If you love a dish that brings together smoky richness and a sweet-tangy punch, then the Smoked Ham with Honey Dijon Glaze Recipe is going to be your new favorite. This recipe transforms a traditional spiral ham into an irresistible centerpiece, marrying smoky flavors with a luscious honey Dijon glaze that caramelizes beautifully. Whether you’re celebrating a holiday or just craving a comforting meal, this dish promises a perfect balance of sweetness, spice, and tender meat that will delight everyone at the table.
Ingredients You’ll Need
Though this recipe may look gourmet, the ingredients are wonderfully simple yet crucial. Each component adds its own magic—whether it’s the smoky ham base or the sweet, tangy glaze that makes every bite sing.
- Bone-in spiral ham (9-12 pounds): The star of the dish; fully cooked and perfect for absorbing smoky flavors.
- Brown sugar (1 cup): Adds rich sweetness and helps create a caramelized crust on the ham.
- Honey (½ cup): Brings a smooth, floral sweetness that complements the Dijon mustard.
- Dijon mustard (â…“ cup): Offers a punchy, tangy depth that balances the sweetness perfectly.
- Unsalted butter (¼ cup or ½ stick): Adds richness and helps the glaze turn luxuriously glossy.
- Apple cider vinegar (¼ cup): Injects a subtle acidity that brightens the glaze’s flavors.
- Garlic cloves (3, minced): Provide a savory aroma and a hint of sharpness to marry the sweet and tangy elements.
- Ground cinnamon (¼ teaspoon): Adds warmth and a cozy spice note that enhances the glaze.
- Ground ginger (¼ teaspoon): Introduces a gentle bite and aromatic spice that rounds out the glaze.
How to Make Smoked Ham with Honey Dijon Glaze Recipe
Step 1: Prepare Your Smoker or BBQ
Start by preheating your smoker or BBQ to a steady 325°F. This temperature is key to gently infusing the ham with smoke without drying it out. Adding wood chips to your coals or fitting your BBQ with a smoking box ensures you get that signature smoky flavor that pairs beautifully with the glaze.
Step 2: Start Smoking the Ham
Place the bone-in spiral ham in a disposable foil pan to catch drippings and make cleanup a breeze. Smoke the ham for about 2 to 3 hours, or until the internal temperature reaches about 140°F. This slow smoke will penetrate the meat, building layers of flavor.
Step 3: Make the Honey Dijon Glaze
While the ham is smoking, combine brown sugar, honey, Dijon mustard, butter, apple cider vinegar, minced garlic, cinnamon, and ginger in a saucepan over medium heat. Bring it to a gentle simmer, then remove it from heat so the flavors meld and the glaze thickens slightly—this glaze is where the magic really shines.
Step 4: Glaze and Caramelize
Once the ham has smoked long enough, baste it all over with half of the glaze. Return it to the grill or smoker for another 30 minutes. This final step allows the sugars in the glaze to caramelize, creating that irresistible sticky, glossy finish with beautiful browned edges.
Step 5: Rest and Finish
Remove the ham from heat and let it rest for 20 minutes—this resting phase locks in the juicy tenderness. Before serving, brush the ham with the remaining glaze for an added burst of flavor and shine. Now you’re ready to wow your guests.
How to Serve Smoked Ham with Honey Dijon Glaze Recipe
Garnishes
Simple garnishes can elevate this dish beautifully. Fresh rosemary sprigs add a pop of green and a piney aroma, while thinly sliced green onions sprinkled on top introduce a mild sharpness that complements the glaze. A few orange zest curls can offer a fresh citrus note that brightens the whole presentation.
Side Dishes
This smoked ham pairs wonderfully with cozy, comforting sides. Roasted garlic mashed potatoes soak up every bit of glaze, while a crisp apple and fennel salad adds a refreshing crunch. For a classic touch, serve alongside buttery green beans or sweet roasted carrots to balance out the richness of the ham.
Creative Ways to Present
For a festive presentation, consider serving the ham on a wooden carving board surrounded by seasonal fruits like pineapple chunks or pomegranate seeds for bursts of color and sweetness. Layer slices on a platter with fresh herbs or edible flowers for a stunning visual that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap slices tightly in aluminum foil or place them in an airtight container to keep the ham juicy and flavorful. Stored in the fridge, it will stay delicious for up to 4 days and can be enjoyed in sandwiches, salads, or reheated meals.
