This honey-glazed ham on the Char-Broil Big Easy is my go-to approach for making pre-cooked hams, just like I have many times before. You’re not really cooking the ham, you’re just heating it and adding more flavor by adding a glaze. You can use the glaze that comes with your ham (if it includes one) but I prefer to make my own, being able to make it more for my tastes. Plus, that bag of frozen glaze kind of …. scares me.
I used a smoked spiral-sliced ham for my honey-glazed ham. You can also use a whole ham, sliced or not. But you must use one that is pre-cooked. If it’s not sliced you’ll want to score it first with a knife so that the glaze adheres to the ham. If you don’t it will just roll right on off into the bottom of the foil pouch and just sit there doing nothing, not adding flavor or anything to your ham.
Also try my southern glazed honey ham on the 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!
Honey-Glazed Ham on the Char-Broil Big Easy
- 6-8 pound bone-in spiral sliced cooked ham
For the glaze
- 1/2 cup water
- 1 cup honey
- 1/2 cup brown sugar
- 1 teaspoon ground cloves
- 1/2 teaspoon dried mustard
- Fire up your Big Easy.
- Remove the ham from the packaging and place on a large piece of foil. Place it like you would in the Big Easy basket. Larger hams will have to be stood on edge.
- Combine the remaining ingredients in a small saucepan over medium heat. Pour or brush HALF of the glaze over the ham, getting some of the glaze in between the ham slices. Keep the remaining glaze warm over low heat.
- Seal tightly in the foil, leaving the seam at the top. Transfer to the Big Easy and cook (heat) for approximately 10 minutes per pound or until the ham reaches 145 F as tested in several places.
- Remove the basket from the Big Easy. Carefully remove the ham to a cutting board and brush with the remaining glaze. Cover with foil and let rest at least 15 minutes before slicing.
Nutritional values are approximate.