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Glazed Ham For The Home Smoker


  • 5-7-lb. fully cooked bone-in ham (shank or butt)
  • 1-1/3 cups maple syrup
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 12-16 whole cloves
  • 8 pineapple slices
  • Maraschino cherries


Score ham. Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in the syrup for 2 hours until it reaches room temperature, basting frequently with syrup mixture. When ready to smoke, remove ham from dish and stud with cloves and place on smoker grid. Baste with syrup at least twice while smoking. Right before the last hour of smoking, decorate with pineapple slices and cherries. Baste again. If using a meat thermometer, the fully cooked ham should reach an internal temperature of 130-140° F. Make certain the thermometer is not touching the bone.

For charcoal smoker: use 7-8 pounds of charcoal, 3 quarts hot water, 3 to 4 sticks of wood, and smoke 2-1/2 to 3-1/2 hours; for electric smoker: use 3 quarts hot water, 3 to 4 wood sticks, and smoke 2 to 3 hours; for gas smoker: use 4 quarts hot water, 3 to 4 wood sticks, and smoke 2 to 3 hours.

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