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honey glazed ham recipe
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5 from 4 votes

Honey Glazed Smoked Ham

I do this with the large muscle group on the back of the ham, which would be a rump roast in a cow or a culatello in Italian charcuterie. But the exact cut isn't as important as just a big ole' hunk of hind leg. I am using a wild pig here, but domesticated pork is fine, as would hams from a bear.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Cured Meat
Cuisine: American
Keyword: hams, pork, smoked foods
Servings: 12 people
Calories: 80kcal
Author: Hank Shaw


  • 1 or 2 skinless hams, each about 2 to 4 pounds
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1 tablespoon Instacure No. 1
  • 1/2 cup honey


  • Mix the salt, curing salt, sugar and a half-gallon of water until the salt dissolves. Submerge the hams in the brine for 2 to 4 days in the fridge. The longer you brine the hams, the saltier they will be, and the rosier they will get from the cure. For 2 1/2-pound hams I cured for 48 hours and they came out very lightly cured, which I like. If you prefer a more traditional "ham-ier" flavor, go a bit longer.
  • When you are ready to smoke, take the hams out, pat them dry with paper towels and set them on a wire rack in a cool, breezy place. I put mine on the kitchen table under the ceiling fan with the window open. Let them sit there for 2 to 3 hours, so they can dry a bit and develop the pellicle that helps the surface of the hams take the smoke better. You can also leave them in the fridge uncovered overnight.
  • Smoke over your favorite wood (I used cherry) for 2 hours, getting the smoker's temperature up to 200°F in this time. Meanwhile, heat the honey in a little pot so it will flow better. At the 2-hour mark, paint the hams with the honey. Paint again every hour until you are done smoking.
  • You can finish the hams entirely in the smoker, painting with honey every hour until you get an internal temperature of 160°F to 175°F, or you can do what I do, which is to finish the ham in the oven. To do this, I move the hams from the smoker to a preheated 375°F oven, painting them with honey every 20 minutes. I like this better because the final hot temperatures fully cook the ham and the honey caramelizes nicely, which doesn't happen so well at the low temps of the smoker.
  • Let the hams cool for at least 15 minutes before slicing. Serve warm or cold.


Calories: 80kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4717mg | Potassium: 13mg | Fiber: 1g | Sugar: 20g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg