Ham is a massive part of my family holidays, and in typical fashion, I like to switch things up every year. I wanted to go with a BBQ theme this year, and I’m so glad I did. This Honey BBQ Smoked Ham is one of the best I’ve ever smoked. Don’t let smoking a holiday meal intimidate you; if you follow my simple method, you’ll win every time. 

I coated a spiral ham from Costco with my famous Honey Rub. Then, I created an out-of-this-world glaze using my Sweet BBQ Sauce. The crust on this ham was unbelievable and had a magazine-worthy sheen. Make it for your next holiday. You’ll be the star of the show!

This is easily one of my favorite BBQ recipes. The best part? It’s just as easy as cooking ham the traditional way. I love this recipe because it tastes like your typical holiday ham with a Mississippi twist. My friends and family couldn’t get enough of my Honey BBQ Smoked Ham, and I know you’ll feel the same. 

The Ingredients

If you’re looking for a gourmet ham with under ten ingredients, I’ve got you covered. You may already have most of these things in your pantry. If not, here’s what to add to your shopping buggy. 

• Heath Riles BBQ Honey Rub. This is one of my best-selling rubs that’s perfect for holiday ham. I love this rub because it gives you all the honey flavor with none of the char you get from using the real deal. 
• Heath Riles BBQ Sweet BBQ. My Sweet BBQ Sauce took me ten years to develop. I must say, it was well worth the effort! This secret blend of sweet and savory spices takes this ketchup-based sauce to a new level. Once you try it, you’ll never want to be without it. 
• Ham. I used a bone-in spiral sliced ham from Costco. Keep in mind that cooking times may vary based on the size of the ham you use. Remember, we aren’t cooking raw ham, simply warming it up. 
• Brown sugar. To keep this ham sweet, I added a generous helping of brown sugar to the glaze. The sugar gave my ham a gorgeous crust while keeping the flavors consistent with an Easter ham. 
• Dijon mustard. This ingredient adds the perfect amount of zest to the glaze. A little goes a long way. Fun fact: Mustard is also my favorite binder. I think it makes everything taste better. I recommend Grey Poupon mustard since the holidays are a special occasion. 
• Vinegar. Every glaze needs a bitter note to balance the flavors. I enjoy using apple cider vinegar because the apples pair wonderfully with pork. Apple cider vinegar neutralizes the salt in the ham while adding a little sweetness. 
• Butter. A little fat makes my glaze silky smooth. When smoked, butter adds gorgeous color to the ham crust. Butter also adds an extra layer of moisture, keeping the ham juicy and rich. 
• Honey. Natural honey is the cherry on top of a fantastic Easter recipe. Use any honey you prefer, raw local, wildflower, or clover. There’s nothing better than honey-glazed ham on Easter.

The Smoker Setup

Here’s the setup I used to cook this excellent ham. For more of my must-haves, check out the equipment and tools section. 

• Smoker. I smoked this ham on my Outlaw Patio Smoker. I love this smoker because it’s a compact setup, which is great if you don’t have a lot of space. If you’re into bells and whistles, you’ll love the Outlaw. There are endless ways to customize your setup. 
• Charcoal. I stoked my Outlaw with Royal Oak Charcoal. These pellets are top-notch and contain only pure ingredients. I love the rich, authentic flavor they give my meat. I always add a stick or two of hickory for good measure.

The Process for Making Honey BBQ Smoked Ham on the Outlaw Patio Smoker

You can find an in-depth demonstration in the video and recipe card at the bottom of the post. Here’s a brief overview of how this ham came together. 

• Fire up the smoker. I added charcoal to the smoker and increased it to a temperature of 275℉. 
• Prep and season. Then, I took my ham out of the package and rubbed some olive oil on it. After that, I covered it with a generous layer of my Honey Rub.
• Warm the ham. I put my ham on the Outlaw and placed my instant-read thermometer probe inside.
• Make the glaze. Once my ham had cooked for about 20 minutes, I started making my glaze. I combined the brown sugar, mustard, vinegar, butter, and honey in a saucepan. This is a thick glaze that will stick to the ham. I placed my glaze on the smoker to let it melt. 
• Spin the ham. Then, I rotated the ham so the other end faced the fire. This ensures the meat warms evenly. I let the ham warm for about 1 ½ hours, spinning it every 25 minutes. I also stirred the glaze while I was at it. 
• Add glaze. I eased the ham out of the smoker and poured my glaze over the top. Then, I gently brushed it into all of my slices, so each piece was coated. I put the ham back on the pit to let the glaze caramelize. 
• Serve and enjoy. My ham was on the grill for about 2 hours in total. When it reached 140℉, I took it off the pit. Before serving, I let the ham rest for 15 minutes, to retain those delicious juices. Then, I carved the ham for my family and friends to enjoy. 

The Results

My Honey BBQ Smoked Ham was picture-perfect, with a tremendous crust. It was perfectly charred, and every bite was covered with my BBQ glaze. The ham was tender and juicy, with just the right amount of flavor. It was one of the best Easter hams to date! 

Serving Suggestions for Honey BBQ Smoked Ham

Food is an essential part of any holiday, and these sides are a great addition to any Easter buffet. 

• Mississippi Coleslaw. This is one of my easiest side dishes. I like adding a salad to my holiday menu to keep things fresh. My Mississippi Coleslaw is rich and creamy, with a twist that’s all my own. 
• Smoked Macaroni and Cheese. This mac and cheese is nothing like what you grew up with. It uses five different kinds of cheese for a well-rounded flavor. This recipe feeds a crowd. 
• BBQ Charcuterie Board. My BBQ Charcuterie Board is a fantastic appetizer. It’s just enough to squelch the munchies while you wait for the main event. You can make it in advance to save time on the actual holiday.

Storing Smoked Ham

If you have leftovers, store them in the fridge for up to 3 days or in the freezer for up to two months. 

Equipment and Tools

Outlaw Patio Smoker,Royal Oak Charcoal, cutting board, cooking tray, heavy-duty aluminum foil, Thermapen One,  YETI Tundra 65 Hard Cooler, insulated gloves for handling meat .