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.

• 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

1. 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.
2. Set the smoker up for indirect cooking (2-zone fire), and add a chunk of hickory wood to the hot coals for smoke flavor.
3. Place the ham on the indirect side and smoke for 2.5 hours.
4. Combine the remaining brown sugar mixture with the hot honey and apple juice. Stir until the sugar dissolves.
5. Spread the glaze over the ham and cook for an additional 30 minutes, or until the glaze starts to caramelize.
6. Remove the ham from the pit, rest it for a few minutes, then carve off the bone for serving.