Bacon-Glazed Spiral Ham

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.

Bacon-Glazed Spiral Ham
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. Warm ham in oven per package instructions.
  2. During the last 30 minutes of cooking, apply glaze liberally every 10 minutes.
  3. Let rest 10 minutes before serving.
For the glaze
  1. Cook the bacon until crispy in a large skillet.
  2. Remove the bacon and all of the grease but keep the yum-yum bacon bits that remain in the pan.
  3. Return pan to the stove over low heat.
  4. Add the jelly and allow it to melt.
  5. 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 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!

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

5 from 1 reviews
Honey-Chipotle Glazed Ham on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. Fire up your Big Easy.
  2. Combine the Ginger Ale, brown sugar, honey and vinegar in a saucepan over medium heat.
  3. Stir. Bring to a simmer and let simmer until reduced by half.
  4. Add remaining ingredients and stir. Cook for another 5 minutes.
  5. Remove from heat.
  6. Score the ham as desired.
  7. 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.
  8. Remove ham and let rest 10 minutes before slicing or carving.
  9. Return the unused glaze to the saucepan and warm slightly to use as a gravy for the ham.

Chicken Cordon Bleu Casserole

Anita and I really enjoyed the flavors of this super-simple chicken Cordon Bleu casserole. Tender chicken with a bit of ham, crunchy breadcrumb topping, and of course that wonderful Dijon mustard flavor in a creamy cheesy sauce. This is the perfect quick and easy meal for a cool late-winter evening.
Chicken Cordon Bleu CasseroleI prefer to butterfly chicken breasts in just about any recipe where I need them. They cook up more evenly, and a bit quicker. And I like the texture better. I like a big ole thick beef steak, but that’s about the only time I need my meat cut thick. For chicken, I think thinner is better.

If I’m feeling adventurous the next time I make this chicken Cordon Bleu casserole I might try a little twist or two. Pepper jack cheese instead of Swiss for a nice kick to the sauce, and a pinch or two of cayenne in with the breadcrumbs. Oh, this dish is great as it is, but I hardly ever pass up the opportunity to add some heat.

Chicken Cordon Bleu Casserole
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the casserole
  • 4 boneless, skinless chicken breasts, butterflied
  • 8-10 slices thin ham sandwich meat
  • 1 1/2 cups shredded Swiss cheese
  • 1 cup Panko breadcrumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, melted
For the sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/2 tablespoon Dijon or Creole mustard
  • 1 teaspoon Worcestershire sauce
  • Pinch each of Kosher salt and white pepper
Instructions
  1. Preheat your oven to 350 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Layer chicken in the bottom of the dish.
  4. Top the chicken with the ham sandwich meat and sprinkle with the Swiss cheese.
  5. In a bowl, combine the Panko bread crumbs, Parmesan cheese, salt and pepper.
  6. Sprinkle the Panko mixture over the top of the chicken.
  7. Drizzle with the melted butter and bake for 35-40 minutes or until the chicken is done and the Panko has started to brown. Place under the broiler for a minute or two to brown further if desired.
  8. Serve with sauce.
For the sauce
  1. Melt the butter in a medium saucepan.
  2. Whisk in the flour and cook for 3 minutes.
  3. Whisk in the milk and broth.
  4. Continue whisking until the sauce thickens.
  5. Whisk in the mustard, Worcestershire sauce and salt and pepper and serve.

 

Sriracha Honey Ham Glaze

It’s Easter time, and among other things, that means hams go on sale. I can’t pass up a cheap ham, so I grabbed a smoked spiral-sliced ham at the market. I warmed it up per the package instructions (does it get any easier?), but instead of using the odd-looking and somewhat questionable packet of glaze that came with the ham I brushed it with this great Sriracha honey ham glaze. Man, was it ever good! Just enough of that great Sriracha flavor and kick, with a tad bit of sweetness!
Sriracha Honey Ham GlazeThis ham was great by itself, but flat-out perfect on toasted ciabatta with extra sharp sliced cheddar cheese, mayonnaise and yellow mustard. I also chopped up the ham after glazing it and used it in an out-of-this-world great omelet. It was so good that I think I’ll go to the market early tomorrow and grab another ham while they are still on sale.

If you’re looking to step up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies.

Sriracha Honey Ham Glaze
Recipe type: Glaze
Cuisine: American
Cook time: 
Total time: 
Serves: 1/2 cup
 
Ingredients
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons Sriracha sauce
  • 1/2 teaspoon minced garlic
Instructions
  1. Place all ingredients in a small saucepan over medium low heat and heat thoroughly while your ham is cooking.
  2. When the ham is done brush the glaze over the ham. If you want, save a bit of the glaze for brushing on the sliced ham.

 

Homemade Tasso Ham

I love all foods Creole and Cajun. I love making jambalaya, étouffée, gumbo, and dirty rice. To really make authentic, unbelievably tasty dishes I like to add homemade tasso ham. Sometimes it’s hard to find tasso ham here in Indianapolis, so I set out to make my own. I couldn’t be happier with the results.

Not only tender, spicy and tasty, but incredibly easy to make too, the homemade tasso ham was a success. All you need is a pork butt or shoulder, a few spices, and a smoker.
Homemade Tasso HamHomemade tasso ham takes 3-4 days to age before smoking. I started out with an 8 pound bone-in pork shoulder. Ideally you’ll want a smaller, boneless pork butt, but that day in the market a shoulder was all I could find. I cut the shoulder into “steaks”, each about 1″ thick. I kept the bone section and smoked it at the same time I smoked the homemade tasso ham, for use in a pot of beans at a later time.

