How to Smoke a Precooked Ham

Picture this: it’s a chilly weekend, you’re surrounded by hungry family or friends, and you want to make something super impressive—without running a marathon in the kitchen. Enter smoked ham, but not just any ham—smoked precooked ham that’s sweet, smoky, juicy, and, most importantly, EASY. This is the kind of main dish that disappears before you get to blink, with leftovers that taste like pure holiday magic.

Why You’ll Love This Smoked Precooked Ham

• Beginner-friendly: No fancy pitmaster skills required!
• Flavor-packed: Sweet & spicy rub, juicy basting sauce, and a sticky honey-pineapple glaze.
• Visually stunning: Think crispy, crackly crust and glossy finish—Pinterest gold.
• Versatile: Perfect for holidays, Sunday dinners, or feeding a houseful of hungry teens.
• Cozy vibes guaranteed: The kind of meal that fills your kitchen with warmth and brings everyone to the table.

The Day Of: How to Smoke a Precooked Ham (Step-by-Step)

Here’s the lowdown before you start: Smoking a precooked ham is all about gentle heat, steady basting, and finishing with a sticky glaze. It’s low-maintenance and seriously rewarding.

Instructions

1. Bring Ham to Room Temp:
Remove ham from the fridge and let it sit (still wrapped) for 1 hour.

2. Prep Your Smoker:
Set your smoker to 210°F (100°C). Add your favorite wood chips.

3. Make the Basting Sauce:
In a small pot, combine chicken stock, pineapple juice, vegetable oil, dry mustard, and ground cloves. Warm over medium heat for 5 minutes.

4. Score the Ham:
Unwrap the ham and use a sharp knife to cut a diamond pattern about ¼-inch deep into the surface (not all the way through).

5. Tent with Foil:
Place the ham in the smoker, tented loosely with foil to keep it juicy.

6. Smoke Low & Slow:
Smoke the ham for 5–6 hours, or until it reaches an internal temp of 140°F.

7. Baste Hourly:
Brush the ham with your warm basting sauce once every hour. Keep it covered with foil between bastings.

8. Make the Glaze:
During the last hour, mix up your honey-pineapple glaze (see recipe card). Brush the ham with the glaze 2–3 times during this final hour.

9. Rest & Serve:
Let your masterpiece rest for 20 minutes before carving. Slice thick or thin—chef’s choice!

Baking Tips, Swaps, and Extra Flavor Ideas

• Glaze Variations: Try a brown sugar glaze (brown sugar, orange juice, Dijon) or a balsamic glaze (brown sugar, balsamic, mustard).
• Whole Cloves: For classic holiday vibes, stick a whole clove into each diamond of the scored ham before smoking.
• No Smoker? Oven works too! Bake at 350°F, 10 min per pound, until the center hits 140°F. It won’t have the smoke, but the flavor is still dynamite.
• Heat Control: If it’s chilly outside, monitor your smoker’s temp closely and plan for a bit of extra time.
• Leftover Magic: Shred leftovers for epic sandwiches, omelets, or even a cheesy ham casserole.

How to Store & Reheat Smoked Ham

• Storing: Wrap leftovers in foil or airtight containers. Keep in the fridge up to 4 days, or freeze up to 2 months.
• Reheating: Reheat slices in the oven (tented with foil at 325°F) or zap gently in the microwave. A splash of chicken broth keeps things moist.

What to Serve with Smoked Ham

• Mac and cheese (the ultimate comfort pairing)
• Creamy mashed potatoes
• Green beans, roasted asparagus, or corn on the cob
• Southern-style biscuits (don’t skip!)
• A bright salad or some tangy coleslaw for freshness

Why This Smoked Ham Is a Meat & Melt Favorite

You get all the smoky, sweet, and spicy flavors of “real BBQ” without standing over the grill for hours or needing a pitmaster diploma. It’s approachable, totally do-able, and destined to become a legend in your house. The leftovers are practically a bonus round—hello, late-night ham sliders!

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