My smoked ham recipe has earned a permanent spot on our holiday table, and I genuinely can’t imagine Easter or Christmas without it anymore. The first time I tried smoking a pre-cooked spiral ham instead of just baking it, I thought it was a bit unnecessary — I mean, it already comes smoked, right? Well, that first bite of the double-smoked version changed everything for me.

The extra layer of smoke transforms the ham in a way that’s hard to describe until you experience it yourself. It deepens the flavor, adds this gorgeous mahogany color, and when you finish it with a sticky brown sugar and honey glaze, you get something that looks and tastes way more impressive than the effort involved.

I’ve made this for a crowd of 20 and for a quiet Sunday dinner with just my family. It works beautifully either way. The glaze is the real star here — brown sugar, honey, Dijon mustard, apple cider vinegar, and a little butter all simmered together into something you’ll want to put on everything.

Read on and I’ll walk you through every step so your ham comes out perfect on the first try.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	3 to 4 hours
Total Time	3 hours 20 minutes to 4 hours 20 minutes
Servings	12 to 16 servings
Difficulty Level	Easy

If you love cooking ham low and slow, you’ll also enjoy this Slow Cooker Ham Recipe — it’s a hands-off version that’s perfect for busy holiday days.

Smoked Ham Recipe with Brown Sugar Glaze

Table of Contents

Why You’ll Love This Smoked Ham Recipe

This is one of those recipes that always generates compliments, even though the actual work is surprisingly minimal. The smoker does most of the heavy lifting while you enjoy time with your guests.

Incredibly flavorful: Smoking a pre-cooked ham gives it a second layer of smoky depth that you simply cannot get from baking alone. The wood smoke penetrates the outer layer and creates a flavor that’s complex and rich without being overpowering.
The glaze is show-stopping: Brown sugar, honey, Dijon mustard, apple cider vinegar, and butter — this glaze caramelizes onto the ham in the most beautiful, sticky, shiny coating you’ve ever seen.
Perfect for a crowd: A 7 to 9 pound bone-in spiral ham feeds 12 to 16 people easily. It’s genuinely one of the most economical and impressive things you can make for a large group.
Mostly hands-off cooking: Once the ham goes on the smoker, you’re really just basting it every 30 to 45 minutes and monitoring the temperature. You have plenty of time to prep your sides.
Gorgeous presentation: The deep caramel color from the glaze and the smoke makes this ham look like it came from a professional kitchen. It’s a true centerpiece dish.
Leftovers are amazing: Ham sandwiches, ham and potato soup, omelets, pasta — leftover smoked ham goes with everything and actually gets better as it sits in the fridge overnight.
Works on any smoker: Pellet grill, charcoal smoker, electric smoker — this recipe works on all of them. I’ve made it on a Traeger and an old-school kettle grill and the results are equally delicious both ways.

For another great pork dish that gets amazing flavor from low-and-slow cooking, check out this Spiral Ham Recipe for a great oven-baked variation.

Ingredients

This recipe uses simple, accessible ingredients — most of which you probably already have in your pantry. The quality of the ham matters more than anything else here, so I recommend going bone-in and spiral cut when possible.

1 bone-in spiral cut ham (7 to 9 lbs / 3.2 to 4 kg) — Pre-cooked and pre-smoked. Look for an applewood or hickory smoked variety. Bone-in keeps the ham moister than boneless.
2 cups (480 ml) apple cider (not apple cider vinegar) — Used for basting while the ham smokes. It adds moisture and a subtle sweetness that pairs beautifully with the pork.
2 tbsp (30 ml) yellow or Dijon mustard — Used as a binder to help the spice rub stick to the outside of the ham.
For the Spice Rub:
2 tbsp (24 g) brown sugar
1 tsp (3 g) smoked paprika
1 tsp (3 g) garlic powder
1/2 tsp (1.5 g) onion powder
1/2 tsp (1 g) ground black pepper
1/4 tsp (0.5 g) ground cinnamon
1/4 tsp (0.5 g) ground cloves
For the Brown Sugar Honey Glaze:
1/2 cup (100 g) packed light brown sugar
1/4 cup (60 ml) pure honey
3 tbsp (42 g) unsalted butter
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) Dijon mustard
Pinch of cayenne pepper (optional, but recommended)

You might also enjoy: Baked Ham Recipe — a wonderful oven method when you don’t have a smoker on hand.

Kitchen Equipment Needed

You don’t need any specialty equipment beyond a smoker or pellet grill for this recipe. Here’s a quick rundown of what you’ll want to have on hand before you start.

Pellet smoker or charcoal smoker — Any smoker that can maintain a steady 225°F to 250°F (107°C to 121°C) works great. I use a pellet grill for ease, but a charcoal smoker gives excellent results too.
Disposable aluminum roasting pan — Keeps the mess contained and makes it easy to transfer the ham on and off the smoker. I never smoke a ham without one.
Leave-in meat thermometer — Essential for monitoring the internal temperature without opening the smoker constantly. This is the one tool that takes all the guesswork out of the cook.
Instant-read thermometer — For spot-checking the temperature in different parts of the ham once you’re nearing the end of the cook.
Small saucepan — For making the glaze on the stovetop while the ham smokes.
Silicone basting brush — For applying the glaze and the apple cider baste. Silicone is much easier to clean than bristle brushes.
Large cutting board — For resting and slicing the finished ham.
Sharp carving knife — For slicing around the bone if needed. A spiral ham is pre-cut, but you’ll still want a good knife for serving.
Large mixing bowl — For mixing the spice rub ingredients.
Aluminum foil — Handy for tenting the ham if it starts looking too dark before reaching temperature.
Apple wood chips or cherry wood chips — Apple is my personal favorite with this glaze because the fruity notes complement the sweetness perfectly. Hickory or cherry are great alternatives.

Recommended Products for This Recipe

After years of making this smoked ham for holiday gatherings, these are the products I personally reach for every single time. They genuinely make a difference in the final result.

1. Wireless Leave-In Meat Thermometer

A leave-in wireless thermometer is the single most important tool for this recipe. It lets you monitor the internal temperature of the ham from inside your house without opening the smoker and losing heat, which keeps your cook time consistent. I’ve overcooked hams before I started using one — don’t make my mistake.

Get it on Amazon

2. Apple Wood Smoking Chips

The type of wood you use genuinely changes the flavor of the finished ham. Apple wood gives a mild, slightly sweet, fruity smoke that pairs beautifully with the brown sugar honey glaze without overwhelming the natural pork flavor. I’ve tried hickory (great but stronger), cherry (gorgeous color), and apple is my consistent favorite for this recipe.

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3. Large Cast Iron Skillet (12-inch)

If you want to give your glazed ham a final few minutes under the broiler to really set and caramelize the glaze, a cast iron skillet is perfect because it goes seamlessly from the smoker to the oven. The heavy iron retains heat evenly so the glaze sets beautifully without burning. It also works great for carving and serving directly at the table.

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4. Silicone Basting Brush Set

You’ll be basting this ham multiple times with apple cider and then again with the glaze, so having a good silicone basting brush makes the whole process so much cleaner and easier. Silicone bristles don’t shed, they’re heat-resistant, and they go straight in the dishwasher. I ruined several bristle brushes before switching to silicone.

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For a cozy dish to use up leftover ham, this Ham and Potato Soup Recipe is absolutely perfect and one of my most-made recipes every winter.

Step-by-Step Instructions: How to Make Smoked Ham

1. Prepare and Preheat Your Smoker

Load your smoker with apple wood chips, cherry wood chips, or hickory wood chips. Apple and cherry are my personal favorites for ham because they impart a mild, slightly sweet smoke that complements the glaze beautifully.
Preheat your smoker to 225°F to 250°F (107°C to 121°C). Give it at least 20 to 30 minutes to fully come up to temperature and produce clean, thin smoke before putting the ham on.
If your smoker has a water pan feature, add water to it. This creates a more humid environment inside the smoker, which helps keep the ham from drying out during the long cook.
Spray a large disposable aluminum roasting pan with cooking spray and set it aside.

