Irresistible Smoked Glazed Ham

Here is my favorite smoked glazed ham recipe, with a sweet maple brown sugar glaze, a hickory BBQ rub, and apple cider that keeps everything moist while it smokes low and slow.

This smoked ham is what I make for Easter and Christmas every year. The combination of smoky flavor with that sticky sweet glaze is something my family looks forward to all year long. Plus, the leftovers make the best sandwiches you’ll ever have.

What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a bone-in ham from your grocery store, which typically comes pre-cooked and just needs reheating and glazing. You can find these in the refrigerated meat section, and they usually come in a variety of sizes ranging from 5 to 10 pounds, so pick one that fits your crowd. A spiral-cut ham works great here because the glaze can seep between all those slices, but a regular bone-in ham will give you more control over how thick you slice it. Just make sure you’re not accidentally buying a fresh (uncooked) ham, which would require a much longer cooking time and different preparation.

Options for Substitutions

This smoked ham recipe is pretty forgiving when it comes to swapping ingredients:

• Bone-in ham: You can use a boneless ham if that’s what you have available. Just keep in mind that boneless hams tend to cook a bit faster, so start checking the internal temperature about 30 minutes earlier than the recipe suggests.
• BBQ rub: If you don’t have BBQ rub, make your own simple version with brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. You can also use a store-bought pork rub or even just brown sugar mixed with some spices you have on hand.
• Maple syrup: Honey works great as a substitute and gives a similar sweetness. You could also use agave syrup or even additional brown sugar mixed with a splash of water.
• Apple cider: Apple juice is the easiest swap here. You can also use orange juice or pineapple juice for a different fruity note. Just don’t use apple cider vinegar – that’s a totally different ingredient.
• Butter: You can replace butter with margarine or even coconut oil if you need a dairy-free option, though the flavor will be slightly different.

Watch Out for These Mistakes While Smoking

The biggest error when smoking ham is forgetting that most store-bought hams are already fully cooked, so your goal is to add flavor and warmth rather than cook it through – overcooking will dry it out and make it tough.

Keep your smoker temperature steady between 225-250°F, as going too hot will cause the outside to burn before the inside warms through, and make sure to use a meat thermometer to pull the ham at 140°F internal temperature.

When applying the glaze, wait until the last 30-45 minutes of cooking and brush it on in layers every 15 minutes – adding it too early will cause the sugars to burn and turn bitter.

To keep your ham moist throughout the smoking process, place a pan of apple cider underneath to catch drippings and add humidity, and always let the ham rest for 15-20 minutes before slicing so the juices redistribute evenly.

What to Serve With Smoked Glazed Ham?

Smoked glazed ham is perfect for feeding a crowd, so I like to pair it with classic sides that everyone loves. Creamy mashed potatoes or scalloped potatoes are always a hit, and they soak up that sweet glaze beautifully. Green beans with butter and garlic, roasted Brussels sprouts, or a simple coleslaw add some freshness to balance out the rich, smoky meat. Don’t forget to serve some dinner rolls on the side – they’re perfect for making little ham sandwiches with any leftovers!

Storage Instructions

Store: Leftover smoked ham keeps really well in the fridge for up to 5 days. Just wrap it tightly in foil or store it in an airtight container. I like to slice some of it up right away so it’s ready to grab for sandwiches or breakfast scrambles throughout the week.

Freeze: Ham freezes great for up to 3 months. I usually slice it first and freeze it in portion sizes that work for my family. You can wrap it in plastic wrap, then foil, or use freezer bags with as much air pressed out as possible.

Reheat: To warm up slices, just heat them in a skillet over medium heat for a few minutes, or microwave them for 30-60 seconds. If you’re reheating a larger piece, wrap it in foil and warm it in a 325°F oven until heated through, about 10 minutes per pound.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5200-5600
• Protein: 420-450 g
• Fat: 320-340 g
• Carbohydrates: 150-180 g

Ingredients

For the ham:

• 1/3 cup BBQ rub (I use a hickory-based blend)
• fresh fruit for garnish (optional but recommended for presentation)
• 7 lb bone-in ham (scored in a crosshatch pattern for better glaze absorption)
• fresh herbs for garnish (rosemary or thyme sprigs)
• 2 cups apple cider (adds moisture and subtle sweetness during smoking)
• cooking spray (or use a brush with melted butter)

For the glaze:

• 1/4 cup apple cider
• 1/4 cup maple syrup (pure maple preferred for authentic flavor)
• 1/2 cup brown sugar (packed)
• 1/2 cup butter (unsalted, for better control of saltiness)

Step 1: Prepare the Ham and Set Up the Smoker

• 7 lb bone-in ham
• cooking spray

Heat your smoker to 250°F using cherry wood, allowing it to reach a steady temperature while you prepare the ham.

Pat the ham dry with paper towels, then lightly coat the inside of a large disposable aluminum pan with cooking spray or brush with melted butter.

Place the ham cut-side down in the prepared pan.

The scoring on the ham (if not already done) creates channels for smoke penetration and helps the eventual glaze absorb better, so make sure those crosshatch cuts are visible and ready to work with.

Step 2: Apply the Rub and Begin Smoking

• 1/3 cup BBQ rub

Generously apply the BBQ rub all over the ham, pressing it firmly into the meat and especially into the scored grooves where it will create a flavorful bark as the ham smokes.

Don’t be shy with the rub—the ham is large enough to handle a bold seasoning.

Place the rubbed ham in the smoker and let it smoke undisturbed for the first hour to allow the smoke flavor to develop and the rub to set.

