When it comes to crowd-pleasers, burnt ends are always a hit. These smoky, sweet, and sticky bites are what I like to call “meat candy.” Whether you’re hosting a backyard bash or just want to wow your family, these ham burnt ends will have everyone fighting over the last piece.

Let’s break this ham burnt ends recipe down step by step so you can serve up the ultimate party appetizer that’s packed with smoky flavor and pure deliciousness.  In my opinion burnt ends is the BEST way to use leftover ham, or maybe even buy a small ham the next time you're at the grocery store just for this recipe!

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Let’s Prep

Before we get to have burnt ends we need to do a little work.First up, you need the goods. Grab 3-4 lbs of ham, yellow mustard for a binder, brown sugar, Blazing Star Pork 'N Rub, barbecue sauce, and a small can of pineapple chunks with juice, butter, and bourbon (if you’re feeling fancy).

This combo hits the perfect balance of sweet, savory, and smoky.

Cut the ham into inch cubes around 1.5 to 2 inches. Don’t sweat it if they’re not perfect; just aim to keep them similar in size so they cook evenly. Lay the chunks out on a cutting board and slather them in mustard. It’s the secret to holding on to your favorite rub . Coat them well and let them sit for about 10 minutes to let the seasoning stick.

Pro tip: Use a sharp knife for smooth, clean cuts. It makes all the difference. And don’t forget to preheat your smoker to 250°F. That low-and-slow heat is key to building up the signature smoky flavor we’re going for.

For wood chips or chunks, I’m all about applewood or cherrywood. They’ve got just the right amount of sweetness to complement the ham without overpowering it. It’s all about layering that flavor profile for the best results.

Let’s Cook

Place the seasoned ham chunks on a wire rack and pop them into the smoker. Let them hang out for 30-40 minutes. This is when the rub sets and the ham starts to develop that incredible smoky bark.

Next, transfer the ham to a foil pan or aluminum pan. Toss in the pineapple chunks (with juice), pats of butter, brown sugar, bourbon and plenty of barbecue sauce, you can also add sauce at the end if you want more. Stir everything up so the ham is coated in all that sweet and tangy goodness.

Cover the pan tightly with aluminum foil to keep everything nice and moist, and put it back in the smoker for another hour.

After an hour, take off the foil and let the ham cook in the uncovered pan for 15 minutes. This step lets the glaze tighten up into that perfect sticky coating. Stir the burnt ends chunks gently, skim off any excess liquid if you need to, and feel free to hit them with another drizzle of barbecue sauce for good measure.

What you’ll pull out is pure glazed perfection.

Pro tip: Stir carefully to keep the ham chunks intact while making sure every piece gets coated. Nobody wants to miss out on that caramelized goodness.

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If you’re looking for different ways to serve these burnt ends, try piling them onto baked potatoes or even mixing them into a salad. Or go classic with some soft white bread to make sliders. Add a little extra sauce, and you’ve got yourself a sandwich that’s off-the-charts good.

Let’s Eat

The best part? Digging in. Let the ham burnt ends rest for about 10 minutes after you pull them out of the smoker. Serve them up hot, and don’t hold back on the Kansas City-style bbq sauce for that final touch if you prefer some (or a lot of) extra sweetness. These little bites are perfect as a snack on their own or alongside classic bbq sides like coleslaw, baked beans, or mac and cheese.

Feeling adventurous? Sprinkle on a little garlic powder or hit them with a dash of spicy bbq sauce for an extra kick. These ham bites are the kind of party appetizer that always steals the spotlight. The buttery glaze, smoky ham, and sweet pineapple come together in a way that’s just unbeatable.

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Got leftovers? Store them in an airtight container and reheat gently in the oven or on the smoker. They’re just as good the next day—if you’re lucky enough to have any left.

The Whole Process

This recipe is simple, but the results are next-level good. The cooking process might take some time, but it’s well worth it. These ham burnt ends soak up all the flavors of the tangy bbq sauce, pineapple, and butter, creating a dish that’s as beautiful as it is tasty.

One of my favorite different ways to serve these is on sliders. Stack a few chunks on white bread, or Hawaiian rolls, add a dollop of your favorite bbq sauce, and you’ve got a sandwich that’ll rival anything at a barbecue joint with this rich flavor. Or try serving them over rice for a fun dinner twist. The versatility here is endless.

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If you’re cooking for a large crowd, double up the recipe. Just make sure to adjust the cooking time slightly to account for the extra cut of meat. And if you’re feeling creative, swap the pineapple for cherries or peaches. Every variation brings a new kind of magic to the table.

For those cooking indoors, an indoor smoker or even your oven will do the trick. While you might miss a little of that outdoor smoky flavor, the glaze and seasoning still shine through.

If you’re unsure about the best ham to use, head to your local butcher, or butchers counter at the local grocery store. They’re a great resource for finding the right cut of meat and even giving you tips to perfect the smoking process. A quick chat can go a long way in making sure you nail that perfect best bite every time.

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Don’t forget the sides! Tangy pickles, crisp coleslaw, or a creamy potato salad all pair perfectly with the sweet, sticky glaze of these ham burnt ends. Whatever you serve them with, these bites are guaranteed to be the star of the table.

​Variations 

​This recipe is a take on one of the most delicious bites in barbecue: the brisket burnt end.  This is where you'd take a whole packer brisket, and either cook it complete or separate the whole brisket and use the point of the brisket, which is the most fatty, and delicious and re-smoke it with brown sugar, butter and BBQ sauce.  

Another variation of this, instead of using the brisket point, another delicious recipe is to use a chuck roast for a more economical approach and make what's called "Poor Man's Burnt Ends," which, when done correctly, you won't even care that it didn't come from a smoked brisket.

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