Smoked Ham

Smoked ham is succulent, juicy, and super easy. This recipe is truly a fan favorite among smoking enthusiasts, and you can do it at home. What's not to love about this dish? It has super tender meat, a succulent layer of fat, and sweet juices oozing in every slice. You'll fall head over heels with the first bite of this lip-smacking dish!

Course dinner

Prep Time 5

Cook Time 3

Servings

Calories 280kcal

Author Imma

Equipment

1 smoker of choice

Ingredients

1 8-10-pound (3.6 - 4.5 kg) cooked cured ham, shank end
4 tablespoons (56 g) unsalted butter
1 cup (150 g) brown sugar, or more
½ cup (170 g) honey
2 tablespoons (30 g) Dijon mustard, or more
¼ cup (62 ml) orange juice
½ cup (125 ml) pineapple juice
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons (8 g) Creole seasoning
1 teaspoon (2 g) allspice
½-1 teaspoon (1-2 g) ground ginger
¼ teaspoon (0.5 g) cloves
½ teaspoon (1 g) nutmeg
½ fresh lemon, squeezed (about 1-2 tablespoons lemon juice)

Instructions

Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard. Let it sit at room temperature for 2 hours - if time permits.
Preheat the smoker to 250℉/121℃.
In a saucepan, whisk together butter, brown sugar, honey, Dijon mustard, orange juice, pineapple juice, minced garlic, Creole seasoning, allspice, ginger, cloves, nutmeg, and lemon juice over medium heat.
Let the butter mixture melt, stirring often, until brown sugar dissolves, about 1-2 minutes. Set aside. (Double the glaze if you want extra to serve. You may also adjust the spices to suit taste buds, especially the sugar content.)
Place ham in a disposable aluminum pan, cut side down in the pan.
When the sugar and honey mixture is ready, generously spread the mixture all over the ham and place the flat side down in the aluminum pan (reserve about a ⅓ cup for basting).
Place the pan in the smoker (or put it directly on the middle rack) and cook for 2-3 hours, basting every 30-45 minutes with its own juice just until warmed through and a thermometer inserted into the thickest part of the ham reads 140℉/60℃.
Remove ham and place on a serving platter. Serve with roasted potatoes (or these fondant potatoes) and gravy or your favorite side. Enjoy!

Notes

The ham is done when a thermometer inserted into the thickest part of the ham reads 140℉/60℃.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition