Smoked Ham | Kita Roberts

Smoked Ham

Going into this recipe you need to make sure you have everything lined up. Time, space, and patience - and lots of it - for at least 8 days. A large cooler that you can keep cold works great. I used a spare fridge, removed the shelves and placed a cleaned cooler in it to brine the ham. A huge roasting pan. The ham requires an over night air dry. Make sure you have a pan big enough to hold it. A smoker. Make sure your smoker can handle the size of a 20 pound am. If not, scale the recipe as needed.
Course Main Course
Cuisine American
Keyword smoked ham
Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Brine 6 days 22 hours 40 minutes
Total Time 7 hours
Servings 40
Calories 626


  • 2 gallons water
  • 2 cups kosher salt
  • 1 cup packed light brown sugar
  • 1 head garlic cut in half
  • 2 tbs mustard seeds
  • 2 tbs coriander seeds
  • 2 bay leaves
  • 1 bone-in skin on fresh ham about 20 pounds
  • Apple-wood chips for smoking
  • 1 cup honey
  • 1 cup Dijon mustard
  • 2 tbs fresh rosemary chopped


  • In a large pot, bring the water, salt, brown sugar, garlic, mustard seeds, coriander seeds, and bay leaves to a simmer. Whisk until the salt and sugar are completely dissolved. Remove from heat and let cool completely.
  • When the brining liquid has cooled, find a large container, big enough to hold your ham. Submerge the ham in the brining liquid and weigh down the ham to keep submerged, if needed. Brine in the refrigerator for 7 days, turning once in a while.
  • Remove the ham from the liquid and discard the brine. Place the ham on a wire rack set inside a large roasting pan and place in the refrigerator, uncovered, overnight to air dry.
  • Soak your wood chips.
  • Prep your smoker for a temp of 200 degrees.
  • Place the ham in the smoker and smoke for 4 hours. Add new wood chips after 2 hours.
  • Meanwhile, whisk the honey, Dijon, and rosemary together in a bowl. Brush over the ham. Close the smoker and smoke for another 3 to 4 hours. Check the temp on the ham. You are looking for 165 degrees F.
  • Remove the ham from the smoker and allow to cool. Brush with the remaining glaze.
  • Slice and serve.



Calories: 626kcal | Carbohydrates: 12g | Protein: 49g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 190mg | Sodium: 6177mg | Potassium: 667mg | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 3.1mg