
Smoked Ham with Mustard Glaze

Why smoke a fully cooked ham? Because it allows you to deepen the smokiness and enhance pork’s inherent sweetness with glaze (enter, Bourbon and mustard) that caramelizes over the heat and transforms into a tangy, sticky, deeply flavored crust. We think the following recipe is worthy of a holiday table (or any ham-tastic occasion), and it’s a snap to prepare.
Smoked Ham with Mustard Glaze
Servings
12-16
Prep Time
15 minutes
Cook Time
2 hours 30 minutes
Once you’ve prepared the grill and given the ham its initial coat of glaze, the smoking process doesn’t require much attention. Crack open a cold beverage and give the ham a fresh round of glaze every 30 minutes or so, and enjoy the porky breezes.
Remember, you’re lightly smoking, not cooking, so the process shouldn’t take more than 2 to 2 ½ hours to reach an internal temperature of 135℉.
Pro Tip: Have plenty of biscuits on hand.

Ingredients
-
One 7- to 8-pound pound fully cooked, bone-in ham
-
½ cup Dijon mustard
-
¼ cup Bourbon, such as Buffalo Trace
-
¼ cup dark brown sugar
-
¼ cup honey
-
¼ cup Sweet Preacher seasoning
-
2 tablespoons apple cider vinegar
-
2 tablespoons hot sauce (such as Crystal)
-
2 tablespoons chopped fresh rosemary
Directions
Combine the mustard, bourbon, brown sugar, honey, Sweet Preacher seasoning, vinegar, hot sauce, and rosemary in a saucepan and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture just comes to a simmer, about 5 to 6 minutes. Remove the pan from heat, set aside and let the glaze cool. (If not using immediately, refrigerate for up to three weeks in a tightly sealed container.)
Using a sharp knife, score the ham in a crosshatch pattern, about 1 inch apart and ½ inch deep on all sides except the cute side. Place the ham, cut-side down, in a roasting pan or large disposable aluminum pan. Brush the glaze over the top (don’t use all of it; you’ll be repeating this process on the grill) and set aside while you prepare the grill.
Prepare a charcoal grill for two-zone cooking and build a medium fire. When the coals are glowing red and covered with a fine gray ash, use tongs to remove the cooking grate and place a drip pan with 1-inch of warm water on the side with no coals, and add a couple hardwood chunks or a log along the periphery of the fire). Clean and oil the grill grates.
When the fire begins to produce a steady stream of smoke, place the container of ham over indirect heat, close the grill, vent the grill for smoking, and smoke for 2 to 2 ½ hours, brushing the ham with additional glaze every 30 minutes, until an instant-read thermometer inserted into the thickest part of the ham (but not touching the bone) registers 135℉. Add additional coals or wood chunks as needed to maintain a steady temperature between 325℉ and 350℉.
Transfer the ham to a cutting board, tent it with foil, and let it rest for about 20 minutes before carving. Pour the juices from the roasting pan (using a spatula to include any browned bits) and any remaining glaze into a saucepan and heat the mixture (on grill or stovetop) over medium-low heat, gently whisking, until everything that is baked onto the pan dissolves into a glaze. Simmer until syrupy, 4 to 5 minutes (spoon off excess fat as you see fit). Carve the ham as desired and arrange on a platter; serve with the pan juices.
Recipe Note
You know we love an excuse to fire up the grill, but this recipe can also be cooked in the oven at the same temperature.
If you’re using a spiral-cut ham, score it in one direction, across the slices, and place it in the roasting pan cut-side down so the ham slices are parallel to the grates. (The weight of the ham compresses the slices, and reduces moisture loss.) If the ham begins to get overly browned during the smoke process, loosely tent it with foil until the last 30 minutes of cooking. If you’re not serving the ham immediately, refrigerate the pan juices and glaze, and then skim off the fat before reheating.
Some supermarket hams come with packets of glaze or seasonings, don’t use them for this recipe.
comments ( 2 )
Bigmeech
That’s look good
Leave A Comment
More Recipes
Smoked & Shredded Chuck Roast Sliders
If you’re a sucker for smoky pulled pork and have a tender spot for pot roast, you gotta try smoked pulled beef! Yeah, it’s a thing. And fo...
Greek-Style Souvlaki with Tangy Tzatziki Sauce
Give us a word, ANY WORD, and we’ll show you how the root of that word… is Greek. How about souvlaki? First we have souvla, which means ske...
Smoked Cream Cheese Dip with Sweet Preacher
We love easy recipes that blow our expectations. This is one of them. With just a bit of Southern spice, smoke and heat, you can transform ...
Thundering Longhorn Steak Quesadillas
Any legit taqueria chops their meat. Chopping, not slicing, ensures every bite delivers an even morsel of meat that doesn’t fight you on th...
Crispy Southwest Potato & Cheese Balls
These bite-sized fluffy balls of potato and cheese are the epitome of melt-in-your-mouth delights. From the sizzling of sautéing veggies to...
Rod J
Looks like a fantastic recipe ! Even with two feet of snow in the yard here in MN, firing up the smoker ti do this this week !
Thanks 😊