The Only Hickory Smoked Ham Recipe You'll Ever Need

There’s nothing quite as festive as a hickory smoked ham, and this recipe’s aroma will make everyone’s mouth water! 

Where to Buy the Perfect Ham 

Every good ham recipe starts with quality ham. At Van Wyngaardt, we offer a wide variety of top-quality hams to choose from. Plus, you can order it all online! 

So, once you’ve chosen the perfect ham, follow the steps below to achieve a delicious hickory smoked ham.

Tips for Choosing a Ham

We always suggest using a bone-in ham for this recipe because it gives it a meatier flavour. When choosing between a pre-cooked or fresh ham, it all depends on how much time you have. 

The pre-cooked hams have already been cured, so it saves you time. Curing a ham can take days, so plan accordingly. 

The Only Hickory Smoked Ham Recipe You'll Ever Need | VWG

The Only Hickory Smoked Ham Recipe You'll Ever Need


For the ham

  • 3 kg whole bone-in pre-cooked ham (recommended)
  • 1 ½ cups brown sugar glaze see recipe below
  • ½ cup BBQ spice rub see recipe below
  • Hickory wood chips about 900g
  • 2 tbsp oil of choice

For the brine If using an uncooked ham

  • 4-6 litres of water
  • 1 cup salt
  • 2 cups brown sugar
  • 2 tbsp black peppercorns
  • 1 tbsp pink curing salt
  • 6 garlic cloves
  • 1 tsp cloves
  • 5 bay leaves
  • 1 tbsp paprika

For the BBQ rub

  • ½ cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 tsp mustard powder

For the glaze

  • ¼ cup honey
  • 1 cup brown sugar
  • ½ cup orange juice
  • ¼ tsp ground ginger
  • 3 tbsp Dijon mustard
  • ½ tsp cinnamon


For the glaze

  • Combine all ingredients in a pan and let it simmer until thickened.
  • Remove from the heat and cool for 10-15 minutes.

For the BBQ rub

  • Mix all the ingredients.
  • Store in an airtight container.

For the ham (when using pre-cooked ham)

  • Preheat the smoker (one side) with about half of the wood chips to 107°C/225°F.
  • Place the ham on an aluminium pan, and smoke the ham for two hours on the cool side of the smoker. The internal temperature should be around 54°C/130°F.
  • Brush the ham with the glaze, applying it liberally.
  • Sprinkle the ham with the BBQ rub.
  • Smoke the ham until tender, basting it with the glaze every hour.
  • Slice, serve and enjoy!

Using an Uncooked Ham

  • If you could not get a pre-cooked ham, here are directions to cure it. When it's ready, follow the recipe above to prepare it further.
  • Boil 2-3 litres of water in a large pot, adding all ingredients and stirring until salt and sugar dissolve.
  • Add the remaining water, cooling it down.
  • Run the ham under cold water to clean it.
  • Remove the skin.
  • Score the ham by cutting diagonally across its fat.
  • Add the ham to the pot, fully submerging it.
  • Cover the pot and place it in the fridge for seven days.
  • Remove the ham from the brine and pat it dry.
  • Let it dry in the fridge for 8 hours.

Hams for Every Occasion 

Order your hams and other quality processed meats online from VWG today. 

Van Wyngaardt’s delivery policy

Our delivery policy requires a minimum order amount depending on the region. You may order from Monday to Thursday. Should you place an order before 12:00, we assure you of next-day delivery. If you order after 12:00, the order will be delivered to you the following working day. This is only valid for Gauteng stores. Outer Gauteng stores delivery period may vary. At Van Wyngaardt, we pride ourselves on always providing exceedingly good meats.

Should you have any queries or require more information, don’t hesitate to get in touch with us, and one of our sales representatives will gladly assist you. 

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