Move over spiral-cut ham, there’s a new ham in town! Smoked Carver Ham is meaty, licked with a touch of smoke, and the glaze on top is going to rock your world! Pull out this ham for Easter or whenever you want to impress and watch everyone gobble it up!
Spiral-cut hams took the culinary world by storm, but they’re big, have a giant bone in them – which you get to pay for – and can dry out. Sure, they look nice, but you’ll be stuck with ham for days if you don’t have to feed a crowd.
What’s A Carver Ham?
Boneless carver hams are good-quality smoked hams that are smaller in size and that are meant to be sliced. You can carve the ham at the table or carve it ahead of time and serve it on a lovely plate or platter. Carver hams, like every ham, are already cooked from the smoking process. But, I’ve ladled on a thick, sweet and spicy glaze and popped it onto the smoker for an extra dose of smoky goodness. This double-smoked ham is so good you’ll never want it any other way!
What you’ll love about Smoked Carver Ham
- The sweet and spicy glaze is so good on this amazing ham!
- It smokes much faster than a spiral-cut ham, and you won’t have leftovers for days.
- It pairs so nicely with so many different dishes!
Ingredients
- Carver ham – About 3-4 pounds. This will easily feed 6 people with some leftover ham.
- Brown sugar
- Maple syrup – Use real syrup.
- Cider vinegar
- Dijon mustard
- Ground Cinnamon
- Onion powder
- Garlic powder
- Ground cloves
- Chipotle powder
How To Make The Best Smoked Carver Ham
- Take your ham out of the fridge about 2 hours before you put it on the smoker. Warming up a bit will reduce the time it is on the smoker and will keep it from drying out.
- Preheat your smoker to 300-F as per the manufacturer’s instructions. I make this smoked carver ham recipe on my Traeger smoker but any smoker will work.
- Mix the brown sugar, maple syrup, cider vinegar, Dijon mustard, cinnamon, onion powder, garlic powder, ground cloves, and chipotle powder in a small pot. Cook it over low heat until bubbly and the sugar is dissolved. Cool slightly.
- Cut a cross-hatch pattern into the top of the ham, with lines about 1-inch apart. You should cut through the fat and into the meat a little bit.
- Place the ham in a smoker-safe container and spoon the glaze over the top of the ham.
- Smoke the ham at 300-F for about 2 hours or until heated through.
- Slice and serve with the extra glaze drizzled over the top!
Chef Jenn’s Tips
- I keep a stack of recyclable/disposable foil containers on hand for smokes like this, so I don’t have to worry about smoke residue on my good dishes.
- Like it spicy? Double the chipotle powder.
- You can use honey instead of maple syrup for this Traeger smoked ham recipe.
- Cut slices as thin or thick as you like!
- Save the leftovers for eggs Benedict, sandwiches, or just snacking.
Recommended
Make It A Meal
I love ham, and this double-smoked ham is so versatile and goes with so many tasty dishes! My hands-down favorite side dish with this carved ham recipe is Au Gratin Potatoes. They’re cheesy, creamy, and so good! I also love asparagus with ham or pair it with your favorite veggie. A light salad can also be delicious with ham at an Easter brunch or meal. If this is your holiday ham, don’t forget a scrumptious cranberry cheesecake for dessert!
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs
and so much more!
Storage
Store any leftover smoked ham in your fridge in an airtight container for 3-4 days. You can also freeze ham. I like to freeze it in meal-sized portions and vacuum seal it to freeze it longer. It’ll keep for months this way.
Step By Step Process
Smoked Carver Ham
Equipment
- Disposable foil pan large enough to hold the ham
Ingredients
- 4 pound carver ham
- 1/2 cup brown sugar lightly packed
- 1/4 cup maple syrup or honey
- 2 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground cinnamon `
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspsoon ground cloves
- 1/4 teaspoon chipotle powder
Instructions
- Take your ham out of the fridge about 2 hours before you put it on the smoker. Warming up a bit will reduce the time it is on the smoker and will keep it from drying out.
- Preheat your smoker to 300-F as per the manufacturer's instructions.
- Mix the brown sugar, maple syrup, cider vinegar, Dijon mustard, cinnamon, onion powder, garlic powder, ground cloves, and chipotle powder in a small pot. Cook it over low heat until bubbly and the sugar is dissolved. Cool slightly.
- Cut a cross-hatch pattern into the top of the ham, with lines about 1-inch apart. You should cut through the fat and into the meat a little bit.
- Place the ham in a smoker-safe container and spoon the glaze over the top of the ham.
- Smoke the ham at 300-F for about 2 hours or until heated through.
- Slice and serve with the extra glaze drizzled over the top!
Notes
Chef Jenn’s Tips
- I keep a stack of recyclable/disposable foil containers on hand for smokes like this, so I don’t have to worry about smoke residue on my good dishes.
- Like it spicy? Double the chipotle powder.
- Cut slices as thin or thick as you like!
- Save the leftovers for eggs Benedict, sandwiches, or just snacking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
