Uploaded December 2018 | Updated September 2026, 2 days ago
Hey all, this is a great way to do smoked ham with a delicious glaze.
Ham is perfect for the holidays, with Christmas coming up, Easter or a casual cook to make for sandwiches, pasta, any day of the week. This is far better than your honey baked store bought ham and simple.
Precooked ham is available all throughout the year in most grocery stores, but it just doesn’t have the flavor of smoked, glazed ham. Leave a like, comment, subscribe and let me know if you make this.
Follow me on social media:
Instagram: instagram.com/picklecooking
YouTube: youtube.com/c/picklesbbqandcooking
The recipe:
7-8 lb precooked ham is typical
Add charcoal to your smoker or grill along with whatever wood chips or chunks you like, I like hickory or pecan.
We are looking to add smoke flavor to the ham so the grill temp should run 250 give or take.
Dry the ham off and score it in diagonal cuts, 1/4in through to take in the glaze.
Glaze:
1 cup brown sugar
2-3 T apple cider vinegar
2-3 T Apricot preserves or jelly of your choice
2 T Honey
1/2 T cayenne pepper (to taste)
Bring to a boil, then simmer until reduced to a syrupy consistency.
I like adding smoke before the first glaze.
After an hour, add your first coat, then a second about 10 minutes before it’s done.
It’s done at about 140 internal.
Save the ham bone and make stock. The leftover ham is great for sandwiches, soups, pasta you name it!
Hey all, this is a great way to do smoked ham with a delicious glaze.
Ham is perfect for the holidays, with Christmas coming up, Easter or a casual cook to make for sandwiches, pasta, any day of the week. This is far better than your honey baked store bought ham and simple.
Precooked ham is available all throughout the year in most grocery stores, but it just doesn’t have the flavor of smoked, glazed ham. Leave a like, comment, subscribe and let me know if you make this.
Follow me on social media:
Instagram: instagram.com/picklecooking
YouTube: youtube.com/c/picklesbbqandcooking
The recipe:
7-8 lb precooked ham is typical
Add charcoal to your smoker or grill along with whatever wood chips or chunks you like, I like hickory or pecan.
We are looking to add smoke flavor to the ham so the grill temp should run 250 give or take.
Dry the ham off and score it in diagonal cuts, 1/4in through to take in the glaze.
Glaze:
1 cup brown sugar
2-3 T apple cider vinegar
2-3 T Apricot preserves or jelly of your choice
2 T Honey
1/2 T cayenne pepper (to taste)
Bring to a boil, then simmer until reduced to a syrupy consistency.
I like adding smoke before the first glaze.
After an hour, add your first coat, then a second about 10 minutes before it’s done.
It’s done at about 140 internal.
Save the ham bone and make stock. The leftover ham is great for sandwiches, soups, pasta you name it!
