Honey baked spiral cut ham

Gwam

Cheap kroger brand spiral cut ham on bge @250 for 2 to 3 hrs with indirect heat. The key is to cook it in a pan with juice (pineapple and apple with some vinegar is good). Most recipes dry it out but the juice of about 1/2 inch doesnt ruin the first 2 slices. The std glaze with the meat is fine for the last 30'min but the best result is closing down the egg completely and glazing it with steam.

Austin Egghead

I cook spiral cut hams at 325-350 and have never had problem with them drying out. The first thing I do is throw away the packets included with the ham, then give the ham a good rinse if it is coated with a glaze goop.

I use OJ (sometimes I add to the OJ, cinnamon-cranberries,Makers Mark mixture) in the roasting pan.  The ham stands proud of the liquid, which is used to baste the ham during cook.  I do one other thing I use an awl and run it down the sides of the bone opening small spaces by the bone.  When I baste I put the liquid at the top of the bone and let it drip in and over the ham.   

If you like (I don't) a brown sugar coating may be added after the last baste. 

The ham is fully cooked so I pull at 134ish temp. 

OJ in drip pan, JD chips used during the cook.  Cooked indirect a cooling rack placed between roasting pan and placesetter