Teresa's Recipes
Hickory Smoked Ham
Experience the magic of slow cooking with this succulent hickory smoked ham. A time-honored classic, this recipe brings out the natural flavors of the ham, while the hickory wood chips impart a smoky, rustic flavor. The glaze, a harmonious blend of honey, Dijon mustard, and brown sugar, caramelizes beautifully over the ham, creating an irresistible, glossy exterior. Whether it's for a special occasion or a regular family dinner, this ham is sure to leave a lasting impression.
Ingredients
- 1 (5-7 pounds) Bone-in Ham
- To taste Salt
- To taste Black Pepper
- 3 cloves, minced Garlic
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Dijon Mustard
- 1/4 cup Honey
- 1/2 cup Brown Sugar
- 1 bag (soaked in water for at least 30 minutes) Hickory Wood Chips
Dietary Notes
- Servings: 8-10
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Calories: 420
- Fat: 25g
- Carbs: 10g
- Protein: 35g
- Sodium: 1800mg
- Sugar: 10g
Instructions
- Preheat your smoker to 225°F. Once the smoker is heated, add the soaked hickory wood chips.
- Score the surface of the ham in a diamond pattern to allow the smoke and glaze to penetrate more effectively. Season the ham generously with salt and pepper.
- Place the ham in the smoker and cook for about 3 hours, or until the internal temperature reaches 140°F. A meat thermometer is a handy tool for checking the temperature.
- While the ham is smoking, prepare the glaze. In a saucepan, combine the minced garlic, apple cider vinegar, Dijon mustard, honey, and brown sugar. Bring the mixture to a simmer over medium heat, stirring until the sugar fully dissolves.
- During the last 30 minutes of smoking, brush the ham with the prepared glaze every 10 minutes, creating a beautifully caramelized exterior.
- Once done, remove the ham from the smoker and let it rest for 15 minutes before slicing. This allows the juices to redistribute throughout the ham, ensuring a moist and flavorful result.
Tips
- For a touch of heat, consider adding a pinch of cayenne pepper to your glaze.
- If you don't have a smoker, you can still make this recipe in the oven. Use a roasting pan with a rack and cover the bottom of the pan with the hickory chips. The cooking time and temperature remain the same.