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Spiral Ham Suggestions??

Central PorkCentral Pork Posts: 83
edited 11:46AM in EggHead Forum
The wifey bought a spiral cut ham (fully cooked and cured of course) and has informed me it is to be done on the egg. I am of course more than happy to oblige her on this request. Also just received my new bbq guru competitor package with 10 cfm fan. I would appreciate any recomendations on how to egg this puppy. I've read that a drip pan with liquid can fool the guru. Anybody out there have any problems with this?? Thanks in advance for everyones help.


  • CentralPork, I will weigh in here even though I haven't done a spiral ham. I read that it's way easy to dry one out and that it's very important in light of that to basically just smoke it and heat it up. I was concerned too with the liquid in drip pan issue and decided to leave out the meat probe since it was such a short cook (turkey in 4 hrs). I think in the future I will just simplify the whole thing by not using the guru on anything except lo n slos and cold smoking, etc.

  • katmankatman Posts: 331
    The spiral ham just needs to be warmed. I've used a v-rack with a drip pan directly underneath and inverted platesetter to heat indirect. Don't think you would have any problem controlling the fire with the guru.

  • fishlessmanfishlessman Posts: 22,730
    i did one last year from the honey baked ham co in saugus mass. almost a hundred dollars for a huge ham. from memory i cooked at 325 until 140 internal to heat only as it was a cooked ham. basted heavily with a juice brown sugar spice marinade that i could never duplicate again. light on the cherry wood smoke. wrapped in foil and set on counter for a half an hour with fresh marinade heated and poured on ham before sealing foil.the ham was moist and good, the price means only once a year. ive heard from others to be careful of drying it out.

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