Friday, April 3, 2015

Spiral Cut Honey Ham with Bacon Stuffing Balls

Smoked honey ham

As long as I can remember, we've enjoyed ham on Easter Sunday. Not only is it great hot off the grill or smoker, but makes for great leftovers the following week. How can you beat that?  This is my version of the spiral cut honey ham that you wait all day in line for. This one will cost you 1/4 of those expensive hams and save you 8 hours of waiting in line. The stuffing balls are great on any holiday. Your guests will love them.

Ingredients:

Spiral Sliced Smoked Ham (Bone In - Shank Portion)

Honey Glaze: 
  • 1 cup Packed brown sugar
  • 1/4 Cup Honey
  • 2 TBS Dijon Mustard
  • 3 - 4 TBS Apple Cider Vinegar (add more if needed to make wetter glaze)
  • 1 TSP Cayenne pepper (optional)
  • 2 TBS Fresh ground pepper
  • 1 TBS Worcestershire sauce

Bacon wrapped Stuffing Balls:

  • Stuffing (use your favorite stuffing recipe)
  • Bacon slices

Directions:

Set your grill up for indirect heat or fire up your favorite smoker and shoot for 325 degrees. As always, I used a good fruit wood for this as it pairs well with ham. I went with pecan wood, but cherry would also be a great choice. Once you have reached 325 degrees, place your spiral cut ham on a thin baking sheet and place on the grill. Now we can turn our attention to the glaze. The ham will smoke for about 30 minutes before we apply or first coat. This type of ham has already been cooked and only needs to be warmed thru. We will let it go for about 2 hours or until we hit 140 degrees internally.


Making your glaze could not be any easier. Combine all of your GLAZE ingredients and mix well. We want a wet consistency that can be slathered on the exterior of the ham.


Once this is all mixed, it should look like this. If it's a little thick, add some more apple cider vinegar.


Once this is combined and the ham has been on the smoker for 20-30 minutes, it's time to have some fun.  Start slathering! We will use about 1/4 of the glaze each time. Don't use it all on the first glaze and don't eat it all with a spoon.  It's that tasty. If it starts to get a little thick, use the juices in the pan to thin it out. We will repeat this step every 20 -  30 minutes.


After about 2 hours, you will be out of glaze and your ham will be nearing the 140 degree mark.  It should look like this. That sugary glaze has started to set up and darken. 


Once it hits 140 degrees, you can remove from the smoker and rest for a few minutes under a foil tent. Or, you can have some real fun. The exterior is coated with a semi crunchy sugary goodness, but needs a little help getting to the next level. We can get it there by placing it under a broiler (BORING ZZZZZzzzzzzzz) or using a TORCH. Ya, let's grab the torch and crisp it up. The sugar will start to bubble and you will notice the exterior getting super crispy. This was my favorite part of the cook. SO TASTY!!!!

torched ham

Once you have torched the exterior to your liking, cover loosely with some foil and relax.  Keep the juices in the bottom of the pan and save for later. It makes a great gravy or dipping sauce for the stuffing balls.

Bacon wrapped Stuffing Balls:

For the stuffing balls, it's best to prepare your stuffing ahead of time and roll into balls.  Mine were the size of golf balls. 

bacon wrapped stuffing balls

Cut a piece of bacon in half and wrap. You can secure with a toothpick if you'd like or place the edges of the bacon on the bottom.

SMOKED STUFFING BALLS

We will smoke these for about 60 minutes or until the bacon is crispy. Cook them along side your ham if you have room and at 325 degrees. Use the ham juices as a great basting sauce. It adds some great flavor to the balls.

Grilled stuffing balls

After an hour, these were done and driving my neighbor nuts. The sweet smell was ridiculous. These are a winner for sure. Give them a shot.

Smoked stuffing balls with bacon

I hope you enjoy this recipe and have a HAPPY EASTER. Let me know what you think. GO BLUE!


1 comment:

  1. Thanks for sharing this recipe it’s delicious!

    I love your recipes, the pictures to go along with the step by step instructions are great. You’ve made it so easy that people actually think that I can cook now haha. Thanks!

    ReplyDelete