Updated: by This post may contain paid links. See more info on my privacy page.
Want to make the juiciest smoked ham with a perfect balance of sweet, smoky, and savory flavors? My easy smoked ham recipe walks you through step-by-step, achieving a deliciously caramelized crust. Whether you're smoking a ham for Easter, Christmas, Thanksgiving, or a weekend BBQ, this recipe guarantees tender, mouthwatering results every time!
Jump to:
Smoked Ham Recipe
Smoking ham might be my favorite way to prepare ham. The flavor is unmatched, especially when you pair it with a sweet and savory glaze like my maple brown sugar bourbon glaze. It's also an excellent choice for Sunday dinners and meal prep because you can use the leftovers to make everything from soup and sandwiches to side salads and casseroles!
Let me show you how to smoke a ham. The ingredients and steps are easy, and the taste of smoked ham with that sweet, sticky, smoky glaze is absolute perfection. I know you're going to love it! I'll share how to smoke ham, what to serve with smoked ham, my expert tips, answers to FAQ, and more.
Smoked Ham Ingredients
- Boneless Ham: My recipe for smoked ham uses boneless ham. This is technically a twice-smoked recipe, as pre-cooked hams are often smoked already!
- Brown Sugar: You can use light or dark brown sugar for this recipe. Bear in mind that dark brown sugar has a stronger molasses flavor.
- Maple Syrup: I recommend using real maple syrup, and not the thick pancake syrup. Local maple syrup is best if you can get it!
- Bourbon: The flavor this adds to the ham glaze is truly incredible.
- Salt and Pepper: Kosher salt and black pepper, or sea salt flakes. I recommend freshly cracked pepper if possible.
My tip: Make extra bourbon glaze to brush each slice of ham after cutting it for an extra flavor.
How to Smoke a Ham
Step 1: Prep Smoker and Ham
Preheat your smoker to 250°F and place a rack on a baking sheet. Remove any string or packaging from your ham, then place it on the rack.
Step 2: Smoke Ham
Add the ham to the smoker and cook for 3 hours, or until the internal temperature reaches 145°F as read by a meat thermometer.
Step 3: Make the Smoked Ham Glaze
About 15 minutes before the ham is finished cooking, add the sugar, syrup, and bourbon to a small saucepan. Bring it to a simmer and let it simmer for about 10 minutes.
Step 4: Glaze Smoked Ham
Once you take the ham out of the smoker, immediately pour the glaze over the smoked ham and use a basting brush to coat the entire ham thoroughly.
Step 5: Serve and enjoy!
Slice, serve, and enjoy an amazing smoked ham!
How Long to Smoke Ham
Smoking a ham only requires about 5 minutes of prep and cooks in just 3 hours. If you love making smoked recipes, you know how short that is for the incredible flavor a smoked dish gives you! The best part about this recipe for smoked ham is how little prep time and cooking time it takes.
Juicy Smoked Ham Expert Tips
- A pellet smoker is a great choice for this recipe; try this Wood Pellet Grill and Smoker.
- I used Traeger brand hickory pellets as they're one of the best options for pork. However, you can use pecan or even apple pellets for the best flavor results.
- If your ham has skin on it, you'll want to remove it. This is because the smoke will not penetrate the ham through the skin. The skin will absorb all the smoke instead.
- If you have a bigger ham, smaller ham, bone-in ham, etc., it doesn't matter. It may take longer or less time to cook your ham, based on the type you have. However, the only thing that matters is that the internal temperature reaches 145 degrees, no matter what type of ham you have. In other words, even if you don't have the same kind of ham I used, follow all the steps as normal, make sure the internal temperature reaches the appropriate level, and you're set to go.
- I like using the extra glaze to brush each slice of ham after it's cut, just to get an extra burst of flavor to the inside portion of the ham. This is simply a preference and is totally up to you.
- I used the name-brand Jim Beam bourbon, but you can use whatever brand you prefer. I would not suggest going for the cheaper stuff, as it doesn't taste as good in the glaze.
If you love smoking, you must try my smoked pork butt and smoked turkey too!
Smoked Ham Temp
- Fully Cooked Ham: For fully cooked hams, typically labeled as "ready-to-eat," you should heat them to an internal temperature of 140°F (60°C). You're essentially just warming them up.
- Partially Cooked Ham: If you have a partially cooked ham (sometimes labeled "cook before eating"), it should be cooked until it reaches an internal temperature of 160°F (71°C). This ensures that it's fully cooked and safe to eat.
- Fresh Ham: Fresh hams, which have not been cured or pre-cooked, should be cooked until they reach an internal temperature of 160°F (71°C). They are similar to pork roasts in this regard.
