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.
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.
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
- ¼ cup Maple Syrup
- ¼ cup Dark Brown Sugar
- ¼ cup Light Brown Sugar
- 2 Tablespoons Honey Dijon Mustard
- 2 Tablespoons Apple Juice
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.
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Maple Glazed Whole Ham Recipe
Ingredients
- 18–20lb 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
Instructions
- Fire up your smoker 250⁰ to and add a little Cherry wood for a light smoke.
- Remove ham from package and place directly on smoker rack.
- After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone.
- 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.
- Once whole ham reaches 135⁰ internal, brush the glaze over the outside of the ham and continue cooking.
- When the internal temp hits 140⁰, remove ham from smoker and allow to rest for 10 minutes before slicing and serving.
- Enjoy!
Maple Glazed Whole Smoked HamHave a Question About This Recipe?
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Looks great can not wait to try it on my BGE.
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.
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.
Can you use this glaze on a ham baked in a convection oven?
oh yeah – you can use it on any ham you cook
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!
Cooking this size ham took about 6-8 hours at 250
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!
I would give yourself 3-4 hours. You can always place it in a dry cooler and hold it for up to 4 hours. It will stay warm and get even better with the rest.
Love your recipes. The recipe for the glaze is different than the one listed in the recipe. What version should you use?
Should i follow the glaze recipe in the video or listed in the recipe above? They are different.
Thank you!
I’ve fixed that issue – thanks for the heads up
When using a pit boss smoker do I use the water pan ?
I don’t use a water pan in a pellet grill.
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.
that glaze sounds perfect for my Easter ham. Thanks.
Look forward to receiving emails
I have an electric smoker,how long do you say yoi smoke it for?
go by internal temps, not times
Would the recipe be the same for a cured ham from a butchered hog? Thanks!
Yeah, it would work for any cured ham
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!!
this might answer your questions – https://www.youtube.com/watch?v=gcGHGr4l-rU
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!
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?
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?
Cheers!
Robert
For smoking a ham, you would just need to add wood at the start of the cook.
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?
Cheers.
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.
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
We did talk about this in a Podcast – here are the highlights you want to check out: https://howtobbqright.com/2018/11/14/holiday-smoking-tips-how-to-cook-multiple-meats-at-once/
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
smoking a fresh ham (or green ham) will give you pulled pork bbq. I would smoke it around 250-275
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.
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!
I typically remove it too. It gives you more surface area to create a glazed bark with it removed.
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.
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?
Sure – you could use this glaze on any ham.
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.
★★★★★
Love the Print option for the recipes – any plan for an app where we can save our favorite Malcolm recipes 😉
Thank you
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?