Damn Matt that looked great and I totally appreciate you going with the local grocery ham which is cheap. I'll be doing something real similar like this on Easter, thanks for the tips!
Making this exact ham and glaze today! Even purchased the Texas pepper rib jelly from Amazon! And your Meat Church honey rub locally. Thanks Matt and Happy Easter!
Doing this today! 10lb spiral ham on my camp chef pellet grill. Making a glaze with brown sugar, honey, strawberry jam and apple juice. Seasoning with your honey hog rub and rolling it at 250°. Happy Easter 2024 everyone 🤙
Ok Im new to smoking. I have a Reqteq Bullseye and i bought a 22lb smoked spiral to take to family Christmas. Until now I been basically low and slowing steaks after work this was my 1st “grownup” go. I followed this video other than the rib candy? (and bourbon) I didn’t have any of that. I cannot tell you how good this ham turned out man. My wife even liked it. I have seen the light… I am a believer!
Shoutout to Meat Church. Made this yesterday with a little twist as i had to adapt (couldn’t get the rib candy and texas sugar to arrive in time) and as soon as i bit into it i could feel the ancestry of the pig flash into my memories! Had everyone squealing how good it was! I Used Honey Hog spice but can’t wait to try the rest.
Thanks, I made this today with honey hog bbq rub, cherry wood for the smoke, and a variation of the glaze that had cherry preserve, pineapple topping, raspberry hobeñero bbq sauce, honey, and brown sugar. A few “this was the best ham I’ve ever had” felt real good.
I've made two of these hams precisely the way Matt prepared. The ham was the table talk at Thanksgiving and again for New Year's. I am preparing the third for tomorrow’s Easter by request from the family. Thanks, Matt and Team, for sharing this inexpensive, quick-smoked meat option.
This recipe is spot on, can't recommend it highly enough. I followed the easy to use video instructions and my 11lb hormel spiral cut smoked ham came out perfectly on my Traeger at 225. I used my traditional house made pork rib rub, made the glaze as Matt indicates except I used local habanero pepper jelly. Meat at the outside edges was crispy and firm, increasingly tender as you approach the bone, awesome recipe Matt!
I season my spiral hams with Honey Hog and Honey Hog Hot between every slice, and the exterior. Smoked over lump charcoal and hickory and mix with apple or cherry wood chunks. 🤤🤤🤤🤤 Always a winner!!
I did this recipe today and it was a HUGE HIT!!! The only thing I tweaked was I through the entire bottle of glaze into the pineapple glaze recipe given. Thank you for the vid!!!
I cooked this today for Easter. Everybody absolutely loved it. Thanks so much for clearly showing everything you do and what you're thinking about in your recipes. This was a first for me with the cherry glaze, and I have to admit, it went perfectly with the ham.
This recipe is fantastic, Southeast Texas here and found the same Cherry Preserves at Kroger. I added about 3 tablespoons of applesauce to the glaze for a little extra sweetness. Smoked for an hour at 180 then raised the temp to 225, 250 was a little to hot on my smoker on the first 4 I did at Thanksgiving with this recipe. I have orders for 8 so far for Christmas, :). Going to be a busy day. Thanks Matt, yet another winner! @meatchurch
Just did one yesterday on my Pit Boss Pro Series. I did a brown sugar glaze with some polynesian sauce added to the glaze. It was GREAT. I used honey hog
I cooked the last night for a large group. Everyone loved it. I liberally added the honey bacon bbq, but didn't taste it at all. Either that's a great thing, because it was subtle, or it all came off in the cook/glaze process. Great recipe/process! Thanks Matt!
While visiting family in Fort Worth, I made a special trip to your store in Waxahachie. Picked up a few things, really like your cutting boards. Got the Yoder fired up and getting ready to throw the ham on. Bringing a little Tx flavor back here to Charlotte. Thanks !!!
