Juicy, double smoked ham with a cider glaze on it makes this easy ham recipe ideal for entertaining guests especially at the holidays. This Glazed Ham easy, delicious and always a show stopper with its glaze spiced with cinnamon and ginger that’s perfectly sweet from the molasses. Smoked it in your electric smoked or baked it in the oven, either way it’s delicious.
Every holiday meal needs a juicy, sweet and savory Glazed Ham, but so many of them turn out dry! This one is fool-proof with an easy glaze that you baste it with for a perfectly sweet and sticky finish.
The best part is you can prepare it on the smoked for a twice smoked ham or make it in the oven if you prefer preparing it that way.
Why this recipe works:
- Perfectly juice every single time when you follow our directions. No more dry ham at the dinner table!
- The sweet cider glaze makes it sticky and sweet. The perfect finish.
- You can use any ham you have for this recipe!
- Bone-In Ham
- Cinnamon sticks
- Apple cider
- Dijon Mustard
- Ginger paste
- Ground cinnamon
- Cayenne pepper
What type of ham should I use?
As far as the ham goes we grabbed a bone-in precooked ham. Technically we are double smoking this ham because it is already smoked before you buy it to cure it. By smoking it again you infuse it with more flavors and make it mouthwatering. You can also bake this glazed ham in the oven and it will still be delicious.
You can also use a spiral cut ham like we do in this Smoked Spiral Ham if you’d like. It is already cut so it gives you a chance to get the glaze right down in the ham by pulling it apart slightly when you pour the glaze on it or baste it. If you choose a spiral ham it will cook faster than a whole ham.
Another option is to go with a boneless ham which is easier to cut, but it won’t be as flavorful.
If there is a rind on your ham make sure you remove it to prevent it from becoming gummy when you cook it.
Steps to Prepare
- Preheat – Either prep your smoker or oven for the baking process.
- Make Glaze – Prepare glaze by adding 2 cups apple cider, Dijon mustard, honey, ginger, and molasses to a sauce pan and bring to a boil. Cook until reduced by ⅓, stirring often, about 5 minutes. After glaze is reduced whisk in cinnamon, cayenne pepper, and pepper. Remove from heat set aside for basting
- Prep Ham – Slice apples and lay them in your roasting pan along with the cinnamon sticks. Place your ham on top of the apples. Pour remaining 1 c. of apple cider in the pan.
- Cook – Place your ham in your preheated smoker or oven and cook according to directions.
Score the Ham
If you would like to get make a presentation of your ham and also get the glaze down into the ham simply score it.
With the tip of a knife make long cuts from the top of the ham down to the bottom making sure to cut through the skin. Then make a second set of cuts perpendicular to that. It will form a diamond pattern on the outside of your ham.
Internal Temperature of Ham
Technically you probably have a pre-cooked ham that you are using so you are just warming the ham. We recommend heating an internal temperature of 145 degrees F. Make sure not to overcook the ham and go higher than this. That is what will give you that dried out, chewy ham you are trying to avoid.
- Use a disposable disposable roasting pan to prepare your ham especially on the smoked for quick clean up.
- Make a beautiful presentation for a holiday meal by garnishing your ham with an assortment of herbs and fruit.
- We recommend using either applewood or pecan wood chips in your smoker.
- If you are hosting a holiday dinner you will need about 3/4 lb of ham per person if you are using a bone-in ham. If you use a boneless ham you can figure 1/2 lb per person.
Make it a Meal!
- No holiday meal is complete without Smoked Deviled Eggs. You’ll love that smoked flavor in a traditional side dish!
- Every holiday dinner needs a Cheesy Potato Casserole and this one is prepared on your smoker for the perfect hint of smoked flavor.
- An easy, yet impressive looking side is this Bacon Wrapped Asparagus that’s so delicious.
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Cider Glazed Ham
- 5-6 lb bone-in ham
- 3 c. apple cider divided
- ¼ c. Dijon mustard
- ⅓ c. honey
- ¼ c. molasses
- 1 Tbsp ginger paste
- 1 Tbsp cinnamon
- 3 cinnamon sticks
- 1 tsp cayenne pepper
- 1 tsp pepper
- 5 granny smith apples sliced
- Prepare glaze by adding 2 cups apple cider, Dijon mustard, honey, ginger, and molasses to a sauce pan and bring to a boil. Cook until reduced by ⅓, stirring often, about 5 minutes.
- After glaze is reduced whisk in cinnamon, cayenne pepper, and pepper. Remove from heat and set aside.
- Preheat smoker to 275 degrees F according to manufactuer's directions. We recommend using applewood or pecan chips.
- Thinly slice apples and line the bottom of a roasting pan with the slices. Add cinnamon sticks.
- Place ham on top of the apples and pour remaining 1 c. apple cider into the roasting pan.
- Place into the smoker and smoke for 1.5 hours.
- After ham has been smoking for 1.5 hours, start basting with the glaze every 30 minutes.
- Remove from the ham from the smoker when it reaches an internal temperature of 145 degrees F. Cover with foil and let rest for 10 minutes. Serve sliced and enjoy!
Oven Baked Instructions
- Preheat oven to 325 degrees F.
- Prepare glaze per instructions above.
- Thinly slice apples place them on the bottom of a roasting pan. Place the ham on top of apples and pour remaining cider into the roasting pan.
- Place into the oven and bake about 20 minutes per pound. For example we used a 6 lb ham and baked for 2 hours.
- Baste ham with glaze and increase oven temp to 400*. Cook for an additional 45 minutes, basting the ham with glaze every 15 minutes. Remove from oven once internal temp reaches 145 degrees F.