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honey glazed ham

Honey Glazed Ham with Tony Chachere's Injection

Juicy ham injected with Cajun seasoning and brushed with sweet honey glaze.
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Ingredients
  

For the Ham:

  • 1 fully cooked bone-in spiral ham 8-12 lbs
  • Tony Chachere's Ham Injection prepared per package
  • 1½ tablespoons Tony Chachere's Original Creole Seasoning
  • ½ cup unsalted butter melted

Honey Glaze:

  • 1 cup honey
  • ½ cup brown sugar
  • ¼ cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • Pinch of cayenne pepper optional

Instructions
 

  • Prepare Tony Chachere's Ham Injection per package directions. Load into meat injector. Inject ham in a grid pattern every 1-1.5 inches throughout the entire ham. Inject slowly while pulling needle back to distribute marinade evenly.
  • Brush ham with melted butter. Sprinkle evenly with Tony Chachere's Creole Seasoning, pressing it into the surface.
  • Oven: Preheat to 275°F. Place ham cut-side down on rack in foil-lined roasting pan. Cover with foil. Bake 10-12 minutes per pound until internal temp reaches 130-135°F. Smoker: Set to 250-275°F using apple or cherry wood. Smoke uncovered until 130°F internal.
  • Make honey glaze by simmering honey, brown sugar, Dijon, vinegar, garlic powder, black pepper, and cayenne for 5-7 minutes until thickened.
  • Remove foil. Increase heat to 375°F (oven) or 325°F (smoker). Brush ham generously with glaze. Glaze every 10 minutes for 20-30 minutes total until internal temp reaches 140°F. Ham should be sticky, glossy, and caramelized.
  • Rest 15 minutes tented with foil. Carve and serve with warm reserved glaze.

Notes

Tony Chachere's injection keeps ham juicy throughout. Inject slowly while pulling needle back for best distribution. Don't skip the Creole seasoning - it balances the sweet glaze. Glaze every 10 minutes for layered, caramelized finish. Fresh or frozen ham both work.