Honey-Glazed Smoked Ham

Honey Glazed Smoked Ham

Flickr / Shardayyy / CC BY 2.0

  • Total: 6 hrs 30 mins
  • Prep: 30 mins
  • Cook: 6 hrs
  • Servings: 12 servings
Nutritional Guidelines (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 can be simply glazed and baked, or turned into something spectacular with layers of flavor and the smoker. In this recipe, the sweet and spicy rub, flavorful basting sauce, and honey glaze bring together ingredients like cayenne pepper, pineapple juice, dry mustard, honey, and cloves to create depth and richness; cooking the ham in a smoker enhances the flavors and makes for a tender ham. 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. For the average holiday family party, about 7 to 10 pounds should be sufficient.


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  • 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 of ground cloves

Steps to Make It

  1. Gather the ingredients.

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

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

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

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

  6. 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.)

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

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

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

  10. Baste the ham with the sauce once every hour, re-covering the ham with the foil.

  11. While the ham is smoking, prepare the glaze: Mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves.

  12. 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.

  13. 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 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 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.