To glaze or not to glaze. That is my question.

[IdahoJim]

I've got a pre-cooked bone-in unsliced ham I'm going to cook (really just heat up) today for Thanksgiving. I'm debating whether to glaze it or not. No matter what, I'll probably be smoking it on our pellet grill. I've tried some glazes before, but frankly, I'm just not that excited about a glaze. In fact, I think the leftovers like ham sandwiches, ham and eggs, cubed ham in mac and cheese etc. are better without the glaze.

So, to all you fellow pitmasters out there, do you glaze, or not?

Also, if I don't glaze, any tips? Right now I was just going to smoke it an hour or two at 225 - 250, then probably put it in a foil pan with some liquid, maybe apple juice, pineapple juice or Sprite, and cover it tight and keep going 'til it hits 140 degrees. What do you think?

[Mosca]

I agree that glaze isn’t good for the leftovers, except for the sandwiches I think it’s okay; but glaze is really good for the initial meal!

My in-laws do the ham for Easter and Christmas Eve, and Thanksgiving turkey (I get Christmas Day prime rib, and the summer holidays). They pass me the leftover ham (and turkey), and I make soup and share that back with them. I just trim the glaze, it’s only 1/8” or so around the outside. And about 1/3 of the edge of the ham is fat anyhow, the really thick stuff. No harm in trimming a couple ounces.

[RonB]

Since you are just reheating, cut a small piece off and glaze it for eatin' today. Leave the rest unglazed.

[jfmorris]

I dunno. I love the glaze if its sugary and crusty. Gloppy and wet - not so much.

[DavidNorcross]

Huge fan of the Apricot glaze.Use it most of the time especially with a spiral sliced ham.

[HawkerXP]

Don't do it often but we like the apricot glaze as well.

[klflowers]

I did a honey butter bourbon glaze this time. It was ok, but I usually don't glaze. I'll go back to that next time. It is too sweet and didn't crust up like I wanted; I think I made it too thin.