This Smoked Ham is juicy, flavorful, and infused with a smoky, sweet glaze that will make it the star of any holiday dinner or gathering. Whether you’re using a charcoal or electric smoker, this recipe brings out the best in a classic smoked ham.
Ingredients:
1 fully-cooked bone-in ham (8-10 pounds)
1/2 cup brown sugar
1/4 cup honey
2 tbsp Dijon mustard
1/4 cup apple cider vinegar
1/2 cup pineapple juice (or orange juice)
2 tbsp whole cloves (optional)
Wood chips (applewood, hickory, or cherry wood work best)
Instructions:
Preheat the smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips, such as applewood, hickory, or cherry wood, for a sweet and smoky flavor.
Prepare the ham: If the ham has a thick layer of fat, score the surface in a crisscross pattern, about 1/4 inch deep. If desired, insert whole cloves into the intersections of the cuts for extra flavor.
Make the glaze: In a small saucepan, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, and pineapple juice. Cook over medium heat, stirring occasionally until the sugar dissolves and the glaze thickens slightly (about 5-7 minutes). Set aside.
Smoke the ham: Place the ham on the smoker grates, cut side down. Smoke for 3-4 hours, or until the internal temperature reaches 140°F (60°C). Brush the ham with the glaze every 45 minutes during smoking.
Rest and serve: Once the ham reaches the desired temperature, remove it from the smoker and let it rest for 15-20 minutes before slicing. Serve with extra glaze on the side for drizzling.
Recipe Tips:
For a caramelized crust: Increase the temperature to 275°F in the last 30 minutes of smoking to help the glaze caramelize.
Choose the right wood: Applewood adds a mild sweetness, while hickory imparts a stronger, smoky flavor.
Leftovers: Use leftover ham in sandwiches, omelets, or soups for a delicious post-holiday meal.
