Description
This smoked ham recipe delivers a tender, flavorful bone-in spiral ham infused with smoky goodness and a sweet, tangy glaze made from brown sugar, honey, Dijon mustard, and warm spices. Perfect for gatherings, this recipe guides you through smoking and glazing to achieve an irresistible caramelized crust and juicy interior.
Ingredients
Scale
Ham
- 1 (9-12 pound) bone-in spiral ham (fully cooked)
Glaze
- 1 cup brown sugar
- ½ cup honey
- â…“ 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 the Smoker: Preheat your smoker or BBQ to 325°F. Add wood chips to the coals or fit your BBQ with a smoking box to ensure consistent smoke throughout cooking.
- Smoke the Ham: Place the ham in a disposable foil pan and put it in the smoker. Smoke the ham for 2-3 hours, monitoring the internal temperature until it reaches 140°F for perfect heating and smoke infusion.
- Prepare the Glaze: While the ham smokes, combine brown sugar, honey, Dijon mustard, butter, apple cider vinegar, minced garlic, ground cinnamon, and ground ginger in a saucepan over medium heat. Bring the mixture to a simmer, then remove from heat to let the flavors meld.
- Apply the First Glaze and Caramelize: Baste the smoked ham liberally all over with half of the prepared glaze. Return the ham to the grill or smoker and cook for another 30 minutes to allow the glaze to caramelize, creating a sticky, flavorful crust.
- Rest and Final Glaze: Remove the ham from heat and let it rest for 20 minutes to redistribute juices. Before serving, brush the remaining glaze over the ham for an extra layer of flavor and shine.
Notes
- Ensure the ham reaches an internal temperature of 140°F since it is fully cooked and needs reheating only.
- Using bone-in spiral ham helps the smoke penetrate better and keeps the meat moist.
- Adjust wood chips type based on your flavor preference – apple or cherry wood pairs well with ham.
- Resting the ham after cooking allows juices to redistribute for a juicier bite.
- Glaze can be prepared in advance and gently reheated before brushing.
