Smoked Ham
Smoked ham delivers tender, juicy meat infused with rich wood-fired flavor and a beautifully caramelized glaze. The low and slow smoking process creates an irresistible crust while keeping the interior moist and succulent throughout.
Ingredients
For the Ham
- 8-10 lb bone-in ham fully cooked
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
For the Glaze
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tbsp butter
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
Instructions
- Remove ham from refrigerator 1 hour before smoking to bring to room temperature. Score the surface in a diamond pattern about 1/4 inch deep.
- Mix Dijon mustard and olive oil together, then brush over entire ham surface. Combine smoked paprika, garlic powder, black pepper, and cayenne pepper, then rub evenly over ham.
- Preheat smoker to 225°F using your preferred wood chips. Place ham flat side down on the smoker grate.
- Smoke ham for 4 hours, maintaining consistent temperature between 225-240°F.
- While ham smokes, combine brown sugar, honey, apple cider vinegar, butter, cinnamon, and cloves in a saucepan. Simmer for 5 minutes until thickened.
- After 4 hours, brush ham generously with glaze. Continue smoking for 1 more hour, applying glaze every 20 minutes.
- Remove ham when internal temperature reaches 140°F. Let rest for 15 minutes before slicing and serving.