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Honey Baked Ham Help............

post #1 of 13
Thread Starter 
We have about 4 birthdays around the 4th of July and we have a big family get together. The big hit at the party is Honey Baked Ham. My wife loves my smoking and she wants me to make the hams for the party. I have never done a ham but it needs to be as good as the "Honey Baked Ham" or the family will kill me. I'd like to test it out B-4 the big party to make sure I have it down pat.

I could really use a start to finish recipe including cooking the meat and a glaze for the ham that will kill at the party. HELP..........................
post #2 of 13
Put Honey baked ham in smoker till 140 internal, glaze with Honey baked ham glaze and serve!! wink.gif
post #3 of 13
Thread Starter 
In the smoker at 225? Higher, Lower?

The Glaze, Just Honey?
post #4 of 13
For ham I wouldn't smoke any higher than 225-250*....it's already cooked.

Did a quick search on Cooks.com and found this:

10 to 12 lb. fully cooked bone in ham
Whole cloves
1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice

Just watch your internal temp. I would prolly glaze it at 130*...and again at 140*

Let us know how it turns out! (preferrably with qview...wink.gif)

post #5 of 13
here is a very good glaze recipe. I usually add more spices but this is simple also from cooks.com


4 tbsp. honey
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 tsp. rum (opt.)
Cloves, allspice & nutmeg
post #6 of 13
post #7 of 13
Thread Starter 
Great info from all! I'll keep ya posted. icon_smile.gif
post #8 of 13

Copy Cat Recipe

Here's a copy cat recipe that should do you right. Hope it helps!

post #9 of 13
I smoke quite a few hams. Here is what I do if you want to try it. I take a mix apple juice or pineapple juice, brown sugar, and honey, heat it up in a pot to dissolve the sugar. Put the ham in an oven bag and use a injector to get the liquid in the ham. Fill it up. If you don't use the bag the mixture will squirt all over your house if you are not careful. I have covered my kitchen with the stuff when I hit a vein with the injector. Then I rub the ham with honey and brown sugar and let it do it thing @ 200-225 until done. I nornally use hickory for this. Every one has come out good.
post #10 of 13
Thread Starter 
Bama, That looks about the same as BBQ posted. Is the taste the same as "Honey Baked"? I'm under pressure on this. 5 years ago someone brought a home made ham to the party and everyone is still talking about how it was not as good. PDT_Armataz_01_27.gif
post #11 of 13
i thought you was talking about MAKING a ham.......like from scratch?
post #12 of 13
jtibout, I think what really makes mine turn out is the injection in the inside of the ham. I really fill that sucker up. With the brown sugar and honey that I rub on the ham turns the outside black and looks like it is burnt in most places, but is good to eat for some people. I love the bark. Sounds like you are under the gun on this one to turn out perfect. I have simple made a basic glaze and just poured over the ham and then smoked it. Haven't done one with out injection on the smoker for a long time though. Sorry if I have only added to the confusion on which way to go.
post #13 of 13
Thread Starter 
Ya Dude,

Can you help?
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