Barbecue: Three Methods for Smoking the Perfect Easter Ham

Easter is a time for gathering, celebrating, and of course, indulging in some incredible food. And what better centerpiece for your Easter table than a beautifully smoked ham? Smoking a ham not only enhances its flavor but also gives it a deep, rich color and irresistible aroma. Whether you're new to smoking meats or a seasoned pitmaster, we’ve got three different smoking methods to help you create the perfect Easter ham.

Choosing the Right Ham

Before diving into the smoking process, let’s talk ham selection. You’ll typically find two types: pre-cooked (city ham) and raw (fresh or country ham). If you’re looking for convenience, a pre-cooked ham is an excellent option since it only needs to be reheated and enhanced with smoke. A raw ham requires more preparation but can deliver incredible flavor and texture if done right.

Your goal for each of these methods is an internal temp of 140°F when you pull it off the smoker.

Method 1: Traditional Low and Slow Smoke

This classic method delivers a deeply smoky, incredibly juicy ham. It’s ideal for those who love rich, slow-developed flavors.

Preheat your smoker to 225°F.
Choose your wood—cherry, apple, or hickory work best for a slightly sweet, smoky flavor.
Prepare the ham by scoring the fat cap in a diamond pattern and applying a generous amount of Dijon mustard as a binder
Apply your rub of 1/2 cup brown sugar, 1/4 cup granulated garlic, and 1/4 cup black pepper. Add 1/4 cup kosher salt to your rub only if your ham is not pre-brined.
Smoke the ham for about 4-5 hours, basting every hour with a mix of apple cider and honey to keep it moist.
Glaze it up during the last hour with a honey-bourbon glaze for a beautiful caramelized finish.
- Honey-Bourbon Glaze Recipe:
  - 1/2 cup honey
  - 1/4 cup bourbon
  - 1/4 cup brown sugar
  - 2 tablespoons Dijon mustard
  - 1 teaspoon cinnamon
  - 1/2 teaspoon ground cloves
  Combine all ingredients in a saucepan over medium heat. Stir continuously until the sugar dissolves and the glaze thickens slightly, about 5 minutes. Brush generously over the ham every 15 minutes during the last hour of smoking for a caramelized finish. honey-bourbon glaze for a beautiful caramelized finish.
Let it rest for at least 20 minutes before slicing and serving.

Method 2: Hot and Fast Smoke with a Crispy Glaze

If you’re short on time but still want that signature smoky taste, this method delivers bold flavor with a crispy, caramelized glaze.

Set your smoker or grill to 325°F for a hotter, faster cook.
Use fruitwood like cherry or pecan for a lighter smoke profile.
Rub the ham with a mix of maple syrup, mustard, and a touch of cinnamon for extra depth.
Smoke for 2-3 hours, basting with a brown sugar and apple cider mixture every 30 minutes.
Caramelize the glaze in the last 20 minutes by brushing on a thick layer of maple-bourbon glaze and letting it cook until bubbling.
Rest for 20-30 minutes, then slice and enjoy the smoky, crispy goodness.

Method 3: Double-Smoked “Twice Baked” Ham

For the ultimate Easter ham, this method takes a pre-cooked ham and layers on even more flavor with a second round of smoking.

Preheat your smoker to 225°F.
Score the ham and coat it with mustard. Then rub it with a flavorful rub of 1/2 cup brown sugar, 1/4 cup black pepper and 1/4 cup smoked paprika.
Smoke for 3 hours, letting the ham absorb extra smoke and develop a deeper crust.
Glaze generously with a mix of honey, Dijon mustard, and crushed pineapple during the last hour of smoking.
Wrap in foil and let it rest for 20 minutes before serving to lock in all the juices.

Serving Suggestions and Pairings

No Easter ham is complete without the perfect side dishes. Pair your smoked ham with creamy garlic mashed potatoes, roasted asparagus, and warm dinner rolls. A tangy mustard-based barbecue sauce or a sweet honey glaze on the side can elevate each bite.

Final Thoughts

Smoking an Easter ham is a fantastic way to bring bold, smoky flavors to your holiday table. Whether you go for the slow-smoked method, a hot-and-fast approach, or the decadent double-smoked ham, you’re in for a treat. No matter which method you choose, one thing’s for sure—your Easter feast will be unforgettable!

What’s your favorite way to smoke a ham? Let us know in the comments!