I’m on ham duty for thanksgiving and have a Berkshire ham ordered that glaze looks phenomenal so I will do that for thanksgiving. Thanks for all the good ideas!
Followed this and made a beautifully delicious ham for Christmas Eve dinner! Thank you for your help in my culinary adventures while learning to use an offset smoker. I watch you like a religion!
I ate a lot of ham sandwiches too. Great job! Looks great, this is a must do for me. I love how you encourage people to make it their own, but give your take on why you do it the way you do. Thank you.
I have a tendency to buy too much meat (whatever I happen to see on sale at the grocery store), and I'm always looking for interesting ways to cook something that I have in the freezer. Currently, a ham is in there, and I think this method is going to be my next trick. Thanks Matt. Love the channel. I'm gonna have to try some of your Meat Church rubs!
@@MeatChurchBBQ the brining process is not as difficult as most people think. The big hurdles are time and space. Most people don't have enough space in the fridge for a brining bucket.
Thank you for the video. Today I made two 9 lb spiral hams following your recipe for a large Easter lunch at our house. Everyone LOVED the ham and I am excited to enjoy the leftovers.
We like to do ours on the top rack of a Weber Smokey Mountain. Then set a pan of beans or mac and cheese below that catches the drippings and gets the smoke as well.
Okay, YOU DONE IT AGAIN! It's your fault that I'm not going to buy ham meat from the store again. It just so happen I went to the grocery store and found 2 hams on manager special because it was on its last couple days left to sell. When I got home I looked to see if you had any video for ham and low and behold you did. Your foil tray really helped. I just put my regular BBQ seasoning I use on everything and threw it in the smoker with pecan. Didn't have anything for the glaze which I will try next time. Let it cool and put it in the fridge and sliced it this morning. MAN, this is freaking DELICIOUS!!!! I. Not kidding! Ham I can take or leave it. THANK YOU AGAIN FOR YOUR GUIDANCE!!
When cooking I always change up seasoning I put in things and put more of those less of that and sometimes change what seasonings I put in recipes every time I cook. To me it makes things pop and never get used to the same food all the time. My grandfather taught me that
Matt I love what you do!! Pear and pork is a great combo. I cooked down some homegrown pears into a (PEAR HONEY) can’t wait to try this with “ my twist” on it
Great ham, thanks matt ...Been makin this forna few years now ..... usually takes about 4 hours for an average ham on our pellet grill .... timberline 1300
Looks great Matt! Thanks for the ThermoWorks link. I just ordered a ThermoPen One and a Smoke Remote set. My $18 Amazon instant temp pen drove me nuts as it was all over the place... and I've only owned a smoker for three weeks! I bought a good smoker, I should buy good equipment to go with it!
Man that glaze has got my name all over it! Tart and sweet cherry with some habanero bourbon heat 🤤. The Honey Baked Ham Store is gonna make a sale today, thanks to you.
We don't get TX in California but I have had it and can see that it would be good to cook with ham. It's to easy to drink. I'm going do this in a week for my Rod & Gun Club.
Great video, planning to cook our ham this way for Easter dinner this afternoon. Also got online and bought a variety of Texas rib candies. Can’t wait to try them.
i feel i watched this before but came back for a review. im currently smoking one now. im using a maple smoked bourbon and brown sugar glaze. bought my ham on sale at my local kroger. ill eat good for a few days.
Amazing...just copied ur glaze method but used my peach habanero preserves from my garden with peach bourbon and its the bomb!! Thanks for the tips! It was the glaze that I was struggling with! Good job always!!
Matt just gotta say no matter what you are cooking you make it look damned good. SO for Christmas this year this is what's going to happen. Jelly showed up yesterday and the Honey Bacon rub shows up today. As someone who grew up in Keller Tx; I love watching your BBQ videos, hearing antics about Texas, and just the whole method you go through showing great BBQ recipes. Thanks for all the great videos! (and products).
Love your videos man!!! Always have some great tips for smoking and I have learned a few things from these videos. Keep up the good work and Merry Christmas!
