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smoked ham

Ultimate Smoked Ham with Brown Sugar and Maple Glaze

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Prep Time 15 minutes
7 days
Total Time 7 days 5 hours 15 minutes
Course Main Course
Cuisine American
Servings 10 people

Ingredients
  

For the Ham:

  • 7 lbs bone-in ham, rinsed under cold water (if selecting a ham with the skin on, cut a criss-cross pattern into the skin about 1/2 inch deep)

For the Brine:

  • 6 quarts cold water, divided in half
  • 2 cups brown sugar
  • 1 cup kosher salt
  • 1 1/2 tbsp Prague powder (curing salt #1)
  • 2 tsp black peppercorns
  • 2 bay leaves

For the Rub (optional)

  • 1/4 cup packed brown sugar
  • 1 tbsp paprika
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground mustard

For the Glaze:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 1/4 cups apple cider, divided use

Additional:

  • wood chips (popular choices include maple, pecan, hickory, and apple)
  • fresh herbs and fruit for garnish
  • cooking spray

Instructions
 

Prepare the Brine:

  • In a large stockpot, combine half of the water with brown sugar, kosher salt, Prague powder, black peppercorns, and bay leaves. Bring to a boil, stirring until sugar and salt dissolve.
  • Turn off the heat, add the remaining water, and let it cool completely.
  • Submerge the ham in the brine, ensuring it's fully covered. If it floats, weigh it down. Cover and refrigerate for 7 days.

Cure the Ham:

  • After 7 days, remove the ham from the brine. Rinse thoroughly under water, then pat dry with paper towels. Let it dry in the fridge for a few hours or overnight.
  • Optionally, apply the rub to the ham's surface.

Prepare the Smoker:

  • Preheat your smoker to 250°F. Load with your choice of wood chips.
  • Coat a disposable aluminum pan with cooking spray and place the ham cut side down in the pan.

Smoke the Ham:

  • Smoke the ham for about 4-5 hours, adding wood chips every 45 minutes. Baste every 30-45 minutes with 2 cups of apple cider.
  • The ham is done when an internal thermometer reads 140°F. At 130-140°F, start applying the glaze.

Prepare the Glaze:

  • Combine butter, brown sugar, maple syrup, and 1/4 cup apple cider in a pan over medium heat.
  • Bring to a simmer and cook for 6-8 minutes until the glaze thickens.

Glaze the Ham:

  • Brush the ham with the glaze. Continue to cook until the internal temperature reaches 165°F, applying more glaze every 20-30 minutes.

Rest and Serve:

  • Once at 165°F, remove the ham from the smoker and wrap it in aluminum foil.
  • Let it rest in a warm place until ready to serve. Optionally, cool completely, refrigerate, and gently reheat in the foil when ready.
  • Slice against the grain in 1/4 inch slices and serve with fresh herbs, fruit garnish, and the remaining glaze.

Notes

  • The brine infuses the ham with flavor over a week, making the rub optional. The rub adds surface flavor, while the brine, smoke, and glaze provide deep, rich tastes.
  • Adjust the amount of wood chips and basting frequency to suit your taste for smoke intensity.
*photo by ermin jokic licensed under CC BY-SA 2.0
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