Hickory Smoked Ham recipe with 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 (shank end) for best results, these are available at most supermarkets.
You may pay a little more for this type than you would for those toupie style 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 smoked ham 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 BBQ temperature of 325F.
Cooking and smoking a 6lb 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 most popular smoking wood for this recipe on the barbecue but apple, pecan or maple also work well.
Learning how to smoke a ham like this is perfect for special occasions and holidays like Christmas and Easter but this also makes an impressive dish for any special meal, any time.
Home › BBQ Pork Recipes › Hickory Smoked Ham Recipe
Serves: 8 - 10
Prep time: 10 minutes
Cook time: 120 minutes
Indirect Heat: 325F
What you'll need:
Double batch of this Honey Mustard Sauce:
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 recipe 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.
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 smoked ham recipe on the barbecue (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 6lb 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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