Smoky Honey Glazed Spiral Ham

This recipe takes inspiration from classic smoked spiral ham but adapts it specifically for the Engel Master by Engel Fires. We’ll use a combination of charcoal and maple wood for a touch of smoky sweetness, then glaze the ham with a unique blend of sweet and savory flavors.

Prep time: 2o mins
Cooking time: 100 mins
Servings: 8-10

Ingredients:

1 (6- to 7-pound) fully cooked, spiral-sliced ham
1/2 cup pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper (optional, for a kick)

Directions:

1. Prepare the Engel Master: Light the lump charcoal in a chimney starter and let it burn until mostly white ash forms (about 15-20 minutes).

2. Smoking Setup:  Arrange the hot coals on one side of the Engel Master grate. Place a disposable aluminum drip pan filled with water on the opposite side. Scatter the maple wood chunks on top of the hot coals for smoking.

3. Glaze Prep:  While the smoker gets going, whisk together the maple syrup, Dijon mustard, orange juice, Worcestershire sauce, black pepper, and cayenne pepper (if using) in a bowl.

4. Prepare the Ham:  Carefully place the spiral-sliced ham in a shallow baking dish or pan that fits comfortably on the Engel Master grate.

5. Smoking and Glazing:  Place the baking dish with the ham on the Engel Master grate opposite the hot coals. Close the doors and smoke the ham 80 minutes.

6. Basting and Finishing: Brush the ham generously with the glaze after smoking. Continue cooking for another 15-20 minutes, basting with the glaze every 5-7 minutes until the glaze is bubbly and caramelized around the edges of the ham slices.