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Glazed Smoked Ham recipe

A simple glaze over smoked ham makes aneasy special occasion meal.

Recipe: Glazed Smoked Ham

1 (12-pound) fully cooked smoked ham
1 cup firmly packed brown sugar
4 teaspoons dry mustard
3 tablespoons apple cider vinegar
1/4 cup whole cloves

  • Preheat oven to 325°F (160°C).
  • Trim fat from ham (if necessary) leavinga 1/3-inch layer. Score fat into a diamond pattern across thetop surface about 1/4-inches deep.
  • In bowl combine sugar and dry mustard;add vinegar and stir mixture until it forms a paste. Spread overtop and sides of ham.
  • Stud center of each diamond with a clove.Bake ham according to package directions or place ham on a rackin a shallow roasting pan. Cover with foil (optional) and bakeham in middle of oven, approximately 15 to 20 minutes per poundor until meat thermometer reads 140°F (60°C), bastingoccasionally. Remove foil during last 30 minutes of cooking tobrown.
  • When ham is done, remove from oven andlet stand, covered loosely, 20 minutes before carving.

    Makes 4 servings.

    *Note: Directions are for a fully cookedham. Also called ‘ready-to-eat’ or ‘heat-and-serve’ ham.A ‘cook-before-eating’ ham must be cooked to an internal temperatureof 160°F (70°C), approximately 18 to 20 minutes per pound.

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  • Comments

    1 Comment


    Make other hams. The traditional Easter ham rarely has skin on it, after all, and it s a cooked ham to boot so it s easy to make if you have a smoker. If you want to make this ham for Easter Sunday, you ll need to start a couple days ahead of time. This ham is cured, then smoked and glazed with honey. Delicious! That s a great, and easy recipe. One question, though. Is there any way to cure a ham without the use of sodium nitrate that will produce similar results? Thanks.

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