Hickory Smoked Ham
This recipe guides you through smoking a fresh ham from scratch, including wet and dry curing methods, for a deep, savory flavor and rich smoke intensity that store-bought versions can't match.
Equipment
- Smoker or grill Must be able to maintain a stable 225-250°F with indirect heat.
- Leave-In Digital Thermometer Essential for monitoring internal temperature without opening the lid.
- Hickory Wood Chunks Provides the signature smoke flavor for a long cook.
- Large Food-Safe Container Required for brining if using the wet cure method.
- Spray bottle Optional, for spritzing the ham if the surface dries out.
Ingredients
For the Ham
- 1 fresh ham, bone-in Approximately 10-15 lbs. This is a raw, uncured cut of pork.
Method 1: Wet Cure (Choose One)
- 1 gallon water
- 1 cup kosher salt
- 1 tablespoon Prague Powder #1 Also known as curing salt.
- 1 cup brown sugar
- 4 bay leaves Optional
- 1 tablespoon black peppercorns Optional
Method 2: Dry Cure (Choose One)
- 1/2 cup kosher salt
- 1 tablespoon Prague Powder #1
- 1/4 cup brown sugar
- 1 tablespoon coarse black pepper
For the Glaze
- 1 cup packed brown sugar
- 1/2 cup maple syrup
- 1/4 cup apple juice or pineapple juice
- 2 tablespoons Dijon mustard
Instructions
- Choose your curing method. A wet cure produces even salt distribution, while a dry cure creates a firmer texture and more concentrated flavor. You must complete one of these methods before smoking.
- For a Wet Cure: Combine water, kosher salt, Prague Powder #1, brown sugar, and optional spices in a pot. Simmer until dissolved, then cool completely below 40°F. Submerge the fresh ham in the brine in a large, food-safe container. Refrigerate for approximately 1 day per 2 pounds of ham.
- For a Dry Cure: Combine kosher salt, Prague Powder #1, brown sugar, and black pepper. Rub the mixture thoroughly over the entire surface of the fresh ham. Place the ham in a large, food-safe sealable bag and refrigerate for 1 day per 2 pounds of ham, turning and massaging it every other day.
- After curing is complete (for either method), rinse the ham thoroughly under cold water. For a wet cure, soak it in fresh cold water for 1-2 hours. Pat the ham completely dry and place it uncovered on a rack in the refrigerator for 24 hours to form a tacky surface called a pellicle.
- Prepare your smoker for indirect cooking at a stable temperature of 225-250°F. Add hickory wood chunks for smoke and place a water pan inside to maintain humidity.
- Remove the ham from the refrigerator and let it sit at room temperature for 60-90 minutes. Place the ham on the smoker grate and insert a leave-in digital thermometer into the thickest part, avoiding the bone.
- Smoke the ham until the internal temperature reaches 145°F. This can take several hours, and the temperature may stall around 130-140°F, which is normal.
- While the ham smokes, prepare the glaze by combining the brown sugar, maple syrup, juice, and mustard in a small saucepan. Warm over low heat until smooth.
- Once the ham's internal temperature passes 130°F, begin applying the glaze. Brush a layer over the entire surface and reapply every 15-20 minutes until the ham reaches its final temperature of 145°F.
- Remove the ham from the smoker and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute for a more tender result.
Notes
If the glaze starts darkening too quickly during the final hour of smoking, you can tent the ham loosely with foil to slow the browning while it finishes cooking.