Step 3: Smoke with Apple Cider Moisture

• 2 cups apple cider

After the first hour, begin adding 1/2 cup of the apple cider to the pan around the ham (not over it) every 30-45 minutes.

This keeps the meat moist and adds a subtle sweetness that complements the smoke.

Continue smoking for 2-3 more hours, monitoring the internal temperature with a meat thermometer inserted into the thickest part of the meat without touching bone.

I like to check the temperature after 2.5 hours to avoid overcooking—different smokers vary, but you’re aiming for 140°F internal temperature, which is the safe serving temperature for pre-cooked ham.

Step 4: Prepare the Glaze While Ham Finishes

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup apple cider

While the ham is in its final smoking stages (around the 2-hour mark), prepare the glaze so it’s ready when the ham reaches temperature.

In a small saucepan, combine the butter, brown sugar, maple syrup, and 1/4 cup apple cider over medium heat.

Stir occasionally as the butter melts and the sugar dissolves, then let it simmer for 6-8 minutes until it thickens slightly and coats the back of a spoon.

The glaze should be glossy and pourable but thick enough to cling to the ham.

Step 5: Glaze and Finish the Ham

• glaze from Step 4

Once the ham reaches 140°F internal temperature, remove it from the smoker.

Brush the warm glaze generously over the entire surface of the ham, making sure it flows into the scored grooves and coats all sides.

Return the glazed ham to the smoker for just 5-10 minutes to let the glaze set slightly and caramelize on the surface, creating a beautiful sheen.

This brief finishing step ensures the glaze bonds to the meat rather than sliding off.

Step 6: Rest, Garnish, and Serve

• fresh herbs for garnish
• fresh fruit for garnish

Remove the ham from the smoker and let it rest on a serving platter for 5-10 minutes before carving—this allows the juices to redistribute throughout the meat.

While it rests, arrange fresh herb sprigs (rosemary or thyme) and fresh fruit around the ham for a beautiful presentation.

Serve warm, and if you’d like extra glaze on the side, you can drizzle any remaining glaze over the sliced portions at the table.

Irresistible Smoked Glazed Ham

Delicious Irresistible Smoked Glazed Ham recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 13 minutes mins

Cook Time 2 hours hrs 27 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings 4

Calories 5400 kcal

Ingredients

  

For the ham:

• 1/3 cup BBQ rub (I use a hickory-based blend)
• fresh fruit for garnish (optional but recommended for presentation)
• 7 lb bone-in ham (scored in a crosshatch pattern for better glaze absorption)
• fresh herbs for garnish (rosemary or thyme sprigs)
• 2 cups apple cider (adds moisture and subtle sweetness during smoking)
• cooking spray (or use a brush with melted butter)

For the glaze:

• 1/4 cup apple cider
• 1/4 cup maple syrup (pure maple preferred for authentic flavor)
• 1/2 cup brown sugar (packed)
• 1/2 cup butter (unsalted, for better control of saltiness)

Instructions

 

• Heat your smoker to 250°F using cherry wood, allowing it to reach a steady temperature while you prepare the ham. Pat the ham dry with paper towels, then lightly coat the inside of a large disposable aluminum pan with cooking spray or brush with melted butter. Place the ham cut-side down in the prepared pan. The scoring on the ham (if not already done) creates channels for smoke penetration and helps the eventual glaze absorb better, so make sure those crosshatch cuts are visible and ready to work with.
• Generously apply the BBQ rub all over the ham, pressing it firmly into the meat and especially into the scored grooves where it will create a flavorful bark as the ham smokes. Don't be shy with the rub—the ham is large enough to handle a bold seasoning. Place the rubbed ham in the smoker and let it smoke undisturbed for the first hour to allow the smoke flavor to develop and the rub to set.
• After the first hour, begin adding 1/2 cup of the apple cider to the pan around the ham (not over it) every 30-45 minutes. This keeps the meat moist and adds a subtle sweetness that complements the smoke. Continue smoking for 2-3 more hours, monitoring the internal temperature with a meat thermometer inserted into the thickest part of the meat without touching bone. I like to check the temperature after 2.5 hours to avoid overcooking—different smokers vary, but you're aiming for 140°F internal temperature, which is the safe serving temperature for pre-cooked ham.
• While the ham is in its final smoking stages (around the 2-hour mark), prepare the glaze so it's ready when the ham reaches temperature. In a small saucepan, combine the butter, brown sugar, maple syrup, and 1/4 cup apple cider over medium heat. Stir occasionally as the butter melts and the sugar dissolves, then let it simmer for 6-8 minutes until it thickens slightly and coats the back of a spoon. The glaze should be glossy and pourable but thick enough to cling to the ham.
• Once the ham reaches 140°F internal temperature, remove it from the smoker. Brush the warm glaze generously over the entire surface of the ham, making sure it flows into the scored grooves and coats all sides. Return the glazed ham to the smoker for just 5-10 minutes to let the glaze set slightly and caramelize on the surface, creating a beautiful sheen. This brief finishing step ensures the glaze bonds to the meat rather than sliding off.
• Remove the ham from the smoker and let it rest on a serving platter for 5-10 minutes before carving—this allows the juices to redistribute throughout the meat. While it rests, arrange fresh herb sprigs (rosemary or thyme) and fresh fruit around the ham for a beautiful presentation. Serve warm, and if you'd like extra glaze on the side, you can drizzle any remaining glaze over the sliced portions at the table.