With so many types of hams to choose from it is hard to know what seasonings to pair them with the type of glaze to use for great results. There are many different ways to prepare a ham and most you will find online are generally the same recipe, but there are so many other options to choose from.
In today’s article, we are providing you with 4 killer smoker ham recipes to choose from the next time you decide to smoke a ham.
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Equipment you will need
You are going to want to make sure you have everything you need before you start smoking your ham. The last thing you want is to run out of something or not have it during the cooking process.
Any ham product between 4 and 10 pounds in weight. It can be from the leg, shank, or shoulder. Just remember some hams have bones and some do not. Also, just about all the ham, you will find in the grocery store is going to be precooked. This is ok and much easier to smoke a ham that has already been cooked. Trying to smoke a raw ham is going to be a hassle and a lot of work, plus finding one is difficult.
A lot of hams need to be placed in a baking pan while they smoke. Most of the time, hams will have liquid in the pan or will render extra fat and juices that need to be contained. It is ok to use a disposable pan as well.
Make sure you have a smoker that you are comfortable using to start. You will be able to smoke the ham in any smoker as long as you are applying indirect heat. Of course, you can use an electric smoker if that is what you have.
Make sure you have plenty of fuel before starting the smoking process. You don’t want to run out of wood, pellets, charcoal, or propane during the smoking process.
The best type of thermometer to use when smoking ham is going to be an instant-read thermometer. Even though the ham is precooked, you will still need to cook the ham to a particular temperature before serving.
A bucket of water-
This is not necessary, but it is always wise to have a bucket of water around in case of an accident or fire. It is also handy to have when your smoker flares up inside and you need to reduce the flames.
Spice-Rubbed Christmas Ham
During Christmas, there is always the debate over whether turkey or ham should be served. Well, this recipe for smoked ham will change everyone’s mind and request it every year forward.
Any type of wood will be fine for this recipe. To complement the barbeque flavor without going overboard on the sweetness, try using hickory wood.
- 2 cups brown sugar
- 1 tsp onion powder
- 2 tbsp. Black powder
- 1 tsp. Garlic powder
- 2 tsp. Ground cinnamon
- 1 tsp. Ground clove
- 1 tsp. Nutmeg
- 2 tsp. Kosher salt
In a large bowl, mix all the ingredients well. Cover the outside of the ham completely with the rub, making sure to get in all the nooks and crannies. Preheat the smoker to 225 degrees and place the ham directly on the grate or rack.
Continue to smoke the ham for 2 ½ to 3 hours or until the internal temperature has reached a solid 165 degrees. Once the smoking process is complete, allow the ham to rest for ten minutes before slicing and serving.
Maple Mustard Glazed Bone-in Ham
You can also use a bone-out ham for this recipe. We find that the bone brings more flavor to the meat when it is smoked.
The best wood for this recipe is, of course, going to be maple wood.
- 1 ham, 10-15 pounds
- 1 cup maple syrup
- 3 tbsp. Honey
- ¼ cup brown sugar
- ½ cup Dijon mustard
- 1 tsp. Kosher salt
- 1 tsp. Black pepper
In a large bowl, mix all the ingredients and set them aside. Place the ham in a large roasting pan and score the top of the ham in a diamond shape pattern. Coat the ham in one layer of the liquid mixture and place it in the fridge for 2 hours before smoking. Preheat the smoker to 250 degrees.
Place the ham in the smoker and continue to smoke for 5-6 hours or until the internal temperature has reached 145 degrees. Make sure when you check the temperature that the thermometer is not touching the bone; otherwise, the temperature will be off. Remove the ham from the smoker and begin to glaze constantly every couple of minutes for 10-15 minutes before slicing and serving.
Honey Glazed Ham
This is a classic type of ham to serve during the holidays and stores sell them like hotcakes. But now with this recipe, you can make it at home for the whole family.
A subtle light wood will be best for this recipe like fruitwood or oak, as not to overpower the sweetness.
- 1 ham 6-10 pounds
- 2 tbsp. Black pepper
- 1 tsp. Salt
- 1 tsp. Paprika
- 1 tsp. Dry mustard
- 3 tbsp. Brown sugar
- 1 tbsp. Olive oil
- ½ cup honey
- ½ cup pineapple juice
- ½ cup chicken stock
- 2 tsp. Pumpkin pie spice
In a small bowl, mix the pepper, salt, paprika, mustard, brown sugar, and oil well. Place the ham in a baking dish and coat the ham completely in the rub mixture. Leave the ham in the fridge overnight before smoking or for at least 2 hours prior. In another bowl, mix all the remaining ingredients together and set aside.
Preheat the smoker to 225 degrees and place the ham in the smoker in the baking dish. Smoke the ham for 5-6 hours. Every hour or so, coat the ham in the liquid honey mixture very well including at the very end of the cooking process. The ham’s internal temperature should be around 145 degrees. Remove the ham from the smoker and allow to rest for 10 minutes before serving.
Smoked Pineapple Ham
Don’t think of this ham to be a tropical flavored. Pineapple is the best fruit to pair with ham and always will be. When smoked together, the ham’s natural sweetness comes out.
The best wood to use for this recipe is going to a fruitwood like apple or cherry.
- 1 Ham (8-12 POUNDS)
- ½ cup brown sugar
- 1 can of pineapple rings
- 1 jar of maraschino cherries
- 1 can of Sprite soda
- A small handful of whole cloves
- 2 tsp. honey
Preheat the smoker to 250 degrees. Score the top of the ham into squares or diamond shapes. Then place an individual clove in the center of each square. In a small bowl mix the juice from the pineapples, brown sugar, honey, and sprite together well. Coat the outside of the ham with the liquid mixture well. Then cover the entire ham with pineapple rings and a cherry in the center of the rings.
If needed, use toothpicks to secure the fruit to the ham. Place the ham in a baking dish and pour the remainder of the liquid into the bottom of the pan. Place the pan in the smoker and begin smoking. After every hour, baste the ham in the liquid. Smoke the ham for 3-4 hours or until the internal temperature reaches 145 degrees. Remove the ham and allow to rest for 10 minutes before slicing and serving.
No matter what recipe you decide to go with, you definitely won’t be disappointed. All of these are great recipes to use during any holiday, family get-together, or just dinner time. Plus, they do hold well in the fridge, so plan for lots of leftovers. So, get out there, buy a ham and get smokin’!