maple glazed whole ham

Maple Glazed Whole Smoked Ham Recipe

Maple Glazed Whole Smoked Ham Recipe

The first is a Maple Glazed Whole Smoked Ham. I’m starting with a Whole Smoked Ham. 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. 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. Whole Smoked Ham in Smoker 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.
Thermoworks Smoke

Thermoworks Smoke

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
  • 2 Tablespoons Honey Dijon Mustard
  • 2 Tablespoons Apple Juice
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 Recipe 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. Print
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Maple Glazed Whole Ham Recipe


  • 1820lb Whole Smoked Ham
  • ¼ cup Maple Syrup
  • ¼ cup Dark Brown Sugar
  • ¼ cup Light Brown Sugar
  • 2 Tablespoons Honey Dijon Mustard
  • 2 Tablespoons Apple Juice


  1. Fire up your smoker 250⁰ to and add a little Cherry wood for a light smoke.
  2. Remove ham from package and place directly on smoker rack.
  3. After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone.
  4. While ham is smoking, mix up Maple Glaze by combining Maple Syrup, Dark Brown Sugar, Light Brown Sugar, Honey Dijon Mustard and Apple Juice over medium heat. Bring the mixture to a simmer and reduce until it thickens.
  5. Once whole ham reaches 135⁰ internal, brush the glaze over the outside of the ham and continue cooking.
  6. When the internal temp hits 140⁰, remove ham from smoker and allow to rest for 10 minutes before slicing and serving.
  7. Enjoy!
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Maple Glazed Whole Smoked Ham

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Comments 42

  1. Tried this last Easter. It was a ham, not a whole shoulder but that’s what we had. Being a Southern Boy you know what I mean by makin’ do. Used your instructions as is otherwise and it was very good! I have been pellet smoking for about a year now with a Rectec 680 can’t beat it. Because we have had poor results trying other recipes we were pleased yours did well. I went to your site and bought some Killer Rub. Taste test found it very promising. We have been using the Rectec Honey Rub it’s very good. Yours is a very close match so it should be great, so lookin’ forward to using it today I’ll let you know how the ribs do as I intend to use your recipe.

      1. How long did it take you to smoke your 18-20 ib ham at 225/250? I’m having a get together an I use a true offset smoker (wood) would like an idea would be great thanx!

  2. Do you happen to know how many minutes to smoke per pound? I’m smoking a ham and roasting a turkey so I’m trying to time them correctly. I’ll be smoking a 10lb ham in my Masterbuilt electric smoker. Thanks so much, Malcolm!

  3. Love your recipes. The recipe for the glaze is different than the one listed in the recipe. What version should you use?

  4. I’ve got to say, the first time I made this I thought it said apple cider vinegar. The second time I used apple juice. Everyone loved both hams, but they preferred the one with apple cider vinegar.

  5. I will be making this ham this year but need to take it to another house, so my timing needs to be close. How long will it take a 20 pound ham cold started from the fridge to get to 140 internal if the smoker is set at 250? Thanks!!

      1. Thank you Malcom!

        The ham turned out excellent. Several people said it was the best ham they’ve ever tasted. It ended up taking about 15 minutes/pound at 250 for it to get to 140 internal.
        You’re the best!

  6. I’m going to cook this on the Big Green Egg on Thanksgiving day but will need to take it to another house afterwards. I need to get the timing right. If you pull a 20 pound ham cold from fridge and cook at 250 degrees, how much time until it gets to 140 internal temp?

  7. Hi there. Your smoked ham looks brilliant and is what I’m doing for our Christmas day lunch.

    When smoking do you keep adding wood during the cook or just add wood as you did initiLly?


  8. Hi. Thanks for your blog. I’m looking at doing a half ham. Would a champagne ham be ok for this?

    Also, when smoking it do you feed it smoking wood for the whole cook?


  9. can i smoke a turkey and a ham at the same time . Which would go on top level,the ham or the turkey using a blend of apple and cherry would wet method using 50/50 red wine and water

  10. I am smoking a fresh pickled bone in 28 lb. ham this weekend. What temperature should I be smoking it at? How many minutes per pound should I smoke it?

    Thank you

  11. Did Maple Glazed smoked ham for Christmas. It was a hit, thank you for putting out video, will continue to try different recipes with howtobbqright.

  12. I get my hams from a local butcher – first one I did I left the skin on and scored it – was pretty but impossible to eat the skin! Now I remove the skin, trim any thick fat and then smoke it and glaze it on a Big Green Egg.

    What is your take on the skin? is there a way to leave it on and have it come out not so tough?

    I find the skin comes off very easy, in one piece! Makes great doggie treats!

  13. Malcom,

    You’re the GREATEST. I plan on fixing our Easter half ham just like you say. I know it will be terrific. Thanks for all your spot on instructions.

  14. Would you also recommend this glaze on a spiral cut ham? I have done your honey baked spiral ham and it was good but wondered what you think is better for a spiral cut?

  15. Been browsing your recipes for a while now, and have used a few of them so far with plans to use many more. I just wanted to say thank you for all the work you’ve put into helping newbies like me get the hang of things.

  16. Love the Print option for the recipes – any plan for an app where we can save our favorite Malcolm recipes 😉

    Thank you

  17. Hi Malcom, Just found your site this morning trying to find good smoker recipes and this one looks very promising.

    I will be smoking a 20lb bone in water added ham for Thanksgiving next week using a Traeger 34 Pro. My question is: Will the water saturated ham be an issue?

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