This honey mustard-glazed smoked ham is an ideal centerpiece for any holiday or special meal. Made with a bone‑in spiral cut Berkshire ham, it’s slow‑smoked and finished with a sweet, tangy glaze that caramelizes beautifully. Pair it with French onion au gratin potatoes and green beans almondine for a classic, crowd‑pleasing dinner.
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🍯 The Ingredients
This recipe uses a fully cooked, bone‑in spiral ham layered with a flavorful pork rub and finished with a sweet‑tangy honey mustard glaze warmed by subtle spices for depth and balance. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes with Substitutions and Variations
- Spiral‑Cut Ham: A fully cooked, bone‑in spiral ham works best for even glazing and easy serving, but a non‑spiral bone‑in ham will also work—just score the surface before smoking.
- Mustard (for Rub & Glaze): Yellow mustard helps the rub adhere and adds tang, but you can substitute Dijon for a slightly sharper flavor or use a mix of both.
- Pork Rub: A homemade pork rub adds depth, but a store‑bought BBQ or pork seasoning works well if you’re short on time.
- Sweetener: Dark brown sugar provides rich molasses flavor; light brown sugar can be used for a milder sweetness, or maple syrup can replace some of the honey for a different twist.
- Honey: Regular honey works perfectly, but hot honey can be used for a subtle kick of heat.
- Spices: Warm spices like cinnamon, cloves, and nutmeg add holiday flavor—adjust the amounts to taste or omit one if you prefer a simpler glaze.
- Acid: Apple cider vinegar balances the sweetness; white wine vinegar or a splash of apple juice can be used in a pinch.
See the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks
- Bring the ham closer to room temperature before smoking so it heats evenly and stays juicy.
- Use mustard as a binder, not a flavor base—it helps the rub stick and won’t overpower the finished ham.
- Keep the smoker temperature steady and avoid high heat, since spiral‑cut hams can dry out more quickly.
- Glaze in layers, brushing on the honey mustard glaze during the final stages of cooking to build flavor without burning the sugars.
- Tent loosely with foil if needed to prevent over‑browning while still allowing the glaze to set.
- Save some glaze for serving, warming it gently to drizzle over sliced ham at the table.
- Let the ham rest before slicing, even though it’s fully cooked, to help retain moisture and improve texture.
Expert Tip
Because spiral‑cut hams are already fully cooked, use the smoker primarily for flavor, not heat—keep the temperature low and steady and focus on gently warming the ham while allowing the glaze to set without burning.
🔥 How to Make Honey Mustard-Glazed Smoked Ham
- Step 1: Mix together the pork rub and then smear yellow mustard all over the ham. Liberally sprinkle on the rub and use your hands to press it into the mustard.
- Step 2: Place the ham in the smoker (preferably with a water/steam pan) and smoke at 350°F. Spritz with apple cider after one hour.
- Step 3: Add all of the glaze ingredients to a saucepan and heat over medium heat. Whisk until the sugar has dissolved. Se aside.
- Step 4: Apply the glaze to the ham after 2 hours. Repeat this every hour.
- Step 5: Add a final thick layer of glaze in the final hour of cooking. The internal temperature should reach 135°F to 140°F.
- Step 6: Remove from the smoker and allow the ham to rest for at least 10 minutes before slicing and serving.
Expert Tip
If you don’t have a smoker, bake the ham at 275°F, tightly tented with foil, for about 12–15 minutes per pound until warmed through, then uncover during the last 30 minutes to brush on the glaze and let it caramelize without drying out the meat.
🍽️ How to Serve
- Slice along the spiral cuts and transfer the ham to a serving platter while it’s still warm.
- Drizzle with extra warm glaze or serve it on the side so guests can add more to taste.
- Pair with classic sides like Dauphinoise potatoes (French au gratin potatoes) and maple-glazed carrots for a balanced, holiday‑ready meal.
- Add fresh herbs or citrus slices to the platter for a simple, elegant presentation.
