Smoked Ham

Your smoker can be used for so much more than brisket and pork belly—just look at this smoked ham. The low-and-slow method of cooking makes the meat more flavorful, moist and tender. It’s a great way to add a unique twist to your Easter brunch, but this smoked ham recipe can be made any time of the year for weekend meals and more.

Since most hams sold in stores are precooked and smoked, this smoking process is meant to warm the ham through—and to create a twice-smoked ham in the process. Along with hickory smoke flavor, our recipe adds sweetness and moisture by basting the ham with pineapple juice. The smoked ham is finished with a delectable, sticky-sweet glaze made with pineapple juice, brown sugar and little heat, thanks to cayenne in the blend.

How to Smoke a Ham

This smoked ham recipe was made for a ceramic smoker—like the ones made by the brands Primo, Big Green Egg and Kamado Joe. However, you can also make this recipe in an electric or pellet smoker. The most important part of cooking a ham is to keep the temperature consistent at 250°F; that way the ham heats slowly without drying out.

This recipe calls for a 9- to 10-pound ham, which makes enough to feed about 12 people—or fewer if you love to end up with plenty of leftover ham for sandwiches, soups or quiche. Smoking a 10-pound ham takes about 3 hours and 30 minutes.

Smoked Ham Ingredients

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For the Ham:

• Bone-in smoked ham: Aim for a ham that weights about 9 to 10 pounds, and make sure you’re not buying a spiral-cut ham. As with any recipe, a good-quality product makes a big difference, so don’t hesitate to splurge—especially if it’s a special occasion.
• Pineapple juice: This fruit juice is used to baste the ham periodically as it cooks. The heat caramelizes it, turning it sticky-sweet.

For the Glaze:

• Light brown sugar: Speaking of sticky-sweet, brown sugar gives the ham glaze that slow-dripping texture you’re hoping for. Its earthy molasses notes complement the bright pineapple.
• Pineapple juice: Pineapple juice in the glaze adds a fruit flavor profile different from that of the caramelized pineapple juice that’s been smoking on the surface of the ham.
• Unsalted butter: Butter adds richness to the glaze. You can use salted butter if it’s all you have; just reduce the amount of salt you add to the glaze.
• Honey mustard: This condiment adds a some floral sweetness and a bit of tang.
• Cayenne pepper: Add some fiery heat to your glaze with cayenne pepper.
• Salt and pepper: Essential seasonings for any sauce, salt and pepper can be adjusted to taste and personal preference.

Tools

• Smoker: A ceramic smoker is an investment, but it’s versatile and worth every penny for serious grill masters. The design and thick walls reflect heat back into food, and it’s efficient, so you get a good, long burn from your fuel. Need help picking one? Follow this Family Handyman guide to choose the best smoker for your budget.
• Hardwood lump charcoal: This is the preferred charcoal for smoking food because it’s natural wood made without the chemicals found in briquettes.
• Hickory wood chunks: Soak the hickory chunks in water, then add them to the smoker to infuse your ham with delicious hickory smoke flavor.

Directions

Step 1: Prepare your smoker

Soak the hickory chips or pellets, then add them to your smoker according to the manufacturer’s directions. Preheat the smoker to 250°.

Step 2: Score the ham

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Remove the ham from its packaging and rinse off the brining liquid if it was packaged with any. Use a sharp knife to score the whole surface of the ham with 1/4-inch-deep cuts in a diamond pattern. This will allow the basting liquid to penetrate and keep the meat moist.

Step 3: Put the ham in the smoker

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Place the ham in the smoker with the cut side down on the cooking grate, then close the smoker.

Step 4: Smoke and baste the ham

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Smoke the ham, basting it with pineapple juice every 30 minutes, until the ham reaches 130° on a digital thermometer inserted at the thickest part of the ham (not touching the bone), about 2 hours to 2 hours and 30 minutes.

Step 5: Prepare the glaze

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Meanwhile, in a small saucepan, combine the brown sugar, 1/2 cup of pineapple juice, butter, honey mustard, cayenne pepper, salt and black pepper. Bring the glaze to a boil over medium heat. Reduce the heat and simmer the glaze, uncovered, until it has slightly thickened, four to six minutes, stirring constantly. Reserve 3/4 cup of the glaze for serving.

Editor’s Tip: Whisk the glaze constantly as it cooks to keep it from boiling over. It will continue to thicken as it cools.

Step 6: Brush the ham with glaze

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Baste the ham with the pineapple glaze. Close the smoker and cook until the ham reaches 140°, 8 to 10 minutes, basting the ham occasionally so that it gets nice and sticky.

Step 7: Slice the ham and serve

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Remove the ham from the smoker to a large tray or cutting board. (I used claw tools like these to lift and move the ham.) Thinly carve the bone-in ham using a sharp knife. Serve it drizzled with the reserved glaze.

Smoked Ham Variations

• Try a different glaze: We think pineapple is pretty perfect, but you could replace it with orange juice or another seasonal fruit juice.
• Use a dry rub: For a ham that’s not nearly as sticky sweet, try out a dry rub recipe on your ham before putting it in the smoker. You can always pair the dry rub’s flavor profile with a matching glaze.

Smoked Ham Tips

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What type of ham is best for smoking?

Since the hams typically stocked at grocery stores are already smoked, this recipe will actually give you a twice-smoked ham. Not only does this process warm the ham through for serving, but it also gives you the chance to infuse the meat with extra spice, sweetness and, of course, smoky flavor.

When choosing a ham for smoking, go for a bone-in variety; they have more flavor than boneless hams. For bone-in ham, choices include the shank and leg portions or butts. The shank cut has a large, cut surface that sits flat on the grate, and only one bone which makes it easier to carve. Pork butt has more fat, can be more flavorful and is also a good choice for smoking, though it’s harder to carve because of the larger T-shaped bone. A spiral-cut bone-in ham can also be smoked, as long as you baste it well during smoking to prevent the slices from drying out.

When in doubt, try one of our Test Kitchen’s picks for the best holiday hams.

How much ham do you need per person?

When buying a bone-in ham, plan on 3/4 to 1 pound of ham per person. This accounts for the extra weight in the ham from the bone.

What do you serve with smoked ham?

Potatoes in any form are delicious alongside smoked ham. Try classic potatoes au gratin or this easy salad made with roasted green beans and red potatoes. For a perfect springtime meal, pair your smoked ham slices with lightly cooked asparagus. Green salads, freshly baked buttermilk biscuits or airy popovers all make tasty sides for ham as well.