2. Prepare the Ham

Remove the ham from its packaging and discard the glaze packet if one is included — you’re making your own, which is far superior.
Pat the ham dry all over with paper towels. A drier surface means the rub will stick better and you’ll get a better bark on the outside.
Brush the entire outside of the ham — including between the spiral slices — with 2 tablespoons (30 ml) of mustard. This acts as a binder for your spice rub and adds a subtle tangy flavor that gets absorbed into the meat.
In a small bowl, mix together 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp ground cinnamon, and 1/4 tsp ground cloves.
Sprinkle the spice rub generously all over the outside of the ham, pressing it gently into the mustard so it adheres well. Try to get some rub in between the spiral cut slices too.
Place the ham cut-side down in your prepared aluminum roasting pan.

3. Start Smoking the Ham

Place the ham (in its pan) on the smoker grates. Close the lid and let it smoke undisturbed for the first hour.
Insert your leave-in thermometer probe into the thickest part of the ham, making sure it’s not touching the bone. Set your target temperature alert to 130°F (54°C) — you’ll glaze it at this point.
Maintain your smoker temperature between 225°F and 250°F (107°C to 121°C) throughout the cook. Try not to open the lid too frequently, as this causes temperature fluctuations and extends your cook time.

4. Baste with Apple Cider

After the first hour of smoking, open the smoker and baste the ham liberally with apple cider using your silicone basting brush. Apply it generously over the entire surface and work it into the spiral cut slices.
Continue basting with apple cider every 30 to 45 minutes throughout the cook. This keeps the surface moist and prevents the outer layer from drying out or toughening.
If at any point the ham looks like it’s getting too dark on the outside before reaching temperature, loosely tent it with a piece of aluminum foil. This slows the browning without stopping the smoke penetration.

5. Make the Brown Sugar Honey Glaze

When your ham reaches an internal temperature of about 120°F to 130°F (49°C to 54°C), it’s time to make your glaze. This usually happens around the 2.5 to 3 hour mark, so plan accordingly.
In a small saucepan over medium heat, combine 1/2 cup (100 g) packed light brown sugar, 1/4 cup (60 ml) honey, 3 tbsp (42 g) unsalted butter, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) Dijon mustard, and a pinch of cayenne pepper.
Stir everything together and bring to a gentle simmer. Cook for 4 to 5 minutes, stirring occasionally, until the glaze thickens slightly and becomes glossy. Be careful — hot sugar is extremely hot and can cause serious burns if splattered.
Remove the glaze from the heat and let it cool for a few minutes. It will thicken more as it cools. If it gets too thick before you’re ready to use it, you can gently reheat it on the stove.

6. Apply the Glaze and Finish

Once the ham reaches 130°F (54°C) internally, use your basting brush to apply a generous coat of the brown sugar honey glaze all over the outside of the ham. Make sure to get glaze in between the spiral cut slices — this is where the flavor really builds up.
Close the smoker lid and continue cooking. Apply another coat of glaze every 15 to 20 minutes until the ham reaches an internal temperature of 140°F (60°C). Two to three glaze applications are usually enough to build a beautiful, sticky lacquered exterior.
Keep a close eye on the temperature at this stage. You don’t want to push past 145°F (63°C) or the ham can start to dry out. Remove the ham from the smoker once it hits 140°F (60°C).
For an even more caramelized glaze, you can transfer the ham (in its cast iron skillet or oven-safe pan) to your oven on the High Broil setting for 2 to 3 minutes. Watch it closely — it can go from golden to burnt very quickly.

7. Rest, Slice, and Serve

Transfer the ham to a large cutting board. Let it rest uncovered for 15 to 20 minutes before slicing. Resting allows the juices to redistribute throughout the meat, and it also gives the glaze time to fully set and firm up.
To serve a spiral ham, run a sharp knife along the bone to release the pre-cut slices. They’ll fall off beautifully in neat spirals.
Drizzle any extra glaze or the pan drippings over the sliced ham before serving. Trust me on this — those pan drippings are liquid gold.
Serve immediately while warm.

You might also enjoy: Maple Glazed Carrots Recipe — a perfect sweet and savory side that cooks easily while your ham is resting.

Tips for The Best Smoked Ham

After making this more times than I can count, I’ve figured out the things that really make the difference between a good ham and a genuinely memorable one.

