Smoked Maple-Glazed Ham

Hams are so easy to make, feed a crowd and keep me out of the kitchen when I have company.  This Smoked Maple-Glazed Ham goes perfectly with my Easy Cheesy Crockpot Potatoes (linked) or my Quick and Easy Cheesy Hashbrown Potatoes (linked).  Both are make-ahead – Crockpot Potatoes the morning before and hash brown – even the day before.  Cranberry relish (linked) is perfect with ham!



This rub adds a delicious hint of sweet and savory, while the smoke just makes it all-around delicious.  It’s so flavorful!!!

Leftovers can be used for:

  1.  Hot ham and cheese sandwiches
  2.  Green beans, ham and potatoes

  3.  15 Bean Soup (linked)

  4.  Scrambled eggs with ham and cheese

Make the rub and rub the ham the night before, so it absorbs those flavors!  This recipe is adapted from:

Smoked Maple-Glazed Ham

By March 29, 2015

I've been using this recipe or a variation of it for years.  No matter how cheap or expensive the ham is, it always turns out great!  Buy any ham - sliced or not and use this rub for a melt-in-your-mouth result everytime.  We use apple and cherry for a mild smokey flavor.

  • Prep Time : 15 minutes
  • Cook Time : 5- 6 hours minutes



While the ham is still in plastic, place it on a pan lined with plastic wrap, several strips going every way.  Remove the plastic wrapper and any other plastic pieces or packing materials.  If the ham is not sliced, score it with a sharp knife, set aside.

In a medium-sized bowl mix the rub ingredients:  dijon mustard, maple syrup, pepper, oil, vinegar, onion powder, paprika and salt.

Rub the ham with the mixture and wrap tightly, refrigerate over night.  Preheat the smoker to 225 degrees F.  Bring the rubbed ham to room temperature and cook for 5 - 6 hours.  Remove the plastic wrap and place on a couple sheets of foil.  We use apple and cherry wood chips for a mild smokey flavor.

If you are not using a smoker, cook on 350 degrees F for about 2 1/2 - 3 hours depending on the size of the ham.  Place the ham on several sheets of foil and remove the plastic wrap, then place the ham on a rack in a roaster and cook it wrapped in foil until the last hour.  Add a little splash of liquid smoke to the roasting pan mixed with water and a half cup of apple cider vinegar.  Carefully remove the foil for the last hour of baking and glaze.

Mix the glaze ingredients in a small saucepan and heat.  Glaze the ham several times during its last hour in the smoker.  Serve the glaze in a gravy boat with the ham for a drizzle.  Let the ham rest for 15 minutes before serving.

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6 Responses to Smoked Maple-Glazed Ham

  1. Jen

    I love your blog and your poem made me lol literally! You are a Dr. Seuss of food poetry 🙂

    • Profile photo of Julie

      The poem was bad but the ham is good. Good, but not green. Sam, I am. Hehe.

    • Profile photo of Julie

      Thanks for the encouragement, Jen! Last week I was working on the “stocking up” post, so I didn’t get to do much else. I’ll get back to Griswold and Trail Cam pics soon! Sid put the trail cam on video mode down in the horse pasture where I’ve been seeing the giant gobbler before school everyday. Hopefully we get some awesome video to share ASAP!!!! Exciting!!!

  2. Jen

    I’m not sure what happened to the rest of my comment. It should say lol. You are a Dr Seuss of food poetry.

  3. Karen

    Made the Maple Glazed Ham today for Easter dinner. Don’t have a smoker so we baked it in the oven. It was a big hit with the whole family and we will definitely be making this again. Thanks for sharing all these delicious recipes. I really enjoy your blog.

    • Profile photo of Julie

      Aw, thank you so much! I have so many more that I can’t wait to put out there! Comments like yours make this worthwhile for me. Again, thank you!!!

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