Honey Glazed Ham Recipe with Tony Chachere’s Injection

Honey glazed ham is a fully cooked spiral ham injected with Tony Chachere’s seasoning marinade and brushed with sweet honey glaze. You inject the ham in a grid pattern so Cajun flavor penetrates throughout. Then you bake or smoke it at 275°F for 10 to 12 minutes per pound. During the final 30 minutes, you brush the ham with honey glaze made from honey, brown sugar, Dijon mustard, and apple cider vinegar. You glaze every 10 minutes while the heat increases to 375°F. The result is moist ham with caramelized honey coating and bold Creole seasoning balanced against sweetness.

The whole process takes about 3 hours for a 10-pound ham. The injection keeps every slice juicy even at the ends where ham typically dries out. Tony Chachere’s Original Creole Seasoning on the exterior adds savory depth. The honey glaze caramelizes into sticky, glossy coating. This Tony Chachere’s ham serves 12 to 16 people and works perfectly for Easter, Christmas, Thanksgiving, or any holiday gathering where you want impressive results without complicated techniques.

Why Tony Chachere’s Injection Creates Juicier Ham Than Glazing Alone

Tony Chachere’s ham injection transforms pre-cooked ham from serviceable to exceptional. Injection delivers moisture and flavor directly into the meat’s interior. Surface glazing only seasons the outside. Even with multiple glaze applications, the center slices can taste bland and dry. Injection solves this by distributing Cajun seasoning throughout every muscle section.

The injection marinade contains butter, seasonings, and liquid that travels along muscle grain. As the ham heats, the butter melts and bastes the meat from within. The Creole seasonings infuse the interior with garlic, peppers, and spices. When you slice the finished ham, even the center pieces have Tony’s flavor.

Pre-cooked ham is already fully cooked, so you’re reheating rather than cooking. This makes it prone to drying out. The injection adds back moisture that would otherwise evaporate during reheating. The liquid content keeps the ham tender. Without injection, you rely on the ham’s natural moisture, which decreases as it warms.

The grid pattern injection technique is critical. You insert the needle every 1 to 1.5 inches across the entire ham. Each injection site deposits marinade at different depths. This ensures complete coverage. Some injections go deep into thick muscles. Others target thinner areas near the surface. The combination covers all sections.

Injecting slowly while pulling the needle back distributes marinade along the needle’s path. If you inject quickly and pull out fast, the marinade pools at one point. Slow withdrawal creates a channel of seasoned liquid. This technique takes practice but makes a dramatic difference in results.

How Honey and Cajun Seasoning Balance Each Other

The combination of sweet honey glaze and savory Tony Chachere’s seasoning creates perfect balance. Honey is intensely sweet. Without savory counterpoint, it can taste cloying and one-dimensional. The Cajun seasoning contains salt, peppers, garlic, and spices that cut through sweetness and add complexity.

Tony Chachere’s Original Creole Seasoning brings the savory elements. It contains salt, red and black pepper, garlic powder, and proprietary Creole spices. These ingredients provide heat, umami, and aromatic depth. When you sprinkle it on the butter-brushed exterior before cooking, it forms a seasoned crust.

As the ham heats, the Creole seasoning toasts and becomes more pronounced. The heat intensifies garlic and pepper flavors. These savory notes provide contrast when you bite through the sweet honey glaze. Your palate gets sweet first from the glaze, then savory and slightly spicy from the seasoning underneath.

The honey glaze itself contains Dijon mustard and apple cider vinegar for balance. Dijon adds tang and subtle heat. Vinegar contributes acidity that prevents the honey and brown sugar from being too sweet. Garlic powder and black pepper in the glaze reinforce the savory profile.

This sweet-savory interplay is why the recipe works so well. Pure honey glazed ham tastes like dessert. Pure Cajun seasoned ham can be too salty and spicy for some people. Together they create accessible flavor that appeals to diverse palates. Kids enjoy the sweetness while adults appreciate the Creole complexity.

The optional cayenne in the honey glaze adds another dimension for heat lovers. A pinch provides gentle warmth that builds gradually. It doesn’t overpower the honey but makes the glaze more interesting.

Should You Bake or Smoke Honey Glazed Ham

Both baking and smoking work excellently for Tony Chachere’s honey glazed ham. Baking in the oven at 275°F is simpler and more consistent. Smoking at 250-275°F adds wood flavor that complements both the honey and Cajun seasoning. The choice depends on your equipment, time, and how much smoke flavor you want.

