Smoked Ham Recipe

5 from 1 vote

This recipe adds the perfect smokey flavor to a spiral ham, and keeps it nice and juicy. The tasty glaze finishes it off beautifully before serving!

Prep Time20

Cook Time3 30

Total Time3 50

Course: Dinner, Main Course

Cuisine: American

Servings: people

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.

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.

Storage: Store smoked ham in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.