Bourbon Praline Smoked Ham

Bourbon Praline Smoked Ham

Smoked Ham

This Smoked Ham with the Bourbon Praline glaze is the star of the show. For this recipe you’ll double smoke a carving ham – and it’s so simple anyone with a smoker can create this smoked ham masterpiece.

If you haven’t tried a smoked ham, you’re really missing out.

For this recipe I’m starting out with a fully cooked boneless Carving Ham weighing about 10lbs. Carving Hams are perfect for your Easter Diner because there’s no bone to deal with, and there’s no waste. You get beautiful slices, perfect for serving; and it makes a really spectacular centerpiece on the dinner table.

Like most hams found in the super market, these are fully cooked. On the package you’ll find directions for re-heating and most of them come with some sort of glaze pack. You can toss that aside because I have a quick glaze that’s really going to set off this smoked ham.

Bourbon Praline Smoked Ham

Take the ham out of the cryovac package and let any juice drain off. There’s no prep on this recipe all you need is a full size steam pan and a wire rack to keep the ham off the bottom of the pan.

Double Smoked Carving Ham

Go ahead and fire up your smoker and bring it to 250⁰. I used my Ole Hickory Ace MM but any smoker or grill set up for indirect cooking will do the job.

This smoked ham takes about 15 minutes per pound, so we’re looking at a total time of 2 ½ hours. Once the smoker is up to temp, throw on a chunk of cherry and hickory wood.

Remember the ham is already smoked, so you don’t need too much. We’re bringing it up to serving temperature in a smoked environment hence the “double-smoked”.

Bourbon Praline Smoked Ham

You’ll want a good probe thermometer to keep from over-shooting internal temperature; I suggest the Themoworks Chef Alarm.

Place the smoked ham on the cooker and insert the probe into the thickest area, and set the alarm for 128⁰.

While the smoked ham is enjoying a smoke bath, it’s time to make the glaze. Here’s what you’ll need:

  • 1 Stick of Butter
  • 1 Cup of Brown Sugar
  • ½ Cup of Chopped Pecans
  • 2oz Bourbon
  • 2oz Apple Juice

Melt half of the stick of butter in a small sauce pot over medium heat. Stir in the brown sugar and as it starts to melt, pour in the bourbon. The mixture needs to cook for several minutes to cook off the alcohol.

Once it starts to gently boil remove it from the heat and fold in the pecans. It will start to thicken at this point, so add the remaining butter and the apple juice. This will smooth out the glaze and give it a syrup-like consistency.

Set the glaze aside until the smoked ham reaches 130⁰ which should take about 2 hours of cook time.

Bourbon Praline Smoked Ham

When the alarm sounds, spread the glaze over the outside of the smoked ham. It needs to cook for 20 more minutes. Bump the setting on the chef alarm up to 140.

Once internal temperature reaches 140⁰ the ham is ready to come off the pit. Let it cool for 10-20 minutes before carving.

Bourbon Praline Smoked Ham

You can also smoke the ham ahead of time and hold it in dry cooler for a couple hours. Just cover it with aluminum foil and throw in a couple old towels to take up some air space in the cooler.

When you’re ready to serve; simply carve the smoked ham into slices. There’s no bone to deal with, so you really can’t mess up here. I start at the larger end and hold the knife a little on the bias to give the slices height. ¼” slices make perfect serving size portions.

Bourbon Praline Smoked Ham

This smoked ham could also be cooked in the oven, but I’m telling you the double smoke process is the way to go. The smoker gives it even more flavor and your family will think it’s the best ham they’ve ever tried.


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Bourbon Praline Smoked Ham
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Bourbon Praline Smoked Ham


  • 10lb Boneless Carving Ham (fully cooked)
  • 1 cup Brown Sugar
  • 1 stick Butter
  • ½ cup chopped Pecans
  • 2oz Bourbon
  • 10oz Apple Juice


  1. Remove ham from cryovac packaging and place on wire rack inside full size steam pan with 8oz Apple Juice in bottom of pan.
  2. Place in 250⁰ smoker with 1 chunk of cherry & 1 chunk of hickory wood for smoke.
  3. Cook ham to internal temperature of 130⁰
  4. Melt half of stick of butter in small sauce pan over medium high heat.
  5. Add brown sugar and stir to melt.
  6. Add bourbon to sugar mixture and continue to cook off alcohol until mixture is almost to a boil about 3-4 minutes.
  7. Remove from heat and stir in pecans.
  8. Add remaining butter and continue to stir until melted.
  9. Pour in remaining apple juice and stir. Mixture should have a syrup-like consistency.
  10. Brush bourbon praline glaze over ham when internal temperature reaches 130⁰.
  11. Continue to cook for 20 more minutes or until internal temperature reaches 140⁰.
  12. Rest the ham for 10-15 minutes and carve for serving.


Malcom Reed
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Comments 10

  1. Malcolm,
    Can you please let me know what your recipe is that uses the Captain Rodney’s pepper glaze. Thanks. Also, would your screens handle the high heat of a Hibachi. All the best. Marvin

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  2. This Glaze is bar none the best for pork I have ever run acropp. I made it to glaze a ham and my family could eat it alone.

    I have used it now at least 10 times.
    It is a family request!

    Thank You,

    1. Post
      1. Thanks Malcom, turned out great when I did it this past Saturday! Will most likely be using it for Thanksgiving this year with the family.

        I do have one request if you take those. Smoked Chicken Fried Steak. I’d love to see your take on it.

  3. Thanks Malcom, turned out great when I did it this past Saturday! Will most likely be using it for Thanksgiving this year with the family.

    I do have one request if you take those. Smoked Chicken Fried Steak. I’d love to see your take on it.

  4. Never seen a “Carving Ham” around here (Kansas City area). I can get boneless PIT ham (Partially Internally Trimmed). Really would like to try the Carving Ham. Brand name???
    I might be able to order one, local butcher helps me get things sometimes.

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  5. My email is incorrect on my comment earlier regarding the Carving Ham. It is –
    This is not a comment for publishing, just the only way I know to correct my fat finger mistake.
    I am a retired locomotive reliability center manager, BNSF Railway.

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