Hickory Smoked Ham

Elevate your holiday or special occasion spread with this irresistible Hickory Smoked Ham, a show-stopping centerpiece that's bursting with smoky, sweet, and spiced flavors. This recipe transforms a tender, bone-in fully cooked ham into a masterpiece with a luscious glaze made from Dijon mustard, brown sugar, honey, cinnamon, and cloves. Slowly smoked over hickory wood chunks, the ham absorbs a deep, aromatic smoke flavor while developing a caramelized crust that’s perfect for any celebration. With just 30 minutes of prep and a low-and-slow cook time of 4 hours, this dish is incredibly easy to make yet undeniably impressive. Ideal for festive gatherings, this smoky-sweet ham pairs wonderfully with your favorite hearty sides and guarantees a meal to remember.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 12

Ingredients

• 1 piece Bone-in fully cooked ham (10-12 pounds)
• 3 tablespoons Dijon mustard
• 1 cup Brown sugar
• 0.25 cup Honey
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground cloves
• 4 cups Hickory wood chunks or chips
• 1 roll Aluminum foil
• 2 cups Water

Directions

Step 1

Preheat your smoker to 225°F (107°C) using hickory wood chunks or chips for the smoke flavor. If using a gas or electric smoker, fill the wood chip tray with hickory chips and add 2 cups of water to the water pan.

Step 2

Remove the ham from its packaging and pat it dry with paper towels. Place it on a large sheet of aluminum foil, ensuring the foil is big enough to eventually wrap the ham completely.

Step 3

In a small bowl, whisk together Dijon mustard, brown sugar, honey, ground cinnamon, and ground cloves to create the glaze.

Step 4

Using a sharp knife, score the surface of the ham in a diamond pattern, making shallow cuts about 1/4 inch deep. This allows the glaze to penetrate and flavor the meat.

Step 5

Brush half of the glaze over the ham, making sure to coat it evenly. Reserve the remaining glaze for basting later.

Step 6

Wrap the ham tightly in aluminum foil, leaving an opening at the top to allow some smoke to penetrate. Place the ham in the smoker, flat side down.

Step 7

Smoke the ham at 225°F (107°C) for approximately 4 hours, or until the internal temperature reaches 140°F (60°C). This reheats the pre-cooked ham while infusing it with a smoky flavor.

Step 8

Every hour, open the foil slightly and brush the ham with the reserved glaze to build layers of flavor and encourage caramelization.

Step 9

During the last 30 minutes of cooking, open the foil completely to allow the ham to develop a rich, sticky, caramelized crust.

Step 10

Once the ham reaches 140°F (60°C), remove it from the smoker and let it rest for 15-20 minutes before carving.

Step 11

Slice and serve the hickory smoked ham warm, accompanied by your favorite sides.

Nutrition Facts

Serving size	2337.5 grams (2337.5g)

Amount per serving	% Daily Value*
Calories	1476

Total Fat 48.00g	62%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 0.00g
Cholesterol 194mg	65%
Sodium 4982mg	217%
Total Carbohydrate 197.50g	72%
Dietary Fiber 0.90g	3%
Total Sugars 192.80g
Protein 65.20g	130%

Vitamin D 0IU	0%
Calcium 201mg	15%
Iron 3mg	17%
Potassium 1045mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 17.6%

Carbs: 53.3%