Spicy Honey Maple Glazed Spiral Sliced Ham

Chris Grove
"Nibble Me This"
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Maple Glazed Ham Easy Recipe DSC_4105 resized
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Spiral sliced hams are one of the easiest things to smoke because all of the hard work has already been done for you.  The smokehouse has already trimmed, cured, and smoked the ham.  It’s fully cooked, all you are doing is reheating it and adding a special touch or two.  This recipe works with a bone in or boneless spiral sliced ham.

When I BBQ, I am looking to create a profile of 4 things: salt, sweet, heat (spice), and smoke.

Salt

Cured hams are going to be slightly salty from the curing process.  You don’t really need to add any salt.

Sweet

Using a sweet glaze will help tame the saltiness and bring out the natural sweet flavor of the ham.  The glaze for this recipe has layers of sweetness with maple syrup, local honey, and brown sugar.

Heat

In addition to red pepper jelly, I have a secret ingredient up my sleeve for adding a little kick to my glaze – hot honey.  A local beekeeper was selling his “mojo lightning honey” from a small booth at a BBQ contest and I had to buy some after tasting it’s sweet fury.    It’s local honey infused with ground dried chiles.  One of the biggest retail grocery chains in the US carries a private label “Cayenne and Garlic Infused Honey” which is similar but I’d recommend buying all of your honey locally if you can.  If you can’t get your hands on hot honey, you can add ½ tsp cayenne to the glaze and adjust to taste.

Smoke

I use a trick from competition BBQ here – “scruffy smoke”.  Your ham isn’t going to accept much more smoke flavor, it’s already cooked.  But the last thing you put on food is the first thing your guests will taste, so we hit it with smoke at the end.  Usually, you want your BBQ smoke to be clean, thin, and light white or even invisible but this is an exception.  For a very brief period, we’re going to dirty up that smoke a little to get it heavier and then put the glazed ham back into the cooker.  It sounded crazy and it goes against all I knew about BBQ the first time I learned this trick….but it works.  It gives the food a good kiss of smoke.

This sweet and spicy ham ups the ante on the boring old Sunday dinner ham.  It has a sweet and smoky glaze with a kick of heat.  Speaking of kicks, it has another one – the glaze is spiked with apple pie moonshine!  You may substitute apple juice but we like the tang that the moonshine adds.Maple Glazed Ham Easy Recipe DSC_4055

Spicy Honey Maple Glazed Spiral Sliced Ham

Yield: 6-8 servings

Ingredients

  • 7-9 pound spiral sliced boneless ham
  • For the Sweet and Spicy Glaze
  • ½ cup maple syrup
  • 1/3 cup spicy honey
  • ¼ cup dark brown sugar
  • ¼ cup red pepper jelly
  • ¼ cup apple pie flavored moonshine (or apple juice)
  • ¼ teaspoon roasted ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon granulated garlic
  • You’ll also need
  • Small casserole pan or a foil half steam pan
  • Aluminum foil
  • Smoking wood chips – maple, apple, pecan, or hickory

