Smoked Ham

I’m probably getting excited, not only because it is Spring time, or at least getting close, but probably because Easter Sunday is near. Unfortunately this year much of the family will not be around and no one will be able to get together to enjoy an Easter Sunday feast, hence why I had glanced in my freezer only to find a small ham I had found on sale some time ago. I love ham, don’t you? It’s probably my son’s favorite, maybe both of my kids, and to me, there is nothing better than a ham that is plated on a table. The big question is, is why do we typically only make ham once or twice a year?

When I saw that ham, I knew I could go the standard route and bake it, but I wanted to do something different, plus I wanted to bust out the smoker, and hence why I now had that smoked ham.

Smoked Ham Recipe
Smoked Ham Recipe

This is so easy to make, and the smoke adds a great additional character to the ham. Did my family love it? Yes! We actually ended up eating it for three days straight.

Let’s get started.


  • 1 ham (I use the butt end)
  • 1/2 cup of yellow mustard
  • 1 cup of light brown sugar
  • cherry wood for the smoker
  • water pan for the smoker

Start by rubbing the ham with the mustard. The yellow mustard will act as the glue for the brown sugar.

Next, add the brown sugar, and massage it onto the ham. Let the mixture sit on your plate as you prepare your smoker.

When I smoke, I use charcoal as my ignition, and chunks of cherry wood as my smoking agent. I also have been using the Smokenator for well over a year now, and love it. But whatever smoker you use, have at it.

Smoked Ham Recipe
Smoked Ham Recipe

Once the charcoal is lit and nice and grey, add the wood chunks and water pan, and set your ham over the indirect heat on the grill. Cover, and cook for about three hours at 250 degrees.

After three hours, remove the ham from the smoker, wrap it in a couple of sheets of aluminum foil, and place into a 300 degree oven until the internal temperature of the ham is about 140 degrees. I do this in a two step process as to not only get the great smoke flavor from the grill, but to also have it finish and be nice in tender in the oven.

Once the temperature has reached 140 degrees, remove it from the oven, and using a sharp knife, cut it into thin slices, or your desired thickness.

Now you are ready to serve. The subtle smokiness of the cherry wood really had my kids, all of them, coming back for more. Again, we ate the ham for dinner three nights straight, and even my kids loved it so much they were making ham sandwiches for their lunches, plus I had plenty of leftover ham to freeze. I’m sure I’ll be serving it again during the Easter holiday.

If you are looking for a nice smoked ham, give this one a shot. That mustard and sugar combination, along with the cherry smoke, really made this smoked ham shine. Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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