Name: Smoked Ham with Honey Dijon Glaze Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 (9-12 pound) bone-in spiral ham (fully cooked); 1 cup brown sugar; ½ cup honey; ⅓ 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

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

Scale

Ham

1 (9-12 pound) bone-in spiral ham (fully cooked)

Glaze

1 cup brown sugar
½ cup honey
⅓ 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

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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.