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Better Than Honey-Baked Ham


A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

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Since Easter will soon be upon us, I thought I would share my terrific recipe for a Honey Smoked Ham.  With the temperatures beginning to warm up a little, put that smoker to good use to create a great Easter meal.

Better Than Honey-Baked Ham   Better Than Honey-Baked Ham


  • 1 sugar cured spiral cut ham
  • smoker for indirect cooking
  • aluminum foil
  • cherry or your favorite wood chips for smoking
  • 1 bottle honey dijon mustard
  • 1/2 cup honey
  • 1 lb brown sugar
  • pineapple Juice


Set up the smoker for indirect cooking and bring the temp up to 225. Soak the wood chips in water.

While the smoker is climbing up to temperature, unwrap your thawed ham and use paper towels to remove excess moisture.  Coat the outside of your ham with the mustard and then lightly dust your ham with brown sugar. Don’t go too heavy here, you will come back and add another, heavier coating of honey and brown sugar later. This will create almost a “paste” on your ham.

Once your smoker has reached 225 degrees, I add a few hand fulls of wood chips to your smoking pan or directly to the smoker’s coals.  All that’s left now is to put your ham on the smoker.

After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil.  But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice.  I have found it is easiest to pour the juice into a spray bottle then just hit the ham with a few squirts.

Once the ham is basted with pineapple juice and wrapped it in aluminum foil, place it back on the smoker and allow it to cook for 1 hour at 225 degrees.
After 1 hour, check the internal temperature of your ham. You are looking for an internal temp of 145 degrees, and at this point your ham should be close.

It’s time to glaze the ham. Unwrap the top of the ham, but keep it setting in the foil.  Make a “boat” to keep the juices from spilling.  Now that the ham is exposed, coat the ham with the honey and sprinkle brown sugar over the entire outside again.  Once the ham is covered in brown sugar, spray it really well with pineapple juice. This will cause the brown sugar to dissolve and the heat from the smoker will create a beautiful, delicious glaze that goes perfectly with the taste of the smoked ham.

Your ham will stay on the smoker for 1 hour while you allow the sugar and juice to create your glaze.

Now you will remove your ham from the smoker and loosely tent it with the foil while you allow it to rest. I recommend letting it rest for around 20 – 30 minutes… then it’s ready to eat.


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Categories : Main Courses

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