Smoked Glazed Ham at Home

There’s a reason ham shows up on so many holiday tables. It feeds a crowd, it’s forgiving to cook, and when it’s done right, it hits that perfect balance of sweet, smoky, and just a little nostalgic.

 

In this How to Make a Smoked Glazed Ham video, our general manager, Brandon, walks you through how we cook one on the pit. Here, we want to give you the why behind it—and a few ways to make it your own. Scroll to the bottom to find the recipe and step-by-step instructions. 

Why We Don’t Overthink Ham

A lot of people treat holiday ham like it needs a complicated process. It doesn’t.

Most hams you’ll find are already fully cooked. That changes the entire approach. You’re not trying to “cook” it in the traditional sense—you’re doing a few additional steps to bring it up to temperature, protecting the moisture, and building flavor on the outside. 

That’s it!

Once you understand that, everything gets easier.

The Real Goal: Build the Outside

Ham is one of those cuts where the magic happens on the exterior. The inside is already seasoned and smoked. What you’re adding is contrast. Sweetness + texture + a little bit of carmelization.

That’s why we start with a simple butter and brown sugar base. It’s not about reinventing the ham—it’s about giving the outside something to work with as it heats up.

What Most People Get Wrong

If there’s one mistake we see, it’s this: people rush the glaze.

Sugar burns. Fast. 

If you put your glaze on too early, you don’t get that glossy, sticky finish—you get a dark, bitter crust. That’s why we wait until the end and build it in layers.

Think of it less like “saucing” and more like finishing.

Why Pineapple Still Works

There’s a reason pineapple has stuck around in holiday ham recipes for so long—it works.

The acidity cuts through the richness. The natural sugars help caramelize. And when it cooks down, it brings a softer, almost baked-fruit flavor that rounds everything out.

It’s familiar, but it’s not boring when you do it right.

Pit vs. Oven (And When It Matters)

We use the pit because that’s what we do—but this is one of those recipes that translates easily.

If you’re at home:

• Oven, pellet grill, kettle—it all works
• Keep your temp steady around 250°F
• Focus more on timing and layering than equipment

The only real difference is you might pick up a little extra smoke on the pit—but the end result should still land in the same place.

The “Low-Stress” Holiday Cook

This is one of those dishes we lean on during the holidays for a reason.

It doesn’t demand your full attention. You’re checking it every so often, not hovering over it. And because it’s already cooked, you’ve got a wide margin for error.

That means you can spend more time where it counts—around the table, not stuck at the pit.

How We Finish It (And Why It Matters)

Right before serving, we always go back in with extra glaze. This isn’t done while it’s cooking, we do it after the ham has been sliced.

That last layer does two things:

• It refreshes the shine and sweetness
• It makes every bite consistent, not just the outside pieces

It’s a small step, but it’s the difference between a good ham and one people keep going back for.

Pineapple Brown Sugar Glazed Ham Recipe

What You’ll Need

For the Ham

• 1 fully cooked applewood smoked carving ham
• 2–3 tablespoons melted butter
• ½–¾ cup brown sugar

For the Glaze

• 1 cup crushed pineapple (packed in juice, not syrup)
• 1 cup pineapple juice
• ¾ cup light brown sugar (packed)
• ½ teaspoon cinnamon
• ¼ teaspoon ground clove
• 1–2 tablespoons butter (to finish)

Optional (for presentation)

• Pineapple slices
• Maraschino cherries

Step-by-Step (The Way We Do It)

1. Build Your Base Layer

Mix the melted butter with brown sugar forming a wet, sandy texture. Lightly coat the outside of the ham—just enough to cover it evenly.

2. Get It on the Heat

• Set your oven or smoker to 250°F
• Place the ham on and cook for about 2 to 2.5 hours
• Check it every 45 minutes
• Target internal temp: 140–145°F

3. Make the Glaze

Combine:

• Crushed pineapple
• Pineapple juice
• Brown sugar
• Cinnamon
• Clove

Bring the glaze mixture to a boil, then reduce to a simmer. Let the glaze cook for about 10 minutes, stirring occasionally. You’re looking for a thicker, syrup-like consistency—something that coats the back of a spoon.

Finish with butter and stir until smooth.

4. Add the Glaze at the Right Time

During the last 30 minutes of cooking:

• Brush or mop on the glaze
• Reapply every 10 minutes
• Let each layer set before adding the next

This process builds a sticky, caramelized finish without burning the sugars.

5. Optional Finishing Touch

About halfway through, add pineapple slices and cherries for a classic holiday look. They’ll soften and caramelize slightly as the ham finishes.

6. Slice and Serve

Once the ham hits temp:

• Pull it off
• Slice it up
• Spoon extra glaze over the top before serving

That last step makes a big difference—every bite gets that same sweet, glossy finish.

Watch the full video here.