Maple Glazed Whole Smoked Ham

The first is a Maple Glazed Whole Smoked Ham. I’m starting with a Compart Duroc Whole Smoked Ham. Compart Family Farms raises the best pork I’ve tried and Mr. Jim’s hams are nothing short of phenomenal.

A whole ham is made up of the shank and butt portions. When you’re cooking for a large family, this Maple Glazed Whole Smoked Ham is the one to choose.

Maple Glazed Whole Smoked Ham

You can find them fully smoked in grocery stores during the holidays. Expect a whole ham to weigh somewhere between 18-20lbs and there’s not much waste. (Save those bones for cooking black eyed peas or greens on New Year’s Day!)

For this recipe I’m firing up my Ole Hickory and double smoking this ham with a little Cherry wood for a second dose of smoky goodness.In essence we’re just warming it up to a safe serving internal temperature of 140⁰, so the cook doesn’t take a long time.

Maple Glazed Whole Smoked Ham

Bring your pit up to 250⁰ and get the ham on the cooking rack straight out of the package. Any smoker can be used for this job. Keep the temps steady and use a couple chunks of wood for good clean smoke.

After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. You’ll need a good probe thermometer like the Thermoworks Smoke to keep an eye on internal temp.

Once the whole ham reaches 135⁰ internal, it’s time for the glaze.

Maple Glaze for Whole Smoked Ham

  • ¼ cup Maple Syrup
  • ¼ cup Dark Brown Sugar
  • ¼ cup Light Brown Sugar
  • ¼ cup Honey Dijon Mustard
  • 2 Tablespoons Apple Juice
  • 2 Tablespoons Cider Vinegar

Bring the mixture to a simmer over medium heat and reduce until it thickens.

Brush the glaze over the outside of the ham and let it cook until the internal temp hits 140⁰. At this point the Whole Ham is ready to eat.

Maple Glazed Whole Smoked Ham

Take it inside and let it rest just a few minutes before slicing. This one makes for an amazing Holiday Centerpiece on any Christmas Table.


Malcom Reed
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Maple Glazed Whole Smoked Ham

About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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