Instead of roasting in the oven, I prefer to cook a smoked ham in the smoker since it doesn’t require extra oven space. I start by coated it with a homemade spice rub, let it slow cooked, then brushed it with brown sugar and maple glaze or even a brown sugar mustard glaze for a little sweet kick.
This homemade style creates the ultimate holiday ham recipe, far better than a honey spiral cut ham, at least in my experience.
Why You’ll Love It
I believe a smoky baked ham shines when the glaze is perfectly balanced, creating the perfect balance of sweet and savory for the best bite.
During the final 30 minutes of baking, when the ham slices are warm and flexible, I gently brush the glaze in-between each slice so it fully coats every slice.
Ingredients
Honey Glaze Base
When someone asks, What Ingredients Are in Honey Glaze for Ham?, I focus on balance and texture. A proper brown sugar glaze includes:
Brown sugar or light brown sugar for smoky molasses flavor
Honey for syrupy texture so the glaze can cling to spiral-cut slices of ham
Dijon mustard for a gentle savory bite
Unsalted butter for added richness
Apple cider vinegar—real apple cider vinegar, not not apple cider vinegar—that balances the sweetness and helps combine the ingredients into a smooth sweet glaze
For a 1, 8- to 10-pound, bone-in, spiral-cut ham with no added water or juices, I personally use 2 cups packed light brown sugar, 1 cup honey, 1/2 cup Dijon mustard, and 2 tablespoons unsalted butter for reliable flavor.
Smoked Ham Preparation
From my experience, strong Smoked Ham Ingredients create depth from the start:
A quality smoked ham, often a bone in ham around 7 lbs (choose larger or smaller and adjust the cook time)
A light coating of BBQ rub, brushed with melted butter
A drizzle of maple syrup and apple cider—about 2 1/4 cups for divided use
Light mist of cooking spray before heat
Measured amounts like 1/3 cup, 1/2 cup, and 1/4 cup to control sweetness
Final garnish on the serving plate with fresh fruit, sliced fruit, and fresh herbs
Seasoning and Glaze Finish
Under For the Ham, a 5-10 pound, bone-in, pre-cooked ham is seasoned with:
2 teaspoons onion powder
1 teaspoon garlic powder
dried thyme leaves, dried rosemary leaves
sweet paprika or smoked paprika
1/2 teaspoon kosher salt
freshly ground black pepper
2 tablespoons brown sugar mixed with 1-2 tablespoons olive oil and honey mustard for brushing the outside
For the Glaze, I blend:
pineapple juice, orange juice
1/4 teaspoon ground cloves
ground ginger
a pinch ground cardamom
firmly packed brown sugar
Instructions
Preparing the Smoker
When I Make Smoked Ham, the first step in the process is to Preheat the smoker to 250, then load it with cherry wood and chips for steady flavor.
I spray a disposable aluminum pan with cooking spray, coat the ham in BBQ spice rub, and sprinkle the exterior evenly.
Place the ham cut side down and let it smokes for one hour before I start basting every 30-45 minutes using 2 cups of apple cider.
This keeps the surface from drying or turning dry; if needed, I cover it with foil inside after the initial stage.
Continue cooking for another 2-3 hours until the temperature reaches around 135 degrees F and a thermometer inserted into the thickest part reads 140, meaning it is done.
Making the Brown Sugar Glaze
While the meat is smoking, I make the glaze in a saucepan with butter, brown sugar, maple syrup, and the remaining 1/4 cup of apple cider.
I bring it to a soft simmer over medium to medium-high heat, stirring regularly to break lumps, then reduce to medium-low and cook for a few minutes, about 6-8, until it thickens, looks thickened, slightly darkened in color, and reduced by a third.
For added depth, I sometimes blend in Honey, Brown, Sugar, Glaze notes using honey, Dijon mustard, unsalted butter, and vinegar, letting everything gently bubble together.
Remove from the stove and brush it onto the cooked pork, working in-between the slices and between the cuts wherever possible.
Oven Baking Option
Arrange a rack in the middle and Preheat the oven to 275°F.
Line a roasting pan or rimmed sheet with sheets of foil, long enough to wrap around an 8- to 10-pound ham.
Take the ham from its packaging, remove the wrappings, set it cut-side down, then fold and seal the foil into a tight pouch to help keep moisture locked in.
