Hickory Smoked Ham
Elevate your holiday or special occasion spread with this irresistible Hickory Smoked Ham, a show-stopping centerpiece that's bursting with smoky, sweet, and spiced flavors. This recipe transforms a tender, bone-in fully cooked ham into a masterpiece with a luscious glaze made from Dijon mustard, brown sugar, honey, cinnamon, and cloves. Slowly smoked over hickory wood chunks, the ham absorbs a deep, aromatic smoke flavor while developing a caramelized crust that’s perfect for any celebration. With just 30 minutes of prep and a low-and-slow cook time of 4 hours, this dish is incredibly easy to make yet undeniably impressive. Ideal for festive gatherings, this smoky-sweet ham pairs wonderfully with your favorite hearty sides and guarantees a meal to remember.
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Recipe Information
Ingredients
- 1 piece Bone-in fully cooked ham (10-12 pounds)
- 3 tablespoons Dijon mustard
- 1 cup Brown sugar
- 0.25 cup Honey
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 4 cups Hickory wood chunks or chips
- 1 roll Aluminum foil
- 2 cups Water
Instructions
Preheat your smoker to 225°F (107°C) using hickory wood chunks or chips for the smoke flavor. If using a gas or electric smoker, fill the wood chip tray with hickory chips and add 2 cups of water to the water pan.
Remove the ham from its packaging and pat it dry with paper towels. Place it on a large sheet of aluminum foil, ensuring the foil is big enough to eventually wrap the ham completely.
In a small bowl, whisk together Dijon mustard, brown sugar, honey, ground cinnamon, and ground cloves to create the glaze.
Using a sharp knife, score the surface of the ham in a diamond pattern, making shallow cuts about 1/4 inch deep. This allows the glaze to penetrate and flavor the meat.
Brush half of the glaze over the ham, making sure to coat it evenly. Reserve the remaining glaze for basting later.
Wrap the ham tightly in aluminum foil, leaving an opening at the top to allow some smoke to penetrate. Place the ham in the smoker, flat side down.
Smoke the ham at 225°F (107°C) for approximately 4 hours, or until the internal temperature reaches 140°F (60°C). This reheats the pre-cooked ham while infusing it with a smoky flavor.
Every hour, open the foil slightly and brush the ham with the reserved glaze to build layers of flavor and encourage caramelization.
During the last 30 minutes of cooking, open the foil completely to allow the ham to develop a rich, sticky, caramelized crust.
Once the ham reaches 140°F (60°C), remove it from the smoker and let it rest for 15-20 minutes before carving.
Slice and serve the hickory smoked ham warm, accompanied by your favorite sides.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3657 mg | 159% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.9 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
