Smoked Ham Recipe

Smoked ham topped with pineapple with slices fanned out on a white platter.

No ratings yet

Smoked ham with our brown sugar glaze has an incredible flavor and will be the centerpiece of your next holiday dinner or family get-together

Prep Time10

Cook Time3

Total Time3 10

Course: dinner, Entree

Cuisine: American

Servings:

Calories: 208kcal

Author: Chef Ryan Littley

Equipment

Smoker

Ingredients

3 -4 lb Ham (boneless) You can also use a spiral ham or bone-in ham, cooking time will vary.
20 oz can of pineapple slices with juice You can use fresh pineapple, but you'll need to add pineapple juice.
2 tablespoon brown sugar
2 tablespoon honey
1 teaspoon kosher salt
½ teaspoon nutmeg
½ teaspoon ginger

Instructions

Remove the ham from the refrigerator and its wrapper 30 minutes prior to cooking to allow it to come to room temperature.
Preheat your smoker to 250 degrees
Use paper towels removing any excess moisture from the ham.
Score the ham with a knife, making small slices over the top. This will allow the smoke to penetrate the meat and let the glaze flavor more of the ham.
Add pineapple slices to the top of the scored ham and place a meat thermometer into the thickest part of the ham.
Add your favorite woodchips to the smoke tube for this recipe we used apple wood chips.
Place the ham in the preheated 250-degree smoker directly on the rack with a drip pan underneath.
Let it smoke for about an hour and a half or until an internal temperature of 100 degrees has been reached.
During this process, you can prepare the glaze.
Add the pineapple juice, brown sugar, and honey to a small saucepan over medium heat. Cook for 2-3 minutes, stirring occasionally to combine the ingredients and for the brown sugar to dissolve.
Add the kosher salt, ground nutmeg, and ground ginger to the glaze, stirring to combine.
Lower the heat to a simmer and allow it to cook for 10-15 minutes or until the sauce has reduced by one-half. Set aside until needed.
*If the sauce is too thick, add a little more pineapple juice or apple juice to the mixture. If it's too thin, let it reduce longer.
When the internal temperature has reached 100 degrees, remove the ham from the smoker.
Remove the pineapple slices from the top and brush the top of the ham with the.
*Reserve the remainder of the glaze to serve with the ham.
Place the pineapple slices back on top and return it to the smoker. Smoke until an internal temperature of 150 degrees has been reached.
Remove the ham from the smoker and allow it to rest for 15 minutes before slicing to allow time for the juices to redistribute to the ham
Slice and serve with the remaining glaze and your favorite sides.

Notes

Can I change up the glaze?

Absolutely. Making changes to the glaze to suit your flavor or dietary preferences is easy to do.

You can use maple syrup instead of honey and molasses instead of brown sugar. The glaze can also be enhanced with black pepper, dry mustard, apple cider, and Worcestershire sauce.

You can also add bourbon or dark rum to the glaze. The alcohol will burn off while on the stove, but you'll still get the flavor of the bourbon or run.

For a spicier taste, apply a dry rub seasoning to the ham before smoking. Letting it sit overnight

For a stickier glaze, reduce it longer until it thickens nicely. I love how it makes the finished ham look.

Nutrition