Honey & Brown Sugar Glazed Ham

[@Burntbranchcreekbees]

Today for Thanksgiving I made a spatchcock turkey and a double smoked ham with hickory smoke. Everyone enjoyed the turkey, but the ham was the big hit. Coated it with Hickory seasoning and when it hit 110 started glazing it with a pineapple raspberry glaze containing honey, brown sugar, butter and cloves. Painted it four times every 10 degrees up to 140. Absolutely phenomenal! Thanks Matt for inspiring us!

[@j.winsome]

I am all over this in the next few days. We did not get ham for the holiday so have got to make up for it. THanks for the inspiration. As always the church dont lie Thanks..

[@fpalbrecht]

Absolutely the best ham I've ever had. At 63 I've had a lot of ham, lol. This was incredible! So tender, moist, and the glaze! Holy cow. You guys nailed this one. And yes Honey Hog(reg or hot) on popcorn 🍿. Thanks guys. I'm doing this again.

[@gmtegirl]

We decided to try this for Easter. IT WAS AMAZING! Highly recommend this recipe and technique. Loved it!!

[@gerryhenning7337]

Super video once again Matt, I’ve read some of the comments and I feel like the point is there are a lot of people that just take a pre-packaged ham and throw it in the oven; which is perfectly fine. I feel that you are just showing an alternative to cooking one, albeit with your brand of rub but you’ve said MANY times that we can cook anything with whatever WE choose to use for spices and in whatever for of grill/ oven we have available to ourselves. Once again, great video!

[@MeatChurchBBQ]

Thanks!

[@bassmedic]

i smoked a ham using a smoked maple bourbon sauce. i used some cherry wood and hit it with a touch of alder wood at the end. i got to say it was amazing.

[@MeatChurchBBQ]

Bad ass!

[@markb4446]

Just made this for Easter Sunday. Absolutely awesome Matt, Thanks. My family LOVED IT!!! Made it on my Pit Boss with Cherry pellets.

[@LILJROD90]

He has risen!!! He has risen indeed!!

[@SuperMutsy]

BOOM! Thank you Matt. You never disappoint. I was racking my brain trying to figure out something different to smoke for Easter and here you are with the perfect answer. I love ham, why didn't I think of that? I thank you, I know my family will thank you too. Happy Easter Matt.

[@ryanbailey3531]

I love Honey Hog because it's got the sweetness without much salt and pepper... so i can use it along with my own salt and pepper mix to tweak the profile however I want it

[@MeatChurchBBQ]

THANK YOU!

[@aaronleonard7111]

I was given a ham for Easter and didn't know what to do with it. This video dropped at the perfect time😁

[@MeatChurchBBQ]

Boom!!! We have another vid on this too.

[@CrabbyGameGuy]

Got my ham in the fridge, seasoned with the Meat Church Honey BBQ rub. Going on the smoker around noon. Happy easter, y'all.

[@anthonyperez2002]

Adding ribs into my treager this Easter weekend. My best seasoning for ribs is meat church holy cow with the honey hug👍

[@MeatChurchBBQ]

LOVE IT!

[@zachmassey4168]

That ham looks amazing. I love smoking those spiral cut hams with some raspberry chipotle glaze. Great job!

[@ProjectPhoenix21]

That sounds awesome. I’ve been smoking spiral ham like this with the honey and brown sugar for about 6 years now on Thanksgiving. Gonna look up some raspberry chipotle recipes now. That sounds like a good spring time ham flavor.

[@suemeyer7551]

That looks so delicious! Years ago I started baking my hams in Coke with a glaze of Coke, mustard & brown sugar, reduced. Haven’t made it another way since!

[@andrewwatt8726]

Doing this on Maui. Been a big fan for years now, TY Matt!!

[@johnlebzelter4208]

Great, simple recipe Matt!That ham turned out great. Thanks! Hope you and your family have a nice, blessed Easter!!

[@dannycornelius4015]

Bomb! This is happening for Easter at my house. Thanks Matt!

[@MeatChurchBBQ]

LOVE IT!

[@19Silver67]

People, you have to try this. Couple years ago when he did this I tried it after watching his video. Man, it is incredible and so easy. I use my seasoning mix and then lightly pack some brown sugar. I make this a couple times a year. Leftovers is great sandwiches, in a white scallop potatoes with white cheddar and Swiss cheese caseral. The bone is awesome in a ham and bean soup. Just do it!! Won't be sorry!

[@MeatChurchBBQ]

Thanks for sharing!

[@Eastcoastliving1981]

Thank you for this great video. happy Easter to you and your family

[@fourpressmedia2674]

I've been struggling to find an uncooked ham. I love this idea of smoking one that has already been smoked. Great idea! Happy Easter!

[@MeatChurchBBQ]

Cheers!

[@pprince3]

Great video, looks fantastic. I use your older Double Smoked Ham recipe every year and our ham is phenomenal!! Thanks.

[@MeatChurchBBQ]

Thank you!

[@pedroguerrero759]

WOW that looookksss so delicious!!!!! i put this one in my agenda todo soon..thank u...

[@Markribeyesteak]

love everything you guys are doing Matt.

[@MeatChurchBBQ]

Thank you so much! -Matt

[@bmckee5430]

Looks great! Wish you'd post these holiday-specific idea a few weeks in advance of the holiday, not the same day / day before!

[@richolson2908]

Honey Hog... use it for our omelets and put it on the potato and ham in the omelet delicious. We have also found it is great on grilled vegetables little olive oil and then add the Honey Hog and grill... excellent! Didn't think about the popcorn...need to try that. Been purchasing Meat Church spices for over seven years and don't use anything else.

[@Sweeneybbq]

🔥 Great content yet again! Can't wait to do this for my family on Easter Sunday! Thanks Matt!

[@tizwazz]

Thank you Sir that’s exactly what I am making today for Easter today. 👍💪

[@frankcoulter1904]

Video quality keeps going on the up! Great video!

[@MeatChurchBBQ]

Thank you!!

[@charlesorr5038]

That's the only rub i use on my ham..i had another rub i did for a while until i tried the honey hog. Been using the honey hog for yrs now..especially on ribs with another combo. Great rub!

[@MeatChurchBBQ]

LOVE!

[@ontheone9559]

Making this tomorrow 2024 for my family! Thank you

[@fly1327]

I bought a 5 pack of Meat Church rubs and I've gotta say, I don't hate 'em! Cooked an event a couple weeks ago (~60 people) using 'The Gospel' on grilled chicken thighs, a hit. 'Honey Hog' planned this week. Thanks!

[@michaelalbert6421]

The fajita rub from meat church is amazing. It’s my all purpose rub now 🎉

[@fly1327]

Didn't mention I did some chicken wings between Friday and Saturday's events trying Holy Voodoo. For me it could be hotter, but it rocks wings ;-)@@Ricatonniisasavage8854

[@mikeoxard3922]

Holy voodoo it a big hitter too

[@derekw948]

@@mikeoxard3922nothing is better on ribs

[@MeatChurchBBQ]

Cheers!

[@benjones3428]

Could you do a chuck roast or poor man's burnt end recipe? All of your recipes I've tried are great and would like your take on this version of burnt ends.

[@scottmarshall8953]

Making this Sunday. And ROLL TIDE!!! Elite 8 baby!!!

[@MeatChurchBBQ]

ROLL TIDE! #basketballschool

[@bmeclipse]

Have a great Easter, Matt.

[@MeatChurchBBQ]

you too!

[@iceyplur]

I would love to see a video on smoking a raw ham. We Latin families love cooking a raw ham! I would love to tell my Cuban Mother-In-Law one year "That's ok, mi Suegra, I got this!"

[@brian7301]

I made this today for a company potluck, everyone loved it!

[@andreoverton9541]

That ham looks so good. I will be smoking a ham for Easter. I love your videos.

[@froggiewes]

The new cameras and lighting are 🔥🔥

[@dwaynewladyka577]

Good looking ham. Hope you have a Happy Easter. Cheers, Matt! 👍🏻👍🏻✌️

[@wooleyboogerfarms6670]

Thanks for another great video Matt. I'm planning on two hams and a rib roast hitting the Traeger XL on Sunday. Happy Easter brother.

[@MeatChurchBBQ]

Great plan!

[@rudevalve]

Certified Gold!!!!!

[@MeatChurchBBQ]

Thanks!

[@txboss2318]

Bam. Easter Sunday lunch this weekend! Can't wait to try it!

[@MeatChurchBBQ]

Have fun!

[@SnipetsofTime]

Compa Matteo U can make a torta de jamon! You use refried beans and mayo as a spread. lettuce onion tomato and jalapeños la costena are the layers

[@pacman_17]

I love the holiday bbq videos

[@MeatChurchBBQ]

More to come!

[@GregKingston]

Smoked my Christmas ham, but can't wait to try this!

[@MeatChurchBBQ]

Hope you enjoy!

[@paulrooney1933]

Ohh bro that Glaze looks fantastic I'm doing that for Christmas this year.

[@buddyb1958]

Look good, Matt! Happy Easter!

[@MeatChurchBBQ]

Thanks! You too!

[@MrHarryhere69]

I have 2 free hams for the weekend. Smoking both, freezer is full. I still have some in the freezer and when I pull them out they are still a moist as can be.

[@MeatChurchBBQ]

That's cool!

[@BCHonea]

Brother! Once again my mouth is a waterfall ❤

[@MeatChurchBBQ]

So good!

[@EricNall-gw3ib]

Thanks Matt, Happy Easter!

[@MeatChurchBBQ]

Same to you!

[@FreeBird614Two]

OMG love this, I am a huge ham fan, but the family is hot/cold on ham... the normal spiral ham gets luke warm reviews... will definitely try this recipe !!!

[@whatsdenniscooking6746]

I love ham. Gotta do that!!

[@iceylf6059]

Hi from Ukraine! Amazing Chanel! Hope I can visit Texas to taste yours amazing BBQ

[@MEATER]

Nailed it as always! 🔥

[@MeatChurchBBQ]

Thanks! Made easy with MEATER!

[@camerongott816]

Maaaaaan…incredible.

[@msppilot]

A few years back I made two hams for Easter dinner, one on the pellet smoker and one sous vide. I preferred the one sous vide because it was much juicer. This year I am thinking about combining the two. My though was to sous vide it for a couple hours until it get to about 120 degrees and then finish it off on the pellet grill for an hour and a half or so. Just curious on your thoughts on this method. Thanks!

[@SpikyMushroom70]

The way he hammers it with the Honey Hog never gets old 😅

[@MeatChurchBBQ]

Nope.

[@petetraud5544]

Digging the Charlie Crockett instrumental music 🤘

[@MeatChurchBBQ]

Same

[@2Wheels_NYC]

Happy Easter, brother!!

[@MeatChurchBBQ]

Same to you!

[@michaelwells4519]

Another great video, I can't wait to try it out!

[@MeatChurchBBQ]

TY!

[@SomeFuzzy]

Should I cut my non-spiral cut ham before doing this for better results? Or can I follow this video with my whole 11lb uncut ham and carve it up afterwards?

[@tomcaddell4210]

Matt, tried to meet you at the Ace show in Dallas before the Dealers came in. We came by your booth and the two ladies mentioned they would try to swing by our Booth...Iowa Smokehouse. Not to confuse you, these are high quality Meat Snacks.Jerky. Hope to see you in Chicago. Really enjoy the videos, and products.

[@MeatChurchBBQ]

See you in Chicago! I was so busy in Dallas.

[@EStephens30]

Hi Matt, love the videos and seasonings! What's your preferred type of smoker? Pellet or real wood/charcoal? Seems everywhere I look it's pellet smokers. I feel as you get better flavor and smoke in the wood/charcoal smokers. Thanks! Happy Easter!

[@davidlloyd2943]

Thank you for the video! What sides would u serve with this?

[@t.s.racing]

Sir, when I do this in my home, the girlfriend whips up some sweet potatoes and green beans with onions and bacon. I hope this helps, Happy Easter.

[@tucksmith8300]

Looks delicious

[@joshsuckstorf630]

Can u give me your take on the Meater u were using compared to the thermaworks smoke one that had 4 probes. Is one different compared to other or better just wondering your thoughts which be better to go with

[@kevinv.8521]

I did the smoke using the Honey Hog with the cherry preserves and the pepper jelly and it was fantastic!

[@MeatChurchBBQ]

AWESOME!

[@immytay65]

Very good glaze

[@jonathanewert2350]

Happy Easter!

[@MeatChurchBBQ]

Same to you!

[@jakesechrist]

Matt, what’s your thoughts on adding bourbon to this glaze? The family loves this recipe but I wanted to change the profile up a bit, just nervous it will screw the flavor up.

[@billhenderson8839]

This what I will be doing this weekend, plus some ribs!

[@MeatChurchBBQ]

Cheers!

[@timstark8149]

Best ham I have ever had

[@canadian_coffe_guy4690]

Great video. I just finished one on my offset using ur pecan rub. Unbelievable!

[@dazhutchy823]

Oh my thats looks amazing.

[@quedizzle7378]

Umm that ham is SINFUL! HOW CAN YOU MAKE A HAM THAT GOOD ON EASTER! OMG THAT LOOKS SOOOOOOOO GOOD!

[@srlunchbox1668]

Have you ever thought about curing a pork butt and smoking it like a ham but cooking to 200+ and doing pulled ham? It’s a winner!

[@Nater9-9]

Does anybody have an opinion on the “Meater” compared to using the connected thermometer that comes with the Traeger?

[@skwerlee]

Looks amazing!!

[@MeatChurchBBQ]

Thanks!

[@jrmotorsports5532]

Delicious!

[@joncurtis19]

Looks like Matt got that call from the AD. Nice watch.

[@KYno11]

@MeatChurchBBQ What kind of watch is that? Definitely making this next week.

[@Rob-BC]

Damn Matt, it's a good thing you don't pay retail for the rubs! 😁

[@gosman949]

Dang it, too late on Saturday night to get the Honey Hog. I've got the Sugar one, But it doesn't have that much sugar? What else can I use in the morning?

[@JackSon-cs5vk]

Where can I get that stirring spatula you're using with the sauce?

[@kevingearhart5141]

YUM!!

[@MeatChurchBBQ]

It was!

[@scooter433]

You da man.

[@MeatChurchBBQ]

Thanks!

[@cXtm]

After the last video, I went straight to Subway and got the meatball sub with ranch and pickles. The hype was real

[@MeatChurchBBQ]

I LOVE THAT!!! I got one Sat too lol

[@davecreason2069]

I just bought that shirt. Nice

[@MeatChurchBBQ]

Thanks!

[@chrisconnolly4603]

Trout season coming up in the North East. How about a good smoked trout recipe

[@cure9288]

Made this today and was amazing! The fam inhaled it

[@davidmech2956]

Rubbed last night... going on the offset shortly. Happy Easter!

[@MeatChurchBBQ]

Happy Easter!

[@B5-BBQ]

Love the New Era hat brother I gotta get a few!! Are they at your store?!

[@MeatChurchBBQ]

Will be back in 4-5 weeks

[@Idahofishnerd]

I feel like the last couple of videos Matt is talking at 2x speed. 😂

[@HedlessHorsman]

Did you season at room temp, or right out of the fridge?

[@MeatChurchBBQ]

Right out of the fridge

[@lx2nv]

Happy Easter! Good glaze - 1/2 stick of butter, half pint of Crown Peach, half pint of maple syrup and a TBSP of hot honey. You're welcome :)

[@MeatChurchBBQ]

Cheers!

[@bushmagpie3312]

Hi Matt, do you have any great recipes for Pork Knuckles. They’re cheap and even roasted they’re great but doesn’t seem to be any imagination doing them.

[@MeatChurchBBQ]

I don’t :(

[@beka4780]

Matt, do anything that we can buy the Meat Church T-Shirts in Europe (for me in Austria) please??!! I want to have them 😉 Greetings Bernd

[@waspahh33]

Can you tell me which gloves you use? I see you use them all the time

[@sakostwwy1903]

Looks delicious. I will never understand why anyone buys sliced hams. I get they are easy, that I do understand. However they are so much better not sliced. The chew and bite is so much better cut decently thick. They are not nearly as dry and the pork flavor is just better.

[@mordecaicochran3614]

I just bought my first ham and I had no idea that they precut hams… I have made a mistake…