What’s better than spiral ham? Spiral ham glazed with bacon, of course. It’s spiral-ham-sale-time here, so I backed up the truck and grabbed a nice big smoked ham. Of course, they’re easy to reheat. And just as easy to glaze during the last 30 minutes. The bacon glaze adds a bit more smokiness, but also some sweetness, a little tartness and a little tang thanks to two different kinds of mustard.
You can substitute pretty much any jelly you want, but I’d stay away from ‘darker’ ones, such as blueberry or the like. Go for lighter colors. And don’t be afraid to use a spicy jelly such as jalapeno pepper jelly. You may also want to double the amount of bacon-glaze, serving any leftover glaze as a drizzle over the sliced ham when you serve it.
- 1 7-8 pound smoked spiral ham
- 8 slices smoked bacon
- 1/2 cup apple jelly
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Creole mustard
- Warm ham in oven per package instructions.
- During the last 30 minutes of cooking, apply glaze liberally every 10 minutes.
- Let rest 10 minutes before serving.
- Cook the bacon until crispy in a large skillet.
- Remove the bacon and all of the grease but keep the yum-yum bacon bits that remain in the pan.
- Return pan to the stove over low heat.
- Add the jelly and allow it to melt.
- Whisk in the honey and the mustards. Remove from heat until ready to glaze the ham.