Start with a quality ham: Look for a bone-in spiral cut ham that has been applewood or hickory smoked at the processor. The pre-existing smoke flavor is actually a feature here — you’re building on it, not replacing it. Cheap, water-added hams don’t hold up as well to a second smoke.
Don’t skip the mustard binder: I skipped it once to save a step and the rub slid right off during the baste. The mustard only adds a very subtle flavor but it does a great job holding everything together.
Low and slow is key: Resist the urge to crank up the heat. A ham smoked at 225°F (107°C) ends up significantly juicier and more flavorful than one rushed at 300°F (149°C). The extra hour is absolutely worth it.
Use a leave-in thermometer: Cooking by time alone is unreliable because ham size varies so much. A thermometer removes all the guesswork and protects you from overcooking.
Apple cider is the baste, not apple cider vinegar: I made this mistake the first time and it was way too tart. Make sure you’re using sweet apple cider (the kind you’d drink) for basting.
Build the glaze in layers: Don’t try to put all the glaze on at once right at the end. Two or three thin coats applied over the last 30 to 45 minutes of cooking builds a much more impressive lacquered crust than one thick coat.
Rest before carving: I know it’s tempting to slice right into it, especially when the whole house smells incredible. But resting for 15 minutes genuinely keeps the ham juicier.
Save the pan drippings: The liquid that accumulates in the pan is incredibly flavorful. Pour it into a small pitcher and drizzle it over the ham at the table. You can also use it as the base for a quick ham gravy.
Don’t overcook: A fully cooked ham just needs to reach 140°F (60°C). Once it goes past 145°F (63°C), it starts to dry out significantly. Pull it a little early and let carryover cooking do the rest.

For a great recipe that makes delicious use of leftover ham, try this comforting Ham and Potato Soup.

What to Serve with Smoked Ham

A beautiful smoked ham deserves equally wonderful sides, and the good news is that almost all the classic holiday accompaniments can be prepped while your ham is on the smoker.

Mashed Potatoes — Creamy, buttery mashed potatoes are the ultimate pairing for glazed ham. The richness of the potatoes balances the sweet and smoky flavors of the ham beautifully.
Scalloped Potatoes — Thinly sliced potatoes baked in a creamy cheese sauce. This is a proper holiday dinner combination that never fails.
Green Bean Casserole — A classic holiday side that goes hand in hand with glazed ham. The creamy, savory flavors are a nice counterpoint to all that sweetness.
Dinner Rolls — Soft, pillowy dinner rolls for making little ham sandwiches right at the table. This is always my kids’ favorite part of the meal.
Deviled Eggs — A classic appetizer that bridges the gap between snack time and when the ham finally comes off the smoker.
Sweet Potato Casserole — The natural sweetness of sweet potatoes with a marshmallow or pecan topping pairs perfectly with the caramelized glaze on the ham.
Coleslaw — A cool, creamy coleslaw is a great contrast to the warm, smoky ham, especially if you’re serving this at a summer cookout rather than a holiday dinner.
Broccoli Salad — Crunchy, tangy broccoli salad with bacon and cheese is a crowd-pleaser that works beautifully alongside the sweetness of the glazed ham.
Roasted Brussels Sprouts with Bacon — The slightly bitter, caramelized edges of roasted Brussels sprouts are a sophisticated counterbalance to the sweet glaze.
Honey Mustard Sauce — An extra dipping sauce on the table never hurts, especially one that echoes the mustard flavors already in the glaze.

**Read Also:** Thanksgiving Stuffing Recipe

Variations of Smoked Ham

Once you’ve made this recipe a couple of times and feel confident with the basic technique, there are some really fun ways to switch it up depending on the occasion or your personal taste preferences.

