Sticky Smoked Cajun Hot Honey Ham
Recipe Crafted By
Dan Correa is the heart and hands behind Papa Dan’s BBQ. Raised in Vallejo, California, his love for BBQ began 20 years ago cooking for family and friends. Encouraged by close friends, he took his passion to social media—and never looked back. Since then, Dan’s journey has taken him across the country, connecting with fellow BBQ lovers and sharing his flavor-packed style. For him, BBQ is all about connection.
Instagram @papadansbbq
Sticky Smoked Cajun Hot Honey Ham
Dan Correa
Rated 5.0 stars by 1 users
Category
Main Course / Holiday Centerpiece
Cuisine
American (Southern / Cajun-Inspired BBQ)
This Sticky Smoked Cajun Hot Honey Ham is engineered to be a centerpiece: spiral-cut, smoke-kissed, and layered with Cajun heat and hot honey sweetness. A Dijon binder locks in seasoning while pineapple spritz keeps the ham juicy from edge to bone. The hot honey–pineapple glaze is simmered down to a glossy, syrupy finish, then brushed on in stages so it sets into a sticky, lacquered crust with sweet heat, smoke, and tang from apple cider vinegar. Perfect for holidays, game days, or any time you want a high-impact, low-stress hero on the table.
Ingredients
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1 spiral-cut ham (8-10 Ibs, pre-cooked)
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2 tbsp @tfti.bbq Cajun Honey Rub
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½ cup pineapple juice (for spritz)
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2 tbsp Dijon mustard (binder)
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½ cup Pineapple juice
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½ cup Hot Honey
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¼ cup brown sugar
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2 tbsp unsalted butter
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1 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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1 tbsp @tryfinesse All Purpose Rub
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1 tsp @tftibbq.shop Cajun Honey Rub
For the Ham
For the Glaze:
Directions
Prep It: Pat dry, coat with Dijon, and season with Cajun Honey Rub.
Smoke It: 250°F for about 3 hrs, spritz every 30 min with pineapple juice.
Glaze It: Combine hot honey, brown sugar, butter, Dijon, vinegar, and rubs - simmer till syrupy.
Finish It: Brush glaze every 15-20 min once ham hits 110°F. Crank smoker to 275°F till it's sticky, lacquered, and perfect at 140°F internal
Recipe Note
Smoker Setup
- Temp: 250°F
- Wood: @jealousdevilcharcoal Cherry Blocks
- Cook: 3-4 hrs (to 140°F internal)
