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Our good friends at Lane’s BBQ originally posted a recipe for a double smoked ham glazed with a glaze featuring our Salted Caramel Peach Spread.  It was too good not to share, so with Ryan’s permission, I tweaked his recipe a bit and included tips for cooking on the Big Green Egg.  You start with a pre-cooked, spiral sliced ham, add rub and smoke, then glaze with a delicious glaze that forms a beautiful crust.  The end result is a smoky, slightly spicy, sweet ham that your family and friends will devour and crown you the king of the grill.  Cooking your holiday ham on the Big Green Egg frees up your conventional oven for casseroles and other tasty things.  Give it a try and let us know what you think!

double smoked ham
Double Smoked Glazed Ham
Print Recipe
Double Smoked Ham glazed with Salted Caramel Peach glaze.
Servings Prep Time
10 people 2 hours
Cook Time Passive Time
4 hours 30 minutes
Servings Prep Time
10 people 2 hours
Cook Time Passive Time
4 hours 30 minutes
double smoked ham
Double Smoked Glazed Ham
Print Recipe
Double Smoked Ham glazed with Salted Caramel Peach glaze.
Servings Prep Time
10 people 2 hours
Cook Time Passive Time
4 hours 30 minutes
Servings Prep Time
10 people 2 hours
Cook Time Passive Time
4 hours 30 minutes
Ingredients
Double Smoked Ham
  • 1 ham smoked spiral sliced ham
  • Lane's BBQ Sweet Heat Rub http://www.lanesbbq.com/store
  • 1 cup Apple Juice or water
  • 1 foil pan
  • 5 apple wood chunks
Salted Caramel Peach Glaze
  • 1/2 stick unsalted, sweet cream butter
  • 1/2 cup light brown sugar
  • 8 ounces Unicoi Preserves Salted Caramel Peach Spread
  • 1 pinch Kosher Salt
Servings: people
Instructions
Prepare the ham
  1. Remove ham from its package, blot dry with paper towels and set on a sheet pan. Liberally season with Lane's BBQ Sweet Heat rub on all sides. Let the ham sit at room temperature while you prepare your grill for indirect cooking.
Prepare your Big Green Egg
  1. Load your Big Green Egg with lump charcoal and place 4 - 5 apple wood chunks in the fire box, nestled down in the lump. Light the coals in several spots, wait 5 minutes, put your platesetter or conveggtor in, legs up. Place your foil pan on top of the platesetter and add your apple juice or water to the pan. Place your grate on top of the platesetter, close the lid and let the grill preheat to 250 degrees.
Prepare the glaze
  1. In a saucepan over medium heat, add the butter, brown sugar, Salted Caramel Peach Spread and salt. Heat the glaze until the butter is melted and the sugar is dissolved. Continue cooking the glaze, stirring occasionally, until it has liquefied and reduced slightly to a nice thick consistency. Keep the glaze warm until you coat the ham.
    double smoked ham
Cook the ham
  1. Once your dome temperature has reached 250 degrees, place the ham on your grate, centered over the foil pan. I place my ham cut side down, as that is the largest side and allows the ham to take up the apple wood smoke readily. Essentially, you are only reheating the ham so it’s ready to roll when it reaches around 140 degrees. A 10-12 lb ham will take around 3 hours. Once the ham reaches an internal temp of 120 degrees, pour the glaze over the top then continue smoking until it reaches 140 degrees. Remove from smoker, cover loosely with foil and let rest for about 30 minutes. Slice & Enjoy!
    double smoked glazed ham
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A twist on individual apple tarts that everyone is sure to love. Because, BACON!

We baked our tarts on our Big Green Egg in the Lodge Cast Iron Mini Cake Pan. To do this, preheat your Egg to 400 degrees with pizza stone and bake for approx. 25-30 minutes or until pie crust is browned and filling is bubbly and topping looks happy.

Oven directions listed in recipe below.

apple tarts
Apple Tarts with Bacon Streusel
Print Recipe
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
apple tarts
Apple Tarts with Bacon Streusel
Print Recipe
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Ingredients
  • 4 tablespoons butter
  • 3 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
  • 6 tablespoons Unicoi Preseves Apple Cider Pepper Spread
  • 1/8 teaspoon Kosher Salt
  • 1/4 cup Flour
  • 1/4 cup light brown sugar
  • 1/8 teaspoon Kosher Salt
  • 1 tablespoon cornstarch
  • 1 Laura Lynn Refrigerated Pie Crust
  • 4 slices Pine Street Market Bacon, cooked crispy and chopped
Servings: mini tarts
Instructions
  1. Preheat oven to 400 F
  2. In a 10" pan, melt 2 T. butter over medium heat. Add apples and cook 5-10 minutes until softened, stirring occasionally. Stir in 3 T. of Unicoi Preserves Apple Cider Pepper Spread and kosher salt. Cook 5 more minutes, then set aside to cool.
    apple tarts
  3. In a small mixing bowl, cut remaining 2 T. butter into small pieces and mix with flour and 1/4 c. brown sugar. Mash them together with a fork or your fingers until they resemble pebbles, then stir in the bacon.
    bacon
  4. Lightly sprinkle work surface with flour. Unroll 1 pie crust and using a 4 inch round cutter, cut dough into 7 circles. You will have to re-roll your dough scraps to get 7, but it will work. Gently press the dough into your greased muffin tins or Lodge Cast Iron Mini Cake Pans. Sprinkle the bottom of each tart with cornstarch, this will prevent soggy crust. Nobody likes soggy pie crust.
    apple tarts
  5. Spoon apple mixture into each tart and top with bacon streusel.
    apple tarts
  6. Bake for 25-30 minutes or until pie crust is golden brown and apple mixture is bubbling and streusel looks happy. Cool on wire rack.
    apple tarts
  7. Take remaining 3 T. Apple Cider Pepper Spread and microwave it for 10-15 seconds and drizzle over the top of the tarts before serving.
Recipe Notes

Laura Lynn Pie Crust is packaged with two individual pie crusts, so you can bake more tarts another day.

