Want to see more of my creations?
Tell Google you want to see more of my creations in your search results.
Table of Contents
Watch Me Make It!
If you're searching for the best smoked ham recipe ever, my Apple Pie Glazed Ham should top your list. Seriously, this double smoked ham is a total game-changer, combining incredible smoke flavor with the sweet warmth of an apple pie glaze. I love making this smoked ham recipe for my family, especially for our next holiday meal-it's always a crowd-pleaser!
You won't be disappointed with the incredible flavor here. Regardless of whether you're using a pellet grill, offset smoker or anything in between! This is the perfect main dish for Easter, Thanksgiving, Christmas, or just a meal with the family.
Click Here to Print this Smoked Ham Recipe and save for later
Why You'll Love This Recipe
Double smoked goodness: Taking a pre-cooked ham and giving it an extra kiss of hardwood smoke makes this ham recipe next-level delicious with a huge depth of flavor!
Irresistible glaze: The sweet glaze made from apple cider, brown sugar, and a splash of Fireball whiskey is an absolute winner, optional add a dash of apple cider vinegar for a hint of tart.
Simple but impressive: It's incredibly easy to make, yet tastes like you spent hours perfecting it.
Ingredients & Tools You'll Need
For the Smoked Ham Recipe:
- 1 pre-cooked ham (spiral cut ham or whole)
- Yellow mustard (as a binder)
- BBQ rub (sweet rub)
- Apple cider
- Aluminum foil
- Fruit wood (I prefer cherry wood or apple)
For the Apple Pie Glaze:
- ¾ cup apple cider
- ½ cup brown sugar
- ¼ cup Fireball whiskey
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
Click Here to Print this Smoked Ham Recipe and save for later
Instructions
Preparation:
First, preheat your smoker to 250 degrees F using fruit wood like cherry or apple for that perfect smoke flavor. Take your pre-cooked ham and slather it generously in yellow mustard. Sprinkle your BBQ rub evenly over the entire ham-make sure you get a good application of rub on the outside.
If you want you can grab a sharp knife and score a diamond pattern into the ham to add more flavor penetration into this boneless ham.
Next, place the ham on a wire smoker grate positioned above a foil pan or shallow pan. Pour enough apple cider into the bottom of the pan to cover it-this keeps the ham moist and flavorful throughout the smoking process.
Cooking:
Begin smoking your ham over indirect heat for about an hour. After that initial hour, raise the smoker temperature to 325 degrees F. Add a little bit more apple cider to the bottom of the pan, cover the entire ham tightly with aluminum foil, and continue cooking.
While the ham cooks, make the glaze by mixing apple cider, brown sugar, Fireball whiskey, cinnamon, nutmeg, and cloves in a small saucepan. Cook over medium heat, bringing it to a boil for about 5 minutes, then simmer on low heat for another 10 minutes to thicken.
Once the ham has steamed under foil for about an hour, remove the aluminum foil and brush on the sweet glaze. I usually glaze it every 15 minutes for at least two coats, until the glaze develops nice crispiness and caramelization.
Click Here to Print this Smoked Ham Recipe and save for later
Check the internal temperature of the ham with an internal thermometer; you're aiming for about 160-165 degrees F. Since it's a pre-cooked ham, you're essentially heating it thoroughly and letting it absorb all those wonderful flavors.
Serving Suggestions:
Remove your finished product from the smoker and let your ham rest for 10-15 minutes before slicing. This ham recipe goes great alongside mashed potatoes, green beans, or roasted veggies-making it perfect for your dinner table. Got leftover ham? Store it in an airtight container and enjoy sandwiches, omelets, or soups the next day.
Recipe Notes & Pro Tips:
- Always let the ham rest before slicing-this keeps the juices in.
- Using fruit wood like cherry or apple gives great flavor without overpowering the meat.
- Keep extra glaze handy; it’s perfect for drizzling over slices or using as a dipping sauce.
- Use a Meat Thermometer ! Even. though the ham is precooked so we're not as worried about bacteria, we want to make sure it's warm on the inside!
- Keeping it warm - it doesn't matter if you've got a bone-in ham or boneless, when done on the smoker you can cover loosely and keep in the oven on the lowest setting to keep warm before serving.
Variations:
- Gas Grill: You can easily adapt this smoked ham recipe for indirect cooking on a gas grill with a smoker box.
- Slow Cooker: For convenience, you could warm your fully cooked ham on low heat in a slow cooker and baste occasionally with glaze.
- Alternative woods: Experiment with pecan or maple syrup-infused wood for different smoke flavors.
- Sweetness: A quick squirt of honey, and/or dijon mustard goes a LONG ways into the glaze.
Other Recipes You'll Love
- Holiday Ham Burnt Ends - BEST BBQ Recipe to Try
- Pickle Ham and Cheese RollUp -Perfect Easy Recipe
- Dr. Pepper Candied Bacon Recipe - The Best Snack!
- How to Make Shrimp and Sausage Skewers - EASY Recipe!
- Smoked Pork Belly Burnt Ends with Peach Tea
Apple Pie Smoked Ham
Ingredients
- 1 Ham Pre-cooked, spiral cut, or whole
- Yellow Mustard for binder
- BBQ Rub sweet rub
Apple Pie Glaze
- ¾ C Apple Cider
- ½ C Brown Sugar
- ¼ C Fireball
- 1 teaspoon Cinnamon ground
- ½ teaspoon Nutmeg ground
- ½ teaspoon Cloves ground
Instructions
- Preheat smoker to 250F with fruit wood such as cherry, or apple
- Slather ham in yellow mustard, and add BBQ rub or seasoning
- Place on wire rack, and into smoker, underneath the wire rack place a baking sheet and fill with Apple Cider, enough to cover the bottom of the pan. Smoke for about 1 hour
- After 1 hour increase temperature to 325F and add more apple cider to cover bottom of baking sheet, and cover the entire ham and tray in aluminum foil to allow the ham to steam.
- Make the glaze at this point combining all of the ingredients into a sauce pan on medium heat. Stir well and bring to a boil. Allow to boil for about 5 minutes, then simmer for 10 minutes. Your glaze will thicken more as it cools.
- After allowing the ham to steam for 1 hour, brush on glaze every 15 minutes until the glaze is as thick as you'd like it. I usually do 2 glazings. Using your internal thermometer, pull the ham off when it reaches 160F-165F - since the ham is pre-cooked, we are wanting it to be hot in the middle.
- Remove from grill and allow to rest for 10-15 minutes. Slice and serve hot.
Nutrition
Click Here to Print this Smoked Ham Recipe and save for later
Leave a Reply