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Eggin a fully cooked Ham

WessBWessB Posts: 6,937
edited 1:50PM in EggHead Forum
I believe I saw some posts in the past but was unable to locate them...I`ve got a frozen (but will be thawed to cook) fully cooked spiral cut ham thats just over 8#..wasnt planning on doing anything fancy with it, basically just eggin it up, I figured around the 300° mark..anyone done one of these that could offer any tips or times or temps..any advice would be appreciated...[p]


  • djm5x9djm5x9 Posts: 1,342
    WessB:[p]I have done several whole and half fully cooked hams with killer results. I do them direct at 200º dome and go for an internal of 160º.[p]I would be concerned about a spiral cut ham drying out. Maybe give it a coating of honey and mustard to heep the moisture in? Let me know what you do . . .

  • Nature BoyNature Boy Posts: 8,411
    You are the king of direct. I hope you have a good cook in mind to do at the Eggtoberfest, to demonstrate direct cooking of something that is normally done indirect. I would like to see your technique!![p]Howdy to the whole fam damily!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • WessBWessB Posts: 6,937
    the honey and mustard sounds like an awesome glaze....I may just do exactly that..will probly cook this on Thursday..goin for a slab of spares for tom. night, then most likely the ham on you glaze just near the end of the cook ..I would gather early since you said moisture retention...

  • djm5x9djm5x9 Posts: 1,342
    WessB:[p]I think I would start out with the honey mustard to help with moisture retention.
  • djm5x9djm5x9 Posts: 1,342
    Nature Boy:[p]You know, although we just finished some wonderful ribeyes my Princess put one of her special Vietnamese twists on, all I can think of now is those fantastic racks of lambs we had last night. A grown man and three little boys scrambling for the last two ribs . . . I am ashamed of myself. NOT!

  • JimWJimW Posts: 450
    The dome temp should be around 250F, with a V-rack and drip pan. Since it is fully cooked you only need to take the internal up to 115 or 120F, about 15 to 20 minutes per pound. Glaze it during the last 30 minutes. Also, the spiral cut needs some attention. Be sure to tie the ham up well with kitchen twine, otherwise the slices will start to fall over and dry out badly.

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