ham with carrots in foil pan next to whole apples and slices of cooked bacon

Apple Bacon Smoked Ham with Glazed Carrots

Rated 4.00 by 1 users

Category Pork Smoke Easter Dinner Holiday Season

Servings 12

Prep Time 25 minutes

Cook Time 2 Hours

Bringing the ultimate in pork flavor this twice smoked ham incorporates delicious apple and bacon flavors for a truly savory, sweet Easter Sunday treat. As the spiral cut ham is already pre-cut, this is one of the quicker cuts of meat to smoke and should take no more than two hours on your Pit Boss Pellet Grill. Enjoy the smells as the apple glaze reduces down and the ham and bacon smoke slow and low. This is one the cook and guests won't be able to wait to for as the aromas will permeate your backyard.

Author:
Pit Boss Kitchen

Ingredients

1 1/2 Cup Apple Cider

3 tbsp apple cider vinegar

2 Apples

1 lb. Bacon

2 Tbsp Butter, Unsalted

2 Tbsp Corn Starch

3 Tbsp Dijon Mustard

Pit Boss Homestyle Pork Rub

1/2 Cup Pure Maple Syrup

1 Large Bone- In Spiral Cut Smoked Ham

2 Tbsp Yellow Mustard

Special Tools

Aluminum Foil

Pit Boss 6- QT Cast Iron Roaster

Directions

Turn your grill to smoke mode, let the fire catch and then set to 250°F (121°C).

Smoke the bacon directly on the grates for 25 minutes, flipping at the 15-minute mark. Thinly slice the apples while the bacon cooks. Once the bacon is done, set your temperature down to 225°F (107°C).

Put the spiral-sliced ham into an aluminum foil roasting pan. Start by adding apple into the first slice and every other slice after that. Fill in all other slices with the bacon strips. Season with Pit Boss Homestyle Pork Rub. Add any extra apple cider to the bottom of the pan for added flavor.

Place ham in the grill for 60 minutes.

Meanwhile, in a saucepan, whisk together apple cider, maple syrup, apple cider vinegar, Dijon mustard, yellow mustard, corn starch and Pit Boss Homestyle Pork Rub. Bring to a boil. Reduce to a simmer, stirring often, until the sauce has thickened and reduced (approximately 15-20 minutes). Stir in the butter until it has completely melted. Glaze should thicken more as it stands.