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. I don’t usually use the bag of glaze that comes with many hams. It kinda scares me, to tell the truth. I’d rather use something that I made at home so I know what’s in it!
You can substitute pretty much any jelly you want in place of the Creole mustard, 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!
Bacon-Glazed Spiral Ham
- 1 7-8 pound smoked spiral ham
- 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.
Nutritional values are approximate.