Smoked ham is a versatile, flavorful centerpiece for holidays or special dinners. This smoked ham recipe is brined overnight, rubbed with a savory dry mix, and smoked until juicy and tender.
Smoked Ham = Best Holiday Meal
Homemade smoked ham is rich, juicy, and packed with smoky, savory notes. It’s an excellent choice for gatherings like Easter, Christmas, or any special occasion where you want a memorable main course.
Below you’ll find guidance on choosing the right cut, how to brine and season the ham, and step-by-step instructions for smoking it to perfection.
Why you’ll love this ham
- Juicy, well-seasoned, and smoky.
- Excellent hot for dinner and great as leftovers.
- Made without preservatives when you smoke it yourself.
- A crowd-pleasing, show-stopping main dish.
What is Smoked Ham?
Smoked ham is pork cooked in a smoker so it absorbs a rich smoky flavor. Smoking also enhances the crust formed by the dry rub and brings out deep, balanced flavors.
What cut of meat do I use for homemade smoked ham?
The traditional cut is the ham, which comes from the rear of the pig. You can use either bone-in or boneless ham for this recipe; both work well.
Boneless vs. bone-in ham
Boneless hams are typically 7–9 pounds and cook faster; bone-in hams are often 12–14 pounds and can deliver extra flavor. This recipe was developed using a boneless ham but adapts easily to bone-in.
Where can I buy a raw ham?
Outside of peak holiday season, raw hams can be harder to find. Ask your local butcher—many can set aside or cut a ham when they process pigs, or stock them seasonally.
How to Smoke a Ham (at a glance)
Quick overview — see the full recipe below for ingredient amounts and details.
- Brine the ham. Use a container large enough to cover the ham with brine. Refrigerate for at least 12 hours, or up to 24 hours for extra juiciness.
- Apply the dry rub. Remove the ham from the brine, pat dry, and rub the dry-spice mixture all over to form a flavorful crust.
- Make the basting liquid. Melt butter, sauté onion with salt, add garlic and honey, then combine with broth. Keep warm for basting.
- Smoke the ham. Smoke at 300ºF for 2–3 hours, basting every 30 minutes to maintain moisture and build flavor.
- Rest the ham. Remove from the smoker when the internal temperature reaches about 140º–145ºF and let rest for 15–30 minutes before slicing.
- Slice and serve. Carve the ham and serve warm, or refrigerate slices for sandwiches and other recipes.
How long to smoke a ham?
A 7–8 lb ham typically smokes for about 2–3 hours at 300ºF. Smoke time varies by ham size and whether it is bone-in or boneless; always check the internal temperature and remove at 140º–145ºF.
Curing vs. Brining
Both methods help preserve moisture and add flavor, but they differ:
- Curing: Often a dry salt rub used for longer preservation and flavor development.
- Brining: A wet salt solution that infuses the meat’s proteins; you can brine up to three days. In this recipe we brine overnight to keep the ham moist while smoking.
Common Questions About Smoking Ham
Yes—if the store-bought ham is cured but not already smoked, smoke it for 45 minutes to 1 hour to add smoky flavor without overcooking it.
Store refrigerated in an airtight container for up to 7 days.
Yes—this method works with pork shoulder or picnic roast. Smoke time will change based on size and cut; monitor internal temperature.
Use any hardwood pellets you enjoy; fruit woods or hickory work well with ham.
Serving Suggestions
Complete your meal with simple sides that pair well with smoked ham:
- Baked potatoes wrapped in foil
- Roasted green beans
- Roasted red potatoes
- Roasted broccoli
What to do with Leftover Ham
Leftover ham is extremely useful—save the bone for soups or add diced ham to casseroles, scalloped potatoes, quiches, omelets, or sandwiches.
Storage
Allow the ham to cool, then store in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze slices for up to 3 months to use in soups, burritos, or breakfast dishes.
More Pork Recipes
- Smoked Pork Shoulder
- Oven-Roasted Ribs
- Air Fryer Pork Tenderloin
- Classic Pork Roast
Juicy Smoked Ham
This smoked ham is brined, dry-rubbed, and smoked to juicy perfection.
Ingredients
Brine
- 2 cups kosher salt
- 7–8 lb raw boneless ham (bone-in optional)
Dry Rub
- 3 tablespoons brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 3 teaspoons paprika
- 2 teaspoons chili powder
Basting Liquid
- 4 tablespoons salted butter
- ½ medium white onion, diced
- ½ teaspoon kosher salt
- 4 cloves garlic, minced
- 2 tablespoons honey
- 4 cups broth (any kind)
Instructions
- Prepare the brine: bring 2 cups kosher salt and 4 cups water to a boil, stirring until the salt dissolves.
- Transfer the brine to a large container, add cold water to cool, place the ham in the brine, add more water as needed to cover, and refrigerate at least 12 hours.
- Mix the dry rub ingredients in a bowl.
- Remove the ham from the brine, pat dry, place on a tray, and massage the dry rub all over, getting into crevices. Let rest 15 minutes.
- Preheat the smoker to 300ºF. Use your favorite hardwood or pellet fuel.
- Make the basting liquid: melt butter in a small saucepan over medium-high heat, add onion and salt and sauté about 10 minutes, then add garlic and honey and cook 1 more minute. Pour in broth, bring to a boil, then reduce heat and cover to keep warm.
- Place the ham on the smoker and smoke for 2–3 hours, basting every 30 minutes. Check internal temperature at 2 hours.
- When the ham reaches about 140º–145ºF internally, remove it from the smoker and let rest 15–30 minutes; it will continue to cook slightly while resting.
- Slice and serve warm, or cool and refrigerate for later use.
Tips & Notes
- Boneless hams usually weigh 7–9 pounds; bone-in hams are often 12–14 pounds.
- Smoking time varies by cut and size; use an internal temperature of 140º–145ºF as your guide.
- You can brine up to 3 days for maximum juiciness.
- Check with your butcher if raw ham is not available in stores year-round.
Nutrition
Calories: 562 kcal, Carbohydrates: 11 g, Protein: 82 g, Fat: 19 g, Fiber: 0.5 g, Sugar: 8 g
Nutrition information is an estimate and should be used as a guide.
Photography by: The Wooden Skillet