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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42 responses to “Maple Glazed Whole Smoked Ham Recipe”

  1. Doug says:

    Looks great can not wait to try it on my BGE.

  2. Bob McIntosh says:

    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.

  3. Will Wood says:

    Found you on Youtube about 2 years ago. Hands down the best BBQ guy on youtube. Your passion for grilling is obvious. Thanks for doing what you do.

  4. Lori says:

    Can you use this glaze on a ham baked in a convection oven?

  5. Hailey O says:

    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!

  6. Tristan Stoelb says:

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

  7. Tristan says:

    Should i follow the glaze recipe in the video or listed in the recipe above? They are different.
    Thank you!

  8. Steve says:

    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.

  9. Jim says:

    that glaze sounds perfect for my Easter ham. Thanks.

  10. Andy Borja says:

    Look forward to receiving emails

  11. John Diprima says:

    I have an electric smoker,how long do you say yoi smoke it for?

  12. Bill Hougham says:

    Would the recipe be the same for a cured ham from a butchered hog? Thanks!

  13. 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!!

  14. Barret Hartman says:

    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?

  15. Robert says:

    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?


  16. Dion says:

    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?


    • Malcom Reed says:

      I’ve never done a champagne ham, so I’m not sure about that one. I add wood at the start of the cook and it should be enough for the entire time when smoking a ham.

  17. Rick Byars says:

    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

  18. Lisa Hartnagel says:

    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

  19. David Vaughn says:

    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.

  20. Pete Horne says:

    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!

  21. Robert Morgan says:


    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.

  22. Josh H. says:

    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?

  23. Jacob B says:

    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.

  24. Louis Adelmann says:

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

    Thank you

  25. Robert Bruce says:

    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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