Description
This Hot Honey Ham takes a basic spiral ham and elevates it with real smoke and a bold sweet-heat glaze. The hot honey caramelizes over the fire, creating a sticky, flavorful crust with just enough kick to keep it interesting without overpowering the ham.
Ingredients
- 8–10 lb spiral-sliced ham
- 2 tablespoons Dijon mustard
- 1 cup light brown sugar
- 1/2 cup Killer Hogs Hot Rub
- 1/3 cup Mike’s Hot Honey (any spicy honey will work)
- 2 oz apple juice
Instructions
- Apply a light layer of Dijon mustard to the outer surface of the ham. Combine the brown sugar and hot rub, and sprinkle half of the mixture all over the ham.
- Set the smoker up for indirect cooking (2-zone fire), and add a chunk of hickory wood to the hot coals for smoke flavor.
- Place the ham on the indirect side and smoke for 2.5 hours.
- Combine the remaining brown sugar mixture with the hot honey and apple juice. Stir until the sugar dissolves.
- Spread the glaze over the ham and cook for an additional 30 minutes, or until the glaze starts to caramelize.
- Remove the ham from the pit, rest it for a few minutes, then carve off the bone for serving.