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Reheating cooked ham in the Egg?

Hi All,[p]Anyone try smoking a cooked spiral-sliced ham in the egg to reheat it? Last time I did it at 325 in a Drip pan until the meat thermometer read 140 degrees. It got a great smokey flavor. The only difficulty I had was that after we took the slices out of the ham, the slices would dry out real quick. It would help more if we took 2 pieces at a time. But it seems that individual slices when hot will dry out way too fast.[p]Anyone have some tips to avoid this? Or in fact, any Ham tips on the egg for pre-cooked hams?[p]Thanks!


  • MarvMarv Posts: 177
    I do both fresh and pre-cooked hams and have done a sprial ham once. You are right they do dry out fairly fast even done in the kitchen oven.
    We use the solid unsliced pre-cooked ham mostly now with great results.
    You do however need to lower the temp down to around 200-225, add wood chunks for flavor and cook for about 1 hour per lb.[p]Marv

  • GrumpaGrumpa Posts: 861
    Marv,[p]I have been wanting to do ham in the egg for quite some time. How about expanding on your thoughts a little further as to what you do to these hams. Glaze, indirect method, internal temp., etc.[p]Many thanks for for sharing.[p]Bob

  • djm5x9djm5x9 Posts: 1,342
    Bob:[p]I get whole-precooked hams and smoke them on the cooker to an internal of 150º or so. I take my time doing this by heating them direct at 200º to 230º dome. Half a ham would be quicker, but I buy whole hams on sale and they are heavily discounted compared to the halves.
  • BordelloBordello Posts: 5,926
    May I ask if the hams you purchase are bone in or boneless?????? Does the second heat/smoke cycle produce more of a salt taste?????
    Thanks for your advice,
    New Bob

  • djm5x9djm5x9 Posts: 1,342
    New Bob:[p]My experience is with bone-in hams. I have never had a problem with them tasting too salty.

  • BordelloBordello Posts: 5,926
    Thank you kind sir.
    New Bob

  • GrumpaGrumpa Posts: 861
    djm5x9,[p]Thanks for the tips. Hope you and the family are doing well.[p]Bob

  • MarvMarv Posts: 177
    Bob,[p]I have used this on both the bone in and boneless:[p]5 tlbs. fresh ground (I bought a new elec. coffee girnder for this purpose)
    1/4 C. turbinado sugar (it dosen't burn like reg. brown sugar.)
    3 tlbs. paprika
    2 tlbs. salt (omit if using a precooked ham)
    1 tlbs. dry mustard
    2 tsp. onion powder
    1 tsp. cayenne[p]6-8 lb. ham (fresh or precooked)[p]Picnic mop (optional)[p]remaining rub
    3 C. cider vinegar
    1 C. water
    1 Med. onion, minced
    1/4 C. fresh ground black pepper
    2 tlbs. salt (omit if using precooked ham)
    1 tlbs. dry mustard
    4 cloves garlic, minced
    1 tsp. cayenne[p] Night before rub ham well with about 1/2 the rub. Put in plastic bag, wrap tight and refrigerate over night.
    Before you BBQ rub down with another coat of rub. Let sit at room temp. for about 30-60 min.
    Bring smoker to 200-225 place ham on and smoke for 1-1/2 hrs. per lb. or until internal temp. is 180.[p]For the mop, stir remaining rub together with rest of mop ingredients and warm the mixture over low heat. then baste (mop) every hour or so while cooking.[p]Makes for some goooood eatin'![p]Marv[p]

  • GrumpaGrumpa Posts: 861
    Hi Marv,[p]Thanks for taking the time to post this wonderful looking stuff. I have printed it out and I'm dying to give it a try. I will let you know how I do with it.[p]Best to you and yours.[p]Bob

  • Marv,[p]Hi Marv,[p]I read at the USDA site, as well as the packaging, that the "Minimum safe temperature" to reheat a ham at is 325 degrees F, to an internal of 140 degrees. This is for a Pre-cooked ham. (Because bacteria multiplies quickly at the "Middle" temperatures.[p]Now, I assume that if it is an uncooked ham, where you must cook it to 160degrees, you can heat is slowly (225), until it hits 160 -- at which point all the bacteria die.[p]Are you saying it is still safe to "Smoke" the ham at 225 until 140? Or do I have to go to the 160 temp that raw hams need to hit. Also, then, if I hit 160, won't it dry out even faster?[p]
  • MarvMarv Posts: 177
    I use the 225-250 heat range and heat to the 160 degree. With a water pan or mopping every hour it stays moist and not dry out. the idea is to add MORE smoke flavor and this works fairly well.[p]Marv

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