How to Cook a Fieldstone Hickory Smoked Ham to Perfection

A Fieldstone hickory smoked ham is a delicious centerpiece for any special meal. The smoky savory flavor takes your dishes to the next level. However, cooking a whole ham can be intimidating if you’ve never done it before. Have no fear! With these simple steps you’ll have a juicy, flavorful ham ready for your table in no time.

Getting Started

The first step is selecting your ham. Look for a bone-in uncured ham between 8-12 pounds. The bone and fat will impart tons of flavor as the meat cooks. Make sure the packaging indicates it is hickory smoked. This ensures you’ll get that wonderful smoky taste.

Take the ham out of the refrigerator about 2 hours before you plan to cook it. Letting it come closer to room temperature will allow it to cook more evenly. Rinse the ham under cool water and pat it completely dry with paper towels

Scoring and Seasoning

Using a sharp knife, lightly score the ham by making diagonal cuts across the fat, about 1-inch apart and 1/4 inch deep. Be careful not to cut into the meat. This allows the fat to render and the seasoning to really get down into the ham as it cooks.

In a small bowl, mix together:

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon dry mustard
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper

Rub this all over the ham, coating it evenly. The spices give a sweet heat that complements the smoky flavor perfectly.

Roasting the Ham

Preheat your oven to 325°F. Place the ham fat side up in a roasting pan. Pour 1 cup of water into the bottom of the pan to keep things moist.

Cover the pan tightly with foil and place it in the oven. Roast for 20 minutes per pound, so a 10 pound ham would roast for about 3 1/2 hours.

After the first hour of cooking, baste the ham with the pan juices. To baste, use a baster or large spoon to scoop up the juices from the bottom of the pan and drizzle them over the ham. Repeat basting every 30 minutes.

Getting that Beautiful Caramelized Exterior

When the ham has roasted for the recommended time, remove the foil. At this point, you want the outside to caramelize to a gorgeous mahogany color.

Brush the ham with a glaze made from:

• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon cinnamon

Return the ham to the oven, uncovered, and roast for 15-20 more minutes until the glaze bubbles. Keep an eye on it so the sugars in the glaze don’t burn. If needed, loosely tent foil over the edges or any spots that seem to be darkening too quickly.

When a meat thermometer inserted into the thickest part of the ham reads 145°F, it’s ready to come out of the oven.

Time to Feast!

Let the ham rest for 15-20 minutes before carving so the juices can redistribute throughout the meat. Carefully slice into the ham, cutting across the grain. Make sure to get plenty of the lovely glazed exterior in each slice.

With its incredible hickory smoked flavor taken up a notch by sweet spices and a maple glaze, this ham is sure to be the star of your table! Enjoy it on holidays, at family gatherings, or anytime you feel like a special treat.

Leftover Heaven

A smoked ham this delicious won’t last long, but you can definitely freeze the leftovers for future meals. Let the ham cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It will keep for 1-2 months in the freezer.

To use, thaw overnight in the fridge. Then simply heat and enjoy in soups, salads, casseroles, eggs, and more. A little leftover ham can flavor up so many dishes!

With this easy method, you can relax knowing your Fieldstone hickory smoked ham will turn out juicy, glazed, and full of smoky goodness every time. From prepping to feasting, you’ve got this! Now go enjoy that iconic ham flavor at its very best.