Smoked Ham Recipe

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My Smoked Ham recipe has it all. I’m excited to show you how to smoke a ham with easy ingredients, just five minutes of prep, and only three hours in the smoker. You can have the most amazing smoked ham with a delectable brown sugar bourbon glaze, perfect for the holidays and even better for leftovers!

Jump to:

• Smoked a Boneless Ham
• Smoking a Ham Ingredients
• How to Smoke a Ham
• How Long to Smoke a Ham
• Smoked Ham Recipes Tips
• Smoked Ham Temperature
• How to Store a Smoked Ham
• Smoked Ham Recipe FAQs
• How to Use Leftover Ham
• Pin it for later!
• Recipe
• Reviews

Smoked a Boneless Ham

If you know anything about me, you know ham is one of my favorite dishes to prepare for my family. Making an incredibly flavorful ham is easy, from cooking it in the oven, to the Instant Pot, Air Fryer, and, of course – the smoker!

Smoked ham has to be one of my top favorite ways to prepare ham. The flavor you get from smoking ham is unmatched, especially when paired with the right glaze. My maple brown sugar bourbon glaze is the perfect pairing!

I’m going to show you how to smoke a ham perfectly. The ingredients are simple, the recipe is easy, and ham in the smoker is delicious!

Smoking a 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.

Make extra bourbon glaze to brush each slice of ham after cutting it for an extra flavor!

How to Smoke a Ham

1. 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.
   
2. 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.
   
3. 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.
   
4. Immediately pour the glaze over the smoked ham and use a basting brush to coat the entire ham thoroughly.
   
5. Slice, serve, and enjoy!
   

How Long to Smoke a 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.

Smoked Ham Recipes 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.

Smoked Ham Temperature

1. 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.
2. 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.
3. 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.

If you love smoking, you must try my smoked pork butt and smoked turkey too!

How to Store a 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.

Smoked Ham Recipe FAQs

How to Use Leftover Ham

• Ham Soup
• Ham Bone Soup
• Ham and Cheese Sandwiches
• Ham Stock
• Ham and Potatoes Casserole

Try more of my Leftover Ham Recipes!

Recipe