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How to Smoke a Ham: Glaze, Time, and Temperature

If you want the most flavorful holiday ham, this Smoked Ham with Honey Apple Glaze is your answer. Smoking the ham adds deep, savory smoke while keeping the meat tender and moist. A sweet, slightly spicy honey-apple glaze caramelizes on the outside for a beautiful finish. This recipe is simple to follow and makes an impressive main dish for Easter, Christmas, Thanksgiving, or any family gathering.

Sliced spiral ham glazed to a shiny brown, stacked on a white plate. Fresh herbs in the background and a red-striped cloth

Why this will be your new favorite ham recipe

  1. Incredible flavor. A brown sugar–based rub and a honey-apple glaze with pepper jelly add layers of sweet, savory, and mildly spicy notes that complement smoked ham perfectly.
  2. Easy to make. Season, smoke, and glaze — three straightforward steps yield a show-stopping ham.
  3. Cost-effective. Making a glazed smoked ham at home is far less expensive than many pre-made holiday hams.
  4. Flexible. No smoker? You can follow the same seasoning and glazing method in the oven and still get excellent results.
A collection of ingredients for ham on a wooden surface. Included are a large wrapped ham, brown sugar, honey, apple juice, butter, jam, and seasoning.

Ingredients

Below are the key ingredients for this smoked ham recipe, why each one is used, and substitution ideas. Exact measurements are listed in the recipe card further down.

  • Bone-in spiral sliced ham – A pre-cooked bone-in spiral ham (8–12 pounds works best for the quantities below). Spiral-cut hams are convenient because the slices are already separated; you’re essentially glazing and double-smoking or reheating a fully cooked ham.
  • Butter – Melted and cooled, butter helps the rub stick and adds richness to the crust.
  • BBQ seasoning – A brown sugar–based rub creates a sweet, smoky crust on the ham. Use your favorite rub, ideally one with brown sugar as a base.
  • Brown sugar – The foundation of the glaze that caramelizes beautifully.
  • Pepper jelly – Adds a sweet-heat dimension. If you prefer only sweet, substitute apple preserves or jam.
  • Honey – Adds sheen and additional sweetness to the glaze.
  • Apple juice – Used in the glaze and optionally to spritz the ham while smoking to keep the exterior moist.

Instructions

Photos in the post illustrate each step. The instructions below are streamlined for clarity. Smoke to internal temperature rather than strict time to ensure the best result.

Cooked ham covered with melted butter, placed in a shiny aluminum tray.
A large, seasoned ham covered in a brown sugar spice rub sits in an aluminum pan on a gray countertop, ready for cooking.
A seasoned ham covered in a brown sugar spice rub rests in a foil tray on a smoker.
A large, well-seasoned ham with a crispy, dark crust sits in a foil pan on a smoker.

Season and smoke the ham

  1. Place the ham cut-side down in a large aluminum pan. Pour cooled, melted butter over the ham and rub it across the top and sides. Coat the ham evenly with the BBQ seasoning and press it lightly into the surface.
  2. Set the pan on a smoker preheated to 250°F. Smoking in a pan catches the juices that render while the ham heats and when it’s glazed.
  3. Insert a meat thermometer into the thickest part of the ham. Smoke until the internal temperature reaches 110°F. Optionally spritz the ham with apple juice every 30 minutes to keep the surface moist. Expect roughly three hours to reach 110°F, but times vary—always smoke to temperature.
Ham glaze bubbling in a silver pot, creating an amber, frothy liquid.
A smoked ham in a foil tray is being glazed with sauce using a red brush, on a smoker.
Smoked ham with a glossy, caramelized glaze sits in a foil tray on a smoker
Close-up of a glazed, roasted ham on a wooden board. The ham's exterior is caramelized and crispy

Make and apply the glaze

  1. While the ham is smoking, combine brown sugar, pepper jelly (or apple preserves), honey, and apple juice in a saucepan over high heat. Stir to dissolve the sugar, bring to a boil, then reduce to medium-high and simmer for 5 minutes. Remove from heat and set aside.
  2. When the ham reaches 110°F, brush about one-quarter of the glaze over the top and sides. Continue smoking and brush another quarter of the glaze at 120°F, repeat at 130°F and again at 140°F. After glazing at 140°F, remove the ham from the smoker and let it rest 15–20 minutes before slicing and serving. Resting helps the juices redistribute so slices remain moist.
Sliced, glazed ham on a white platter with fresh thyme

