Smoked Glazed Ham with Honey Dijon Mustard

by Kevin H. on December 10, 2012 · 7 comments

Smoked Ham Recipe

This is the first ham I’ve ever smoked.  I’m not sure why that’s the case.  I love ham.  I guess I was afraid it wouldn’t turn out well.  At first I read recipes for a raw ham (not cured), and was told they never turn out as well as you would think.  Smoking a ham that isn’t cured will give you an end result very similar to pulled pork.  Well I don’t want that.  So once I figured out how easy it was to smoke a cured ham I was ready to go.

This ham ended up being one of the best things I’ve ever smoked.  Now I’m going to help you duplicate it.

Smoked Ham recipe

I chose to use a homemade honey Dijon mustard glaze on mine.  It didn’t add a strong taste, so don’t be afraid.  It complemented the flavor of the ham well and provided a “glue” for the brown sugar.  And I used a LOT of brown sugar.

I added that same honey Dijon to the meat afterwards as you can see below.  I also put it on my sandwich.  But then again, I really love mustard and ham.

Smoked Ham Recipe

Follow the recipe below.  For the minimal amount of effort, the reward is great.

I ate it fresh when it was warm by itself, with mustard, warm on a sandwich, cold the next several days on a sandwich, and cut up in delicious omelettes.  It was magnificent in every way.  You’ll be thrilled with how tasty and delicious (and easy to make) a smoked ham can be.

Smoked Ham Recipe

Ham

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes

Ham

Ingredients

  • 1 cured ham
  • 1c Honey Dijon Mustard
  • Dark Brown Sugar
  • 1 small can pineapple juice
  • For homemade Honey Dijon Mustard
  • 1/2c yellow mustard
  • 1/2c honey
  • 1/4c Dijon/Spicy Brown Mustard

Instructions

  1. Remove your cured ham from the packaging and wipe off excess moisture with paper towel.
  2. Get smoker up to 225.
  3. Right before you put it on your smoker, spread on some of your homemade honey dijon mustard and sprinkle with brown sugar.
  4. Smoke for 2 hours.
  5. Place on foil, spray all over with pineapple juice and loosely cover with foil. Smoke 1 hour.
  6. After an hour, you should be close to 140 internal temp. Once you're there, glaze.
  7. Glaze it by opening the foil, sprinkle more brown sugar, as heavy as you would like, and spray with juice again.
  8. Smoke another hour until internal temp is at least 145 and the glaze sets. Feel free to glaze more than once!
  9. Let rest for 20 minutes, cut and serve!
http://www.extraordinarybbq.com/smoked-glazed-ham-with-honey-dijon-mustard/

Leave a Comment

{ 7 comments… read them below or add one }

Stu June 7, 2014 at 2:08 pm

I’ve never cooked a ham before, could you explain how you glaze the ham, what ingredients you use? Thanks.

Reply

Kevin June 8, 2014 at 8:14 am

Hey Stu – the glaze recipe is inside this post. Check it out, it’s tasty. You can glaze with anything that sounds good. I choose sugars- Brown sugar, honey, syrup. Thick liquids work well for glaze.

Reply

Stu June 8, 2014 at 2:23 pm

Kevin, thanks for the reply. So step #6 is a repeat of #3? Sorry for my ignorance, but this recipe sounds awesome and I’d love to try it.

Reply

Kevin June 8, 2014 at 6:53 pm

… that is a bit confusing, I’ll have to fix it. Step 3 is just spreading mustard and sprinkling sugar. Step 6 Is the mustard honey sugar glaze mixture.
…. but you could definitely do glaze on both steps if you want!

Reply

Stu June 9, 2014 at 9:53 am

So step #6 is adding the honey Dijon mustard with brown sugar. Anything else? What’s the ratio you use?

Stacy Menifee November 29, 2013 at 11:22 pm

Our guest count went up for Thanksgiving this year, and I knew if I didn’t add something there wouldn’t be enough fried turkey leftover! Your ham was the perfect addition, and everyone raved about it. Thank you for sharing your recipes!

Reply

Kevin June 11, 2014 at 9:53 pm

A little mustard, some brown sugar, and spray with pineapple juice. Feel free to add layers of brown sugar and spray with pineapple juice. I don’t really have a ratio on sugar…I just sprinkle all over and spray all over!

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