How to glaze a ham to make it twice as good

honey glazed hamTrying to glaze a ham in your oven or smoker usually results in a thin coat of glaze on the ham and a pan full of melted sugar that didn’t stick to your ham. Store bought honey baked hams also have very little glaze on them or they just provide the glaze in a separate package and you have to do it yourself in the oven.

Some glaze recipes call for just white sugar – other just brown sugar. Some stores charge $10/lb for a ham glazed with just white sugar. You can glaze the ham yourself and save about $8/lb.

So… Here’s a method to get a true caramelized honey and brown sugar glaze on your spiral cut ham. It’s delicious and easy – give it a try! Do this after you have reheated your ham on your smoker…

Smoked Ham

I know a lot of you like a good smoked ham for Christmas or Easter, so I’m going to tell you how to smoke hams on your BBQ smoker. The thing with smoked hams is, they are already cured smoked hamand/or smoked before you buy them. A ham is the entire back leg of the hog. There is also something called a picnic ham which is the smoked portion of the front leg which is just below the Boston butt. If you are cooking a butt or fresh picnic ham or even a fresh ham, just slow smoke it according to the directions in the book “Competition BBQ Secrets”.

Since hams are already cooked and/or cured by definition, all you really need to do is reheat them.

There are basically 5 different types of hams:

  • fresh uncured (just smoke it like a picnic ham or butt)
  • cured brined
  • canned but not pasteurized
  • canned and pasteurized
  • dry cured or Virginia smoked ham

To prepare a Virginia smoked ham or dry cured ham, do the following..

1) Wash the smoked ham with a brush to remove as much of the salt as possible.
2) In a large container, cover the ham with cold water and let it stand for 12 hours. Preferably do this in the refrigerator.

Reheating on your BBQ smoker directions:

  • These directions are good for any kind of pre-cooked or cured ham that just needs to be reheated…
  • Preheat your smoker to 325 deg F.
  • After rinsing, score your ham in a criss cross pattern. A clean box cutter or sheet rock knife set to the proper depth is a good tool for this job. About a 1/4 inch will do.
  • Apply your favorite glaze liberally all over the ham. I personally like a simple yellow mustard honey glaze made with equal parts honey and yellow mustard. Feel free to use your favorite ingredients like brown sugar, pineapple, etc.
  • Smoke your ham for 20-25 minutes per pound until the internal meat temperature is 155 deg F.

Remember… the ham is alreday smoked, so go easy on the smoke. Just a little extra to infuse your glaze with a touch of your favorite smoke flavor will do.

Boston Butt

Boston Butt
Prep time
Total time
This is a quick guide on how to smoke a Boston Butt. Of course, there are more detailed instructions in the eBook on how to cook competition quality pork.
  • Your favorite rub.
  • Boston butt.
  1. Apply your favorite rub.
  2. Place on smoker or grill at 250 deg set up for indirect heat.
  3. Use a temperature probe on a wire like the ones we sell in our BBQ Store at or just use one of those instant read thermometer probes to check for doneness toward the end of the cook.
  4. Boston Butts are done when the internal meat temperature reaches 195 Deg. Just as a guide, they should get done in about 1 to 1.5 hours per lb.
  5. Let rest for 1 hour lightly tented with foil and then pull meat discarding bones and fat.
  6. Toss with some of your favorite sauce and you’re ready to eat.