House Smoked Ham Recipe

Inspired by GRUB Durham

Time13h

Serves10

Make House Smoked Ham Recipe in just 13h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Brine
In a large bowl, mix brown sugar, honey, Dijon mustard, apple cider vinegar, black pepper, garlic powder, and onion powder until well combined.
2
Brine the Ham
Place the bone-in ham in a large resealable bag or a container. Pour the brine mixture over the ham, ensuring it is well coated. Seal the bag or cover the container and refrigerate for at least 12 hours, preferably 24 hours.
3
Prepare for Smoking
Remove the ham from the brine and let it sit at room temperature for about 30 minutes. Preheat your smoker to 225°F (107°C) and soak the wood chips in water for at least 30 minutes before using.
4
Smoke the Ham
Place the soaked wood chips in the smoker. Once the smoker reaches the desired temperature, place the ham on the smoker rack. Smoke the ham for about 4-6 hours, or until the internal temperature reaches 145°F (63°C).
5
Rest and Serve
Remove the ham from the smoker and let it rest for at least 20 minutes before slicing. Serve warm or at room temperature.