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.
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! 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.
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.
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. I 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.
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! This 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.
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 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.
Next, 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.
The 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.
The 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.
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.
Since 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.
I 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!
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.
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.
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.
This double-smoked ham was perfect for sandwiches, salads, and just eaten as-is.