Bake until an instant-read thermometer in the center, not touching the bone, registers at least 120°F, about 2 1/2 total hours, roughly 15 to 20 minutes per pound, checking after 1 1/2 hours.
Meanwhile, mix packed light brown sugar, 1 cup honey, 1/2 cup Dijon mustard, and 2 tablespoons each of unsalted butter and vinegar; let it simmer, then uncover, baste, and return to bake until the internal temperature reaches 120°F to 140°F.
Transfer to a platter, let it cool for 5 to 10 minutes, then use a long, thin knife along the natural fat lines to separate the spiral-cut slices.
Garnish with herbs and fruit if desired, serve warm, finish baking uncovered, and dinner is ready.
Pro Tips
For this recipe, I use a pre-cooked, spiral, cut, ham about 7 pounds to save time and ensure even smoking.
I coat it with a homemade BBQ rub made of sweet and savory seasonings; store bought works, but I prefer to season it the night before so the spices fully permeate the meat.
I always recommend you smoke it in a disposable aluminum pan to keep the mess to a minimum, and place the side face down as shown in photos.
Add a garnish of an assortment of herbs and fruit like grapes for a beautiful presentation—it makes the recipe look as delicious as it tastes.
To adjust the ingredients and suit your taste, shape the flavor of the glaze with Spices.
For a classic holiday note, add warm Spices like a pinch of ground cloves, nutmeg, all, spice, or cinnamon—I like to mix and match my favorite blends.
Try Pineapple with attached pineapple rings on the outside secured with toothpicks, then remove before you eat.
Stir in a tablespoon of Dijon Mustard for a tangy kick, or add something Sweet like honey, molasses, or apple juice for extra sweetness.
Notes & Nutrition
Make Ahead, Cooking Tips & Storage
From my kitchen experience, planning ahead makes all the difference with this recipe.
Make the glaze ahead; it can be made and refrigerated for 5 days.
Reheat on low heat until it reaches a gentle simmer before using.
Choose a pre-cooked, spiral, cut, ham around 7 pounds.
Smoke it in a disposable aluminum pan to keep the mess to a minimum.
Place the side face down, just as shown in the photos.
For Storage, keep Leftover ham refrigerated in an airtight container for 5 days.
Nutrition Breakdown
I always review the Nutrition before serving:
Calories: 448kcal
Carbohydrates: 29g
Protein: 49g
Fat: 27g
Saturated: 19g
Cholesterol: 165mg
Sodium: 681mg
Potassium: 744mg
Sugar included for sweetness
Vitamin A: 285IU
Vitamin C: 0.5mg
Calcium: 47mg
Iron: 2.2mg
FAQ’s
How much ham per person?
When I make smoked ham, I plan portions first. For a bone in ham, I estimate 3/4 pound per person to serve. Most smoked hams are already cooked and cooked through, so when you cook pre-prepared hams, you are simply heating them. Using a smoker can turn it into a twice smoked ham; even twice smoked, the smoke flavor is not overwhelming and tastes perfect when paired with a homemade glaze.
How long does it take to smoke a ham?
A pre-cooked ham needs about 20 minutes per pound. I check the internal temperature at the thickest part until it hits 140 degrees F and is completely warmed through. I rely on a remote thermometer with a probe left inside the smoker so I can monitor the temperature from inside the house without lifting the lid.
What is the best wood for smoking ham?
For the best wood when smoking ham, I prefer apple wood chips because it compliments the apple flavor in the glaze. In this recipe, hickory or cherry wood also work, but I avoid an overly smoky flavor to keep things balanced.
Do You Put Glaze on Ham Before Cooking?
I wait until the end of cooking, when there are 30 minutes remaining. I brush the glaze with a pastry brush, apply it evenly, and let it drip between the slices for extra flavor. Then it goes back into the oven, uncovered, to finish cooking.
How to Thicken Ham Glaze?
For the best glazed ham, I simmer the glaze on the stovetop until reduced by a third, becoming thickened, syrupy, and darker in color. Gentle heating before brushing helps the flavors blend smoothly.
Do You Cover Ham After Glazing?
During glazing, I never cover the ham. Keeping it uncovered for the final 30 minutes of cooking helps the glaze set beautifully without trapping steam.
