Smoked Holiday Ham Recipe

Inspect and Bring to Temperature

Remove ham from packaging. If refrigerated, allow ham to sit covered at room temperature for 30–60 minutes to take the chill off (this helps it heat evenly). Pat the exterior dry with paper towels.

If the ham is overly salty, skip additional salt. Otherwise, lightly season exposed surfaces with freshly ground black pepper.

Make Quick Brine

In a large pot, combine 6 cups water, 1 cup brown sugar, 1 cup kosher salt, whole cloves, peppercorns, bay leaves, and crushed garlic. Bring to a simmer, stirring until sugar and salt dissolve. Remove from heat, add ice to cool completely to room temperature (or chill in refrigerator).

Brine the Ham

Place the ham in a large nonreactive container or brining bag. Pour cooled brine over the ham so it is fully submerged. Refrigerate for 6–12 hours. If using a pre-salted or city ham, skip brining; instead, rinse and pat dry.

After brining, remove ham, rinse under cold water, and pat dry thoroughly. Let rest uncovered in the refrigerator for at least 1 hour (this helps form a pellicle that takes smoke better).

Prepare Glaze

In a medium saucepan over medium heat, melt 2 tbsp butter. Add Dijon mustard, 1 cup brown sugar, 1/2 cup molasses, 1/2 cup fresh orange juice, orange zest, 2 tbsp apple cider vinegar, ground ginger, ground cloves, and grated fresh ginger if using. Whisk to combine and bring to a gentle simmer for 4–6 minutes until slightly reduced and glossy. If glaze is too thick, whisk in up to 2 tbsp hot water to reach brushing consistency. Stir in 1/2 tsp coarse black pepper. Remove from heat and keep warm.

Reserve about 1/3 cup glaze for finishing and serving; remaining glaze will be used for multiple brushings during smoking.

Preheat Smoker

Preheat smoker to 250°F (120°C). If using a charcoal grill for indirect smoking, set up coals on one side and maintain an internal temperature of 250°F. Add soaked apple or hickory wood chips to the smoker box or directly to coals.

Set Up Ham in Smoker

Place the ham, cut side down if spiral-cut, on the smoker rack over a drip pan filled with 1 cup apple juice (this adds moisture). Tent ham loosely with aluminum foil, leaving some space for smoke circulation but preventing excessive drying. Insert a probe thermometer into the thickest part without touching bone (if ham is pre-cooked, target internal temperature is 120–130°F for serving; if you want it hotter, target 140°F).

Smoke and Glaze

Smoke the ham at 250°F for approximately 2 to 3 hours (time will vary by ham size and starting temperature) until the internal temperature reaches about 120–130°F. Begin brushing the ham with the mustard-molasses glaze during the last 45–60 minutes of smoking: brush every 10–15 minutes, allowing glaze to set between brushings. During glazing, remove foil tent for the final 30 minutes to allow glaze to caramelize and set. Watch closely to avoid burning the sugars.

Rest and Finish

When the ham reaches the desired temperature and glaze is shiny and tacky, remove it from the smoker. Tent loosely with foil and let rest for 15–20 minutes to redistribute juices. During resting, brush once with the reserved glaze for extra shine.

Transfer the ham to a carving board. Garnish with orange slices and chopped parsley if desired. Carve slices against the grain (or follow spiral-cut slices) and serve with any remaining warm glaze on the side.

Leftovers: refrigerate within 2 hours. Reheat slices gently with a splash of apple juice in a covered pan or oven at 300°F until warmed through.