create a more pronounced sweetness and different caramelization pattern.
• Glaze-Free Option: Skip the glaze entirely for a simpler preparation – the dry rub alone creates excellent flavor and a beautiful bark.

How to Make Smoked Ham

This straightforward smoking method focuses on enhancing the ham’s natural flavors while adding that irresistible smoky character.

Step 1: Prepare Your Ham

Remove the ham from its packaging and give it a thorough rinse under cold water to remove any surface brine or packaging liquids. Pat completely dry with paper towels – this is crucial for good smoke adhesion and bark formation.

Using a sharp knife, score the ham’s surface in a diamond pattern, making cuts about 1 inch apart and 1/4 inch deep. This scoring allows the rub to penetrate better and creates more surface area for that delicious caramelized crust to develop.

Step 2: Apply the Flavor Rub

In a small bowl, combine brown sugar, Dijon mustard, garlic powder, black pepper, and smoked paprika. Mix thoroughly to create a paste-like consistency. The mustard acts as a binder, helping the dry ingredients stick to the ham’s surface.

Rub this mixture all over the ham, working it into the scored diamond cuts. Don’t be shy – really massage it in to ensure even coverage. The ham can sit with this rub for up to 2 hours at room temperature, or you can smoke it immediately.

Step 3: Set Up Your Smoker

Preheat your smoker to a steady 225°F. This moderate temperature allows the smoke to penetrate while gently heating the already-cooked ham. Add your wood chips – apple provides mild sweetness while hickory gives a more robust smoke flavor.

Step 4: Smoke to Perfection

Place the ham cut-side down on your smoker grates. Insert a probe thermometer into the thickest part of the meat, avoiding contact with the bone. Smoke for 4-5 hours, maintaining that steady 225°F temperature.

You’re looking for an internal temperature of 140°F, which is the USDA recommendation for reheating pre-cooked ham. The exterior should develop a beautiful mahogany color and slight crust.

Step 5: Optional Glaze Application

If using the glaze, prepare it during the last hour of smoking by whisking together honey, brown sugar, apple cider vinegar, and Dijon mustard. Brush this glaze over the entire ham during the final 30 minutes of cooking for a glossy, caramelized finish.

Step 6: Rest and Serve

Remove the ham from the smoker and tent loosely with foil. Let it rest for 15 minutes – this allows the juices to redistribute throughout the meat. Carve and serve immediately while hot.

How To Store Leftovers and Reheat

Allow your smoked ham to cool to room temperature before refrigerating. Slice only what you need, keeping the remainder whole to maintain moisture. Wrap tightly in aluminum foil or store in airtight containers and refrigerate for up to one week.

For longer storage, wrap well and freeze for up to three months. To reheat, warm slices in a 325°F oven for 10-12 minutes, or microwave individual portions for 45-60 seconds. Cold sliced ham makes incredible sandwiches – try it with sharp cheddar and mustard on fresh bread!

My Favorite Wood Chips for Ham

Apple wood is my top choice for ham smoking because it provides mild, sweet smoke that complements the meat without overpowering it. The natural fruit sugars in apple wood help develop that beautiful mahogany color we want.

Cherry wood is another excellent option that adds a slightly more intense fruit flavor and gorgeous reddish hue. For those who prefer stronger smoke flavor, hickory delivers classic BBQ taste that pairs wonderfully with ham.

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🍖 What to Serve with Ham

• Roasted Broccoli
• Maple Glazed Carrots
• Loaded Mashed Potato Casserole
• Leftover Mashed Potato Cakes
• Grilled Garlic Bread

Smoke On!

Charlie

Author: Charlie Reeves
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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