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!
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.
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?