Smoked Fresh Ham

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!

Shop ATBBQ Ham Kit | Shop All Featured ProductsCheshire Pork Steamship Ham

Smoked Fresh Ham


For the brine:

  • 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

For the glaze:


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.

You might also enjoy: Old Fashioned Glazed Ham

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.


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1 Comment

  1. Jerry
    December 1, 2019

    The Cheshire Pork website says to cook it to 150 internal temperature. Chef Tom took his off at 175.
    Wondering why the difference?


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