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My Smoked Ham recipe is truly incredible. I’m excited to show you how to smoke a ham with just 5 minutes of prep and only 3 hours in the smoker. You can have the most amazing smoked ham complete with a delectable brown sugar bourbon glaze.
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!
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Smoking a 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 incomparable, especially with the right glaze. My maple brown sugar bourbon glaze is the perfect pairing!
Smoked Ham Glaze Ingredients
- brown sugar
- maple syrup
- bourbon
To make my bourbon ham glaze, you will need brown sugar, maple syrup, and, of course, bourbon! The flavor of this glaze is incredible. It adds so much to smoked ham. I recommend using a higher-quality bourbon as it will give the glaze a better flavor than a cheaper bourbon would.
Use extra glaze to brush each slice of ham after cutting it for an extra burst of flavor!
How to Smoke a 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.
- 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.
- 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.
- Immediately pour the glaze over the smoked ham and use a basting brush to coat the entire ham thoroughly.
- Slice, serve, and enjoy!
Smoked Ham Recipe 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 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 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 what brand you prefer. I would not suggest going for the cheaper stuff as it doesn’t taste as good in the glaze.
The best part about this recipe for smoked ham is how little prep time and cook time it takes. 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!
If you love smoking, you must try my smoked pork butt and smoked turkey too!
Smoking a Ham FAQs
For a 4 pound ham, it takes 3 hours to smoke the ham 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 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.
What Kind of Ham Should I Smoke
It does not matter what type of ham you use, whether it’s boneless, bone-in, bigger, or smaller. However, if your ham came with skin on it, you will want to remove it as the skin will prevent the ham from absorbing the smoke. You want the smoke to penetrate the inside of the ham, so remove the skin before cooking it.
It may take longer to cook if it’s a larger ham, or less if it’s smaller; make sure the internal temperature reaches 145 degrees as read by a meat thermometer.
Best Ham Recipes
To me, ham is one of the easiest and most delicious recipes you can serve for a holiday meal. I love cooking one and serving it with amazing side dishes for ham.
Serve smoked ham with traditional BBQ side dishes, or as part of a holiday meal including our side dishes for ham. It pairs very well with Christmas side dishes and Easter side dishes!
How to Use Leftover Ham
Try more of my Leftover Ham Recipes and see all my Best Ham Recipes!
Smoked Recipes
- Smoked Prime Rib
- Smoking a Tri-Tip
- Smoked Chuck Roast
- Smoked Turkey Recipe
- Smoked Spatchcock Turkey
- Smoked Pork Butt
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📋 Recipe
Smoked Ham
Equipment
- Baking sheet
- Cooling Rack (needs to fit the baking sheet)
- Basting brush
Ingredients
- 4 pound Boneless Ham
- ¾ Cup Brown Sugar
- ¼ Cup Maple Syrup
- ¼ Cup Bourbon
Instructions
- Preheat your smoker to 250 degrees 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 in the smoker and allow to cook for 3 hours or until the internal temperature reaches 145 degrees.
- About 15 minutes before the ham is done, 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 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.
Let us know what you think or ask a question about the recipe!