Pineapple Brown Sugar Ham: Substitute pineapple juice for the apple cider in both the baste and the glaze, and press pineapple rings onto the outside of the ham using toothpicks before smoking. Remove the toothpicks before serving. It’s a retro presentation that people absolutely love.
Bourbon Maple Glaze: Replace the honey with an equal amount of pure maple syrup and add 2 tablespoons (30 ml) of bourbon to the glaze. The bourbon adds a warm, complex depth that makes this version feel a little more grown-up and sophisticated.
Spicy Sriracha Glaze: Add 1 to 2 tablespoons of sriracha or your favorite hot sauce to the glaze recipe. The heat cuts through the sweetness and gives the ham an exciting kick. I like this version for summer cookouts.
Orange Marmalade Glaze: Swap out the honey for orange marmalade and add the zest of one orange to the glaze. The citrus brightens everything up and the finished ham has a gorgeous orange hue.
Dr Pepper Ham: Use a can of Dr Pepper or Coca-Cola instead of the apple cider for both the baste and part of the glaze liquid. It sounds unusual but it adds a deep caramel sweetness that’s hard to describe and really wonderful.
Cherry Wood Smoked Ham: Swap out the apple wood chips for cherry wood. Cherry imparts a beautiful deep reddish color to the outside of the ham and a slightly sweeter, more fruity smoke flavor.
Herb-Infused Glaze: Add 1 teaspoon of fresh thyme leaves and 1/2 teaspoon of fresh rosemary to the glaze as it simmers. Strain them out before glazing the ham. The herbal notes make this version feel a bit more elegant and savory.

For another delicious pork recipe with wonderful flavor, try this Pork and Apple Skillet Recipe.

Storage and Reheating

Leftover smoked ham keeps beautifully and actually gets more flavorful after a day in the fridge, as the smoke and glaze continue to infuse the meat. Here’s how to store it properly so none of it goes to waste.

Refrigerator: Store leftover ham in an airtight container or wrapped tightly in plastic wrap or aluminum foil. It will keep in the refrigerator for up to 4 days. I like to slice it off the bone before storing so it takes up less space and is ready to use in other dishes.
Freezer: Leftover ham freezes extremely well. Slice or chop it and store in zip-lock freezer bags with as much air removed as possible. Label with the date. Frozen ham keeps for up to 3 months and defrosts well overnight in the refrigerator.
Reheating whole slices: The best way to reheat ham slices without drying them out is in a skillet over medium-low heat with a small splash of water or chicken broth. Cover the skillet with a lid and let the steam gently warm the ham through. About 3 to 4 minutes per side works well.
Reheating in the oven: For larger portions, place ham slices in a baking dish, add a splash of broth or leftover pan drippings, cover tightly with foil, and warm at 300°F (150°C) for about 15 to 20 minutes until heated through.
Microwave reheating: Place ham slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals on medium power until warmed through. This is fine for quick lunches but the oven or skillet method yields much better texture.
Ideas for leftover ham: Leftover smoked ham is incredibly versatile. Use it in omelets, breakfast scrambles, sandwiches, mac and cheese, fried rice, split pea soup, pasta, or slice it thin for a charcuterie board.

One of the best ways to use leftover ham is in this comforting Potato Soup Recipe.

Nutritional Facts

The following is an estimate per serving based on a 7 lb (3.2 kg) bone-in spiral ham serving 14 people, with the full glaze recipe applied. Actual values will vary depending on the specific ham brand and any glaze adjustments.

Calories: 340 kcal
Protein: 28 g
Total Fat: 14 g
Saturated Fat: 5 g
Carbohydrates: 22 g
Sugars: 20 g
Sodium: 1,380 mg
Cholesterol: 85 mg
Fiber: 0 g
Iron: 1.8 mg
Potassium: 420 mg

Note: Ham is naturally high in sodium due to the curing process. If you’re watching your sodium intake, look for a lower-sodium variety at the grocery store.

For a lighter side dish option to round out your plate, this Healthy Mashed Potatoes Recipe is a wonderful lower-calorie companion.

Health Benefits of Key Ingredients

While this is definitely a special occasion indulgence, several of the key components in this recipe do bring some genuine nutritional value to the table.

