Honey-Glazed Smoked Ham

Honey-glazed smoked ham recipe

The Spruce / Maxwell Cozzi

Prep: 30 mins
Cook: 6 hrs
Marinate and Resting Time: 10 hrs
Total: 16 hrs 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
656 Calories
23g Fat
28g Carbs
85g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 656
% Daily Value*
Total Fat 23g 30%
Saturated Fat 4g 20%
Cholesterol 243mg 81%
Sodium 4253mg 185%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 26g
Protein 85g
Vitamin C 12mg 59%
Calcium 29mg 2%
Iron 4mg 21%
Potassium 1410mg 30%
*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.)

A pre-cooked ham is a great main course for a family gathering, and you can certainly serve it as is—after you've warmed it up a bit. But you can also make some tweaks and additions by simply glazing and baking it, or turn it into something spectacular with layers of flavor and by using a smoker. In this Honey-Glazed Smoked Ham recipe, the sweet and spicy rub, flavorful basting sauce, and honey glaze bring together ingredients such as cayenne pepper, pineapple juice, dry mustard, honey, and cloves to create depth and richness. Then, the ham is cooked in a smoker which enhances the flavors and makes it tender. Plan to begin the recipe the night before so the ham can sit in the rub for several hours ahead of cooking.

To 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 enough for 3/4 pound per person.

Serve with your favorite sides, such as macaroni and cheese or mashed potatoes, and green beans or corn on the cob. And...some homemade southern-style biscuits to help complete the meal.


Watch Now: See This Honey-Glazed Smoked Ham Recipe Come Together


  • 1 (10-pound) ready-to-eat ham

For the Rub:

  • 1 1/2 tablespoons freshly ground black pepper

  • 1 1/2 tablespoons paprika

  • 1 1/2 tablespoons sugar

  • 1 tablespoon salt

  • 1 1/2 teaspoons dry mustard

  • 1/2 to 1 teaspoon cayenne pepper

For the Basting Sauce:

For the Glaze:

  • 1/2 to 3/4 cup honey

  • 1/2 cup pineapple juice

  • 1 1/2 teaspoons dry mustard

  • Pinch ground cloves

Steps to Make It

  1. Gather the dry rub ingredients and ham.

    Dry rub ingredients for honey-glazed ham

    The Spruce / Maxwell Cozzi

  2. The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl.

    Pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl and a ham

    The Spruce / Maxwell Cozzi

  3. Rub the spice mixture over the surface of the ham.

    Ham covered with dry rub on a wooden cutting board

    The Spruce / Maxwell Cozzi

  4. Wrap the ham in aluminum foil and let it sit in the refrigerator overnight to soak up all the flavors.

    Ham covered in dry rub and wrapped with aluminum foil

    The Spruce / Maxwell Cozzi

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

    Ham with dry rub after it was refrigerated

    The Spruce / Maxwell Cozzi

  6. Gather the basting sauce ingredients and ham.

    Ingredients to baste the ham

    The Spruce / Maxwell Cozzi

  7. Prepare the smoker. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F. (If you use a digital meat thermometer you can set the temperature to 140 F, and you'll be notified once the ham reaches the desired temperature.)

    Coals added to a smoker for the ham

    The Spruce / Maxwell Cozzi

  8. In a saucepan, mix together the chicken stock, pineapple juice, vegetable oil, dry mustard, and ground cloves. Warm basting sauce over medium heat until completely mixed.

    Chicken stock, pineapple juice, vegetable oil, dry mustard, and ground cloves in a pot

    The Spruce / Maxwell Cozzi

  9. Score the ham with a sharp knife, scoring in a diamond pattern about 1/4-inch deep.

    Ham covered in dry rub being scored with a knife

    The Spruce / Maxwell Cozzi

  10. Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker.

    Ham tented with aluminum foil in a smoker

    The Spruce / Maxwell Cozzi

  11. Baste the ham with the sauce once every hour, recovering the ham with the foil.

    Baste the ham with the glaze

    The Spruce / Maxwell Cozzi

  12. Gather the glaze ingredients.

    glaze ingredients for honey-glazed smoked ham

    The Spruce / Maxwell Cozzi

  13. Mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves to form the glaze.

    Glaze ingredients mixed together in a bowl

    The Spruce / Maxwell Cozzi

  14. Brush the ham generously with the glaze a couple of times during the last hour of smoking, re-covering with the foil to prevent drying out. Serve with your favorite sides and enjoy.

    Smoked ham brushed with glaze
    The Spruce / Maxwell Cozzi


  • There are plenty of wood varieties that work well when smoking pork, including hickory, oak, and mesquite.
  • When cooking meat, the internal temperature is the best way to tell doneness since oven temperatures vary. Although the ham is already fully cooked in this case, a meat thermometer is still the best way to achieve a consistent internal temperature before serving.

Recipe Variations

  • For extra flavor, insert a whole clove into each cut intersection or in the centers of the diamonds of the scored ham.
  • Brown Sugar Glaze: Combine 1/2 cup orange or pineapple juice, 1/2 cup brown sugar, 2 tablespoons Dijon mustard, and 2 teaspoons cornstarch in a small bowl.
  • Balsamic Glaze: Combine 1/2 cup brown sugar, 2 1/2 tablespoons balsamic vinegar, and 1 1/2 tablespoons Dijon mustard in a small bowl.

Oven Method

If you do not have a smoker, this recipe can be made in the oven, though it will not have the same smoked flavor. If you're using an already fully cooked ham, place it in a pre-heated 350 F oven for 10 minutes per pound, or until it reaches an internal temperature of 140 F. If it's only a partially cooked ham, heat it for 25 minutes per pound, or to an internal temperature of 160 F.