Instructions

  1. Preheat your smoker or grill to 275°F.
  2. In a small pot over medium heat, add the Sweet and Spicy Glaze ingredients and bring the glaze to a simmer. Cook at a low simmer, whisking frequently, until all of the glaze ingredients are combined and the sugar has dissolved – about 5 minutes.
  3. Place the ham, cut side down, in a foil half steam pan or small casserole dish. Drizzle ½ cup of the glaze over the ham and brush to coat it. Cover tightly with foil.
  4. Place the wrapped ham in the smoker and cook until heated through, about 3 ½ hours.
  5. Remove the ham from the smoker. Remove the foil and drain off the juices. Apply the remaining glaze to the ham.
  6. Dirty up your smoke. For the line of Digital Electric Smokers, this means to take the wood chip box out, add some fresh wood chips, stir it up and put the box back in the smoker. If you are using indirect heat on a grill, add fresh wood chips to where coal is actively burning.
  7. Wait a few minutes until the smoke begins to get heavy again. Put the uncovered, glazed ham back into your smoker and let it go for 8-10 minutes.
  8. Remove, slice and serve.
https://www.charbroil.com/community/spicy-honey-maple-glazed-spiral-sliced-ham/
My weapon of choice this time is the Deluxe Digital Electric Smoker. Char-Broil gave me this to review when they first came out and a year later it’s still rocking and rolling. In full disclosure, I am compensated by Char-Broil but I don’t let that influence my opinion.
My weapon of choice this time is the Deluxe Digital Electric Smoker. Char-Broil gave me this to review when they first came out and a year later it’s still rocking and rolling. In full disclosure, I am compensated by Char-Broil but I don’t let that influence my opinion.
I was lucky enough to have a box of sugar maple wood chips. This is a pretty hard wood to get commercially. If you can’t get maple, I’d recommend apple, pecan, or hickory. Any of those will work.
I was lucky enough to have a box of sugar maple wood chips. This is a pretty hard wood to get commercially. If you can’t get maple, I’d recommend apple, pecan, or hickory. Any of those will work.
Two varieties of "hot honey” – chile infused honey that has a pretty bold punch of heat. It is available as a store brand at the largest grocer in the US but I prefer to buy from local beekeepers. First, local honey is said to help ward off pollen allergies. Second, a study by Food Safety News a few years ago showed that 76% of the “honey” sold on store shelves is either adulterated or not honey at all. The better food you put into your Char-Broil grill, the better food you’ll get out of it.
Two varieties of “hot honey” – chile infused honey that has a pretty bold punch of heat. It is available as a store brand at the largest grocer in the US but I prefer to buy from local beekeepers. First, local honey is said to help ward off pollen allergies. Second, a study by Food Safety News a few years ago showed that 76% of the “honey” sold on store shelves is either adulterated or not honey at all. The better food you put into your Char-Broil grill, the better food you’ll get out of it.
Keep the glaze at a low simmer like this. Don't let it start simmering rapidly or boil.
Keep the glaze at a low simmer like this. Don’t let it start simmering rapidly or boil.
The glaze should be golden amber in color and slightly thick after simmering. It will thicken more as it cools.
The glaze should be golden amber in color and slightly thick after simmering. It will thicken more as it cools.
If you don't have a steam pan, you can always just wrap the ham in foil.
If you don’t have a steam pan, you can always just wrap the ham in foil.
Use a basting brush to get the glaze all over the ham. Scoop it up from the pan with a spoon and keep pouring it over until the entire ham is coated like this.
Use a basting brush to get the glaze all over the ham. Scoop it up from the pan with a spoon and keep pouring it over until the entire ham is coated like this.
For using a charcoal grill, like the Kettleman, put the pan in the middle like this and do a fuse burn around the edges as shown in the user manual. The lid would be closed during cooking.
For using a charcoal grill, like the Kettleman, put the pan in the middle like this and do a fuse burn around the edges as shown in the user manual. The lid would be closed during cooking.
If you are using a gas grill, like my Commercial TRU Infrared, I would set it up for indirect heat like this. The two burners under the ham are off and only the far left burner is controlling all of the heat. The lid would be closed during cooking.
If you are using a gas grill, like my Commercial TRU Infrared, I would set it up for indirect heat like this. The two burners under the ham are off and only the far left burner is controlling all of the heat. The lid would be closed during cooking.
I used the easiest of them all, the Deluxe Digital Electric Smoker. For the ham, it really doesn't matter which level you put it at as long as it fits.
I used the easiest of them all, the Deluxe Digital Electric Smoker. For the ham, it really doesn’t matter which level you put it at as long as it fits.
The remote control is convenient because it lets you monitor and control the smoker while you are busy doing other things.
The remote control is convenient because it lets you monitor and control the smoker while you are busy doing other things.
Wear steam resistant gloves or tongs to open the packet as steam will come out. You might notice that this is a bone in ham. I tried this recipe on both and it works just fine on either.
Wear steam resistant gloves or tongs to open the packet as steam will come out. You might notice that this is a bone in ham. I tried this recipe on both and it works just fine on either.
Remove the rendered fat and juices from the pan so you can glaze the ham. TIP: Save these juices and strain them into a fat separator to remove the grease. Save that juice – it is excellent injected into drier cuts of pork like pork loin.
Remove the rendered fat and juices from the pan so you can glaze the ham. TIP: Save these juices and strain them into a fat separator to remove the grease. Save that juice – it is excellent injected into drier cuts of pork like pork loin.
Glazing the bone-in ham.
Glazing the bone-in ham.
A boneless ham glazed and ready to go back into the smoker.
A boneless ham glazed and ready to go back into the smoker.
I borrowed a trick from Chef Adam Perry Lang and made a board dressing of glaze, honey, and brown sugar on the cutting board before slicing the ham. It is just one more way to get layers of flavor.
I borrowed a trick from Chef Adam Perry Lang and made a board dressing of glaze, honey, and brown sugar on the cutting board before slicing the ham. It is just one more way to get layers of flavor.
As the pieces fall while slicing, the board dressing gets on the exposed ham, repeating the flavors from the ham exterior.
As the pieces fall while slicing, the board dressing gets on the exposed ham, repeating the flavors from the ham exterior.

Of course, the best thing about a ham is having leftovers.  Pot pies, croque madame, and omelets are always great ideas for leftover ham. Here are another two of our favorites.

A grilled ham and Colby jack cheese sandwich is amazing at 2 in the morning.
A grilled ham and Colby jack cheese sandwich is amazing at 2 in the morning.
One of my favorites is the BBQueban - a BBQ version of a Cubano. Sliced ham, pulled pork, Swiss cheese, mustard based BBQ sauce, and sliced pickles on Cuban bread. Put that in a panini press and you’ve got good eats.
One of my favorites is the BBQueban – a BBQ version of a Cubano. Sliced ham, pulled pork, Swiss cheese, mustard based BBQ sauce, and sliced pickles on Cuban bread. Put that in a panini press and you’ve got good eats.

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