Double Smoked Easter Ham with a sweet, Brown Sugar & Honey Glaze
Easter is here and spring is springing! And that means it’s time to plan the Easter Dinner – and decide what’s going to be the big, delicious centerpiece of your Easter Meal.WHAT MALCOM USED IN THIS RECIPE: Print
Smoked Easter Ham
Easter Ham Smoked on a pellet smoker and glazed with a sweet, delicious Brown Sugar & Honey glaze.
- 8–10lb Half Ham (shank cut)
- 1/4 cup Dijion Mustard
- 2 Tablespoons Killer Hogs The BBQ Rub
- 1 cup Brown Sugar
- 1/2 cup Honey
- 1/4 cup Apple Cider
- Prepare smoker for indirect cooking at 275 degrees with cherry wood or pellets (can use your favorite wood/pellet combo).
- Score the outer surface of the ham creating a “diamond pattern”. Liberally apply Dijon mustard and season all sides with Killer Hogs The BBQ Rub.
- Place ham on smoker and allow to smoke at 275 degrees for about 2.5 hours.
- Combine brown sugar, honey and apple cider and stir until smooth. Mixture should have a “glaze” consistency.
- Brush glaze mixture all over the outside of the ham, making sure to get glaze into the diamond pattern score marks. Continue to cook glaze ham on smoker for 1 hour (or until internal temp reaches 140 internal).
- Remove ham from smoker and allow to rest for 15-20 minutes before slicing and serving.
Keywords: Easter ham, easter smoked ham, smoking a ham, glazed ham recipes, smoked ham recipe, smoked easter recipes
For this Smoked Easter Ham recipe, I smoke a half ham with cherry pellets and use a simple Brown Sugar & Honey to glaze. The recipe is simple, and the end result is sure to impress all your family and friends.
To start, you’ll need a ham. I found mine at Wal-Mart on sale for $1.98/lb (which I thought was an pretty good deal). I went with a half bone-in ham (shank portion).
The first step is to prepare the ham for smoking. You’ll want to score the surface of the ham in a diamond pattern. This will help the glaze penetrate the meat and give it a beautiful caramelized finish.
Then coat the outside of the ham generously with Dijon mustard and a light coat of Killer Hogs The BBQ Rub for color and little sweetness.
Next, you’ll need to fire up your smoker and get it to the right temperature. For this recipe, you’ll want to aim for a temperature of around 250 degrees Fahrenheit. Once your smoker is up to temperature, it’s time to add your wood (I went with cherry pellets) and let that ham smoke!
While your ham is smoking, you can mix up the glaze. I just mix brown sugar and honey… and then slowly ad Apple Cider until it becomes a perfect “glaze” consistency.
Once your ham has been smoking for about 2 – 2.5 hours, it’s time to apply the glaze. Use a brush to apply a generous layer of the glaze all over the surface of the ham – and make sure to get in all those cracks and crevices. After another 45 minutes – 1 hour the glaze is cartelized and the ham is done. You’ll know it’s done when the internal temperature reaches around 140 degrees Fahrenheit. Let the ham rest for a few minutes before slicing and serving.
A smoked Easter ham is a great choice for any Easter dinner. It’s easy to prepare, looks impressive, and tastes amazing!
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