Maple Glazed Whole Ham | Smoked Ham with a Maple Glaze on Ole Hickory Pit

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey provides sweetness at a lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more affordable while still sweet.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Yellow mustard offers a milder flavor at a lower price.

apple cider vinegar

🥗Healthier: white wine vinegar

💰Cheaper: distilled vinegar

Distilled vinegar is cheaper and still provides acidity.

Prepare a bed of unlit coals in the fire pan of the smoker.

Start a chimney of lit coals and pour them on top of the unlit coals.

Wait for the smoker to reach a temperature of about 250°F.

Add chunks of cherry wood to the coals for smoke flavor.

Place the whole ham directly on the smoker rack without any additional seasoning.

Monitor the internal temperature of the ham, aiming for around 135°F before glazing.

For the glaze, combine light brown sugar, dark brown sugar, maple syrup, honey, Dijon mustard, and a little apple juice in a saucepan.

Heat the glaze until it simmers, then reduce the heat until it reaches a syrup-like consistency.

Once the ham reaches 135°F, begin glazing it, starting from the back and covering all surface areas.

Close the smoker and continue cooking until the internal temperature reaches 140°F, monitoring closely to avoid burning the glaze.

Remove the ham from the smoker once it reaches 140°F and allow it to rest for about 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens