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Christmas Ham with Tangerine Honey Glaze
Ham Tangerine Honey Glaze

Ham Tangerine Honey Glaze, we have lots of fruit trees and Ken especially loves the tangerines. So, Patti juiced about 4 cups worth for our  ham. To make it extra special and festive we served it with fresh steamed green beans tossed with a tablespoon of white truffle oil and some grated Parmesan cheese. Plus, long grain and wild rice with a few handfuls of dried cranberries. Delicious and so pretty.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Ham Tangerine Honey Glaze
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 4 hours at 225* (107c)
Grill: Louisiana Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood BBQ Pellet Blend

Ingredients: Ham Tangerine Honey Glaze

  • 1 10lb. ham
  • 4 cups fresh tangerine juice
  • 1 ½ cups orange blossom honey
  • ¼ cup minced dried garlic
  • 1 ½ Tablespoons ground ginger
  • 1 Tablespoon butter, melted
  • 1 Tablespoon flour
  • Feiny’s Rubs “Citrus BBQ”

Ham Tangerine Honey Glaze
A Wood Pellet Grill Recipe

Directions: Ham Tangerine Honey Glaze

In medium saucepot whisk flour into melted butter until well blended. Stir in rest of glaze ingredients until thickened. Baste ham with glaze every half hour.

Preheat your grill to 225 degrees (107c). Place your ham directly onto the grill and just let it hang out in the smoke and get happy for 4 hours or so. When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. (This is a Pre-cookrd Ham) Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill.
I use a Maverick ProTemp Instant read thermometer for checking my meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Christmas Ham with Tangerine Honey Glaze
Simmer Until Thickened

Ham Tangerine Honey Glaze

A Wood Pellet Grill Recipe

Christmas Ham with Tangerine Honey Glaze
In the Smoke


Christmas Ham with Tangerine Honey Glaze
Lets Eat

Ham Tangerine Honey Glaze
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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This Post Has 2 Comments

  1. That ham needs to hit 165, and NO ONE eats ham rare. It’s sliceable at 165 and pullable at 202ish. Eating rare ham is like eating rare chicken, you’re asking for a visit from your friends, Sam&Ella. 😉
    That said, I’m using this recipe with some tweaks for Easter.

    1. Thanks Alan, 2 things here. The ham is already fully cooked and U.S.D.A. for pork is 145* (72c)…

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