Ultimate Smoked Glazed Ham

Anyone who knows our family knows…we love smoked meat. Here’s a family favorite of ours: Smoked, glazed ham.

It has amazing flavor and gives you a chance to use some local peaches and ham tp make an absolutely delicious dinner (grab some Mayberry pork here!)

Ingredients:

For the Dough:

• bone-in, fully cooked ham (7–9 lbs)

• Applewood or cherrywood (for smoking)

• 2 cups dark brown sugar

• 1/2 cup Dijon mustard

• 1/4 cup apple cider vinegar

• 1/4 cup honey

• 1/4 cup orange juice (or bourbon)

• 2 tbsp unsalted butter

• 1 tsp ground cinnamon

• 1/2 tsp ground cloves

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• Pinch of salt

• Cracked black pepper, to taste

Instructions:

1. Prep the Ham

• Remove packaging and pat ham dry.

• Score the fat in a diamond pattern (1/4” deep).

• Let rest at room temp while smoker preheats.

2. Preheat the Smoker

• Set smoker to 225°F.

• Use applewood or cherrywood for mild, sweet smoke.

3. Smoke – Phase One

• Place ham cut-side down directly on grates.

• Smoke for 2 hours, unglazed.

4. Make the Glaze

• Melt butter in saucepan.

• Stir in brown sugar, mustard, vinegar, honey, and juice.

• Add spices, salt, and pepper.

• Simmer 8–10 minutes until slightly thickened.

5. Glaze & Wrap

• After 2 hours, brush ham generously with glaze.

• Loosely wrap ham in foil (leave bottom open).

• Increase smoker temp to 275°F.

• Smoke for 2–2.5 more hours, basting every 30–45 minutes.

6. Caramelize & Finish

• Unwrap for final 30 minutes to allow glaze to caramelize.

• Remove when internal temp reaches 140°F.

7. Rest & Serve

• Let ham rest 15 minutes.

• Slice against the grain.

• Spoon over extra glaze and serve warm.

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