I also love to mix misquite, apple, and cherry woods and put a pan in there with apple juice, cherry juice, water, and sometime Dr Pepper zero (I’m diabetic)
Am doing this today for Easter. I don't have a spiral cut ham though, so will score some diamonds into the exterior to 'grab' some seasoning and the glaze. 🤞
Like you I have never been a fan of ham except when my grandmother made hers for Thanksgiving but this one looks really good so I will for sure be giving it a try
Matt whatever you cook it all turns out perfect! And your rubs are the best I have ever used! Even the rubs I have thrown together they just don’t compare to the meat church products 100% Facts!
Looks great. If there is one thing I've learned it's that pork loves to go with sweets. You the chef might be able to pick apart your own cook, but as long as you got some sugar and glaze on that pork your friends and family will soak that stuff up.
Matt we would buy a ham every Sunday for dinner and then cut it up and make sandwiches for dinner the rest of the week then by Friday we’d make ham and black eyed peas and cornbread…. Every week. Yours looks great though.
Damn Matt that looked great and I totally appreciate you going with the local grocery ham which is cheap. I'll be doing something real similar like this on Easter, thanks for the tips!
My pleasure!
Making this exact ham and glaze today! Even purchased the Texas pepper rib jelly from Amazon! And your Meat Church honey rub locally. Thanks Matt and Happy Easter!
Doing this today! 10lb spiral ham on my camp chef pellet grill. Making a glaze with brown sugar, honey, strawberry jam and apple juice. Seasoning with your honey hog rub and rolling it at 250°. Happy Easter 2024 everyone 🤙
I appreciate the simplicity and directness of your approach. 250° smoker... glaze at 110°... done at 140°, that's what I needed, Thank you.
Ok Im new to smoking. I have a Reqteq Bullseye and i bought a 22lb smoked spiral to take to family Christmas. Until now I been basically low and slowing steaks after work this was my 1st “grownup” go. I followed this video other than the rib candy? (and bourbon) I didn’t have any of that. I cannot tell you how good this ham turned out man. My wife even liked it. I have seen the light… I am a believer!
This is 2 times I’ve done this with your directions and glaze!! Now a family staple in little Texas - Calgary Alberta!!!!
Shoutout to Meat Church. Made this yesterday with a little twist as i had to adapt (couldn’t get the rib candy and texas sugar to arrive in time) and as soon as i bit into it i could feel the ancestry of the pig flash into my memories! Had everyone squealing how good it was! I Used Honey Hog spice but can’t wait to try the rest.
😊8
Did this today. Followed the recipe and glaze to a T. Turned out amazing, family loved it. Thank you Meat Church!!!
Did this for Christmas 2023, and even people that don't like ham couldn't get enough. Doing this again for Easter 2024, by request.
Thanks, I made this today with honey hog bbq rub, cherry wood for the smoke, and a variation of the glaze that had cherry preserve, pineapple topping, raspberry hobeñero bbq sauce, honey, and brown sugar. A few “this was the best ham I’ve ever had” felt real good.
I followed this method, creating my own version of the Bourbon glaze. Finally I was the talk of the Thanksgiving dinner!!! Thank you Matt!!!
I've made two of these hams precisely the way Matt prepared. The ham was the table talk at Thanksgiving and again for New Year's. I am preparing the third for tomorrow’s Easter by request from the family. Thanks, Matt and Team, for sharing this inexpensive, quick-smoked meat option.
I have done that with turkey and brisket and I’m attempting ham for the first time today fingers crossed
This recipe is spot on, can't recommend it highly enough. I followed the easy to use video instructions and my 11lb hormel spiral cut smoked ham came out perfectly on my Traeger at 225. I used my traditional house made pork rib rub, made the glaze as Matt indicates except I used local habanero pepper jelly. Meat at the outside edges was crispy and firm, increasingly tender as you approach the bone, awesome recipe Matt!
