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PreCooked Ham Prep

What's the good word on simply heating a precooked ham?     I'm wavering between a very low/slow heating or simple indirect at maybe 300 for several hours.    
I want to avoid 'charring' the top, so is a tin-foil cap OK?
I'll use an OJ / Honey / Mustard glaze.


  • SmokeyPittSmokeyPitt Posts: 10,484
    Either temp will work fine. If you cook lower and slower it will have more time to soak up smoke. You could split the difference and cook at 275.  I haven't had any issue with the top charting at temps up to 350 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • lousubcaplousubcap Posts: 24,219
    However you get there-just pull at 140*F for the finish temp.   
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • BeggerBegger Posts: 549
    AH!   I'd forgotten about temp!    Good call.
  • da87da87 Posts: 640
    Lower temp and longer time allows for an extra couple of coats of your glaze. About the only benefit one way or the other. 
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
  • SmokingPineySmokingPiney Posts: 2,282
    I have a spiral cut going on my smoker Sunday - 275 pit temp to a 140 IT. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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