This glazed spiral ham combines Cluck & Squeal Seasoned Salt with our Maple Apple Butter BBQ Sauce and an optional splash of Forty Creek Canadian Whisky. Warm oak, vanilla and spice notes complement the rich pork, maple and apple flavours, while the glaze creates a sticky, glossy finish.
Perfect for Thanksgiving, Christmas, Easter, or any holiday feast—made in the oven, smoker or on an indirect grill.
Cluck & Squeal recipe
Canadian Whisky Maple Apple Butter Glazed Ham
Prep
15 min
Cook
2 hr
Rest15 min
Serves10–14
Cook temp325°F / 165°C
MethodOven, smoker or indirect grill
Directions
1
Prep & Season the Ham
Preheat your oven, smoker or grill for indirect cooking at 325°F / 165°C. Check the ham label: this recipe uses a fully cooked spiral-sliced ham, not a fresh or cook-before-eating ham. Follow the manufacturer's reheating instructions.
Unwrap the ham and pat it dry. Brush a thin layer of mustard over the outside and lightly between some spiral cuts. Season lightly and evenly with Cluck & Squeal Seasoned Salt; cured ham is already salty.
2
Warm the Ham
Place the ham cut-side down in a heavy roasting pan. Pour 1 cup of apple cider or water into the pan and cover with foil.
Heat until the ham is approaching its package-directed final temperature. For a 140°F / 60°C final target, begin glazing at approximately 120°F / 49°C. If the package calls for a higher final temperature, keep it covered longer and save glazing for the last 20–30 minutes. Allow approximately 1½–2 hours overall, but use a thermometer and the package directions as your guide.
3
Make the Forty Creek Maple Apple Butter Glaze
While the ham heats, combine ¼ cup Forty Creek Canadian Whisky, ½ cup Cluck & Squeal Maple Apple Butter BBQ Sauce, 2 tbsp unsalted butter and 2 tbsp pure Canadian maple syrup in a small saucepan.
Simmer gently over medium-low heat for 5–7 minutes, stirring occasionally, until slightly reduced. Remove from the heat and stir in the remaining ½ cup Maple Apple Butter BBQ Sauce. Short simmering does not remove all alcohol; use ¼ cup apple cider instead of whisky for an alcohol-free version. Reserve some glaze in a separate clean bowl for serving.
4
Glaze the Ham
Remove the foil during the last 20–30 minutes. Brush with glaze, working a little between the spiral slices. Return to the cooker uncovered and apply another light coat after about 10 minutes.
Continue until glossy and caramelized and the thickest part reaches the temperature directed on the package. Keep the thermometer away from the bone. If the glaze darkens too quickly, tent with foil.
USDA guidance specifies 140°F / 60°C for cooked hams packaged in USDA-inspected plants and 165°F / 74°C for other cooked hams, including leftovers or repackaged ham. Do not treat 140°F as a universal target for every ham.
5
Rest & Serve
Transfer to a carving board, tent loosely with foil and rest for 15 minutes. Brush with the clean reserved warm glaze and serve extra warmed sauce on the side.
Slice and serve with your favourite holiday sides. Refrigerate leftovers promptly.
Pitmaster notes
Tips & variations
Season lightly. Cured ham already contains salt; use a light, even coating.
Glaze late. Apply most of the glaze during the last 20–30 minutes so the sugars caramelize without burning.
Smoking it? Use a mild fruitwood such as apple or cherry.
No whisky? Replace it with ¼ cup apple cider. Brief simmering does not make a whisky glaze alcohol-free.
Save the drippings. Skim off excess fat and simmer briefly with a spoonful of Maple Apple Butter BBQ Sauce. Taste before seasoning; ham drippings can already be salty.
Cooking time is approximate. Follow the ham's package directions and use an instant-read thermometer.
