Honey Smoked Ham Recipe

Honey Smoked Ham recipe is perfect for Easter. It makes a great centerpiece that your family will get truly excited about.

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To smoke your own Honey Smoked Ham, you will start with a Spiral Sliced Smoked Ham.

These spiral sliced ham are already precooked when you purchase them – and they are typically heated in the oven. But for this recipe we use a smoker and a special honey glaze to make this Easter Ham really special.

After you remove your Spiral Sliced Ham from the package, baste the outside of the ham with the honey glaze. (recipe below)

Honey Glaze:

  • ½ cup Orange Juice
  • ½ cup Apple Juice
  • ¼ cup Brown Sugar
  • ¼ cup Honey

Whisk these ingredients together over Med. High heat until it reaches a low boil. Reduce the mixture for 3-5 minutes stirring occasionally.

Brush the outside of your ham with the Honey Glaze. This step can get a little messy, so it’s best to have the ham in a shallow dish or aluminum pan.

Next, sprinkle the ham with the Sugar Blend. (recipe below)

Sugar Blend for Ham

  • ½ cup Brown Sugar
  • ½ cup Natural Sugar in the Raw (Turbinado Sugar)
  • ½ tea Ground Ginger
  • ½ tea Cinnamon
  • ½ tea Fresh Ground Nutmeg
  • ½ tea Spanish Paprika

Combine these ingredients in a Ziploc bag and pour into an airtight shaker bottle for storage.

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Once the outside of the ham is covered with the honey glaze and the sugar mixture, it’s ready for the smoker.

To cook the ham, set your smoker at 275-300 degrees.

For ham, we suggest using a mild fruitwood like cherry or apple for the smoke. Since you are essentially “double-smoking” the ham you want to stay away from stronger woods like Hickory or Oak. These will easily overpower the flavor.

Place the ham on the 275-300 degree smoker and check it every hour.

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If the outside starts to look a little dry, use some of the honey glaze for basting. The entire cook is only going to take about 2 ½ – 3 hours.

The ham needs to reach an internal temp of 140 degrees before serving, but you don’t want it to get much hotter than that or it can dry out. You can use a meat thermometer to monitor the internal temp if needed.

You can tell when the ham is ready because the slices will start to separate slightly and the outside will have that caramelized look. When it reaches this point, remove the ham from the smoker and loosely tent with aluminum foil.

It’s ready to serve after a short rest, but you can keep it warm for a couple hours by placing it in a dry cooler with a few old towels.

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Carving a spiral sliced ham is easy. Just make a cut along the bone and free all the slices.

This is one recipe that can make your Easter extra special this year.

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