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Firecracker Salmon is our patriotic themed dish this year.  We used our Apple Cider Pepper Spread to glaze cedar planked salmon and jalapeno poppers and cooked it on our Big Green Egg.  We used a western red cedar plank from our friends over at Pappy’s Cooking Planks.  We served this with cream cheese stuffed, bacon wrapped jalapeno poppers that we cooked on a separate plank.  We glazed the poppers too, because why not?

firecracker salmon
Firecracker Salmon
Print Recipe
Apple Cider Pepper Spread glazed sockeye salmon, cooked on a cedar plank on the Big Green Egg.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
15 minutes 2 hours
firecracker salmon
Firecracker Salmon
Print Recipe
Apple Cider Pepper Spread glazed sockeye salmon, cooked on a cedar plank on the Big Green Egg.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
  • 1 filet Sockeye Salmon
  • 1/4 cup Unicoi Preserves Apple Cider Pepper Spread
  • 1 dusting Meat Church Honey Hog Spice Rub
  • 1 Tablespoon olive oil
  • 2 cups Apple Cider
  • 1 Western Red Cedar plank
Servings: people
Instructions
Prepare your Salmon
  1. Soak your cedar plank in apple cider for at least two hours. While your plank is soaking, drizzle the salmon filet with olive oil and dust with spice rub. Cover salmon with plastic wrap and refrigerate until ready to grill.
Prepare your Big Green Egg
  1. Prepare your Big Green Egg for direct cooking, and adjust your daisy wheel and vent to maintain 350 degrees. Place your cedar plank on the grate and allow it to preheat for 1 minute.
Cooking Instructions
  1. Place the salmon filet skin side down on the cedar plank. After 5 minutes of cooking, brush the salmon with the Apple Cider Pepper Spread. Cook the fish until the internal temperature is 145 degrees. The total cooking time will depend on the size and thickness of your filet. Total cooking time for our filet was 14 minutes.
    firecracker salmon
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Unicoi Preserves Salted Caramel Peach Spread and Country Ham make a delicious and easy gourmet pizza on the Big Green Egg.  Use a Stonefire flatbread pizza crust to make this an easy weeknight meal!

 

 

 

 

 

flatbread pizza on big green egg
Peach and Pig Pizza on the Big Green Egg
Print Recipe
Unicoi Preserves Salted Caramel Peach Spread and Country Ham make a delicious and easy gourmet pizza on the Big Green Egg.
Servings Prep Time
8 slices 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
15 minutes
flatbread pizza on big green egg
Peach and Pig Pizza on the Big Green Egg
Print Recipe
Unicoi Preserves Salted Caramel Peach Spread and Country Ham make a delicious and easy gourmet pizza on the Big Green Egg.
Servings Prep Time
8 slices 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
15 minutes
Ingredients
  • 1 Flatbread pizza crust
  • 3/4 cup Country ham, diced
  • 1 jar Unicoi Preserves Salted Caramel Peach Spread
  • 1 cup Ricotta cheese
  • 1 cup Mozzarella cheese, shredded
  • 1 package Baby Arugula
  • Extra virgin olive oil
  • Balsamic Vinegar
  • Salt & black pepper to taste
Servings: slices
Instructions
Prepare your Big Green Egg
  1. Start your Big Green Egg and place the conveggtor in, legs up. Place your cooking grate on top of the conveggtor, then place a pizza stone on top of your grate. Stabilize your grill temperature at 425 degrees. Allow the pizza stone to pre-heat while you prep your ingredients.
Prepare Your Ingredients
  1. Preheat skillet over medium heat with 1 tablespoon olive oil. Cook diced country ham until crispy, about 7-10 minutes. Drain on paper towels.
  2. Brush your flatbread pizza crust with olive oil, salt and pepper, then dollop Unicoi Preserves Salted Caramel Peach Spread evenly across the crust, about 1.5” apart. Dollop ricotta cheese in between the peach spread, then top the whole crust with the shredded mozzarella cheese. Sprinkle the diced country ham over the mozzarella cheese.
  3. In a separate bowl, toss the baby arugula with olive oil, balsamic vinegar and salt and pepper. Set aside.
Cooking Instructions
  1. Place your pizza on the pizza stone and cook for 12-15 minutes, until the crust is golden brown, and the cheese is melted and bubbling. Remove pizza with a pizza peel and transfer to a wire cooling rack to allow the toppings to cool slightly and set up.
Final Prep and Serve
  1. Top the pizza with the baby arugula mixture. Transfer to a cutting board and slice and serve.
    flatbread pizza slices
Recipe Notes

We recommend Stonefire Artisan Thin Crust flatbread.

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