Sweet Heat Honey Bacon Glazed Smoked Spiral Ham
Spiral ham smoked at 250-275°F and glazed with honey, brown sugar, Tony Chachere's Ham & Bacon Injectable, and crispy bacon bits. Perfect for holidays or BBQ gatherings.
Equipment
- Pellet Smoker (Traeger, Pit Boss, Camp Chef, Recteq)
- Instant-Read Thermometer
- Disposable Aluminum Foil Pan
- Silicone Basting Brush
- Medium Saucepan
Ingredients
For the Smoked Spiral Ham
- 1 fully cooked spiral ham 7-10 pounds
- 1/2 pound bacon cooked crispy and crumbled
- 1/2 cup apple juice, pineapple juice, or Dr Pepper optional for pan moisture
Sweet Heat Honey Bacon Ham Glaze
- 1/2 cup honey
- 1/4 cup Tony Chachere's Ham & Bacon Injectable mixed per package instructions
- 1/4 cup brown sugar
- 3 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Prepare bacon and glaze components: Cook ½ pound bacon in oven at 400°F for 15-20 minutes until crispy. Drain, cool, and crumble into small pieces. Mix Tony Chachere's Ham & Bacon Injectable per package instructions. Gather remaining glaze ingredients.
- Preheat smoker and prepare ham: Set pellet smoker to 250-275°F. Preheat 10-15 minutes with apple, cherry, maple, or pecan pellets. Remove ham from packaging, pat dry. Place cut side down in foil pan. Optional: add ½ cup apple juice to pan bottom. Smoke 1 to 1½ hours until 120-125°F internal.
- Make glaze: In saucepan over medium heat, melt 3 tablespoons butter. Add honey, brown sugar, prepared Tony Chachere's injectable, Dijon mustard, and apple cider vinegar. Simmer 3-4 minutes, stirring constantly. Add red pepper flakes, garlic powder, and black pepper. Simmer 2-3 minutes until thickened. Remove from heat and stir in crispy bacon bits.
- Apply first glaze coat: When ham reaches 120-125°F, brush generous coat of honey bacon glaze over entire exterior. Work glaze between spiral cuts with silicone brush. Let bacon bits fall between slices. Return to smoker uncovered.
- Build glaze layers: Continue smoking until 135-140°F internal temperature. Apply second glaze coat at 130°F. Apply third coat at 135°F. Each application builds caramelized layers. Monitor closely to prevent burning. Reduce to 225°F if edges darken too much.
- Rest and finish: Remove ham when internal temp reaches 135-140°F. Rest 10-15 minutes. Optional: drizzle with warm honey and sprinkle with Tony Chachere's seasoning and red pepper flakes. Serve from pan or transfer to cutting board.
Notes
Temperature Control: Use instant-read thermometer in thickest part without touching bone. Spiral hams are fully cooked, so you're reheating to 140°F minimum. Pull at 135-140°F for optimal juiciness.
Wood Selection: Apple, cherry, maple, or pecan pellets work best. These mild woods complement sweet glaze. Avoid hickory or mesquite which overpower ham's delicate flavor.
Crispy Bacon: Cook bacon until completely crisp before adding to glaze. Undercooked bacon becomes rubbery. Oven method at 400°F renders fat better than stovetop. Pat dry thoroughly.
Glaze Consistency: Glaze should coat spoon and flow slowly. Too thin and it runs off ham. Too thick and it won't penetrate spiral cuts. Simmer to desired consistency before first application.
Multiple Applications: Three thin glaze coats work better than one thick coat. Let each layer set 10-15 minutes before adding next. This builds caramelized complexity.
Tony Chachere's Substitute: If you can't find Ham & Bacon Injectable, use 2 tablespoons Tony Chachere's Original Creole Seasoning dissolved in ¼ cup warm water. Flavor differs slightly but provides similar Cajun character.
Pan Liquid: Adding juice to pan creates humid smoking environment. Use apple juice, pineapple juice, or Dr Pepper. Liquid shouldn't touch ham directly. It evaporates and bastes from below.
Make-Ahead: Make glaze up to 3 days ahead. Refrigerate in airtight container. Reheat gently before using. The vinegar preserves glaze freshness.
Serving Size: 7-10 pound ham serves 10-14 people with ½ to ¾ pound per person. Adjust serving estimate based on side dishes and whether you want leftovers.