Ham (Pork): Ham is a good source of complete protein, providing all essential amino acids. It’s also a meaningful source of B vitamins — particularly thiamine (B1) and niacin (B3) — which support energy metabolism and nervous system function. It also contains zinc and selenium, both important for immune function.
Honey: Raw honey contains antioxidants including flavonoids and phenolic acids, which have been associated with reduced inflammation. It also has antimicrobial properties and a lower glycemic impact than refined white sugar. Using honey in the glaze means you can use slightly less sugar overall.
Apple Cider Vinegar: Apple cider vinegar contains acetic acid, which may help support digestive health and blood sugar regulation. The small amount used in the glaze contributes a balanced acidity that also enhances the overall flavor without adding significant calories.
Dijon Mustard: Mustard is made from mustard seeds, which contain glucosinolates — plant compounds that have been studied for their potential anti-inflammatory and antioxidant properties. It’s also virtually calorie-free and adds a lot of flavor for very little sugar or fat.
Apple Cider (for basting): Apple cider contains small amounts of vitamin C and polyphenols from apples. It adds moisture and subtle flavor during the cook without significantly adding calories to the finished dish.
Smoked Paprika: Paprika is derived from dried red peppers and is a meaningful source of vitamin A, vitamin E, and carotenoids like lutein and zeaxanthin, which support eye health. It also contains capsaicin, which has been associated with anti-inflammatory properties.
Garlic Powder: Even in powdered form, garlic retains some of its allicin compounds, which have well-studied antimicrobial and cardiovascular benefits. It adds depth of flavor while contributing minimal calories.

Another recipe packed with nutritional benefits is this Roasted Brussels Sprouts with Bacon — a perfect healthy-ish side to pair with this ham.

FAQs About Smoked Ham

1. Do I need a smoker to make this recipe, or can I use a regular oven?

You do need a smoker (or a grill set up for indirect smoking) to get the full double-smoked effect. However, if you only have an oven, you can absolutely make the brown sugar honey glaze and apply it to a pre-cooked spiral ham baked at 325°F (163°C).

The flavor won’t have the same smoky depth, but the glaze alone is extraordinary and you’ll still end up with a delicious holiday ham. Check out the Baked Ham Recipe for the oven method.

2. How long does it take to smoke a 7 to 9 pound ham?

At 225°F to 250°F (107°C to 121°C), a 7 to 9 pound bone-in spiral ham typically takes 3 to 4 hours to reach an internal temperature of 140°F (60°C). Plan on roughly 20 to 25 minutes per pound as a general guideline, but always cook to internal temperature rather than time.

Every smoker is different and the starting temperature of your ham (cold from the fridge vs. room temperature) also affects total cook time.

3. Can I make this ahead of time for a holiday dinner?

Yes, and it actually works quite well. You can smoke the ham fully, let it cool completely, and refrigerate it up to two days before your event. On the day of serving, reheat it covered with foil in a 325°F (163°C) oven with a splash of broth until heated through (about 15 minutes per pound), then apply a fresh coat of glaze at the end.

The ham may not have quite the same freshly-smoked exterior, but the flavor is still excellent and the convenience is hard to beat for holiday entertaining.

4. What’s the difference between a city ham and a country ham?

City ham (what most grocery stores sell) is wet-cured in a brine solution and is usually pre-cooked or ready to eat. It’s the type we’re using in this recipe — moist, mild, and easy to work with.

Country ham is dry-cured with salt, has a much stronger, saltier flavor, and is typically sold raw or partially cooked. Country ham requires very different preparation (often soaking to remove excess salt) and is not interchangeable with city ham in this recipe.

5. What wood chips work best for smoking ham?

Apple wood is my top recommendation for this recipe because its mild, sweet, fruity smoke complements the brown sugar honey glaze without competing with it. Cherry wood is a close second and gives the ham a beautiful deep reddish exterior color.

Hickory is a stronger, more assertive smoke that works well if you want a more robust BBQ flavor. Avoid very strong woods like mesquite, which can overpower the delicate flavor of ham and make the glaze taste bitter.

For more ideas on holiday cooking, browse the Easy Healthy Dinner Recipes for Family collection.

Final Thoughts

This smoked ham recipe has become one of the most requested dishes in my whole recipe collection, and every time I make it I understand why. It’s the kind of meal that fills the whole house with the most intoxicating smell and puts everyone in a celebratory mood before they even sit down.

The brown sugar honey glaze is something special, and the extra smoke adds a dimension of flavor that makes people ask for the recipe every single time. I hope it becomes as much of a staple at your table as it has at mine.

Give this recipe a try for your next holiday gathering or even just a special weekend dinner — I promise it won’t disappoint. Leave a comment below and let me know how it turned out, and feel free to share any glaze variations you tried!

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