Smoked Ham Recipe

Ready to become a holiday hero or just make your regular weekend meal absolutely legendary? This smoked ham recipe is everything: easy, affordable, mouthwateringly tender, and crowned with a homemade cherry glaze that will have everyone begging for seconds.

Close-up of a glazed, smoked ham with a caramelized crust and diamond scoring, plus juicy slices of ham on a plate, perfect for Easter, Christmas, or family dinners.

Whether you’re prepping for Christmas, Easter, or a cozy Sunday dinner, this is the kind of meal that makes you want to linger at the table a little longer (and sneak a few extra slices after dinner).

Why This Smoked Ham Recipe Works

Effortlessly impressive: Looks like a centerpiece, but it’s weeknight easy.
Super juicy every time: Low and slow smoking + braising = fork-tender ham.
Sweet cherry glaze: Skips the packet, goes all-in on homemade flavor.
Leftovers for days: Sandwiches, omelets, salads…you’ll find reasons to eat ham all week.

Ingredients You’ll Need

For the Ham

Bone-in ham
Chicken stock
Pork rub (homemade or store-bought), to taste
Olive oil, for coating

For the Cherry Glaze

Cherry preserves
Brown sugar (light or dark)
Honey
Dijon mustard

For precise amounts, check the recipe card at the end of the post.

Bone-in raw ham surrounded by small bowls of cherry preserves, brown sugar, honey, mustard, oil, and vinegar on a black countertop.

How to Smoke a Ham Step by Step

Instructions

1. Prep the Glaze

Add cherry preserves, brown sugar, honey, and Dijon mustard to a saucepan. Whisk over medium-low heat until smooth. Simmer for about 10 minutes, then remove from heat and let cool slightly. (There’s enough to coat the ham and serve extra at the table!)

White bowl filled with thick, shiny cherry glaze sauce, ideal for brushing on smoked ham or serving on the side.

2. Prep the Ham

Heat your grill or smoker to 250°F. Add cherry, hickory, or peach wood for best flavor.
Remove ham from packaging, pat dry with paper towels.
(Optional) Score the outside of the ham in a crosshatch pattern for better smoke penetration and presentation.
Drizzle with olive oil and rub all over with pork rub (or salt and pepper).

Olive oil being poured over an uncooked ham roast with butcher’s twine, getting ready for the smoker.

Raw ham scored and coated in a thick layer of homemade pork rub, ready for the smoker.

3. Smoke the Ham

Place ham cut-side down on the grill grates. Smoke at 250°F for 1½ hours.
Transfer ham to an aluminum pan. Add 2 cups chicken stock and cover tightly with heavy-duty foil.
Increase grill/smoker temperature to 325°F. Return ham and cook for another 1½ hours, or until the internal temp reaches 140°F.

Whole ham with scored skin slowly smoking on a grill rack, developing a dark, flavorful crust.

Smoked ham in an aluminum pan on the grill, soaking up flavorful juices while finishing cooking.

4. Glaze, Rest & Serve

Remove ham from smoker and pour pan juices into a separate container (save for serving if you like).
Brush ham all over with cherry glaze while still hot. Reserve extra glaze for the table.
Let the ham rest a few minutes, then slice and serve!

A hand using a pastry brush to add sweet cherry glaze to a hot, caramelized ham for extra flavor and shine.

Close up of a juicy smoked ham with a dark cherry glaze and diamond-shaped scoring, ready to serve for the holidays.

Chloe’s Tips for Ham That’s Next-Level

Score for flavor: The crosshatch lets smoke and glaze really get in there.
Switch up the glaze: Apricot, peach, or even orange marmalade can stand in for cherry.
Make ahead: Smoke the ham a day ahead, slice, and gently reheat with glaze for no-stress entertaining.
Freeze leftovers: Ham freezes beautifully for up to 3 months.

Leftover Ham Ideas

Add to a cheesy omelet.
Layer into ham and cheese sliders.
Simmer with beans and the ham bone for soup.
Dice for salads, pizzas, or breakfast hash.

Storage Tips

Store leftover ham in an airtight container in the fridge for up to 4 days.
For longer storage, freeze up to 3 months. Thaw in the fridge overnight before reheating.

My Smoked Ham Story

Every time I make this smoked ham, it’s a guaranteed crowd-pleaser—whether it’s for a big family holiday or just to have the world’s best sandwich meat all week long. That cherry glaze? People always ask for the recipe, and it never lasts past day two. Trust me, you’ll want to bookmark this for every special occasion…or just any day you want to make feel special.

Plate with juicy slices of smoked ham, pink and tender with a caramelized outer crust, perfect for family meals.

FAQ

How do you score a ham?

Use a sharp knife to make shallow (¼-inch) diagonal lines in one direction, spaced 1–2 inches apart, then repeat the other way for a crosshatch. Do this on both sides if you want max flavor and wow factor!

How long do you smoke a ham?

For an average 8–10 lb. ham, smoke at 250°F for 1½ hours, then braise in a pan with chicken stock at 325°F for another 1½ hours, or until it hits 140°F inside.

How long does smoked ham last in the fridge?

Up to 4 days in an airtight container. Freeze up to 3 months for longer storage.

Can I use the glaze on other meats?

Absolutely! Try it on pork chops, chicken, or even turkey.