Go Back
+ servings
Smoked Ham | Kita Roberts GirlCarnivore.com

Smoked Ham

This is a full on cured and smoked ham from start to finish. Be sure to read my notes for tips on what you can do to prep for success!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Brine 6 days 22 hours 40 minutes
Total Time 7 hours
Servings 40
Calories 626kcal


  • 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.
  • Prep your wood for your smoker.
  • 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.


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.
Most importantly, make sure your ham is NOT pre-cooked or cured. Order a fresh ham from your butcher.
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 overnight 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.
From Carnivore by Michael Symon


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