Smoked Ham Recipe

Trim and weigh

Trim any excessively thick external fat cap to an even 1/4–1/2 inch; leave the skin on if present for flavor and to hold glaze. Pat the pork dry and weigh to confirm approximate cooking time (6 lb used here).

Prepare brine

In a large pot, combine 4 cups of the water with kosher salt, 1 cup brown sugar, pink curing salt (if using), whole peppercorns, bay leaves, smashed garlic cloves and allspice. Heat just until salt and sugar dissolve, stirring frequently; do not boil. Remove from heat and add remaining 12 cups cold water to cool the brine to room temperature. Chill the brine completely in the refrigerator (about 1–2 hours) before using.

Brine the pork

Place the pork in a non-reactive container or large food-safe bag. Pour the cooled brine over the pork ensuring it is fully submerged (use a plate or weight if needed). Refrigerate for 12–16 hours (overnight) for a 6-lb ham. If you omitted pink curing salt, the brine will still flavor the meat but won't give the classic cured color.

Rinse and rest

After brining, remove the pork, discard the brine, and thoroughly rinse the ham under cold water to remove surface salt. Pat dry with paper towels. Place the ham on a rack on a tray and refrigerate uncovered for 2–4 hours (or up to overnight) to develop a tacky pellicle on the surface—this helps smoke adhere.

Prepare smoker

Prepare your smoker for low-and-slow cooking at a steady 225°F (107°C). If using a charcoal or pellet smoker, set it up for indirect smoking. Use apple or hickory wood (chunks or soaked chips). Bring smoker temperature to 225°F before placing the ham inside.

Season and place ham

Brush the ham lightly with olive oil and rub with coarse black pepper. Place the ham on the smoker rack fat-side up so rendered fat will baste the meat. Insert a probe thermometer into the thickest part of the ham, avoiding bone.

Smoke to temperature

Smoke at 225°F until the internal temperature reaches 140°F if you brined without curing salt and plan to serve smoky cooked ham, or 145°F–150°F for a more fully cooked tender result (times will vary). For a 6-lb ham plan on approximately 4–6 hours; monitor the probe thermometer and smoker temperature carefully. Maintain consistent smoke and temperature, adding wood as needed for a steady mild smoke (avoid heavy bitter smoke).

Rest before glazing

When the ham reaches your target internal temperature, remove it from the smoker and increase smoker temperature to about 300°F (149°C) if you plan to set the glaze in the smoker. Tent the ham loosely with foil and let rest 15–20 minutes while you make the glaze.

Make the glaze

In a small saucepan over medium heat, combine 1/2 cup brown sugar, maple syrup (or honey), Dijon mustard, and apple cider vinegar. Stir and bring to a gentle simmer until sugar dissolves and glaze thickens slightly, about 3–4 minutes. If too thick, add up to 2 tablespoons water to reach a brushable consistency. Keep warm.

Glaze and caramelize

Brush a generous coat of glaze over the ham. Return the ham to the smoker (or a 300°F oven if your smoker is low on fuel) and cook until the glaze sets and becomes glossy and slightly caramelized, about 10–20 minutes, watching carefully to avoid burning. Reapply a second thin glaze if desired and heat until tacky.

Final rest and carve

Remove the ham from the smoker or oven and let rest for 10–15 minutes uncovered. Transfer to a cutting board and slice against the grain into 1/4–1/2 inch slices for serving. Reserve pan juices for serving if desired.