Bacon-Glazed Spiral Ham

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.
Bacon-Glazed Spiral HamYou 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

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 1 ham

Ingredients

  • 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

Instructions

  • 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.

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy

I’m a big fan of cooking honey-chipotle glazed ham on the Char-Broil Big Easy. The ham gets a nice roasted flavor, a bit of a crispy outside, and a super-moist inside. This time I started with a 10 pound pressed ham, which I scored (a technique I need to practice) and then glazed as it cooked. No mess, no fuss, and mighty darned good in the end. The glaze has a bit of sweet and a definite kick to it. Chipotles not only add spiciness, they add a bit of smokiness, giving the ham an almost char-grilled flavor. Fantastic!
honey-chipotle-glazed-ham-on-the-char-broil-big-easySome of the ham I sliced thick, to eat as ham steaks. Some I chopped for omlets. And most I sliced super-thin for fantastic sandwiches.

Also check out my spiral ham cooked on the Char-Broil Big Easy. Man, was it ever great too! My pepper onion beer sauce makes for a great topping for ham!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Honey-Chipotle Glazed Ham on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 16 servings

Ingredients

  • 1 8-10 pound cooked ham, bone-in or boneless
  • 2 1/4 cups Ginger Ale diet is fine
  • 1 cup packed brown sugar
  • 3 tablespoons honey
  • 4-1/2 teaspoons apple cider vinegar
  • 4 chipotle peppers in adobo sauce minced (I added more because we like spicy!)
  • 2 garlic cloves minced
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cumin

Instructions

  • Fire up your Big Easy.
  • Combine the Ginger Ale, brown sugar, honey and vinegar in a saucepan over medium heat.
  • Stir. Bring to a simmer and let simmer until reduced by half.
  • Add remaining ingredients and stir. Cook for another 5 minutes.
  • Remove from heat.
  • Score the ham as desired.
  • Place into the Big Easy basket and place into the Big Easy. Total cook time will be 15 minutes per pound. 30 minutes before being done, start glazing the ham ever 5-10 minutes. You'll end up using about half of the glaze.
  • Remove ham and let rest 10 minutes before slicing or carving.
  • Return the unused glaze to the saucepan and warm slightly to use as a gravy for the ham.

Spicy Cranberry Glazed Carrots

Carrots are proof a side dish doesn’t have to be complicated, or boring. These spicy cranberry glazed carrots are the perfect fall dish. At first glance they may look like your standard glazed carrots, but oh no, my friends, they are not. They are covered in a wonderful cranberry reduction that is sweet…. with a little heat.
spicy-cranberry-glazed-carrotsThese spicy cranberry glazed carrots are another fantastic recipe from Chile Pepper magazine. I have been a subscriber of the magazine for years and years. Even if you’re not a chile head, or into super spicy foods, Chile Pepper magazine is still a great magazine, full of recipes (you can always tame down the heat) and product reviews and articles. If you are a chile head then, well, wait are you waiting for! Subscribe today and you won’t regret it. I love it.

Also try my steamed carrots with lemon-dill vinaigrette. Or if you prefer grilled carrots (and who doesn’t!) make a big ole batch of my ginger-orange carrots.

Spicy Cranberry Glazed Carrots

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 -8 servings
Author Based on a recipe from Chile Pepper magazine

Ingredients

  • 2 pounds carrots peeled cut into equally-sized pieces
  • 1 1/2 tablespoon olive oil
  • 3 teaspoons red pepper flakes divided
  • 2 tablespoons brown sugar divided
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup cranberry juice you can use light but don't use diet
  • 2 tablespoon fresh parsley chopped

Instructions

On the grill

  • Preheat grill to medium heat.
  • Place carrots in a large bowl and add the olive oil, 2 teaspoons of the pepper flake, and 1 tablespoon of the brown sugar. Toss to coat.
  • Grill for 5-10 minutes, turning once or twice, until tender, 5-10 minutes. Remove.

On the stovetop

  • Heat 1" of water in a large skillet to a boil.
  • Add the carrots and cook until tender 5-10 minutes. Remove and drain.
  • Combine oil, 2 teaspoons of the pepper flake, and 1 tablespoon of the brown sugar. Add the carrots and toss to coat. Return to the skillet over medium heat and cook another 2-3 minutes.

For the glaze

  • Place cranberry juice and remaining 1 teaspoon of red pepper flake and 1 tablespoon of brown sugar in a medium saucepan over medium-high heat. Bring to a boil then reduce to a simmer and simmer until reduced by half.
  • Place cooked carrots in a large bowl. Add cranberry juice reduction and toss to coat.
  • Season with salt and pepper.
  • Garnish with chopped parsley and serve.