How to slice the ham

  1. Stand the ham upright on a cutting board so the slices fall toward the board. Secure the ham with a carving fork and slice as close to the bone as possible, working around the bone to free the spiral slices.
  2. For the remaining meat still attached to the bone, reposition the fork and carve slices to your preferred thickness. Use a small knife to free any stuck slices.
  3. Save the bone and leftover bits for making soups, stews, or beans—lots of flavor comes from the bone.

How to make it in the oven

If you don’t have a smoker, you can oven-roast this ham with the same rub and glaze to get excellent results.

  1. Place the ham in a roasting pan, butter and rub it with the BBQ seasoning. Roast in a 250°F oven until the internal temperature reaches 110°F (about 3 hours, depending on size). Optionally spritz with apple juice during roasting.
  2. Prepare the glaze while the ham roasts. Apply the glaze at the same temperature intervals: 110°F, 120°F, 130°F, and finish at 140°F. Rest 15–20 minutes before slicing.

Because a spiral ham is pre-cooked, you are reheating and glazing. The oven method delivers a wonderful glaze and maintains juicy slices even without additional smoke flavor.

Close-up of a glazed, spiral-cut ham on a white platter, showcasing juicy, tender slices. Fresh herbs and a red cloth are pictured in the background.

What to serve it with

This smoked glazed ham pairs beautifully with classic holiday sides. For an impressive plate, serve with scalloped potatoes and roasted vegetables. It also goes well with mashed potatoes, au gratin, honey-roasted sweet potatoes, glazed carrots, or green beans with bacon and blue cheese.

Ways to use the leftovers

Leftover ham is versatile: use it in fried rice, sliders, Monte Cristo-style sandwiches, breakfast hashes, soups, casseroles, and more. It keeps well refrigerated for several days and reheats easily.

Smoked Ham with Brown Sugar Apple Glaze

A juicy smoked spiral ham finished with a sweet and slightly spicy brown sugar apple glaze. Ideal for holidays, family dinners, or any special meal.

Recipe Details

Servings: 20 | Prep time: 15 minutes | Cook time: 4 hours | Total time: 4 hours 15 minutes

Ingredients

  • 10 pound bone-in spiral sliced ham
  • 2 tablespoons butter, melted and cooled
  • 1/4 cup BBQ seasoning (brown sugar–based recommended)
  • 1 cup brown sugar
  • 1/2 cup pepper jelly or apple preserves
  • 1/4 cup honey
  • 2 tablespoons apple juice, plus more for spritzing

Instructions

  1. Preheat a smoker to 250°F.
  2. Place the ham cut-side down in an aluminum pan. Rub with melted butter and coat with the BBQ seasoning.
  3. Smoke the ham in the pan until the internal temperature reaches 110°F (about 3 hours). Optionally spritz with apple juice every 30 minutes.
  4. While smoking, combine brown sugar, pepper jelly (or apple preserves), honey, and apple juice in a saucepan. Bring to a boil, then simmer 5 minutes. Remove from heat.
  5. Brush 1/4 of the glaze on the ham at 110°F, then again at 120°F, 130°F, and finish at 140°F. Remove from smoker and rest 15–20 minutes before slicing.

Notes

  • You can make this ahead. Keep sliced ham warm in a slow cooker with the pan juices on the warm setting.
  • Plan about 1/2 pound of bone-in ham per person when purchasing.
  • If using a frozen ham, thaw it in the refrigerator for three days before cooking.
  • Store leftovers in an airtight container in the fridge for up to 6 days. Reheat wrapped in foil at 350°F for 10–15 minutes or enjoy cold.
  • This recipe is naturally gluten-free when using a gluten-free BBQ seasoning.

Nutrition (per serving, approximate)

Calories: 640 kcal | Carbohydrates: 20 g | Protein: 49 g | Fat: 39 g | Sodium: 2707 mg