Oven baking is foolproof. Set the temperature to 275°F. Place the ham cut-side down on a rack in a roasting pan. Cover with foil. Cook for 10 to 12 minutes per pound until the internal temperature reaches 130-135°F. Remove the foil, increase heat to 375°F, and glaze for the final 30 minutes. The steady heat ensures even warming and perfect glaze caramelization.

Smoking adds another flavor layer. Use apple or cherry wood for mild, sweet smoke. These fruit woods don’t overpower the honey glaze or Cajun seasoning. They add subtle smokiness that enhances both elements. Hickory and mesquite are too strong. They compete with the honey instead of supporting it.

Set your smoker to 250-275°F. Place the ham directly on the grates. You don’t need to cover it with foil in the smoker. The indirect heat and smoke circulation warm the ham gently. Cook until the internal temperature reaches 130°F. Then increase to 325°F for glazing if your smoker can reach that temperature. If not, finish in a 375°F oven for the final 30 minutes of glazing.

Smoking takes slightly longer than oven baking. Plan for an extra 30 minutes to an hour. The payoff is complex flavor that tastes like you spent all day on it. The smoke penetrates between the spiral cuts. Every slice has sweet honey, Cajun spice, and wood smoke.

For the best of both worlds, start in the smoker for the first phase. Transfer to the oven for glazing. This gives you smoke flavor without babysitting the smoker during the critical glazing phase. The oven’s precise temperature control makes caramelizing the glaze easier.

What Internal Temperature Should Honey Glazed Ham Reach

Honey glazed ham should reach 140°F internal temperature by the end of cooking. This is the USDA-recommended safe temperature for pre-cooked ham. The ham is already fully cooked when you buy it. You’re reheating it to serving temperature while adding flavor.

Target 130-135°F after the initial slow heating phase. This is when you remove the foil and start glazing. During the final 20 to 30 minutes of glazing at higher heat, the temperature climbs the final 5 to 10 degrees to reach 140°F.

If you heat the ham to 140°F before you start glazing, it overshoots to 145-150°F during the glazing phase. Higher temperatures make ham drier. The muscle proteins contract and squeeze out moisture. Spiral-cut ham is already sliced thin. It dries out faster than whole uncut ham. You have less margin for error.

Use a probe thermometer inserted into the thickest part of the ham. Avoid touching bone since bone conducts heat differently. The bone area reads 5 to 10 degrees hotter than the actual meat temperature. Insert the probe into a meaty section between bones for accurate reading.

The ham should feel warm throughout when you touch it. The glaze should be sticky and caramelized on the surface. When you slice the ham, the meat should glisten with moisture and injection marinade. If it looks dry or the edges are curling, you’ve overcooked it.

Resting the ham for 15 minutes after removing it from the oven or smoker is essential. The juices redistribute throughout the meat. The glaze sets and becomes less runny. If you slice immediately, liquid runs out onto the cutting board. Rested ham stays juicy and slices cleanly.

Don’t rely on cooking time alone. A 10-pound ham typically takes 100 to 120 minutes at 275°F plus 20 to 30 minutes of glazing. But every ham is slightly different. Bone-in versus boneless, spiral-cut versus whole, and starting temperature all affect cooking time. Trust your thermometer, not the clock.

Step-by-Step Instructions

Step 1: Prepare Tony Chachere’s Ham Injection

Prepare Tony Chachere’s Ham Injection according to the package directions. Typically this involves mixing the powder with water and melted butter. Stir until completely dissolved. Let it sit for a few minutes so the seasonings hydrate fully.

Load the prepared injection into a meat injector. Fill the barrel to capacity. Check that the plunger moves smoothly. The injection liquid should flow freely when you press the plunger. If it’s clogged, clean the needle.

Step 2: Inject the Ham Throughout

Remove the fully cooked spiral ham from its packaging. Pat it dry with paper towels. Place it on a cutting board or in a roasting pan. Position it so you can access all sides easily.

Insert the injector needle into the thickest part of the ham. Push it in about 2 to 3 inches deep. Press the plunger slowly while pulling the needle back out. This distributes the injection along the needle’s entire path rather than depositing it all at one point.

Move to the next injection site about 1 to 1.5 inches away. Create a grid pattern across the entire ham. Inject from the top, sides, and ends. Make sure you hit all the major muscle sections. A 10-pound ham needs 30 to 40 injection points for complete coverage.

You’ll know you’ve injected enough when marinade starts pooling on the surface. Some will leak out from the injection holes. This is normal. The meat has absorbed most of it internally. Pat excess liquid off with paper towels.

