🍖 How to Smoke a Brown Sugar Maple Ham: Step-by-Step Recipe
/There’s something timeless about a beautifully smoked ham — that glossy caramelized crust, the sweet aroma drifting from the smoker, and that perfect balance of salt, smoke, and sugar.
Today, we’re taking that comfort food classic and elevating it into something spectacular: the Brown Sugar Maple Smoked Ham.
Whether you’re cooking on a Rec Teq pellet smoker, a wood-fired pit, or your favorite backyard setup, this recipe delivers melt-in-your-mouth flavor with a glaze that’ll have everyone asking for seconds.
The Story Behind the Recipe
Every year around the holidays, I find myself chasing that perfect smoked ham — the kind that looks like it belongs on the cover of a BBQ magazine. I wanted something rich and smoky, but with enough sweetness to make each bite unforgettable.
That’s when the maple and brown sugar combo came into play. It’s sweet without being too sticky, balanced by a touch of apple cider vinegar and honey for depth.
The first time I pulled one off the Rec Teq, the glaze was shining like glass, the aroma was unreal, and carving it up with my Dalstrong Butcher Knife felt like slicing through butter. This is the recipe that’s become a go-to in my backyard — equal parts tradition and showstopper.
Why You’ll Love This Recipe ❤️
🔥 Smoked Sweetness: The perfect balance of brown sugar, maple syrup, and subtle smoke.
🍯 Simple, Yet Impressive: Minimal prep, huge flavor payoff.
🍖 Perfect for Any Smoker: Works beautifully on pellet, charcoal, or wood-fired pits.
🥳 Holiday Hero: Ideal centerpiece for family gatherings or celebrations.
💨 Set It & Glaze It: Low-maintenance cooking with high-end results
Ultimate Brown Sugar Maple Smoked Ham Recipe: Perfect for Any Smoker
🕒 Prep Time: 10 min 🔥 Cook Time: 1 hr 30 min ⏳ Total Time: 1 hr 40 min 🍽 Serves: 12+
Ingredients
Ham
1 Sliced Ham (5–6 lbs, pre-cooked)
Olive Oil Spray
Killer Hogs The BBQ Rub
Glaze
1 cup High-Quality Maple Syrup
2 Tbsp Dark Brown Sugar
Splash of Apple Cider Vinegar
1 Tbsp Raw Honey
Instructions
1️⃣ Ham Prep: Starting Clean
After unwrapping your ham, pat it completely dry with paper towels. You want the surface free of excess moisture so the rub and glaze will stick beautifully.
2️⃣ Oil Up: The Foundation of Flavor
Coat the ham evenly with olive oil spray. This helps the seasoning cling to the surface while adding a subtle layer of richness.
3️⃣ Rub Down: Build the Base
Generously apply Killer Hogs The BBQ Rub across the entire ham, pressing gently to get it into every groove. This forms that flavorful bark that seals in sweetness and smoke.
4️⃣ The Pit: Low and Slow
Place the ham in your smoker at 225–250°F (107–121°C). The key here is patience — this slow, gentle heat allows smoke to fully penetrate the meat while keeping it tender.
5️⃣ Glaze Prep: Sweet Meets Heat
In a small saucepan, combine maple syrup, brown sugar, apple cider vinegar, and honey. Bring it to a light boil, then simmer over low heat for 5 minutes until slightly thickened. Set aside to cool slightly — this will be your signature glaze.
6️⃣ Glazing: Layering the Shine
Every 30 minutes, brush or spoon a layer of glaze over the ham. Each coat builds another layer of sticky, sweet, smoky perfection. Continue until the ham reaches an internal temperature of 145°F (63°C).
7️⃣ Slice and Serve
Remove from the smoker, rest for 10 minutes, then slice and serve with your favorite sides. Watch the glaze glisten as you carve — that’s your backyard masterpiece right there.
Additional Tips 💡
🔥 Use Bone-In Ham: Adds depth of flavor and helps retain moisture.
🍎 Pellet Pairing: Apple and hickory pellets give a perfect balance of sweet and smoky.
🍽️ Don’t Overdo It: Since the ham’s pre-cooked, your goal is to reheat and glaze, not re-cook.
🧈 Glaze Smart: Keep the glaze warm and brush thin layers — too thick and it’ll slide right off.
🥩 Rest Before Slicing: A few minutes of rest helps the juices settle for cleaner cuts.
Why This Recipe Works
The maple syrup and brown sugar combine with smoke and heat to create a glaze that caramelizes beautifully, locking in flavor while adding that signature glossy finish.
Apple cider vinegar cuts through the sweetness for balance, while honey adds depth and shine.
The end result? A ham that’s smoky, tender, sweet, and salty all at once — the perfect balance of BBQ craftsmanship and family tradition.
FAQ Section
Q: Can I use a different type of ham?
A: Yes — bone-in is preferred for juiciness, but boneless works too.
Q: What wood is best for smoking ham?
A: Apple, hickory, or cherry are great choices for mild, sweet smoke.
Q: How do I know when it’s ready?
A: The ham should reach 145°F (63°C) internal temperature — that’s your sweet spot.
Q: Can I make the glaze ahead of time?
A: Absolutely! Store it in the fridge and reheat gently before glazing.
Q: How do I keep it from drying out?
A: Keep the glaze consistent and avoid overcooking. Cover loosely with foil if needed.