Honey-Glazed Smoked Ham

Honey Glazed Smoked Ham

Shardayyy / Flickr

  • Total: 6 hrs 30 mins
  • Prep: 30 mins
  • Cook: 6 hrs
  • Yield: 1 Ham (12 Servings)
Nutritional Guidelines (per serving)
434 Calories
21g Fat
20g Carbs
41g Protein
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Nutrition Facts
Servings: 1 Ham (12 Servings)
Amount per serving
Calories 434
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 27%
Cholesterol 147mg 49%
Sodium 3034mg 132%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Protein 41g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a great way to take a regular cooked ham and turn it into something spectacular by applying a sweet and spicy rub and placing the ham in a smoker. Let it smoke for a long while, and it will taste great.

Make sure you get plenty of ham for the whole family. Aim for a boneless ham that allows 1/2 pound per person or a bone-in ham with 3/4 pound per person. For the average holiday family party, around 7 to 10 pounds should be sufficient.

2:12

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Ingredients

  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1/2 teaspoon cayenne
  • 1 cup pineapple juice
  • 3/4 cup chicken stock
  • 1/2 teaspoon ground cloves
  • 1 (6-pound) ready-to-eat ham
  • 1/2 cup honey
  • 2 tablespoons vegetable oil

Steps to Make It

  1. The night before you smoke, mix together the pepper, paprika, sugar, salt, and 1 teaspoon the dry mustard, and cayenne. Rub the spice mixture over the surface of the ham, wrap in foil, and let sit in the refrigerator overnight to soak up all the flavors.

  2. The next morning, remove the ham from the refrigerator and let it sit for 1 hour. Remove the foil.

  3. Prepare the smoker. You will be smoking at about 210 degrees F (100 degrees C) for 6 hours.

  4. Mix together the chicken stock, 3/4 cup of the pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and ​cloves. Warm over medium heat until completely mixed.

  5. Place ham in the smoker and baste with sauce once every hour.

  6. While the ham is smoking, prepare the glaze by mixing together the honey, the remaining 1/4 cup of the pineapple juice, 1/2 teaspoon dry mustard, and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.

Tip

  • Score the ham before you smoke it, as it makes for an attractive presentation. It will also allow the glaze and smoke to penetrate the meat better. With a sharp knife, score the surface of the ham in a diamond pattern. For extra flavor, if desired, insert a whole clove into each cut intersection or in the centers of the diamonds.
  • To avoid drying out the ham, wrap your ham in aluminum foil or put it in the oven before cooking it. This will help the ham from losing moisture while it cooks
  • The ham is likely already cooked, so it doesn't need a lot of heat in the oven. If the ham is fully cooked, put it in the oven for 10 minutes per pound. If it's partially cooked, heat it or 25 minutes per pound

Recipe Variations

  • Brown Sugar Glaze: Combine a half-cup of orange or pineapple juice, 1/2 cup of brown sugar, 2 tablespoons dijon mustard, and 2 teaspoons cornstarch in a small bowl. Brush it over the ham as it cooks.
  • Balsamic Glaze: Combine 1/2 cup of brown sugar, 2 1/2 tablespoons balsamic vinegar, and 1 1/2 tablespoons Dijon mustard in a small bowl. Brush the glaze over the ham while it's in the oven.