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Smoked ham on a platter with a sprig of thyme and extra glaze

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 minutes
Cook Time 3 hours
Servings 10
Calories 280kcal
Author Imma


  • 1 smoker of choice


  • 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)


  • 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!


  • 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.


Serving: 170g | Calories: 280kcal | Carbohydrates: 9g | Protein: 30g | Fat: 14g | Cholesterol: 95mg | Sodium: 1820mg | Potassium: 490mg | Sugar: 8g | Calcium: 5mg | Iron: 2mg