Easy Smoked Ham with a Hot Honey Glaze

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup has a lower glycemic index and sugar syrup can be more economical.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar flavor profile with less sodium, while red pepper flakes are a cost-effective alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

White vinegar is a healthier option, and lemon juice can provide acidity at a lower cost.

Start with an 8 1/2 lb spiral sliced fully cooked ham that is already scored.

Apply a binder of Dijon mustard on the outside of the ham.

Sprinkle a mixture of brown sugar and barbecue rub over the ham, patting it in to help it stick.

Prepare the grill by setting it up for a two-zone fire with lump charcoal and a chunk of hickory wood for smoke.

Heat the grill to about 275°F and place the ham on the cool side of the grill.

Let the ham cook for 2 and 1/2 hours, maintaining the temperature.

After 1 and a half hours, check the ham; it should start separating, indicating it is warming up.

Prepare the hot honey glaze by mixing brown sugar, hot honey (about 1/3 cup), and a little apple juice to achieve a glaze-like consistency.

After 2 and a half hours, brush the hot honey glaze over the ham, letting it ooze down the sides.

Cook the ham with the glaze for about 30 minutes, monitoring to prevent burning.

After 30 minutes, check the glaze; it should be bubbling and not over caramelized.

Remove the ham from the grill and let it rest for a few minutes before carving.

Using a flexible knife, carve around the center bone and along the seams to slice the ham.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens