Smoked Fresh Ham Recipe – How to Smoke Ham on the BBQ


BBQ Ham Recipe – Smoke Fresh Ham Recipe on the BBQ. You need to try this recipe out! This was cooked on the Napoleon Kettle Grill take a look here – – TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE:

In this video we will be taking our cured fresh ham and smoking it on the bbq with a honey mustard glaze. It will take about 5-6 hours to cook depending on how big your Ham is.

This is a cured ham that we did ourselves at home. See how we did it here —-

Buy you curing salts here —–
Or in the Comox Valley Here —-
or Here

First we started by placing the cured pork leg into a roasting pan with 2 cups of water below. Next we poured 1 cup of apple juice over the top of the meat to add a little extra flavour.

with your grill set up for indirect you will begin to smoke the fresh ham at 300 degrees for 2 hours with your favourite wood. we used applewood.

After 2 hours you will increase the grill temp to 325 and begin to apply your honey mustard glaze. You will apply it every 45 minutes until the ham reaches 150 degrees internal tempreture. Next remove from heat and let rest 30 minutes. Lastly, Slice, serve, enjoy.

*****Items used in this cook*****

Napoleon Charcoal Grill

Napoleon Cooking Utensils

Thermoworks Thermopen MK4

Applewood for smoking

Kingsford Charcoal

**** Video Gear Used ****

Canon S120 (USA) (Canada)

Gorillapod (USA) (Canada)

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About this video:
In this video you will learn how to smoke fresh ham on the BBQ. This fresh ham recipe will be smoked on the bbq and provide incredible flavour that you will love. You can adapt this smoked Fresh Ham Recipe for the size of cured pork leg that you have so cooking times may be slightly different. This smoked fresh ham will be a favourite for holidays such as Easter, Christmas, New Years or just for fun. Enjoy.

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35 replies
  1. Jeff Hunter
    Jeff Hunter says:

    I tried your cure and smoked fresh ham recipe for Thanksgiving and it turned out amazing. I got several compliments that it was the best ham they had ever had and I agree. Thanks for sharing.

  2. 525wout
    525wout says:

    Hi there,

    Im preparing for the ham, is there a inner temparture when the ham is finished?

    Or just 8 hours?
    Normally with pork shoulder i aim for 86 degrees

  3. Francois du Plessis
    Francois du Plessis says:

    Hi Postal, Great video's. Recently subscribed and I like the way you present the recipe! Question on that Napoleon BBQ of yours. Its a very good looking model and I had a few questions if you do not mind: Is it still holding up to your expectations? How about the lid  -still sturdy? Through the video's you make setting the right temperature seemingly effortless….is this the case or is the Napoleon temperamental in that sense? Thanks for the channel and looking forward to the next video: maybe how to prepare grill for 2 zone cooking and setting temp?

  4. Northgate Church
    Northgate Church says:

    I noticed that the clip before you said increase the temp to 325 the temp was a bit low. did you add another half chimney of briquettes or did you just add raw ones to the fire. I always have difficulty keeping the temp up on longer cooks without building a snake


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