I season my spiral hams with Honey Hog and Honey Hog Hot between every slice, and the exterior. Smoked over lump charcoal and hickory and mix with apple or cherry wood chunks. 🤤🤤🤤🤤 Always a winner!!
I did this for Easter and everybody loved it. Especially the Cherry glaze. Cant wait try this glaze on babyback ribs.
I did this recipe today and it was a HUGE HIT!!! The only thing I tweaked was I through the entire bottle of glaze into the pineapple glaze recipe given. Thank you for the vid!!!
I cooked this today for Easter. Everybody absolutely loved it. Thanks so much for clearly showing everything you do and what you're thinking about in your recipes. This was a first for me with the cherry glaze, and I have to admit, it went perfectly with the ham.
Made this for the family today Christmas 2023. Best Ham ever by far! thanks for the recipe and tips. The glaze was beautiful after the dry rub.
All I can say is YES. Simple to the point, great glaze idea. I was already planning on warming my ham on the smoker, but great method.
I know I'm late to this party but your content never disappoints....
This recipe is fantastic, Southeast Texas here and found the same Cherry Preserves at Kroger. I added about 3 tablespoons of applesauce to the glaze for a little extra sweetness. Smoked for an hour at 180 then raised the temp to 225, 250 was a little to hot on my smoker on the first 4 I did at Thanksgiving with this recipe. I have orders for 8 so far for Christmas, :). Going to be a busy day. Thanks Matt, yet another winner! @meatchurch
Just did one yesterday on my Pit Boss Pro Series. I did a brown sugar glaze with some polynesian sauce added to the glaze. It was GREAT. I used honey hog
Sounds very tasty!!
Thank you Matt. Made this for company on my GMG and they said it was the best ham they have ever had!!!!
I cooked the last night for a large group. Everyone loved it. I liberally added the honey bacon bbq, but didn't taste it at all. Either that's a great thing, because it was subtle, or it all came off in the cook/glaze process. Great recipe/process! Thanks Matt!
While visiting family in Fort Worth, I made a special trip to your store in Waxahachie. Picked up a few things, really like your cutting boards. Got the Yoder fired up and getting ready to throw the ham on. Bringing a little Tx flavor back here to Charlotte. Thanks !!!
I have used this recipe many times now and it is always a hit! Many thanks for the excellent instructions and entertaining videos!
Try using maple mixed with pecan for any pork, the sweetness of pork and the added flavor of the maple wood is awesome it’s how I smoke any pork
I’m on ham duty for thanksgiving and have a Berkshire ham ordered that glaze looks phenomenal so I will do that for thanksgiving. Thanks for all the good ideas!
👊🏽
Followed this and made a beautifully delicious ham for Christmas Eve dinner! Thank you for your help in my culinary adventures while learning to use an offset smoker. I watch you like a religion!
I ate a lot of ham sandwiches too. Great job! Looks great, this is a must do for me. I love how you encourage people to make it their own, but give your take on why you do it the way you do. Thank you.
The only way I’ll make ham from now on. It was so good!
Yeah baby! Timing was perfect Matt!
Matt, I just crushed Easter with this one, added on a crockpot of green beans. This will be the only way I will ever cook a ham ever
Made this today for Thanksgiving. Best ham ever! Thank you!
I have a tendency to buy too much meat (whatever I happen to see on sale at the grocery store), and I'm always looking for interesting ways to cook something that I have in the freezer. Currently, a ham is in there, and I think this method is going to be my next trick. Thanks Matt. Love the channel. I'm gonna have to try some of your Meat Church rubs!
Love his videos. Doing a half ham for Easter tomorrow with an apricot Brown sugar honey bourbon glaze.
I'm in the middle of brining a pork leg to make a homemade ham for Easter. Highly recommend trying it. So much better than a store bought ham.
Agreed that is very good ad proabably superior in many ways. Just not as practical or approachable for many. This shows a very quick and easy way.
