Smoked Easter Ham

Looking for the perfect ham recipe for Easter? Look no further! This Easter ham is smoked twice, which gives it a favor that is simply unmatched. And the brown sugar maple glaze takes it over the top! Your guests will be amazed at the flavor of this dish!

– 1 pre-cooked ham 5-10 pounds – 2 tablespoon olive oil – ⅓ cup BBQ rub – 1 cup orange juice For The Glaze – ¾ cup Pure maple syrup – ½ cup brown sugar – ¼ cup ketchup – 1½ tablespoon Dijon mustard – 1 teaspoon Apple Cider Vinegar – ½ teaspoon ground cinnamon


Score the ham with a knife. Brush the exterior of the ham with olive oil and apply a spice rub, covering the exterior. Add orange juice to the pan


Close the lid and smoke the ham, uncovered, for about 2 hours, until the meat reaches an internal temperature of 130° to 135°F.

Prepare the glaze, and brush the glaze on the ham, reapplying every 30 minutes until the internal temperature reaches 140°F

Remove the ham from the smoker, tent it with foil, and let it rest for 10 minutes. Spoon leftover glaze over top of the ham for a stunning presentation before you slice it. Serve the ham with your favorite side dishes.