This smoked root beer glazed ham is full of flavor, double-smoked then basted with a fantastic glaze. It is definitely, a must-try ham recipe during the holidays and for special occasions. Save the leftovers to make delicious sandwiches, salads, and hearty cold-weather soups!
What is double-smoked ham?
Most prepackaged hams available at your grocery store are smoked through a process called “cold smoking.” They are technically cooked but may need to be reheated first before safe consumption. Cold smoking requires a great deal of skill, the proper equipment, and the right conditions to produce safe, edible foods like ham. This is something best left to professionals. The term “double-smoked means that a cold-smoked item like ham will go into a hot smoking environment like a smoker or grill to finish cooking. This smoked root beer glazed ham recipe requires hot smoking.
Ingredients for Smoked Root Beer Glazed Ham:
- Spiral cut, bone-in ham, about 6-7 pounds
- Whole cloves
- Aluminum drip pan
- Root beer (substitute with Dr. Pepper or cherry cola)
- Dark brown sugar (light brown sugar works in a pinch)
- Dijon mustard (substitute with stone-ground or yellow mustard)
- Red wine vinegar (substitute with apple cider or white wine vinegar)
- Fresh ginger
Wood Suggestions: Hickory or Maple
Double-Smoking the Ham:
- Prepare the smoker for 210 degrees F., and a smoking time between 5-6 hours. Add preferred wood.
- Set the ham onto a large cutting board. Stud the large top layer with cloves.
- Place the ham into the smoker, set the aluminum drip pan underneath, and close the lid. Cook for 2-2 1/2 hours. Keep an eye on the cooking temperature.
- Prepare the root beer glaze: Measure out root beer and sit for 10-20 minutes to release the bubbles. Combine with remaining glaze ingredients. Cover bowl and set aside until ready to use.
- Apply the first layer of glaze: Brush on the glaze after the 2 ½ hour mark. Repeat this process every 40-45 minutes until the glaze runs out or when the ham reaches an internal temperature of 140 degrees F.
- Carefully remove ham from the smoker and place it onto a clean cutting board. Let it rest for 10-15 minutes. Carve and serve.
- Storing leftovers: Place leftover smoked root beer glazed ham into an airtight container and store in the refrigerator for up to 4 days. Rewarm in a pan on your stovetop or in the microwave.
Smoked Root Beer Glaze Ham – FAQ’s
Do I have to purchase a spiral ham? You do not have to use a spiral ham for this recipe, nor a bone-in ham. Stud with cloves as usual, but keep in mind that this might shorten or lengthen the cooking times. Use the baste in the second half of cook time as instructed above.
Can I make this ham in my oven? Yes! If you are not keen on smoke, you can prepare this ham in your oven. Cook for 90 minutes to 2 hours, at 350 degrees F. Baste ham during the last 45 minutes of cook time, in 15-minute intervals until done.
What wood can I use?: I prefer to use maple or hickory wood for this smoked root beer glazed ham, but apple, alder, or oak would work too!
Can I use a spice rub on the ham? : Yes, you can use a spice rub for this smoked ham, but it isn’t necessary. Since you’ll be basting throughout the cooking process, the glaze will build with each layer, imparting a flavorful sticky crust on the surface. However, I do recommend using either my Honey BBQ Rub or Kansas City Rub.
Smoked Root Beer Glazed Ham
- 1 spiral cut ham about 6-7 pounds, bone-in
- 1-2 tablespoons whole cloves for studding the ham
- Aluminum drip pan
- For glaze:
- 2 1/2 cups root beer
- 1 cup packed dark brown sugar
- 2 tablespoons melted butter
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons grated fresh ginger
- Prepare the smoker for 210 degrees F. Add wood of choice.The cook time for this recipe can take anywhere from 4-6 hours, so plan your fuel needs accordingly.
- Remove ham from wrapping and set onto a large cutting board. Stud the large top layer with cloves.
- Once the smoker is up to temp, place ham into the smoker, set the drip pan underneath, close the lid, and let it go for 2 ½ hours. Keep an eye on the temperature, and adjust as needed.
- Prepare the root beer glaze. Measure out root beer, and let sit for 20 minutes to flatten a bit. Mix all baste ingredients with root beer together in a bowl. Cover bowl and set aside until ready to use.
- Apply the first layer of glaze after the 2 ½ hour mark. Repeat this process every 40-45 minutes until the glaze runs out or the ham reaches an internal temperature of 140 degrees F.
- Carefully remove ham from the smoker and place it onto a clean cutting board. Let it rest long enough to handle; about 10-15 minutes. Carve and serve.