Chef Tom brings us this beautiful Smoked Fresh Ham featuring a fantastic holiday brine, classic barbecue rub and sweet and tangy glaze. It’s smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering!
Holiday Smoked Fresh Ham with Sweet & Tangy Glaze
Tom Jackson
Rated 2.7 stars by 128 users
Category
Entree
Cuisine
American
Servings
16
Prep Time
1 hour
Cook Time
8 hours
Calories
413
Chef Tom's recipe for Smoked Fresh Ham is the perfect holiday entrée. Its classic barbecue rub and sweet and tangy glaze will tantalize your taste buds. Plus, the ham is brined to make it even more juicy and tender. Guaranteed to be the star of your holiday meal!
Ingredients
- 1 (14 lb) Fresh Ham
-
Plowboys BBQ Yardbird Rub
-
2 (1 lb) packages Cattleman’s Grill Butcher House Brine
- 6 quarts water
- Zest and juice of 2 naval oranges
- 2 cinnamon sticks
- 1 tbsp whole cloves
- 1 tbsp fennel seeds
- 1 tsp crush red pepper
- 8.34 lb ice
-
1 cup House of Q Slow Smoke Gold Mustard Sauce
-
1/3 cup Noble Saltworks Maple Turbinado Smoked Raw Sugar
-
1/3 cup Reida Farm Wildflower Honey
For the brine:
For the glaze:
Directions
- To prepare the brine, combine all brine ingredients, except the ice, in a large pot. Bring to a simmer. Let simmer gently for a few minutes, stirring occasionally. Remove from the heat.
Place the ice in a 22 quart Briner Bucket. Pour the brining liquid over the ice. Stir to melt the ice.
- Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Place in the refrigerator. Brine for one and a half hours per pound (14 lb ham = 21 hours).
Remove the ham from the brine. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF.
- Season the ham generously with Plowboys BBQ Yardbird Rub. Let the ham sit until the rub appears wet on the surface, about 5 minutes. Wrap aluminum foil around the exposed bone to prevent it from scorching.
- Transfer the ham to the smoker. Place a temperature probe in the deepest part of the meat to monitor the internal temperature.
- When the internal temperature reaches about 160ºF (7 hours), prepare the glaze. Mix all three ingredients well. Remove the netting from the ham. Glaze the ham on all sides, spreading the glaze evenly with a silicone brush.
- Continue cooking the ham, glazing it every 30-45 minutes, until the internal temperature reaches 175ºF, about eight to nine hours total cook time.
- Remove from the grill and rest 20-30 minutes before slicing.
Recipe Note
What You’ll Love
Deep smoky flavor + juicy pork interior — the long smoke infuses rich backyard-barbecue complexity into a classic holiday roast.
Moist and tender texture — the brine helps the fresh ham stay juicy, even after hours on the smoker.
Sweet, tangy glaze finish — the mustard-based glaze caramelizes beautifully, adding a glossy, flavorful crust.
Crowd-pleasing centerpiece — a 14 lb ham yields plenty of servings, ideal for big dinners, holidays, or gatherings
Frequently Asked Questions
What is a “fresh ham” versus a regular ham?
A fresh ham is a raw, uncured pork hind leg — no pre-smoke or curing. It’s a blank canvas you season, smoke, and glaze yourself. :contentReference[oaicite:1]{index=1}
Why brine the ham before smoking?
The brine helps the meat retain moisture during the long smoke, resulting in juicier, more flavorful ham. :contentReference[oaicite:2]{index=2}
Can I smoke at a lower temperature?
Yes — many recommend 225–250 °F for slow smoking. Just allow more time and watch internal temperature carefully. :contentReference[oaicite:3]{index=3}
What wood should I use for smoking?
Mild fruit woods (like apple or cherry) or light hardwoods (like pecan or hickory) complement the pork without overwhelming it. :contentReference[oaicite:4]{index=4}
How should I glaze — and can I skip the glaze?
The glaze adds sweet and tangy crust and balances smoke — but you can skip it if you prefer a more traditional, smoky pork flavor. Without glaze, treat it as a straightforward smoked roast.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 413
- Carbs
- 16 grams
- Protein
- 22 grams
- Fat
- 28 grams
- Sodium
- 129 milligrams
