Smoked Ham

My impressive smoked ham recipe features a tasty dry rub, basting sauce, and the most incredible glaze! It’s SO easy to make and even easier to eat!

Smoking meats is one of my favorite ways to elevate classic holiday centerpieces, and this smoked ham recipe is no exception. It’s such an easy and hands-off way to prep a traditional ham. Every time I make it, my guests BEG me to host every single year. Well, let’s say I’m still waiting for someone else to offer hosting duties…Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to smoke a ham
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More impressive holiday mains
8. Smoked Ham Recipe (Recipe Card)

Why I love this recipe

• Failproof. Cooking ham in a smoker may sound challenging, but even beginner home cooks will have an easy time mastering my recipe.
• Stress-free holiday meal. While the ham does its thing in the smoker, my oven is free to cook our other main holiday dishes.
• Mouthwatering flavors. Nothing compares to the flavor smoked meat has (yes, even roasting meat for hours on end!). You can even change up the subtle notes by using different wood chips.
• Versatile. Make this ham the star of your holiday meal or slice it up and use it for sandwiches, salads, or appetizers! It’s a fun alternative to my classic pork butt roast.

Ingredients needed

• Ham. I used a cooked boneless ham, but you can also use a fully-cooked bone-in ham for extra flavor. Either way, look for one with minimal added sugar and flavorings (I highly recommend a butcher over a grocery store for this).
• Dry rub. My simple ham dry rub is made with equal parts paprika, sugar, salt, and black pepper.
• Basting sauce. I used chicken stock as the base of the ham basting sauce. From there, pineapple juice, olive oil, and mustard give it a robust and tangy flavor and caramelized crust.
• Finishing glaze. I love to glaze smoked ham with a mix of honey, pineapple juice, and mustard (aka my 3 ingredient ham glaze!). Feel free to swap the honey for maple syrup if you want.

How to smoke a ham

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 – Marinate with the dry rub. Stir the dry rub ingredients together in a small bowl, then rub the seasonings over the ham. Wrap the ham in aluminum foil and place it in the fridge to marinate overnight. 

Step 2 – Make the basting sauce by whisking everything in a small saucepan and warm over medium heat. 

Step 3 – Score and smoke the ham. Use a sharp knife to score a diamond pattern into the room temperature ham. Transfer it to a preheated smoker and cook, basting with sauce every hour. 

Step 4 – Brush on the glaze. Stir the glaze ingredients together and brush it on the ham a few times during the last hour of cooking. 

Step 5 – Rest, slice, and serve. Let the ham rest before slicing and serving with your favorite holiday side dishes.

What to serve with this

I don’t know about you, but in our household, we typically surround the smoked and glazed ham with balsamic roasted brussels sprouts, green bean casserole, cranberry sauce, honeynut squash, and other holiday side dishes.

Arman’s recipe tips

• Pat the ham dry. While testing this recipe, I found that the dry rub adhered better to the ham when it was patted dry with paper towels.
• Temperature control. I highly recommend keeping a consistent and controlled temperature in your smoker. Aim for around 210°F for a slow and even smoke.
• Checking for doneness. You’ll know the ham is done cooking when a meat thermometer measures the internal temperature between 140ºF to 145°F.
• Let it rest. In all my meat recipes, I recommend letting the meat rest for 10 to 20 minutes after cooking. This gives the ham juices time to soak back into the meat, giving you tastier results.

Variation

• Choose your wood pellets. For traeger smoked ham, I like to use hickory, apple, cherry, and maple wood pellets. Each one gave me phenomenal results!
• Switch up the glaze. You aren’t limited to the smoked ham glaze I used in this recipe. Try teriyaki sauce, brown sugar and mustard, or hot honey sauce instead.

Storage instructions

To store: Store the leftover ham and/or slices in an airtight container in the refrigerator for 3 to 4 days. 

To freeze: Wrap the leftovers tightly in plastic wrap or aluminum foil. Place them in a freezer-safe resealable plastic bag, and freeze for 2 to 3 months.

To reheat: To keep the slices juicy, place them on a baking sheet with a splash of water, cover with aluminum foil, then heat it in a 275ºF oven until warmed through. 

Frequently asked questions

Can I make this ahead of time?

Smoking meats is a naturally longer process, so I recommend making this the day of serving. It’s hands-off, so it won’t impact other cooking tasks you need to do. Besides, the flavor of a freshly smoked ham is unmatched!

I don’t have a smoker. Can I make this in the oven?

Yes, you can! I’ve included oven instructions in the recipe card below.

Do I need to cover the ham in the smoker?

No, there is no need to cover the ham while inside the smoker. The lid of the smoker does need to be closed.

Smoked Ham Recipe

5 from 5 votes

My impressive smoked ham recipe features a tasty dry rub, basting sauce, and the most incredible glaze! It’s SO easy to make and even easier to eat! 

Servings:

Prep:5minutes mins

Cook:3hours hrs

Total:3hours hrs 5minutes mins

Ingredients  1x2x3x

• ▢4 pounds ham fully cooked
• ▢1 tablespoon paprika
• ▢1 tablespoon sugar
• ▢1/4 teaspoon salt
• ▢1/4 teaspoon pepper

Basting sauce

• ▢1/4 cup + 2 tablespoons chicken broth
• ▢1/4 cup pineapple juice
• ▢1 tablespoon olive oil
• ▢1 teaspoon mustard

Glaze

• ▢3 tablespoons honey
• ▢3 tablespoons pineapple juice
• ▢1/2 teaspoon mustard

Instructions 

• Make the dry rub by mixing together the paprika, sugar, salt, and pepper in a bowl.
• Rub the spice mixture over the ham. Wrap the ham in aluminum foil and refrigerate overnight. 
• When ready to smoke, remove the ham from the fridge 1 hour before smoking. 
• Make the basting sauce by combining the chicken broth, pineapple juice, olive oil, and mustard in a small saucepan. Warm the basting sauce over medium heat, stirring occasionally for 5 minutes. 
• Make the glaze by whisking together the honey, pineapple juice, and mustard.
• Score the ham with a sharp knife, cutting a diamond pattern, about ¼-inch deep.
• Prepare your smoker and heat up to 210F. Use desired hardwood.
• Place the ham in the smoker and tent it with aluminum foil, to prevent drying oil. Smoke the ham for 2 1/2-3 hours, basting it every half hour with basting sauce. 
• Brush the ham generously with the glaze a couple of times during the last hour of smoking. Cover the ham with foil to prevent drying out. 
• Slice and serve.

Notes

TO STORE. Store the leftover ham and/or slices in an airtight container in the refrigerator for 3 to 4 days. 

TO FREEZE. Wrap the leftovers tightly in plastic wrap or aluminum foil. Place them in a freezer-safe resealable plastic bag, and freeze for 2 to 3 months.

TO REHEAT. To keep the slices juicy, place them on a baking sheet with a splash of water, cover with aluminum foil, then heat it in a 275ºF oven until warmed through. 

Nutrition

Serving: 1servingCalories: 261kcalCarbohydrates: 7gProtein: 29gFat: 13gSodium: 1830mgPotassium: 444mgFiber: 0.1gSugar: 6gVitamin A: 40IUVitamin C: 38mgCalcium: 12mgIron: 1mgNET CARBS: 7g