Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for this Easy Smoked Glazed Ham featuring an Apple Bourbon Glaze!
WHAT YOU'LL LOVE
- Coating the ham in a thin layer of mustard before the rub gives the seasoning something to stick to, rather than falling off a smooth, pre-sliced surface
- Smoking to 120°F before starting the glaze lets the ham pick up smoke flavor on its own first, rather than glazing from the very start and risking the sugars burning over a long cook
- Basting every half hour once the glaze begins builds up layers of glaze gradually, rather than applying it once and hoping it holds through the rest of the cook
- Blending brown sugar, mustard, cider vinegar, apple cider, bourbon, and hot sauce into one glaze balances sweet, tangy, and spicy in a single mixture rather than needing separate components
Easy Smoked Glazed Ham
Tom Jackson
Rated 4.8 stars by 24 users
Category
Entree
Cuisine
American
Servings
22
Prep Time
15 minutes
Cook Time
5 hours 3 minutes
Calories
1275
Discover amazing flavor with this Chef Tom smoked glazed ham featuring an apple bourbon glaze. He uses the Yoder Smokers Loaded Wichita Offset Smoker to fire up the perfect combination of sweet and smoky.
Ingredients
- 1 spiral sliced smoked ham (about 10 pounds)
-
Big Ricks Jalapeño Honey Mustard
-
Plowboys BBQ Yardbird Rub
- 1 cup brown sugar
-
1/4 cup Big Ricks Jalapeño Honey Mustard
- 1/4 cup apple cider vinegar
- 1/4 cup apple cider
- 1/4 cup bourbon
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
For the Apple Bourbon Glaze:
Directions
- Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 300-325° F.
- Rub a thin layer of Big Ricks Jalapeño Honey Mustard over all surfaces of the ham. Season the outside of the ham with a modest amount of Plowboys BBQ Yardbird Rub.
- Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. Transfer the ham to a foil pan, inside the smoker.
- Combine all glaze ingredients and mix well.
Glaze the ham with a basting brush every half hour after reaching 120° F, until the internal temperature reaches 155° F, about 5.5 hours total.
- Remove from the smoker and rest 20 minutes before slicing.
Recipe Note
Recipe FAQ
Why coat the ham in mustard before applying the dry rub?
A thin layer of mustard gives the Plowboys BBQ Yardbird Rub something to grip onto, helping it stay on the smooth, pre-sliced surface of the ham rather than falling off during the smoke.
Why smoke the ham to 120°F before starting to apply the glaze?
Letting it smoke unglazed for the first stretch builds smoke flavor into the meat on its own. Starting the glaze too early would risk the sugars in the Apple Bourbon Glaze burning over the remaining hours of cooking.
Why baste the ham every half hour instead of glazing it once?
Repeated basting builds up layers of glaze gradually, giving a thicker, more developed coating than a single application would achieve over the same cook time.
Why combine so many different ingredients into one glaze instead of using a simpler sauce?
Blending brown sugar, mustard, vinegar, cider, bourbon, and hot sauce together balances sweet, tangy, and spicy notes in a single glaze, rather than needing to layer multiple separate sauces to get the same range of flavor.
What internal temperature should the ham actually reach?
This recipe takes it to 155°F. Since spiral-sliced ham is already fully cooked, USDA's minimum for reheating it is only 140°F.
How indoor-friendly is this recipe?
2 out of 5 — a regular oven can reheat and glaze the ham using the same basting schedule, but the low, extended smoke that builds flavor here is difficult to replicate without an actual smoker.
Recipe Highlights
Mustard base coat: Helps the dry rub stick to a smooth, sliced surface.
Delayed glazing: Builds smoke flavor before introducing sugars that could burn.
Repeated half-hour basting: Layers the glaze gradually through the cook.
Multi-ingredient glaze: Balances sweet, tangy, and spicy in one mixture.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 1275
- Carbs
- 30 grams
- Protein
- 116 grams
- Fat
- 80 grams
- Sodium
- 5487 milligrams
