Sweet Heat Smoked Ham

Preheat the smoker to 250–275°F and place the spiral ham cut‑side down in a foil pan; add the optional apple juice if using.

Smoke the ham until the internal temperature reaches 120–125°F.

In a saucepan, melt the butter, then whisk in honey, Tony Chachere’s Ham & Bacon Injectable, brown sugar, Dijon mustard, apple cider vinegar, red pepper flakes, garlic powder, and black pepper; simmer, stirring constantly, for 5–7 minutes.

Remove the glaze from heat and stir in the cooked, crispy, crumbled bacon.

Brush the glaze over the ham and between the slices, then continue smoking, applying two additional coats of glaze, until the internal temperature reaches 140°F or the reheating temperature indicated on the package.

Remove the ham from the smoker and let it rest for 10–15 minutes before slicing and serving.