- Serve family‑style or buffet‑style, making it easy for guests to help themselves.
- Save leftovers for sandwiches, omelets, soups, or casseroles the next day.
🙋🏽♂️ Frequently Asked Questions
This recipe emphasizes gentle smoking and a balanced sweet‑tangy glaze that enhances the ham without overpowering it.
The ham starts fully cooked and is smoked to warm it through while adding flavor.
We use and love our Smokin’ Tex electric smoker—it’s incredibly consistent, easy to use, and perfect for low‑and‑slow recipes like this. If you’re shopping for one, use code LOON10 to get 10% off your entire order.
Yes, the ham can be prepared in the oven using low heat and foil to retain moisture, then glazed at the end for caramelization.
You can prepare it ahead of time and gently reheat it before serving, adding extra glaze if needed.
Maintaining low heat, tenting with foil, and glazing toward the end all help retain moisture.
Reheat slices gently, covered, with a bit of extra glaze or moisture to prevent drying.
🍠 More Show-Stopper Roast Recipes
Ready to make a show-stopper ham for that special occasion? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Honey Mustard-Glazed Smoked Ham
Video
Equipment
- 1 Smoker electric or pellet. See NOTES.
- 3 oz wood chips apple, cherry, pecan, or hickory
Ingredients
For the Ham
- 1 7 – 8 lb ham fully cooked, bone-in, whole or spiral cut
- yellow mustard for smearing on the ham
- ½ cup pork rub
- ⅓ cup apple cider for spritzing the ham (optional)
For the Glaze
- 1 cup brown sugar dark
- ½ cup granulated sugar
- ½ cup honey
- ½ cup Dijon mustard
- ¼ cup yellow mustard
- ¼ cup apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- fresh herbs and sliced fruit for garnish (optional)
Instructions
- Remove the ham from the packaging and pat it dry with paper towels.1 7 – 8 lb ham
- Rub the yellow mustard all over the ham and then liberally sprinkle the rub all over.yellow mustard, ½ cup pork rub
- In a medium saucepan, combine the brown sugar, sugar, honey, Dijon mustard, yellow mustard, apple cider vinegar, cinnamon, nutmeg, and cloves. Warm over medium heat, stirring until the sugar dissolves and the glaze is smooth. Remove from the heat and set aside.1 cup brown sugar, ½ cup granulated sugar, ½ cup honey, ½ cup Dijon mustard, ¼ cup yellow mustard, ¼ cup apple cider vinegar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
- Prepare your smoker for smoking the ham. Place a water bath on the bottom grate, if possible. Add the apple cider to a spritzer bottle (if using). Add chips or pellets for smoking.⅓ cup apple cider
- Place on the smoker rack, fat side up. Smoke the ham for about 4 to 5 hours, spritzing with apple cider (if using) once every hour. After two hours of smoking, liberally brush on the glaze. Repeat this process until an internal temperature of 135°F to 140°F is reached. During the last 30 minutes of smoking, apply a thick layer of the glaze to the ham.
- Remove the ham from the smoker and let it rest for at least 10 minutes, preferably 20 minutes. Transfer to a platter and garnish with herbs and sliced fruit, if desired.fresh herbs and sliced fruit
Notes
- This recipe uses a fully cooked, bone‑in spiral ham, so the goal is to gently warm it through while adding smoke and flavor, not to cook it from raw.
- Apple wood chips provide a mild, slightly sweet smoke that pairs well with the honey mustard glaze, but cherre]y or pecan wood are great alternatives.
- We prepare this ham in our Smokin’ Tex electric smoker, which delivers steady, consistent heat and clean smoke—perfect for low‑and‑slow recipes like this one. Use code LOON10 for a 10% discount on your entire order!
- Apply the glaze during the final stage of cooking to prevent the sugars from burning and to help them caramelize beautifully.
- Tent loosely with foil if the ham begins to brown too quickly, especially toward the end of the cook.
- Leftovers store well in the refrigerator and are excellent for sandwiches, breakfast dishes, or soups the next day.
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