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:
- Hot ham and cheese sandwiches
Green beans, ham and potatoes
15 Bean Soup (linked)
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: http://www.north-america.bradleysmoker.com/recipe/maple-glazed-ham/
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
- ham - any size or style - I use bone-in spiral sliced
- dijon mustard - 2 Tbsp
- pure maple syrup - 2 Tbsp
- ground black pepper - 1 tsp
- EVOO or canola - 1 Tbsp
- apple cider vinegar - 1 Tbsp
- onion powder - 1 tsp
- hot paprika - 1 Tbsp
- coarse salt - 2 tsp
- turmeric - 1 tsp
- liquid smoke - ONLY if you do not have a smoker
- pure maple syrup - 2/3 cup
- bourbon (optional) - 1/3 cup
- dijon mustard - 3 Tbsp
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.