Overview
Take a fully cooked, store-bought ham and give it honest smoke, a balanced glaze, and proper heat management for a holiday centerpiece that eats like barbecue. Clean fire, restrained sweetness, and a patient finish make it sing.
Ingredients
- 1 bone-in, fully cooked ham, 8–10 lb (3.6–4.5 kg), shank or butt portion; spiral-sliced acceptable
- 2 tbsp (30 mL) yellow mustard, optional binder
- Rub: 1/3 cup (65 g) light brown sugar
- Rub: 1 tsp (3 g) kosher salt (ham is salty; keep it light)
- Rub: 2 tsp (6 g) freshly ground black pepper
- Rub: 1 tsp (2 g) ground mustard
- Rub: 1 tsp (2 g) smoked paprika
- Rub: 1/2 tsp (1 g) ground allspice
- Rub: 1/2 tsp (1 g) ground cinnamon
- Rub: 1 tsp (3 g) garlic powder
- Rub (optional heat): 1/4 tsp (0.5 g) cayenne
- Glaze: 1/2 cup (170 g) honey
- Glaze: 1/2 cup (100 g) dark brown sugar
- Glaze: 1/2 cup (120 mL) apple cider or apple juice
- Glaze: 2 tbsp (30 mL) Dijon mustard
- Glaze: 2 tbsp (30 mL) bourbon, optional
- Glaze: 1 tbsp (15 mL) apple cider vinegar
- Glaze: 1/4 tsp (0.5 g) ground clove
- Glaze: Zest of 1 orange (about 1 tbsp / 6 g)
- Glaze: Pinch kosher salt (1/8 tsp / 0.5 g)
Equipment
- Smoker (offset, kettle with two-zone setup, pellet, or cabinet)
- Remote probe thermometer plus instant-read thermometer
- Shallow roasting pan and rack
- Aluminum foil
- Small saucepan for glaze
- Basting brush or heatproof spoon
- Cutting board and sharp carving knife
- Heat-resistant gloves
Wood
Cherry with a small addition of hickory (fruit-forward with a hint of backbone)
Time & Temp
Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 140 °F (60 °C)
Approx duration: 3.5 hours
What We’re Cooking
This guide covers double-smoking a fully cooked, cured ham—either spiral-sliced or whole, bone-in—to add clean smoke and a glossy glaze without drying it out. We assume a Texas/Carolinas/KC backyard pit setup and a moderate, fruit-wood-forward fire.
Choose the Right Ham
Look for a fully cooked, cured, bone-in ham, 8–10 lb (3.6–4.5 kg). Labels should read “fully cooked” or “ready-to-eat.” Shank portions carve easily and present well; butt portions are a bit meatier. Spiral-sliced hams are convenient but dry faster, so plan on protecting the cut face with foil later in the cook. Avoid hams pumped with excessive water (e.g., 20% solution); they purge more and don’t glaze as cleanly. If your ham is labeled “cook before eating,” that is an uncooked cured ham—follow the manufacturer’s instructions and USDA doneness for uncooked ham, not this reheating method.
Fire and Wood
Run a steady, moderate fire for gentle reheating and controlled color. A clean-burning 250°F (121°C) pit yields good smoke uptake without blowing past your target. Fruit wood such as cherry or apple lays down a rosy color and mild sweetness; a small bump of hickory adds depth. Keep the smoke thin and blue. Stale, heavy white smoke will make the glaze bitter and the ham acrid.
Prep: Trim, Score, Season
Unwrap the ham and pat it dry. If there’s a thick rind, trim down to about a 1/4-inch (6 mm) fat cap so smoke and glaze can work. Score the fat in a 1-inch (2.5 cm) diamond pattern about 1/4 inch (6 mm) deep—don’t cut into the meat. Lightly coat with a thin film of yellow mustard as a binder if you like, then apply the rub evenly. Because ham is already salty, the rub leans sweet-spice and pepper more than salt.
The Smoke: Step-by-Step
Preheat the smoker to 250°F (121°C). Set up for indirect heat with a water pan if your pit runs dry. Cherry with a touch of hickory is a solid pairing.
Place the ham on a rack in a shallow pan to catch drippings. Orient the cut face away from the fire. For spiral hams, loosely shield the cut face with foil to slow moisture loss.
Insert a probe into the deepest part of the meat, not touching bone. Smoke until the internal temperature reaches 120°F (49°C); this typically takes about 2–2.5 hours for an 8–10 lb (3.6–4.5 kg) ham at 250°F (121°C).
Begin glazing: brush a thin, even coat and return the ham to the pit. Re-glaze every 15–20 minutes for layered sheen. If color is set early, tent lightly with foil. Optionally raise the pit to 275°F (135°C) during glazing to help set the lacquer.
Pull the ham when the deepest internal hits 140°F (60°C). Expect roughly 45–75 minutes in the glazing phase, total cook time around 3–4.5 hours depending on size, shape, and pit behavior. Do not exceed 150°F (66°C) or it will dry out.
Doneness check: Probe should slide in easily and read 140°F (60°C) in multiple spots away from bone. The exterior should be mahogany with a tacky, glassy glaze—not gritty or burnt.
Glaze: Balance Sweet, Acid, and Spice
Simmer the glaze just until the sugar dissolves and it lightly thickens; you want brushable, not syrup-thick. Too thick and it scorches before the ham finishes. Brush in thin coats and let each set in the pit. The orange and vinegar keep the sweetness in check, while clove and mustard bring a classic holiday note without numbing the palate.
Rest, Slice, Serve
Rest the ham 15–20 minutes, loosely tented. For spiral hams, remove the protective foil and fan slices. For whole, bone-in hams, slice parallel to the bone to remove large sections, then cut across the grain into 1/4-inch (6 mm) slices. Spoon any accumulated glaze from the pan over the slices. Serve with lightly tangy sides to balance richness—mustard slaw, skillet greens, or cast-iron cornbread are naturals.
Troubleshooting and Variations
Pale color: your smoke may be too light or humidity too high; don’t drown the pit—just a modest water pan. Overly dark/bitter: fire was dirty; open the vents and use seasoned wood. Dry edges on spiral: keep the cut face shielded and don’t overshoot 140°F (60°C). If you prefer a Carolinas lean, add a splash more cider vinegar to the glaze; for a KC gloss, add a spoon of molasses; for a Texas tilt, cut the glaze sugar slightly and bump black pepper.
Food Safety
Handle the ham like any ready-to-eat meat: keep it refrigerated at or below 40°F (4°C) until it goes on the pit. Since you’re reheating a fully cooked product, get it through the danger zone efficiently—target 140°F (60°C) internal within about 4 hours. Avoid cross-contamination from raw meats on the same prep surface. Hold hot above 140°F (60°C) if service is delayed. Cool leftovers within 2 hours; refrigerate in shallow containers and use within 3–4 days, or freeze up to 2–3 months. Reheat slices to 165°F (74°C) before serving.
Notes
- Keep smoke clean and light; ham absorbs quickly and can turn bitter with heavy white smoke.
- Shield the cut face of spiral hams with foil until glazing to prevent dry-out.
- Start glazing around 120°F (49°C) internal and build thin layers every 15–20 minutes.
- Do not exceed 150°F (66°C) internal or the texture tightens and slices dry.
- If your ham is labeled “cook before eating,” follow uncooked ham guidance (145°F/63°C + rest) and allow significantly more time.