The meat is generously covered in a cure and placed on a rack in the fridge for 3 hours. The meat loses a LOT of moisture during this process.

Homemade Tasso HamNext, I rinsed off the cure and patted the meat dry. Onto a rack and back into the fridge for 3-4 days. The meat will firm up during this time.

Homemade Tasso HamThe last day, I sprinkled the meat with rub and put it onto a 250 F smoker over hickory for about 3 hours until the internal temperature reached 170 F. I removed it, rested it, and then sliced it thick for later use in jambalaya, beans, etc.

Homemade Tasso HamThe end result is a spicy, almost-hammy meat that is absolutely fantastic. Although you could eat it by itself, homemade tasso ham is primarily used for flavoring dishes.

Homemade Tasso
Author: 
Cuisine: Creole
Prep time: 
Cook time: 
Total time: 
Serves: 2 pounds
 
Ingredients
  • 1 4 pound boneless pork shoulder or butt
For the cure
  • 1 cup salt
  • 1/3 cup brown sugar
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon paprika
  • 1 teaspoon pink salt
For the rub
  • 2 tablespoons cayenne
  • 1 teaspoon white pepper
  • 1 teaspoon allspice
Instructions
  1. Slice the butt into 1" thick "steaks", each about a pound or so
  2. Combine all cure ingredients and rub generously over the pork.
  3. Place onto a wire rack over a baking pan and refrigerate for 3 hours.
  4. Rinse cure off the meat and pat dry.
  5. Return meat to rack in the fridge and let it age for 3 days.
  6. Fire up a smoker for 250 F cooking. Use hickory or a lighter wood for smoking.
  7. Combine the rub ingredients and spread gently over the meat.
  8. Smoke for 2 1/2 - 3 hours or until the meat reaches 170 F internally.
  9. Foil and let rest for 30 minutes before slicing thick.

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Spiral Ham on the Char-Broil Big Easy

This spiral ham on the Char-Broil Big Easy turned out to be one of the easiest heat-and-eat dishes I’ve ever made. I grabbed a pre-cooked ham on sale at the market, removed it from the bag and put it into the lit cooker. That’s it. I didn’t marinade it, glaze it, talk to it, rub it… nothing. The end result was unbelievably tasty. Still moist and tender, with just a bit of (really yummy) char on the edges. I would (and will) make this again and again. It’s perfect for a crowd and of course, doesn’t take up any room in the oven, making it perfect for a family get-together.

Spiral Ham on the Char-Broil Big EasySince this was my first time ‘cooking’ a ham on my Big Easy, I did stick my Maverick thermometer into the end (not touching the bone) to make sure the ham got to 145 F. The ham rose another 10 degrees after removing it from the fryer and resting. The ham needed 10 minutes per pound to reach the proper temperature.

Spiral Ham on the Char-Broil Big EasyI did contemplate glazing the ham the last 10 minutes, but I decided against it. My Big Easy was running around 385-390 F, and the ham was already getting a nice char on it. A glaze (particularly one with brown sugar in it) would definitely turn the ham even blacker, so I skipped it. Turns out I didn’t need it at all. From sandwiches, to omlettes, to quesadillas, this ham was great!

If you want to kick up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies.

Spiral Ham on the Char-Broil Big Easy
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Spiral Ham on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cook time: 
Total time: 
 
Ingredients
  • 1 pre-cooked spiral ham (mine weighed 9 pounds)
Instructions
  1. Fire up your Char-Broil Big Easy.
  2. Place the ham into your cook basket, sliced end down.
  3. Cook until the internal temperature reaches 145 F, about 10 minutes per pound. Glaze the last 10 minutes if desired, but keep an eye on it.
  4. Let rest 10 minutes before serving.

Ham Salad Sandwich

I was digging around in the freezer when I came across a container of leftover smoked ham. My first thought was to make your standard ham-and-cheese sandwiches, but after more pondering, I decided that a ham salad sandwich would be way better.Ham Salad Sandwich

I was right. This ham salad was fantastic on a sandwich. Nice crunch, and a little kick from the Cajun seasoning (I used more than a dash).

You can use precooked ham from your grocery instead of a home-smoked one, of course.

Ham Salad Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups cooked ham, chopped (I used some leftover smoked ham)
  • 1/4 cup dill pickle slices
  • 1 cup celery, diced
  • 1/4 cup sweet onion, minced
  • 1 teaspoon Dijon mustard
  • 1/2 cup mayonnaise
  • 2 hard-boiled eggs, peeled, diced
  • Dash of Cajun seasoning
  • Salt and pepper
Instructions
  1. Pulse ham in a blender or food processor a few times to chop it further. Do not over-blend and create a paste. Remove to a medium bowl.
  2. Add the pickle to the blender or food process and pulse a few times. Remove to the bowl with the ham.
  3. Add celery, onion, mustard, and mayonnaise. Mix well.
  4. Gently fold in the eggs.
  5. Add Cajun seasoning and salt and pepper to taste.
  6. Serve on a nice crusty bread or as a topping for crackers.

 

Smoked and Glazed Spiral-Sliced Ham

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.

Smoked and Glazed Spiral-Sliced HamThis double-smoked 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.

Smoked and Glazed Spiral-Sliced Ham
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 7-10
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Sprinkle the ham with the rub and massage it into the meat. Transfer the ham to the smoker.
  4. Combine the syrup and butter.
  5. Every 1 hour, baste the ham with the basting sauce.
  6. 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.
  7. Let the ham rest for 20-30 minutes before carving.