Description
Learn how to smoke a fresh ham that turns out tender, juicy, and packed with flavor using a simple dry rub, easy basting sauce, and sweet tangy glaze for the ultimate backyard BBQ centerpiece.
Ingredients
Scale
- 4 to 8 lb fresh ham bone in or boneless not cured or glazed
- 1 tbsp paprika
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup plus 2 tbsp chicken broth
- 1/4 cup pineapple juice
- 1 tbsp olive oil
- 1 tsp mustard
- 3 tbsp honey or maple syrup
- 3 tbsp pineapple juice
- 1/2 tsp mustard
Instructions
- Mix dry rub ingredients, pat ham dry, rub all over, wrap in foil, and marinate overnight.
- Preheat smoker to 210°F and add wood chips.
- Whisk together basting sauce ingredients and warm gently.
- Let ham sit at room temperature for 1 hour and score in a diamond pattern about 1/4 inch deep.
- Place ham in smoker and tent loosely with foil.
- Smoke for 2 1/2 to 3 hours, basting every 45 to 60 minutes.
- Mix glaze ingredients and brush on ham 2 to 3 times during the last hour.
- Cook until internal temperature reaches 140 to 145°F.
- Rest 15 minutes, then slice and serve.
Notes
Bone in ham yields the juiciest results. Avoid over basting so the rub stays intact. Oven method can be used at 325°F covered with foil, glazing uncovered during the last 30 minutes. Store leftovers refrigerated up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 105mg