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I took a regular spiral ham and gave it the double-smoke treatment. Then I hit it with a hot honey glaze that gives it that sticky-sweet heat. Not too hot for the family… just a little kick.
And really, smoked ham is about the easiest thing you can cook… and you can use whatever glaze you want. Just make sure you smoke one for your Easter dinner cause left-over holiday ham from a ziplock in the fridge is one of the small joys of life!
WHAT MALCOM USED IN THIS RECIPE
Description
I’m taking a store‑bought spiral sliced ham and warming it up on the smoker instead of in the oven.. because you get so much more flavor – and somehow the ham stays juicer too! With this recipe I used a Hot Honey glaze at the end… but you can use this smoked ham method with any glaze. This Smoked Ham is a double‑smoked show‑stopper that tastes delicious, is super easy to carve and makes the best leftover ham sandwiches…
- 8–10 lb spiral-sliced ham
- 2 tablespoons Dijon mustard
- 1 cup light brown sugar
- 1/2 cup Killer Hogs Hot Rub
- 1/3 cup Mike’s Hot Honey (any spicy honey will work)
- 2 oz apple juice
- Apply a light layer of Dijon mustard to the outer surface of the ham. Combine the brown sugar and hot rub, and sprinkle half of the mixture all over the ham.
- Set the smoker up for indirect cooking (2-zone fire), and add a chunk of hickory wood to the hot coals for smoke flavor.
- Place the ham on the indirect side and smoke for 2.5 hours.
- Combine the remaining brown sugar mixture with the hot honey and apple juice. Stir until the sugar dissolves.
- Spread the glaze over the ham and cook for an additional 30 minutes, or until the glaze starts to caramelize.
- Remove the ham from the pit, rest it for a few minutes, then carve off the bone for serving.
Easy Smoked Ham with a Hot Honey Glaze
Malcom Reed
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