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Pre-Cooked Ham Temp
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jeroldharter
Posts: 556
I am going to do a pre-cooked ham on the egg. I have seen internal temperatures ranging from 120-160.
What is the best temperature to reheat for a pre-cooked ham. I don't want to dry it out. Thanks.
What is the best temperature to reheat for a pre-cooked ham. I don't want to dry it out. Thanks.
Comments
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I should have mentioned that the bourbon glazed ham recipe on this website lists 160 but the instructions on the ham I bought says 120. I plan to do the bourbon glazed recipe but am concerned about over-cooking it.
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Gee, the silence on this one is deafening!
Where is everybody?John in the Willamette Valley of Oregon -
I like to take my precooked hams to 140ish. Sorry for the late response.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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What is your suggestion for the IT of his ham?jaydub58 said:Gee, the silence on this one is deafening!
Where is everybody?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
NAKED HAM / SMOKE ONLYLet me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: lots of Sugar Maple. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.New item: just did spiral and worked out fine.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
You just got your answer served by @mickey the Ham King.
This is truly the best ham I've ever cooked.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Just did one yesterday until it hit 160 internal. I'm sure since its precooked that a lower IT is perfectly fine though. This one wasn't dry at all though. I love a good sugary cherry coke glaze and the extra "umph" that whole cloves add. Here was that post:
http://eggheadforum.com/discussion/1189074/cherry-coke-glazed-smoked-ham#latest
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Thank you for the information
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Is their a time per pound guesstimation for pre cooked hams?
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15 - 20 min per pound @ 325 degrees is suggested. I cook mine at approx 250 degrees for about 20 min per pound until it hits 135 internal temp. Remember, all you want to do is heat a pre-cooked ham.
Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles -
We recommend 140 for the temp on our pre-cooked hams.
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