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
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’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!
Some 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
Servings 16 servings
- 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
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.
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.
These 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
Servings 6 -8 servings
- 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
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.
I picked up a few fancy salami the other day while at Jungle Jim’s market outside of Cincinnati, Ohio. I didn’t get them by accident. Someone on an online BBQ group had recommended cutting them Hasselback-style, smoking them and glazing with an apricot glaze. The thought had my mouth watering, so I proceeded to make awesome smoked glazed salami. A little sweet, a little smokiness, and flavor-packed cured meat. Perfect.
These sliced salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.
Also try my salami chips with white bean dip.
Smoked Glazed Salami
Servings 8 -12 servings
- 2 1 pound salami
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
Cut thin slits in the salamis, but do not cut all the way thru. Tip: I lay two wood spoons alongside the salami. Then, when I cut down thru the salami the round spoon handles keep me from cutting too far.
Fire up your smoker for cooking at 225 F. Use a light wood such as apple or peach.
Smoke the salami for 1 hour.
Combine the apricot preserves and Dijon and brush half over the tops of the salami.
Smoke another 30 minutes then brush with the remaining glaze and smoke another 30 minutes.
Remove from the smoker.
Serve as is, with a knife for slicing, as a great topping for crackers. I also sliced the salami and served it on sandwiches.
Spiral-cut hams from the grocery store are already cooked, and often smoked. That doesn’t mean that they can’t get even more awesome with a little more time on a smoker. A sweet glaze doesn’t hurt either. The end result is a lightly smoky flavored ham with a deliciously sweet crust. Like this smoked and glazed spiral-sliced ham that disappeared in no time.
This smoked and glazed spiral-sliced ham was perfect for sandwiches, salads, and just eaten as-is.
If you want to kick up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies. My pepper onion beer sauce makes for a great topping for ham!
Smoked and Glazed Spiral-Sliced Ham
Servings 7 -10
- 1 Spiral-sliced half ham with natural juices, around 10 pounds (I used a Cook's Honey Ham)
- Your favorite BBQ rub a honey-flavored rub works well here
- A few chunks of smoking wood apple or cherry
For the basting sauce
- 1/4 cup real maple syrup
- 1/2 stick salted butter melted
Fire up a smoker for cooking at 225 F. You can also make this in an oven or on a grill over indirect heat, but be careful to not dry out the ham - keep the temperature low and baste it often.
Add 2 small chunks of cherry or apple wood. Do not add very much wood or it will over-power the ham, since it is already smoked.
Sprinkle the ham with the rub and massage it into the meat. Transfer the ham to the smoker.
Combine the syrup and butter.
Every 1 hour, baste the ham with the basting sauce.
Continue cooking for about 5 hours or until the internal temperature of the ham reaches 140 F. Remember, the ham is already cooked. You're just warming it and adding flavor.
Let the ham rest for 20-30 minutes before carving.
The glaze on this zesty grilled ham steak is easy to throw together. It combines the sweetness of brown sugar, the tartness of lemon, and the kick of horseradish. It makes for a great side for breakfast-for-dinner.
This glaze would be great on other pork dishes… such as grilled pork loin or tenderloin. You could also brush the glaze onto bacon just before it’s done baking in the oven.
I love cooking up breakfast on the grill, even if it’s just a side dish or an ingredient I’ll use as part of a bigger dish, like my smoked crumbled breakfast sausage.
My pepper onion beer sauce makes for a great topping for ham!
Zesty Ham Steak
- 1 cup packed brown sugar Splenda works fine
- 2-5 tablespoons prepared horseradish to taste
- 1 lemon juiced
- Cajun seasoning to taste
- 1 fully cooked ham steak
Fire up a grill for medium-heat cooking.
In a small sauce pan, combine the brown sugar, horseradish, lemon, and Cajun seasoning (if desired). Stir. Bring to a boil and reduce the heat to a simmer. Stir, and continue simmering until thickened. Remove from heat.
Place the ham steak over the medium heat on the grill. Brush with the glaze.
Grill for about 5 minutes, then rotate to get those great grill marks. Add more glaze and cook another 5 minutes.
Flip, glaze, and cook another 10 or so minutes. Add more glaze just before removing.