Smoked Ham in a Masterbuilt Electric Smoker

double smoked bone-in half ham on a cutting board

Smoked Ham in a Masterbuilt Electric Smoker

Smoked Ham in a Masterbuilt Electric Smoker is a double smoked ham with a delicious apple cider glaze. It has great smoke flavor and a sweet exterior. Elevate your holiday and save oven space with this ham.

Prep Time 5

Cook Time 4

Rest Time 10

Total Time 4 15

Servings

Calories 408kcal

Author Mads Martigan

Cost $15

Equipment

apple wood chips

Ingredients

1 Bone-in Spiral Sliced Ham about 11 pounds
¼ cup Meat Church Texas Sugar BBQ Rub or your favorite BBQ rub

Apple Cider Glaze:

2 Cups Apple Preserves about 19 ounces
1 Cup Apple Butter
1 Cup Apple Cider
¼ Cup Apple Cider Vinegar
2 tablespoon Butter
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ teaspoon Ground Cloves
Pinch Table Salt

Instructions

Season the Ham

Open the package of ham and pat it dry.
1 Bone-in Spiral Sliced Ham
Season the ham with your favorite BBQ rub, such as Meat Church Texas Sugar BBQ rub.
¼ cup Meat Church Texas Sugar BBQ Rub

Start Smoker and Add Wood Chips

Start the Masterbuilt electric smoker and set the temperature to 250°F.
Add the apple wood chips.

Smoke the Ham

Once smoke has started coming out of the top vent, about 5 to 10 minutes after adding the chips, place the seasoned ham on the oiled grates of the middle rack. Place an aluminum foil pan on the lower rack to catch drips and glaze.
After the ham reaches 100-110°F internally, it's time to add the glaze. This will take about 2 ½ hours for an 11 pound ham.

Prepare and Add the Apple Glaze

Add the glaze ingredients to a saucepan. Bring to a boil, then simmer gently on low for 20-30 minutes, stirring occasionally.
2 Cups Apple Preserves, 1 Cup Apple Butter, 1 Cup Apple Cider, ¼ Cup Apple Cider Vinegar, 2 Tbsp Butter, ¼ Tsp Nutmeg, ¼ Tsp Cinnamon, ¼ Tsp Ground Cloves, Pinch Table Salt
Remove from heat to thicken and cool slightly for 5-10 minutes before adding it to the ham.
Spoon the sauce over the top of the ham, then use a silicone basting brush to coat the exterior of the ham and add glaze in between the slices.
Add more glaze every 20-30 minutes. Save the extra glaze to serve with the ham at the end.

Target Internal Temperature

The goal is to cook the ham to an internal temperature of 150°F. For an 11 pound bone-in spiral sliced ham smoked at 250°F, this will take about 4 hours.
Allow the ham to rest for about 10 minutes before slicing.

Cut and Serve the Ham

Since the ham is already spiral sliced, cutting the ham into slices is very easy. You are basically just finishing the cut of each slice. A good meat slicing knife will make this easy to do.
Only cut what you plan to serve and keep the rest unsliced. This ensures the rest of the ham will stay juicy.
Serve the ham with the reserved glaze, warmed, if desired.

Notes

Leftover ham can be kept refrigerated for 3-5 days in an airtight container.

The best way to reheat ham is to place the slices in a shallow dish with a little bit of liquid. You can use water, broth, or even apple juice, cider, or leftover apple glaze. Cover the dish with aluminum foil and place in a 300°F oven until the ham reaches an internal temperature of 145°F.

Nutrition