@@MeatChurchBBQ the brining process is not as difficult as most people think. The big hurdles are time and space. Most people don't have enough space in the fridge for a brining bucket.
Thank you for the video. Today I made two 9 lb spiral hams following your recipe for a large Easter lunch at our house. Everyone LOVED the ham and I am excited to enjoy the leftovers.
I'm gonna try this recipe for christmas it looks really good I can't wait now.
I’m trying this tomorrow!!! Thank you!!
We like to do ours on the top rack of a Weber Smokey Mountain. Then set a pan of beans or mac and cheese below that catches the drippings and
gets the smoke as well.
Now we’re talkin! Great idea with the dripping s
Sounds delish
We glaze our hams with Duck Sauce and they always turn out wonderfully.
Okay, YOU DONE IT AGAIN! It's your fault that I'm not going to buy ham meat from the store again. It just so happen I went to the grocery store and found 2 hams on manager special because it was on its last couple days left to sell. When I got home I looked to see if you had any video for ham and low and behold you did. Your foil tray really helped. I just put my regular BBQ seasoning I use on everything and threw it in the smoker with pecan. Didn't have anything for the glaze which I will try next time. Let it cool and put it in the fridge and sliced it this morning. MAN, this is freaking DELICIOUS!!!! I. Not kidding! Ham I can take or leave it. THANK YOU AGAIN FOR YOUR GUIDANCE!!
When cooking I always change up seasoning I put in things and put more of those less of that and sometimes change what seasonings I put in recipes every time I cook. To me it makes things pop and never get used to the same food all the time. My grandfather taught me that
Thanks for this! Did this for Good Friday with my Kamado Joe and it was incredible.
This going to be our 2023 xMas dinner 👍🏼 thank you!!!
Matt - made this today and it was awesome. Best ham I’ve ever had. Hoping you will show us some other ham tricks!
Matt I love what you do!! Pear and pork is a great combo. I cooked down some homegrown pears into a (PEAR HONEY) can’t wait to try this with “ my twist” on it
Great ham, thanks matt ...Been makin this forna few years now ..... usually takes about 4 hours for an average ham on our pellet grill .... timberline 1300
Thats probly from losing heat and taking longer to recover when i check it and glaze it
Looks great Matt! Thanks for the ThermoWorks link. I just ordered a ThermoPen One and a Smoke Remote set. My $18 Amazon instant temp pen drove me nuts as it was all over the place... and I've only owned a smoker for three weeks! I bought a good smoker, I should buy good equipment to go with it!
I did try this with one change, substituted Maple Syrup instead of honey. It is delicious.
Just did this ham and glaze for Easter. Fantastic, especially the glaze!
Man that glaze has got my name all over it! Tart and sweet cherry with some habanero bourbon heat 🤤. The Honey Baked Ham Store is gonna make a sale today, thanks to you.
Thank you for this great recipe! I botched “pulled double-smoked” ham on Thursday. I can’t wait to try this!
We don't get TX in California but I have had it and can see that it would be good to cook with ham. It's to easy to drink. I'm going do this in a week for my Rod & Gun Club.
Great video, planning to cook our ham this way for Easter dinner this afternoon. Also got online and bought a variety of Texas rib candies. Can’t wait to try them.
Doing this Sunday on the Traeger. Thanks for sharing! Hope you and the fam have a good Easter
Awesome!
A bit more expensive this year, but I’m doing the ham. Can’t wait to start smokin’ Sunday for the family!
Looks like you knocked it outa the park! Ill be trying this Christmas eve. thanks much!
i feel i watched this before but came back for a review. im currently smoking one now. im using a maple smoked bourbon and brown sugar glaze. bought my ham on sale at my local kroger. ill eat good for a few days.
I am addicted to watching your videos,you are an amazing cook and so fun and informative..thank you
Going to try this on my new pitboss as my first smoke for Easter dinner with the family 😊
Amazing...just copied ur glaze method but used my peach habanero preserves from my garden with peach bourbon and its the bomb!! Thanks for the tips! It was the glaze that I was struggling with! Good job always!!
