|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 26g|
|Vitamin C 12mg||59%|
|*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.|
A precooked ham is a great main course for family gatherings. While you can serve it as is after warming it up a bit or bake it with a simple glaze, this honey-glazed smoked ham recipe is far more interesting. Cooking it in the smoker after using a sweet and spicy dry rub, then adding a flavorful basting sauce and honey glaze creates spectacular layers of flavor. It's a guaranteed crowd-pleaser and ideal for holidays or special occasions.
The recipe does take time and requires several steps, but it's easy and the result is worth the effort. It begins the night before with a dry rub of cayenne, mustard, paprika, and sugar. The ham is then slowly smoked for several hours, during which you'll regularly baste it with a sauce featuring cloves, mustard, and pineapple juice. Just before it's done, you'll add the honey and pineapple glaze for the perfect finishing touch.
Over all that time, your ham will develop a crisp crust and pick up aromatic smokey flavors that are accented wonderfully with sweet and spicy hints of the rub and the pineapple glaze. It's the ideal foundation for any dinner. Serve it with your favorite sides, such as macaroni and cheese, mashed potatoes, green beans, or corn on the cob. Complete the meal with homemade southern-style biscuits.
To make sure you get plenty of ham for the whole family, look for a boneless ham allowing for 1/2 pound per person. With an adjustment to the cooking time, the recipe will work for a smaller boneless ham (less time) or bone-in ham (more time). Just keep checking the internal temperature with your thermometer.
Watch Now: See This Honey-Glazed Smoked Ham Recipe Come Together
"This is a new favorite ham recipe in our house! The flavors are wonderfully layered and perfectly balanced. A full teaspoon of cayenne adds a great spice to the crust. It may be too much for milder palates, but it doesn’t get far into the meat; 1/2 teaspoon should be ideal for everyone." —Colleen Graham
1 (10-pound) fully-cooked ham
For the Rub:
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons paprika
1 1/2 tablespoons granulated sugar
1 tablespoon kosher salt
1 1/2 teaspoons dry mustard
1/2 to 1 teaspoon cayenne pepper, to taste
For the Basting Sauce:
1 cup chicken stock
3/4 cup pineapple juice
3 tablespoons vegetable oil
1 1/2 teaspoons dry mustard
1/2 teaspoon ground cloves
For the Glaze:
1/2 to 3/4 cup honey, to taste
1/2 cup pineapple juice
1 1/2 teaspoons dry mustard
Pinch ground cloves
Steps to Make It
Gather the ham and dry rub ingredients.
The night before smoking the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl.
Rub the spice mixture over the surface of the ham.
Wrap the ham in foil and refrigerate overnight to soak up all the flavors.
The next day, remove the ham from the refrigerator and let it sit for 1 hour.
Gather the basting sauce ingredients and the ham.
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.)
In a saucepan, mix together the chicken stock, pineapple juice, vegetable oil, dry mustard, and cloves. Warm the basting sauce over medium heat, stirring occasionally, about 5 minutes.
Score the ham with a sharp knife, cutting a diamond pattern about 1/4-inch deep.
Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker.
Brush the ham with the basting sauce once every hour. Cover the ham with the foil between bastings.
Gather the glaze ingredients.
In a small bowl, mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves.
Brush the ham generously with the glaze a couple of times during the last hour of smoking. Cover with the foil to prevent drying out. Serve with your favorite sides, and enjoy.
- 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 smoker 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.
- When using a smoker in cold weather, you'll need to monitor the smoker's temperature more closely and possibly lengthen the smoking time. For holiday meals, it may even be a good idea to smoke the ham the day before and reheat it (tented with foil) to 140 F in the oven before serving.
- For extra flavor, insert a whole clove into each cut intersection or in the centers of the diamonds of the scored ham.
- Switch to a 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.
- Try the ham with a 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.
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 preheated 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.