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Sprial Cut Ham

Bob In TexasBob In Texas Posts: 111
edited 8:40AM in EggHead Forum
Getting ready to do the spiral cut for Christmas. Now, I know it's easy to dry it out, but other that being careful not too, what is the best preparation, and the best way to heat it up on the egg. I understand that 140° internal should be obtained. Can it be injected (carefully), or will there be a bad leakage problem? Is there a good type rub that will help? Maybe it's just best to give it some smoke and go with that?


  • Bob In Texas,
    Egret had an injection method and Wess B has one on his site.[p]Mike

  • Bob In Texas,
    you're probably tired of hearing this, but in my opinion, heating a $6/lb spiral cut ham from one of the specialty ham stores makes it taste like a $2/lb generic ham from the supermarket. if it's smoke flavor that you want, i would keep the pit temp down as far as you can (200 or so), put in a couple large handsful of chips to get lots of smoke fast, then put it on for just a few minutes to absorb the smoke flavor.[p]ken[p]

  • Bob In Texas,[p]This one is also popular.[p]Pork, Ham, W/Praline Topping

    Smoked Ham - Spiral Cut
    1/4 cup Butter
    1 cup Brown Sugar - firmly packed
    1 Cup Karo Syrup
    1/3 cup Whipped cream
    1 tsp Vanilla
    1 cup Powdered sugar
    3/4 cup Chopped Pecans - toasted

    1 Inject ham with brown sugar flavored karo syrup - heat syrup to make it easy to work with.
    2 Bake the pre-cooked ham until heated through - bake at 300, this will keep ham moist.
    Praline sauce/topping:
    1 Bring butter, sugar, and whipping cream to a boil in a 2 quart saucepan over medium heat, stirring often. whisk in vanilla and powdered sugar until smooth, add toasted pecans at end of cook - pour praline sauce slowly over ham - using a fork open up slices to get a bit of the sauce into the ham - be careful, ham and praline mix is very hot

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: Rodney Deal[p]Source: BGE Forum, Mr. Toad, 11/22/07


  • Ken Baker, if your speaking of a Honey Baked, I don't buy those any more.
    Mine will be a pre-cooked from either Kroger or Sam's. Which ever looks the best. I'm a poor boy, can't afford the $6.00 pound stuff.

  • Bob In Texas,
    I did a 10 lb ham a couple days ago using a variation of Egret's Maple Bourbon recipe. If you look through past Ham posts you should be able to find his recipe. I bought a pre-cooked bone-in ham and injected it with 1/2-1 cup of maple syrup the night before the cook. Some syrup comes out but most of it stays in there. Cooked it for about 4 hours at 250 with some apple and cherry wood chunks. I then put a glaze on and turned the heat up to 350 for about 30 minutes untilt the temp got to 140. It was my first attempt at a ham and it turned out great. However I'm not sure if this would work on a spiral ham as it may dry out.

  • fishlessmanfishlessman Posts: 22,115
    Bob In Texas,
    ive had my best luck with the ham sitting on its side (slices verticle) in a pan with juice/gingerale/sugar and rotating and basting during the cook. basting down in between the slices. you dont need to bring it up to 140, its already cooked. why not get a small practice one.

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