Storing Smoked Ham
- Refrigeration: If your smoked ham is fully cooked, it should be stored in the refrigerator for up to 5 days. Place it in the meat drawer or on a low shelf where the temperature is consistently cold, ideally around 40°F (4°C).
- Freezing: If you don't plan to consume the smoked ham within a few days, you can freeze it for longer-term storage. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. Label the package with the date of freezing. Smoked ham can typically be kept frozen for up to 4 months.
Juicy Smoked Ham FAQ
For a 4-pound ham, it takes 3 hours to smoke it to an internal temperature of 145°F. For larger or smaller hams, it will take more or less time. The internal temperature should reach 145°F on a meat thermometer before removing it from the smoker.
You should glaze a smoke ham for the best results. After removing it from the smoker, immediately pour the glaze over the ham and brush it in between each slice for the most flavor.
You do not need to cover the ham inside of the smoker; however, the lid to the smoker should, of course, be closed.
If using a pre-cooked ham, brining isn’t necessary, but it enhances flavor for fresh hams.
How to Use Smoked Ham Recipe Leftovers
Try more of my Leftover Ham Recipes!
What to Serve with Smoked Ham
If you love smoked ham, you’ll also love my Pineapple Glazed Ham, Baked Ham, and Smoked Turkey Recipe!
Smoked Ham with Maple Bourbon Glaze
Equipment
- Cooling Rack (needs to fit the baking sheet)
Ingredients
- 4 pound Boneless Ham
- ¾ Cup Brown Sugar
- ¼ Cup Maple Syrup
- ¼ Cup Bourbon
Instructions
- Preheat your smoker to 250°F and place a rack on a baking sheet. Remove any string or packaging from the ham and place it on the prepared baking sheet.4 pound Boneless Ham
- Place the ham on the baking sheet in the smoker and cook for 3 hours or until the internal temperature reaches 145°F as read by a meat thermometer.
- About 15 minutes before the 3 hour mark, place the sugar, syrup, and bourbon in a small saucepan and bring to a simmer. Let simmer for about 10 minutes.¾ Cup Brown Sugar,¼ Cup Maple Syrup,¼ Cup Bourbon
- Immediately pour the glaze over the smoked ham and use a basting brush to coat the entire ham thoroughly.
- Slice, and enjoy!
Notes
- I used Traeger brand hickory pellets as it’s one of the best options for pork. However, you can use pecan or even apple pellets for the best flavor results.
- If your ham came with skin on it, you’ll want to remove it. This is because the smoke will not penetrate the ham through the skin. The skin will absorb all the smoke instead.
- If you have a bigger ham, smaller ham, bone-in ham, etc. it doesn’t matter. It may take longer or less time to cook your ham, based on the type you have. However, the only thing that matters is that the internal temperature reaches 145 degrees, no matter the type of ham you have. In other words, even if you don’t have the same kind of ham we used, follow all the steps as normal and just make sure that internal temperature reaches the appropriate level, and you’re set to go.
- I like using the extra glaze to brush each slice of ham after it’s cut, just to get an extra burst of flavor to the inside portion of the ham. This is simply a preference and totally up to you.
- I used the name brand, Jim Beam bourbon, but you can use what brand you prefer. I would not suggest going for the cheaper stuff as it doesn’t taste as good.
Denise Stetler says
Do I have to use a glaze if I'm using the smoked ham in split pea soup?
Isabel Laessig says
Hi Denise! No, you don't have to glaze it if you don't want to! It should turn out just fine. Enjoy!
Jodi Andrews says
Hi. Can you make this one day ahead of your big gathering? and if yes, what would be the best way to reheat so it doesn't dry out?
Thank you.
Isabel Laessig says
Hi, Jodi! You could definitely prepare this the day before. I would reheat in the oven at 250°F for 2 hours, loosely tented with foil. Use a roasting pan with a rack and add some liquid to the bottom of the roasting pan, like vegetable or chicken broth (as seen here: https://sundaysuppermovement.com/honey-glazed-ham-recipe/). The slow cook time and liquid will help keep the ham moist. Make sure to use a meat thermometer to check the internal temp so you can be sure it's heated through and doesn't need more time.
Jodi says
Thank you so much, Isabel
Isabel Laessig says
You are so welcome, Jodi! Thank you!
Christie Smith says
What brand Ham did you purchase? Pre-cooked? Cured??
Isabel Laessig says
Hi Christie! I used a boneless pre-cooked ham.
James says
I used an uncured uncooked ham and this recipe is so good. It took a little longer for internal temperature to reach 160 The glaze is spot on to recipe. Will make again!.
Isabel Laessig says
Thanks so much, James! I'm so glad you enjoyed it!