Step 3: Season the Exterior

Melt half a cup of unsalted butter. Brush it over the entire exterior of the ham. Use a pastry brush to coat all surfaces including between spiral cuts. The butter helps Tony Chachere’s Creole Seasoning adhere. It also adds richness.

Sprinkle 1.5 tablespoons of Tony Chachere’s Original Creole Seasoning evenly over the butter-coated ham. Use your hands to press it into the surface. Get it between the spiral cuts and on the ends. The seasoning should coat the ham generously but not be so thick it clumps.

Step 4: Bake or Smoke the Ham

Oven Method: Preheat your oven to 275°F. Place the ham cut-side down on a wire rack in a roasting pan. Line the pan with aluminum foil for easier cleanup. Cover the ham loosely with foil. Insert a probe thermometer into the thickest part. Bake for 10 to 12 minutes per pound until the internal temperature reaches 130-135°F.

Smoker Method: Set your pellet grill or smoker to 250-275°F. Use apple or cherry wood. Place the ham directly on the grates cut-side down. Insert a probe thermometer. Smoke uncovered until the internal temperature reaches 130°F. This takes about 2 to 2.5 hours for a 10-pound ham.

Step 5: Make the Honey Glaze

While the ham heats, make your honey glaze. Combine 1 cup of honey, half a cup of brown sugar, a quarter cup of Dijon mustard, and 2 tablespoons of apple cider vinegar in a medium saucepan. Add 1 teaspoon of garlic powder, half a teaspoon of black pepper, and optional pinch of cayenne.

Place the saucepan over medium heat. Bring to a simmer, stirring constantly. The brown sugar will dissolve and the mixture will become uniform. Reduce heat to medium-low. Simmer for 5 to 7 minutes until the glaze thickens slightly. It should coat the back of a spoon and drip slowly.

Remove from heat. Set aside until the ham reaches temperature. Keep the glaze warm on the stove over very low heat or in a bowl on the edge of the smoker.

Step 6: Glaze and Caramelize

When the ham reaches 130-135°F, remove the foil if you used it. Increase the oven temperature to 375°F or smoker to 325°F. Wait for the temperature to stabilize.

Brush the ham generously with honey glaze using a silicone pastry brush. Coat all exposed surfaces. Make sure glaze runs between the spiral cuts. Set a timer for 10 minutes.

After 10 minutes, brush with another layer of glaze. The first layer will have caramelized and set. Repeat this process every 10 minutes for 20 to 30 minutes total. Monitor the internal temperature. You want it to reach 140°F by the end of the glazing process.

The exterior should look deep amber and glossy. The glaze should be sticky but set, not runny. The edges of the spiral cuts may darken and crisp slightly. This is desirable.

Step 7: Rest and Serve

Remove the honey glazed ham from the oven or smoker when it reaches 140°F. Transfer it to a cutting board or serving platter. Tent loosely with foil. Rest for 15 minutes.

While it rests, warm the reserved honey glaze. Pour it into a small pitcher or gravy boat for serving.

After resting, carve the ham by following the spiral cuts if using spiral ham. The slices separate easily. Arrange them on the platter slightly overlapping. Drizzle some warm glaze over the top. The glaze will pool around the slices and glisten.

Serve immediately while hot with extra glaze on the side. The ham pairs perfectly with classic holiday sides like mac and cheese, green bean casserole, sweet potato casserole, or dinner rolls.

Frequently Asked Questions

Can I Make This Recipe Without Tony Chachere’s Injection?

You can make honey glazed ham without Tony Chachere’s injection, but you’ll lose the interior moisture and Cajun flavor. Regular injection marinades work as substitutes. Make your own by mixing half a cup of melted butter, half a cup of chicken broth, 1 tablespoon of Cajun seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.

If you skip injection entirely, the ham will be drier. Pre-cooked ham loses moisture during reheating. Without injection to replace it, the interior can be bland and tough. The glaze only seasons the exterior. Center slices taste like plain ham.

For non-injected ham, brine it instead. Mix 1 gallon of water with 1 cup of salt, 1 cup of brown sugar, and 2 tablespoons of Cajun seasoning. Submerge the ham and refrigerate for 12 to 24 hours. This adds moisture through osmosis. It’s not as effective as injection but helps.

You can also increase basting frequency. Brush with melted butter mixed with Cajun seasoning every 30 minutes throughout cooking. This adds some savory flavor though it doesn’t penetrate deeply.

How Much Ham Should I Buy Per Person for Holiday Dinners?

Plan for three-quarters to 1 pound of bone-in spiral ham per person. A 10-pound ham serves 10 to 13 people. A 12-pound ham serves 12 to 16 people. This accounts for bone weight and allows generous portions plus some leftovers.

Bone-in ham has about 35 to 40 percent bone and fat waste. After removing the bone and trimming excess fat, you’re left with 60 to 65 percent edible meat. If you want half-pound servings of actual meat for 12 people, buy a 9 to 10-pound bone-in ham.

For ham-focused meals with minimal sides, stick with 1 pound per person. For meals with multiple proteins or lots of heavy sides, reduce to three-quarters of a pound. Ham is rich and salty. People eat less of it than they would of turkey or roast beef.

Boneless ham has less waste but costs more per pound. You need only half a pound per person for boneless. A 6-pound boneless ham serves 12 people. The trade-off is higher price and slightly less flavor since bone adds taste during cooking.

Leftover ham is valuable. Use it for sandwiches, omelets, soups, casseroles, and fried rice. It’s better to have extra than run out. Spiral-cut ham is already sliced, making leftovers easy to portion.

Can I Use This Glaze on Turkey or Chicken?

This honey Cajun glaze works excellently on turkey and chicken. The sweet honey balances the Cajun seasoning regardless of protein. Turkey breast particularly benefits from the moisture injection and sweet-savory glaze combination.

For whole turkey, inject with Tony Chachere’s Turkey Injection or the ham injection. Smoke or roast at 325°F. Start glazing when the breast reaches 150°F. Glaze every 15 minutes until the breast hits 165°F. The glaze caramelizes beautifully on turkey skin.

For chicken, use the same glaze and injection technique. Whole chickens take 1 to 1.5 hours at 375°F. Start glazing at 150°F and finish at 165°F. Chicken thighs and drumsticks also work. Inject individual pieces if you want maximum juiciness.

Reduce the salt in the Creole seasoning for poultry. Ham is already salty from the curing process. Turkey and chicken need less. Use 1 tablespoon of Tony’s instead of 1.5 tablespoons. Or mix Tony’s half-and-half with regular black pepper.

The honey glaze on poultry skin creates crispy, lacquered coating similar to Asian glazed chicken. The Dijon and vinegar cut through the richness. The garlic and Cajun spices add complexity.

How Do I Store and Reheat Leftover Honey Glazed Ham?

Store leftover Tony Chachere’s ham wrapped tightly in aluminum foil or plastic wrap in the refrigerator. It keeps for 5 to 7 days. The honey glaze and Cajun seasoning help preserve the meat. Make sure no ham is exposed to air since it dries out.

For longer storage, freeze individual portions. Wrap slices in plastic wrap, then place all wrapped slices in a freezer bag. Remove as much air as possible. Label with the date. Frozen ham keeps for 2 to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat in the oven, preheat to 325°F. Place ham slices in a baking dish. Add 2 tablespoons of water or leftover honey glaze. Cover tightly with foil. Heat for 12 to 15 minutes until warmed through. The foil and liquid create steam that prevents drying.

For faster reheating, microwave individual portions. Place slices on a microwave-safe plate. Cover with a damp paper towel. Heat on medium power for 1 to 2 minutes. The damp towel creates steam that keeps the ham moist.

Skillet reheating works well for creating crispy edges. Add a tablespoon of butter to a hot pan. Sear ham slices for 1 to 2 minutes per side. The glaze caramelizes further and creates crunchy coating. The interior stays tender.

Should I Score the Ham Before Glazing?

Scoring the ham is optional for honey glazed spiral ham. Spiral-cut ham is already sliced, so glaze naturally penetrates between cuts. Scoring provides minimal benefit since the pre-cut slices already create channels for glaze penetration.

For whole uncut bone-in ham, scoring is beneficial. Use a sharp knife to cut a diamond pattern across the fat cap. Cut about a quarter inch deep through the fat and into the meat. Space the cuts about 1 inch apart. This creates more surface area for glaze to cling to.

Scoring also helps with rendering fat. The cuts allow fat to escape during cooking rather than staying in a thick layer. This makes the exterior less greasy. Some people stud whole cloves into the intersection points of the diamond pattern for traditional presentation.

Skip scoring if you’re short on time or using spiral ham. The effort doesn’t significantly improve results for pre-cut ham. Focus instead on proper injection technique and frequent glaze application. These steps have bigger impact on final quality.

If you do score spiral ham for visual appeal, make very shallow cuts. The ham is already sliced most of the way through. Deep scoring cuts all the way through and the slices fall apart. Light surface scoring just adds texture.

If you’re looking for more recipes like this Spatchcocked Smoked Cajun Turkey, click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

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