Smoked Ham Recipe

My impressive smoked ham recipe features a tasty dry rub, basting sauce, and the most incredible glaze! It's SO easy to make and even easier to eat! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 261kcal

Author Arman Liew

Ingredients

4 pounds ham fully cooked
1 tablespoon paprika
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Basting sauce

1/4 cup + 2 tablespoons chicken broth
1/4 cup pineapple juice
1 tablespoon olive oil
1 teaspoon mustard

Glaze

3 tablespoons honey
3 tablespoons pineapple juice
1/2 teaspoon mustard

Instructions

Make the dry rub by mixing together the paprika, sugar, salt, and pepper in a bowl.
Rub the spice mixture over the ham. Wrap the ham in aluminum foil and refrigerate overnight.
When ready to smoke, remove the ham from the fridge 1 hour before smoking.
Make the basting sauce by combining the chicken broth, pineapple juice, olive oil, and mustard in a small saucepan. Warm the basting sauce over medium heat, stirring occasionally for 5 minutes.
Make the glaze by whisking together the honey, pineapple juice, and mustard.
Score the ham with a sharp knife, cutting a diamond pattern, about ¼-inch deep.
Prepare your smoker and heat up to 210F. Use desired hardwood.
Place the ham in the smoker and tent it with aluminum foil, to prevent drying oil. Smoke the ham for 2 1/2-3 hours, basting it every half hour with basting sauce.
Brush the ham generously with the glaze a couple of times during the last hour of smoking. Cover the ham with foil to prevent drying out.
Slice and serve.

Video

Notes

TO STORE. Store the leftover ham and/or slices in an airtight container in the refrigerator for 3 to 4 days.

TO FREEZE. Wrap the leftovers tightly in plastic wrap or aluminum foil. Place them in a freezer-safe resealable plastic bag, and freeze for 2 to 3 months.

TO REHEAT. To keep the slices juicy, place them on a baking sheet with a splash of water, cover with aluminum foil, then heat it in a 275ºF oven until warmed through.

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