This smoked ham recipe is a wonderful way to bring a flavorful dish to your dinner table. The smoky and spiced flavor of the ham pairs perfectly with so many dishes for your holiday meal.
Smoking it with seasoning gives it so much flavor!
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Why You Will Love This Recipe
Easy. We made this using a pellet grill smoker, but you can also make this recipe in an electric or charcoal smoker. Smoking a ham on a pellet smoker is so easy! Made with just a few simple ingredients, it is a perfect main dish for special occasions.
Delicious. This honey smoked ham has incredible flavor from the smoking process. and is the perfect ham for any meal. The hickory honey ham has a mild smoke flavor and the seasoning mix is a favorite.
Budget Meal - You can get a 5 pound ham for as little as $2 per pound. There are also tons of ways to use leftover ham to make additional meals.
Ingredients
Fully cooked Fresh ham - You can use a spiral cut ham or a bone-in ham. You can also use a boneless ham, but I really like bone-in for a holiday ham. You will use a pre-cooked ham and I typically find the best deals near the holidays at the grocery stores.
Seasoning - I really love using this honey seasoning. You can find it here.
Brown Sugar Glaze - optional but really nice for pairing with the ham.
See recipe card for quantities.
Instructions
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If you’re using hickory or other wood chips, soak them in water for at least an hour before starting the recipe. Preheat your smoker to a temperature of 250 degrees f.
Once the smoker is ready, place the soaked wood chips inside on the hot coals. Place the ham with the large, cut side down on the cooking grate, then close the smoker.
Cook the ham in the smoker. During the last hour of cooking, brush the entire surface of the ham (not just the top of the ham) with glaze about every 15 minutes.
Cook until it the internal temperature of the ham reaches 140° f on a digital thermometer inserted at the thickest part of the ham.
In small bowl, mix honey, brown sugar and Dijon mustard; brush on ham.
Equipment
- smoker
- meat thermometer
- sharp knife
Substitutions and Variations
- double-smoked ham - you can use a pre-smoked ham for this recipe.
- Sweeter Glaze - you can add a couple of tablespoons of pineapple juice to the glaze if desired.
- molasses - light molasses can be substituted for honey.
Storage
Store leftover ham in an airtight container. Be sure to see our suggestion recipes for leftover ham below.
Top tips
When choosing a ham for smoking, go for a bone-in variety; I feel that they have more flavor than boneless hams. Be sure to check out this smoked pork butt recipe that is great for making pulled pork.
Cooking time may vary a little based on the size type of ham used. It can take anywhere from 3-4 hours to smoke a ham. A general rule is 20 minutes per pound. Use this method to calculate when to add the glaze during the last hour.
I always serve with ham glaze. It isn't overly sweet and adds a nice hint of flavor to the ham.
Want to make a Smoked pork butt
Recipe FAQs
When buying a bone-in ham, plan on ¾ to 1 pound of ham per person.
Grilled vegetables, salads and pasta go really well with ham.
You can use either for this recipe.
We have a whole list of recipes you can make with leftover ham.
Favorite Sides for Smoked Ham
These side dishes will go great with ham on your holiday table.
Recipes for leftover ham?
These are my favorite dishes to serve with [this recipe]:
Smoked Ham Recipe
Equipment
- Wood Chunks
- Lump Coal
- instant read thermometer
- aluminum foil
- small saucepan
Ingredients
- 1 Smoked Spiral-Cut Bone-In Ham
- 2 tablespoons meat church honey hog bbq seasoning
- 1 tablespoon butter
Glaze ingredients
- ½ cup brown sugar
- 2 tablespoons honey
- 2 tablespoons dijon mustard
Instructions
- Melt butter and brush over ham.
- Add seasoning to the ham using the butter to help seasoning to stick. Olive oil can also be used in lieu of butter.
- Prepare a pan of water to place inside the smoker. This helps keep the ham moist.
- Prepare the fire in the offset smoker box.
- Place ham on the smoker. If using a bluetooth thermometer then set in ham and on the grill.
- Smoke ham to 110 degrees F and brush the glaze on the ham about every 15 minutes.
- Smoke until until a thermometer inserted into the center of the ham reached 140 degrees F.
- Let ham rest a few minutes before slicing and serve with glaze.
Sweet Glaze
- In small bowl, mix honey, brown sugar and Dijon mustard.
Notes
Nutrition
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Michelle
This looks so delicious! We love cooking ham at this time of year. Popping by from the Creative Muster Party 🙂