Honey Mustard-Glazed Smoked Ham

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 5

Resting time: 10

Total Time: 5 25

Servings:

Calories: 354kcal

Author: Kris Longwell

This honey mustard-glazed smoked ham features a bone‑in spiral cut ham gently smoked and finished with a sweet, tangy glaze that caramelizes beautifully—perfect for holiday meals, special occasions, or an easy show‑stopping centerpiece.

Print Recipe

Equipment

1 Smoker electric or pellet. See NOTES.
3 oz wood chips apple, cherry, pecan, or hickory
digital meat thermometer

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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition