Smoked Ham recipe with a Honey-Dijon glaze
Capture some down-home goodness with this authentic Hickory Smoked Ham recipe.
It's best to use a pre-cooked, pre-cured ham with the bone-in (either shank or butt end) for best results, these are available at most supermarkets.
Here's the difference between a shank or butt-end cut. Shank is easier to carve but has less flavor than butt. Butt is more difficult to carve but has more flavor than shank.
You may pay a little more for this type than you would for those toupie style hams that are 1/2 water content but in the end it's worth it.
You'll know you've got the right type of ham when you see a thin layer of fat on one side and the bone showing through the flat side.
Using a pre-cooked, pre-cured ham makes this recipe even easier.
You're basically adding extra flavors as the meat heats up and is smoked on the BBQ, allow yourself about 20 minutes per pound at a temperature of 325F.
Cooking and smoking a 6 lb ham should take you a couple hours.
You'll also be making a ham glaze recipe to baste the meat with while it is smoked.
Hickory is the traditional smoking wood used for this recipe but apple, pecan, cherry or maple work very well and give the meat tremendous flavor.
If using wood chips or pellets here's a link to making a cheap and fast smoking pouch out of foil.
Serves: 8 - 10
Prep time: 10 minutes
Cook time: 2 hours
Indirect Heat: 325F
What you'll need:
- 1 pre-cooked, pre-cured bone-in Ham shank or butt (5 - 7 lbs)
Double batch of this Honey Mustard Glaze Sauce (3 ingredients below):
- 1 cup liquid honey
- 6 tablespoons Dijon mustard (smooth or grainy)
- 1 teaspoon Worchestershire sauce
- 1/4 cup fresh whole peppercorns
- 2 cups Hickory wood chips or grilling pellets (or apple, maple) soaked in water 30 minutes
- 1 disposable aluminum pan large enough to hold the meat
Step 1:
Place the fresh peppercorns on the bottom of the aluminum pan, the smoked ham will be sitting face down on these.
With the ham sitting face side down on the peppercorns carefully make cross-wise slits about 1/2" deep and 1/2" apart across the full width of it.
Now make similar slices length-wise along the top of the ham across the previous slits to make a checkerboard pattern.
When it's being smoked, the ham glaze will soak down into these slits and add even more flavor to the meat.
Step 2:
Mix the 1 cup liquid honey with 6 tablespoons Dijon mustard and 1 teaspoon Worcestershire sauce in a small bowl or container.
When mixed well, pour 1/2 of the sauce over the ham and reserve the rest to baste with when cooking.
Step 3:
Preheat the BBQ or grill to 325F and setup for indirect cooking.
If using a gas grill that doesn't have a smoker box consider making several of these smoking pouches to use with the hickory chips or grilling pellets.
If using a charcoal barbecue then drain the smoking chips and put them on the hot coals when ready to cook.
Place the aluminum pan with the ham on the grill (indirect heat) and close the lid.
Every 1/2 hour lift the lid and baste the ham with some of the reserved honey-mustard sauce.
After a couple hours a 6 lb smoked ham will look like this.
It's time to remove it from the BBQ and place it on a cutting board - cover it with aluminum foil for several minutes.
After several minutes begin carving the ham into slices 1/4" to 1/2" thick.
If you've any honey-mustard sauce left you can drizzle that over it or serve on the side.
Enjoy!
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