Bro, everyone loved this glaze!!
How about a smoked cornbread dressing recipe?
Great information for Easter. Thank you sir.
Thank you for posting this! I’ll have to remember it for other holidays.
Matt just gotta say no matter what you are cooking you make it look damned good. SO for Christmas this year this is what's going to happen. Jelly showed up yesterday and the Honey Bacon rub shows up today. As someone who grew up in Keller Tx; I love watching your BBQ videos, hearing antics about Texas, and just the whole method you go through showing great BBQ recipes. Thanks for all the great videos! (and products).
Using your method this weekend Looks Amazing and thanks for all the tips.
Gorgeous! Love watching you cook man!
I totally understand... that's why I don't eat pork chops as an adult..not ever in my freezer...will give this a try... thanks 👍
Love your videos man!!! Always have some great tips for smoking and I have learned a few things from these videos. Keep up the good work and Merry Christmas!
I also love to mix misquite, apple, and cherry woods and put a pan in there with apple juice, cherry juice, water, and sometime Dr Pepper zero (I’m diabetic)
Am doing this today for Easter. I don't have a spiral cut ham though, so will score some diamonds into the exterior to 'grab' some seasoning and the glaze. 🤞
Like you I have never been a fan of ham except when my grandmother made hers for Thanksgiving but this one looks really good so I will for sure be giving it a try
Love your Dog! We are trying your glaze today on my Camp Chef
This cook sounds amazing. Thx.
Oh yeah!!!! That was awesome!!! This recipe will be right next to grandma's cheesy potatoes!!
That looks really great. I’m trying your recipe out right now. Just used a few different ingredients though. Let ya know how it turned out.
So how’d it turn out?
Awesome video! I cant wait to try it.
Great to see your Aussie in the video! I have one too. They are good dogs.
Matt this looks fantastic.
Thanks for the awesome videos.
Thanks Gary!!!
That’s going to be Christmas dinner! Thanks for sharing.
Just in time for Easter! Looks great brother!
Looks so delicious! Would love to try the Texas rib candy but the shipping is expensive
Matt whatever you cook it all turns out perfect! And your rubs are the best I have ever used! Even the rubs I have thrown together they just don’t compare to the meat church products 100% Facts!
That looks great man. I’ve been looking to do this and now I think it’s time. You’ve inspired me! Good stuff.
Love this video... I am using a Jezebel sauce this year...
Local grocery had an after Easter sale on these hams. 30 cents a pound. Picked up 4 of them to keep for future holidays.
I did this with the new Texas sugar, and glaces with sweet and spicy bbq sauce water down with jack. In your words "I'm not mad at it"
Dang I’m going to try this , I’m looking forward to it . Thanks for sharing. New sub here . Cheers
The best part of Easter ham is leftover ham sandwiches!
Great video man. Thanks for this!
Looks great. If there is one thing I've learned it's that pork loves to go with sweets. You the chef might be able to pick apart your own cook, but as long as you got some sugar and glaze on that pork your friends and family will soak that stuff up.
What's the best is take the non sprial cut end and cut into cubes and make ham burnt ends with you remaining glaze
Just got home from the grocery store with a smoked ham, perfect timings. If we eat it the day after smoking it, should I reheat to 140 degrees
Easter Sunday! Just threw my ham in the smoke!
Matt we would buy a ham every Sunday for dinner and then cut it up and make sandwiches for dinner the rest of the week then by Friday we’d make ham and black eyed peas and cornbread…. Every week. Yours looks great though.
That is a masterpiece!
You're the best! Thanks for doing this video!
Looks awesome….trying a Kentucky Bourbon is highly recommended!!
I'm trying that today! Thanks for sharing your skills. Going to Ace to get the rubs. Looks really tasty!
Awesome! 🎉