Honey Baked Ham
Honey Baked Ham, who doesn’t love it? We were asked to do the hams for our community Christmas party. So we did 2 spiral cut hams with 3 simple ingredients. Honey Baked Ham for 50 people. We gave it a “Kiss of Smoke” with a smoke tube filled with Pecan/Peach pellets made by Pacific Pellets and filled the hopper with Mountain Maple Pellets. It was a big hit and everybody went home happy!
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…
Honey Baked Ham
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 4 hours @ 275 degrees (135c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Pecan/Peach & Mountain Maple Pellets
Ingredients: Honey Baked Ham
- 2 10lb. spiral sliced hams
- 1 cup honey (we used Orange Blossom)
- 1 cup Dijon Mustard
- 1 cup brown sugar
Honey Baked Ham
A Wood Pellet Grill Recipe
Our Ingredients
Cooking Directions: Honey Baked Ham
Whisk the Ingredients for the glaze in a sauce pan and bring to a low boil for about 5 minutes or so. You just need to heat it enough for things to blend together and get happy.
I placed the hams in a disposable pan for easy clean up. We used a turkey baster to work the glaze into the hams, working it between the slices as much as you can. Next, place them big side down and rub them all over with more glaze.
Preheat the grill to 275 degrees (135c) and place the ham (in the pan) directly on to the grill for about 4 hours. Baste the ham every hour or so. Keep in mind that these hams are fully cooked. You are only adding a “Kiss of Smoke” and baking a glaze on it while you reheat it. You are looking for a finish temperature around 140 degrees (60c). I use a Maverick ProTemp Instant Read Thermometer for checking 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.
Honey Baked Ham
A Wood Pellet Grill Recipe
Work the Glaze into the Ham
Ready For the Grill
That “Kiss of Smoke”
Honey Baked Ham
A Wood Pellet Grill Recipe
Cooking In the Oven: Honey Baked Ham
We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.
Use the same time and temp as above.
Honey Baked Ham
A Wood Pellet Grill Recipe
Time to Bring It Home
Off to the Club House
Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, 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 even do 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
http://datenightdoins.com
Facebook
Twitter
Youtube Channel
Pintrest
Flipboard
http://datenightdoins.com
Facebook
Twitter
Youtube Channel
Pintrest
Flipboard
If you enjoy our recipes you can help support us by Subscribing to us on YouTube. And Checking Out Our New Date Night Seasoning “Date Night Butt Rub“, “Date Night Heat“, Add a Little Heat To Your Meat and “Date Night Gourmet Steak Seasoning“.
Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 2 10lb. spiral sliced hams
- 1 cup honey (we used Orange Blossom)
- 1 cup Dijon Mustard
- 1 cup brown sugar
- Whisk the Ingredients for the glaze in a sauce pan and bring to a low boil for about 5 minutes or so. You just need to heat it enough for things to blend together and get happy.
- I placed the hams in a disposable pan for easy clean up. We used a turkey baster to work the glaze into the hams, working it between the slices as much as you can. Next, place them big side down and rub them all over with more glaze.
- Preheat the grill to 275 degrees (135c) and place the ham (in the pan) directly on to the grill for about 4 hours. Baste the ham every hour or so. Keep in mind that these hams are fully cooked. You are only adding a “Kiss of Smoke” and baking a glaze on it while you reheat it. You are looking for a finish temperature around 140 degrees (60c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
