Hickory Smoked Ham (Utah Style) | Arteflame

Introduction

There is nothing quite like the smell of hickory smoke drifting through the crisp air on a holiday morning. When that smoke meets the savory richness of pork and the warming spice of cinnamon and cloves, magic happens. This Hickory Smoked Utah Ham isn't just a meal; it's a centerpiece that demands attention. The moment the sticky, spicy honey glaze hits the hot steel of the Arteflame, it caramelizes into a glossy, mahogany bark that promises the perfect bite: crisp on the outside, tender and juicy on the inside.

Fire-Kissed Flavor

What makes this recipe a personal favorite is how the live fire transforms a standard cut of meat. While oven-roasting is fine, cooking over real wood infuses deep, authentic smoky notes you simply can’t fake. Plus, the Utah Style flavor profile—balancing sweet brown sugar with a kick of red chili flakes—creates a sweet-heat combo that keeps everyone coming back for seconds. It’s festive enough for Christmas but rugged enough for a backyard summer cookout.

Kitchen Wisdom

• Watch the Heat: Sugar burns fast! Move the ham to the cooler outer ring of the cooktop if the glaze darkens too quickly.
• Rest is Best: Don't slice immediately. Let the ham rest for at least 20 minutes to redistribute those precious juices.

Make It Your Own

No honey on hand? Maple syrup works beautifully for a richer, woodsy sweetness. If you want to dial back the heat for the kids, simply skip the red chili flakes or swap them for a mild pinch of paprika.

Ingredients

The Ham

• 1 (8-10 lb) Bone-in spiral cut ham (or whole ham depending on preference)
• Hickory wood chunks for the fire

The Utah Spice Rub

• 1/2 cup Brown sugar, packed
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Ground cloves
• 1/2 tsp Cinnamon
• 1/2 tsp Black pepper

The Spicy Honey Glaze

• 1/2 cup Local honey
• 1/4 cup Unsalted butter
• 2 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp Red chili flakes (adjust for heat)

Instructions

Step 1: Prep the Ham

1. Remove the ham from its packaging and pat it dry with paper towels to ensure the rub adheres properly.
2. If you are using a whole ham that isn't spiral cut, score the fat in a diamond pattern about 1/4 inch deep. This increases surface area for the glaze and creates that beautiful crust.
3. Let the ham sit at room temperature for about 30 to 45 minutes before cooking to ensure even heating.

Step 2: Apply the Rub

1. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, cloves, cinnamon, and black pepper.
2. Rub this mixture generously over the entire surface of the ham, pressing it into the scores or between the slices if it is spiral cut.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal and plenty of hickory wood chunks to establish a solid coal bed and aromatic smoke.
2. Wait until the grill griddle reaches a medium-high temperature. You want a steady fire that produces consistent smoke without being an inferno.

Step 4: Smoke and Roast

1. Place the ham on the flat top griddle, slightly away from the direct center fire to use indirect heat, or place it on a roasting rack in the center if you prefer roasting over the open flame.
2. Cook the ham for approximately 12-15 minutes per pound. The goal is to bring the internal temperature to 140°F.
3. Rotate the ham occasionally to ensure the exterior caramelizes evenly against the steel cooktop.

Step 5: Glaze and Finish

1. While the ham cooks, place a small cast-iron saucepan on the flat cooktop. Combine the honey, butter, apple cider vinegar, Dijon mustard, and chili flakes. Let it simmer until the butter melts and the sauce thickens slightly.
2. During the last 20 minutes of cooking, brush the glaze generously over the ham every 5-7 minutes. The sugars will caramelize rapidly on the Arteflame, creating a sticky, delicious bark.
3. Once the internal temperature reaches 140°F, remove the ham from the grill.

Step 6: Rest and Serve

1. Tent the ham loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.
2. Carve and serve immediately, pouring any remaining warm glaze from the saucepan over the slices.

Tips

Cooking on an Arteflame offers distinct advantages, but temperature management is key for a large cut like a ham. Because sugar burns easily, keep an eye on the darker caramelization spots; if one side gets too dark, move the ham to the cooler outer edge of the flat top griddle. For maximum smoke flavor, ensure you are adding fresh hickory chunks periodically throughout the cook, rather than just at the beginning. If you are using a spiral-cut ham, be careful not to dry it out; you can wrap it in foil for the first half of the cooking process and open it up for the smoking and glazing stage at the end. Always rely on a high-quality meat thermometer rather than cooking time alone, as ambient outdoor temperatures and wind can affect how hot your grill runs.

Variations

This Utah-style recipe is versatile and can be tweaked to suit your personal palate. While the spicy honey profile is traditional for this style, you can easily pivot to different flavor landscapes using what you have in your pantry.

• Maple Bourbon: Substitute the honey for pure maple syrup and add a shot of bourbon to the glaze for a deeper, oaky flavor.
• Citrus Twist: Add the zest and juice of one orange to the glaze to cut through the richness of the pork.
• Savory Herb: Reduce the sugar in the rub and add dried thyme, rosemary, and sage for a more savory, less sweet profile.
• Pineapple Jalapeño: Blend crushed pineapple and fresh jalapeños into the glaze for a tropical, fruity heat.
• Coffee Crusted: Add finely ground espresso to the dry rub for a rich, dark crust that pairs beautifully with the hickory smoke.

Best pairings

A hickory-smoked ham with such a bold flavor profile deserves sides that complement its sweetness and richness without overpowering it. The Arteflame allows you to cook many of these sides right alongside the main course on the flat top.

• Grilled Asparagus: Toss with olive oil, lemon, and parmesan, then sear on the flat top until tender-crisp.
• Smoked Mac and Cheese: Cook in a cast-iron skillet directly on the grill for a smoky, creamy delight.
• Grilled Sweet Potatoes: Slice into wedges and roast on the plancha with a dusting of cinnamon and salt.
• Cornbread: A classic skillet cornbread absorbs the chili and honey flavors perfectly.
• Drink Pairing: A crisp Riesling or a malty Amber Ale pairs wonderfully with the sweet and spicy glaze.

Conclusion

Mastering this Hickory Smoked Utah Ham on the Arteflame grill changes the way you think about holiday meals. It moves the cooking experience from the isolation of the kitchen to the warmth of the fire, allowing you to engage with your guests while creating a meal that is visually stunning and incredibly delicious. The combination of the hickory smoke, the warming spice rub, and that addictive spicy honey glaze creates a flavor profile that lingers in the memory long after the last bite is taken. This isn't just a recipe; it's a celebration of outdoor cooking, proving that everything—even a classic ham—tastes better when cooked over real wood fire.