Freezing
You can freeze the smoked ham, but for best texture, slice it first and wrap portions individually before freezing. This method lets you thaw only what you need. Frozen ham will remain tasty for up to 3 months if properly sealed.
Reheating
To reheat your smoked ham without drying it out, cover it loosely with foil and warm it in an oven set to 275°F until heated through. You can brush a little extra glaze or broth over the slices during reheating to keep them moist and flavorful.
FAQs
Can I use a pre-cooked ham for this recipe?
Absolutely! This recipe calls for a fully cooked bone-in spiral ham, which is ideal because it absorbs the smoky flavor and glaze wonderfully without needing to cook from raw.
What type of wood chips work best?
Fruitwoods like apple or cherry are fantastic choices for smoking ham as they impart a sweet, mild smokiness that complements the honey Dijon glaze without overpowering it.
Can I make the glaze ahead of time?
Yes, making the glaze in advance is a great time saver. Store it in the fridge in an airtight jar for up to 3 days. Warm slightly before using to help with easy basting.
Is it necessary to rest the ham before serving?
Resting the ham allows the juices to redistribute, making the meat extra tender and juicy. Skipping this step may result in drier slices, so it’s definitely worth the wait.
Can I prepare this recipe without a smoker?
If you don’t have a smoker, you can replicate the recipe by baking the ham in the oven at 325°F and using a liquid smoke additive in the glaze for that smoky flavor. The caramelization and glaze will still turn out beautifully.
Final Thoughts
This Smoked Ham with Honey Dijon Glaze Recipe is truly a crowd-pleaser that brings warmth, flavor, and a touch of elegance to any meal. It’s perfect for gatherings big and small, and the combination of smoky ham with that luscious glaze is simply unforgettable. I encourage you to give it a try—you’ll love how easy it is to impress with such a stunning, delicious dish.
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Smoked Ham with Honey Dijon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 16 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
Description
This smoked ham recipe features a fully cooked spiral ham smoked to perfection with a rich, flavorful glaze made from brown sugar, honey, Dijon mustard, and warm spices. Perfect for a festive gathering, this method infuses the ham with smoky aroma and a caramelized, sweet-savory crust.
Ingredients
Ham
- 1 (9-12 pound) bone-in spiral ham (fully cooked)
Glaze
- 1 cup brown sugar
- ½ cup honey
- â…“ cup Dijon mustard
- ¼ cup unsalted butter (½ stick)
- ¼ cup apple cider vinegar
- 3 cloves garlic (minced)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Preheat Smoker: Preheat your smoker or BBQ to 325°F. Prepare by adding wood chips to the coals or fitting your BBQ with a smoking box to generate smoke for flavor infusion.
- Smoke the Ham: Place the ham in a disposable foil pan and set it on the smoker grate. Smoke the ham for 2 to 3 hours, or until its internal temperature reaches 140°F, allowing the smoky flavors to permeate the meat.
- Prepare the Glaze: While the ham is smoking, combine brown sugar, honey, Dijon mustard, butter, apple cider vinegar, garlic, cinnamon, and ginger in a saucepan over medium heat. Stir and bring to a simmer, then remove from heat to allow the glaze to thicken slightly.
- Baste and Caramelize: Baste the ham thoroughly with half of the prepared glaze. Continue grilling the ham for another 30 minutes, allowing the glaze to caramelize onto the surface and create a beautiful sweet crust.
- Rest and Final Glaze: Remove the ham from the heat and let it rest for 20 minutes. This helps juices redistribute for moist slices. Before serving, brush the ham with the remaining glaze for added flavor and shine.
Notes
- Ensure the ham’s internal temperature reaches 140°F for food safety and perfect warmth.
- Use hardwood chips like apple or hickory for a complementary smoky flavor.
- Resting the ham after cooking keeps the meat tender and juicy.
- This recipe is designed for a fully cooked ham, so the smoking primarily adds flavor and reheats the meat.
- If you don’t have a smoker, you can use a grill set up for indirect heat with wood chips for smoke.
