What’s better than spiral ham? Bacon-glazed spiral ham, 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. Bacon-glazed spiral ham is a wonderful thing and more glaze is… more wonderful!
Also try my cherry-glazed spiral ham. My pepper onion beer sauce makes for a great topping for ham!
Bacon-Glazed Spiral Ham
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 1 ham
- 1 7-8 pound smoked spiral ham
For the glaze
- 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.
For the glaze
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.
I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes.
I could’ve served this as an appetizer or as a main dish but I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.
For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.
For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.
You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.
Sausage-Stuffed Hatch Chiles
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 chiles
- 10 large Hatch green chiles
- 2 pounds Sweet Italian pork sausage casings removed if using sausages
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 pound bacon cooked, chopped
- Shredded cheese if desired
Fire up a smoker for smoking at 250 F. Use any wood you desire.
Slice the chiles horizontally. Remove the membrane and seeds.
Combine the sausage, fennel, pepper and garlic in a bowl.
Divide the sausage between the peppers, gently pushing down to fill them completely.
Sprinkle the peppers with the bacon.
Smoke for 1 1/2 hours.
Sprinkle with cheese (if using) and smoke until the cheese has melted.
It had to be done. I was sitting there pondering what I haven’t yet cooked and then it hit me. Bacon on the Char-Broil Big Easy!. I knew I’d have to go vertical with the bacon, so I grabbed a Big Easy kabob rack, some bacon, and proceeded to make bacon ‘curtains’, hanging the bacon down into the cooker. The bacon cooked up quickly and came out super crispy. And oh, did it ever smell soooo good!
Since the bacon on the Char-Broil Big Easy is hung over the kabob rack I didn’t end up with perfectly flat bacon. I did get pieces that were perfect for BLT sandwiches. Where the bacon bends is the point at which it cooks up the fastest. So does the bacon closest to the edges of the cooker.
It’s easy to over-cook the bacon, so I recommend pulling it out of the Big Easy sooner than you think you should and letting it cool and crisp up. Also, it’s easier to remove the bacon from the rack if it is still slightly soft. Once it cools and gets crispy it will tend to break.
Although I haven’t yet tried it, I’m pretty sure you could use a Bunk Bed basket to hang the bacon if you don’t have the Big Easy kabob rack.
Did you know you can make your entire breakfast on your Big Easy, not just the bacon? Make breakfast sausage, breakfast cups and even eggs!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Bacon on the Char-Broil Big Easy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Fire up your Big Easy.
Drape the bacon over the Big Easy basket. or kabob holder. Do not overlap.
Lower the basket into the Big Easy and cook 15-20 minutes. Do not let the bacon get too brown, it will crisp while cooling.
Remove and let cool before removing.