Mom's Best Recipes
Recipe

Smoked Ham in a Smoker

A sweet smoky ham with a sticky glaze, tender slices, and just enough crisp edge to make you “accidentally” pick at it before dinner.

Author By Matt Campbell
4.8
A sliced smoked ham with a glossy brown sugar glaze on a white platter, surrounded by orange slices and herbs on a rustic wooden table
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Smoked ham is one of those rare kitchen wins where you can look like you tried really hard without actually living in panic mode all day. Most hams you buy are already cured and fully cooked, which means the smoker is doing two big jobs: warming it through gently and layering on that sweet, savory wood smoke that makes the whole house smell like a holiday movie.

This recipe keeps things simple with an easy brown sugar glaze that turns sticky and shiny, plus a few small tricks to avoid the two classic smoked ham problems: drying it out and making the glaze burn. We are going low and steady, basting toward the end, and pulling at the right temperature so the slices stay juicy.

Brown sugar, Dijon mustard, honey, apple cider vinegar, butter, and spices measured on a bright kitchen counter next to a smoked ham

Why It Works

  • Moist, tender slices: We reheat the ham at 250°F and pull it before it dries out.
  • Real smoke flavor: A mild fruit wood like apple or cherry gives you aroma without turning bitter.
  • Glaze that actually sticks: Baste late, then finish hot for a few minutes so it sets up glossy.
  • Works for spiral or whole: Spiral-cut just needs a little extra protection from drying.

Pairs Well With

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Storage Tips

Refrigerate: Cool ham within 2 hours. Store sliced ham in an airtight container with a splash of pan juices or a spoonful of glaze. It keeps well for 4 to 5 days.

Freeze: Freeze in meal-size portions (slices, chopped, or ham steaks) for up to 2 months. Wrap tightly to prevent freezer burn. Thaw overnight in the fridge.

Reheat without drying: Warm slices in a covered skillet with a tablespoon of water, broth, apple juice, or leftover glaze over low heat. Or wrap in foil and reheat at 300°F until just warm. If you are reheating leftovers all the way through, aim for 165°F.

Sliced smoked ham stacked in a glass meal prep container with a little glaze pooled at the bottom, sitting on a kitchen counter

Common Questions

Is ham already cooked, or am I cooking it from raw?

Most ham sold at the grocery store is fully cooked. You are primarily reheating and adding smoke. Check the label. If it says “fully cooked” or “ready to eat,” you are reheating.

If it says “cook before eating,” you will need to actually cook it. Follow the package directions when possible. As a general guide, cook until the thickest part hits 145°F (without touching bone), then rest 3 minutes. Timing will be longer than a fully cooked ham.

What internal temperature should I pull smoked ham at?

For a store-bought fully cooked ham, pull at 140°F in the thickest part (not touching bone). If you want it extra hot for serving, you can go to 145°F, but pushing much past that is where dryness starts creeping in.

Note: If you are reheating leftover cooked ham (not a sealed store-bought fully cooked ham you are warming for the first time), reheat to 165°F.

How long does it take to smoke a ham?

Because most hams are already cooked, you are reheating, not “low and slow” tenderizing. At 250°F, many fully cooked hams land in the 2 to 3 hour range for an 8 to 10 lb ham, but it depends heavily on starting temperature, shape, and whether it is spiral-cut. If you like estimates, use 15 to 20 minutes per pound as a very broad starting point, then trust your thermometer.

Do I need to wrap the ham in foil?

Not at the start. I like to smoke unwrapped for maximum flavor, then loosely tent with foil if the outside is getting too dark or if a spiral ham looks like it is drying at the edges.

What wood is best for smoked ham?

Apple and cherry are the classics: sweet and gentle. Hickory is stronger and very “bbq.” If you use hickory, I recommend mixing it with apple so it stays balanced.

How do I keep spiral ham from drying out in the smoker?

Three things help a lot: keep the smoker at 250°F, place the ham cut side down in a pan, and glaze only in the last 45 minutes. You can also add a little apple juice to the pan for humidity.

A spiral-cut ham sitting cut-side down in a disposable aluminum pan inside a backyard smoker, with light smoke rising

I used to think smoked ham was a flex reserved for people who own matching grill tools and say things like “she’s running clean today” while tapping the smoker like it is a race car. Then I realized the secret: the ham is already doing most of the work. Your job is to keep it juicy, paint on a glaze that tastes like you meant it, and not get distracted and accidentally blast it to 170°F.

Now it is one of my favorite “feed a bunch of people” plays, because it smells amazing, it is forgiving, and the leftovers are basically a week of sandwiches, breakfast scrambles, and sneaky fridge bites at 11 pm.