This Smoked Ham recipe deserves its moment of stardom at the center of any feast! Smoke a spiral ham on the grill, then finish with a lip-smacking, sweet and savory, honey dijon glaze that caramelizes beautifully. You’ll want to add this smokey ham to your next holiday menu!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in this Smoked Ham Recipe?
Smoking a spiral ham makes it so juicy! The combination of the smoky meat and the sweet glaze creates a mouthwatering balance of flavors.
- Ham: You’ll want a 9-12 pound, fully cooked, bone-in spiral ham. Plan for about ¾ pound of meat per person.
- Brown Sugar + Honey: Sweeten the glaze and add a rich flavor.
- Dijon Mustard: Adds a spicy and earthy flavor to the glaze.
- Unsalted Butter: Adds richness to the glaze.
- Apple Cider Vinegar: Adds a sweet and acidic note to the glaze.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Cinnamon + Ginger: Adds warmth to the glaze.
Pro Tip: Don’t simmer the glaze for too long, otherwise it will turn into a hard caramel once cooled.
Variations on Smoked Spiral Ham
There are so many delicious flavors that pair so well with smoked ham. Try swapping the honey for maple syrup to create a maple glazed ham. Or use pineapple juice instead of apple cider vinegar for a pineapple glazed ham. Using orange marmalade in place of the brown sugar adds a great citrus flavor, or try adding bourbon to the glaze for a bit of a boozy flavor.
Depending on the size of your ham, it can take anywhere from 2-3 hours to smoke it. It is finished smoking when it reaches an internal temp of 140°F at the thickest point.
Yes! Most of the spiral hams you buy at the grocery store have already been cooked, so we are just heating it up and infusing it with flavor!
There’s no need to wrap the ham in foil to smoke it, as the smoker should hold in the moisture.
Sure! Follow my Brown Sugar Glazed Ham recipe for oven-baked instructions.
How to Store and Reheat
Store leftover smoked ham in an airtight container, resealable bag, or wrapped in foil, in the refrigerator for up to 4 days. You can wrap the whole/partial ham in layers of aluminum foil, or carve it into slices before storing.
Enjoy cold, or reheat in the oven at 325°F until warmed through.
If you have extra glaze, store it in an airtight container in the fridge for up to 3 days. You can gently reheat it on the stovetop and use it with your leftover ham.
How to Freeze
Freeze slices of smoked ham in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving.
Serving Suggestions
This smoked ham is a tasty centerpiece for your holiday table. It’s the perfect Easter ham, makes a great alternative to turkey on Thanksgiving, and makes a great Christmas dinner too.
Serve it up with roasted Brussels sprouts or green beans with molasses, crockpot glazed carrots, and roasted potatoes or mashed potatoes.
Leftover slices make delicious sandwiches or sliders with Hawaiian rolls!
More Smoker Recipes We Love
Smoked Ham Recipe
Equipment
- Smoker OR
- Grill AND
- Smoker Box
Ingredients
- 1 (9-12 pound) bone-in spiral ham fully cooked
- 1 cup brown sugar
- ½ cup honey
- ⅓ cup Dijon mustard
- ¼ cup unsalted butter (½ stick)
- ¼ cup apple cider vinegar
- 3 cloves garlic minced
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Preheat your smoker or BBQ to 325°F. Add wood chips to the coals or fit your BBQ with a smoking box.
- Place with ham in a disposable foil pan and smoke for 2-3 hours or until the ham reaches 140°F.1 (9-12 pound) bone-in spiral ham
- While the ham is smoking, combine the brown sugar, honey, dijon mustard, butter, apple cider vinegar, garlic, cinnamon and ginger in a saucepan over medium heat. Once the glaze simmers, remove it from the heat.1 cup brown sugar, ½ cup honey, ⅓ cup Dijon mustard, ¼ cup unsalted butter, ¼ cup apple cider vinegar, 3 cloves garlic, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger
- Baste the ham all over with half of the glaze. Grill for another 30 minutes to caramelize the glaze.
- Remove the ham and let it rest for 20 minutes before brushing with the remaining glaze and serving.
Video
Becky’s Tips
- You can use a BBQ smoker box to convert your grill into a smoker.
- You can use a fully cooked bone-in ham (not spiral cut) in this recipe as well. Score the ham with a cross-hatch pattern before smoking and proceed with the recipe as written.
- To avoid overcooking the ham, insert an instant-read thermometer into the thickest part without touching the bone. It should read 140°F.
- Don’t simmer the glaze for too long; otherwise, it will turn into a hard caramel once cooled.
- Tent the cooked ham with foil to keep it warm and moist.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
