Smoked Ham

5 from 1 vote

You'll never believe how easy it is to make a mouthwatering meal with this Twice Smoked Ham recipe! It's only four ingredients and five minutes of prep away!

Prep Time5

Cook Time3

Total Time3 5

Course: Main Course

Cuisine: American

Keyword: smoked glazed ham, Smoked ham, smoking a ham, twice smoked ham

Servings:

Calories: 674kcal

Author: Isabel Laessig

Equipment

Baking sheet
Cooling rack must fit the baking sheet
Smoker
Meat thermometer
Basting brush

Ingredients

4 lbs. Boneless ham Spiral or bone-in also works!
¾ cup Brown sugar
¼ cup Maple syrup
¼ cup Bourbon quality brew

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

Add hickory pellets to the smoker, then preheat it to 250 degrees and prepare a baking sheet by adding a rack. Remove your ham from its packaging and take off any strings, then place the ham on the rack.
4 lbs. Boneless ham
Place the ham in the smoker whole and uncovered, and allow it to cook for 3 hours, or until the internal temperature reaches 145 degrees.
About 15 minutes before the ham is finished smoking, put a small saucepan o the stove over medium heat. Add the brown sugar, maple syrup and bourbon to the pan and bring to a simmer, then let it simmer for about 10 minutes.
¾ cup Brown sugar, ¼ cup Maple syrup, ¼ cup Bourbon
As soon as the ham is done, remove it from the smoker and pour the bourbon glaze over it, then use a basting brush to thoroughly coat the entire ham.
Slice, coating each slice with more glaze if you desire, then serve and enjoy!

Notes

I love the taste of hickory smoke with ham, so hickory pellets are my favorite! However, apple and pecan pellets will also leave the ham tasting amazing.
Because the bourbon is the main ingredient in the glaze, it's seriously important to get a quality brew! A low quality bourbon will seriously impact the flavor of the glaze. A whole ham can be expensive, so don't risk a bad glaze!
Not a fan of bourbon or would rather try a different glaze? Don't worry, I have so many more Ham Glaze Recipes!
While I typically use a full-size boneless ham for this recipe, the glory of ham is that it doesn't matter what kind of ham you have. All that matters for cooking ham is raising it to 145°F. Be it boneless, bone-in or even raw, so long as you keep an eye on the temperature at the center of the ham, you'll be good to go!
For extra flavor, pour the glaze over the ham on a rimmed dish so you can collect what drips off and use it to brush on each slice! The sticky-sweet glaze is so delicious you're going to want extra!
Pork rubs don't stick well to full-size hams, but if you've got a smaller cut, feel free to add your favorite! I always love pairing pork with my favorite Pork Rub.

Nutrition