Smoked Ham Recipe

Prepare the brine

In a large pot, combine 4 cups of the water, kosher salt, 1 cup brown sugar, pink curing salt (if using), peppercorns, bay leaves, smashed garlic and thyme. Heat gently, stirring until the salt and sugar dissolve. Remove from heat and add remaining 8 cups cold water to cool the brine. Chill the brine completely (use ice if needed) so it is cold before adding the ham.

Brine the ham (optional but recommended for added moisture and flavor)

Place the whole smoked ham in a large nonreactive container or brining bag. Pour the cooled brine over the ham, ensuring it is fully submerged. If necessary, weigh it down with a plate. Refrigerate for 8–12 hours (overnight). If you prefer not to brine (since ham is already smoked/cured), skip this step and proceed to step for drying.

Prepare smoker or oven

If smoking: preheat your smoker to 225°F (107°C) and add soaked apple or hickory wood chips/chunks for a mild additional smoke. If oven-roasting: preheat oven to 325°F (163°C).

Rinse and dry

Remove the ham from brine and rinse under cold water to remove excess surface salt. Pat the ham dry thoroughly with paper towels. Let it rest at room temperature for 30 minutes while you prepare glaze and smoker/oven.

Score the fat

Using a sharp knife, score the ham’s fat in a diamond pattern about 1/4 inch deep, spacing cuts about 1 inch apart. This allows the glaze to cling and promotes even rendering.

Apply oil and initial seasoning

Brush the ham lightly with 1 tablespoon olive oil and sprinkle the freshly ground black pepper over the surface. Place the ham on the smoker rack or on a rack in a roasting pan if using the oven, cut side down.

Smoke or roast the ham

If smoking: smoke at 225°F (107°C) until the internal temperature reaches 135°F (57°C) for a warm, moist result, approximately 2–3 hours depending on ham size. If oven-roasting: cook at 325°F (163°C) until internal temp reaches 140°F (60°C), approximately 12–15 minutes per pound. Monitor with an instant-read thermometer placed into the thickest part without touching bone.

Prepare the glaze

While the ham cooks, combine 1 cup brown sugar, Dijon mustard, apple cider vinegar, maple syrup, orange zest, ground cloves and 1 teaspoon black pepper in a small saucepan. Warm over medium-low heat, stirring until sugar dissolves and glaze is shiny and slightly thickened, about 5 minutes. Keep warm.

Glaze the ham

When the ham reaches about 10–15°F (5–8°C) below your target temp (about 125°F for smoking or 130°F for oven), brush a generous layer of glaze over the ham. Continue cooking and reapply glaze every 10–15 minutes until the ham reaches final target temp (135°F smoked, 140°F oven). This creates a sticky, caramelized surface. Watch closely to prevent burning; if glaze chars, reduce heat slightly or tent with foil.

Rest and finish

Remove the ham from the smoker or oven when it reaches target internal temperature. Tent loosely with foil and let rest for 20–30 minutes; internal temperature will rise a few degrees and juices will redistribute. Sprinkle chopped parsley over the ham if using.

Transfer the ham to a carving board. Using a sharp carving knife, slice against the grain into 1/4-inch to 1/2-inch slices for serving. Serve warm with extra glaze on the side. Refrigerate leftovers within 2 hours.