Best way to heat a precooked spiral ham?

Hank_Stamper

My family is celebrating Christmas tonight, and I’ve been too busy at work to prepare a proper meal, such as prime rib or turkey.  My wife covered for me by purchasing a precooked spiral ham.

What’s the best way to heat one of these without drying it out?  I have a nasty feeling that most (re)heating methods will really dry this thing out.  Perhaps I should wrap tightly in foil or put it in a dutch oven with a bit of water in it? 

Thanks for your help.  

dstearn

Not sure where you purchased the ham from, I usually buy from Honey Baked Ham and they recommend that you do not reheat it. Just let it set out a room temp for 20 minutes prior to serving.

Griffin

We've had good results setting the Egg up to smoke at 300-350 and warming it up to about 145. A 9 or 10 lb ham will take 2.5 to 3 hours. If you finish early, wrap it in foil and drop it in a cooler just like you would a brisket or a butt.

Hans61

In the oven 

fishlessman

dust with brown sugar and a tiny amount of ground clove. 325 dome sitting in a pan, add juice or coke and or bourbon and baste it when its almost 130, done at 140.  if it has a cut flat side i cook that side down and baste, if it doesnt i lay the spirals down and spin it in the liquid to baste. these are ready to eat as is, so if its looking done before temp get it out

Woodchunk

fishlessman said:

dust with brown sugar and a tiny amount of ground clove. 325 dome sitting in a pan, add juice or coke and or bourbon and baste it when its almost 130, done at 140.  if it has a cut flat side i cook that side down and baste, if it doesnt i lay the spirals down and spin it in the liquid to baste. these are ready to eat as is, so if its looking done before temp get it out

Now I have to go out and buy a spiral cut ham.
Just when I thought the shopping was done

lousubcap

@fishlessman- all good with the above 'cept the bourbon.  Now if it's truly bottom-shelf then okay    
BTW since it is already spiral cut if you go with any liquid enhancements as mentioned (or check out the maple bourbon ham thread now active) get some of it between the slices.  Really brings home the flavor profiles.  FWIW-

fishlessman

lousubcap said:

@fishlessman- all good with the above 'cept the bourbon.  Now if it's truly bottom-shelf then okay    
BTW since it is already spiral cut if you go with any liquid enhancements as mentioned (or check out the maple bourbon ham thread now active) get some of it between the slices.  Really brings home the flavor profiles.  FWIW-

i cook with makers bourbon and drink rye. bourbon is too sweet for me, especialy makers

lousubcap

@fishlessman - give a non-wheat mash bill bourbon a go.  It is definitely a different taste.  Reasonable price point if you are so inclined is Four Roses Small Batch.  Sounds like a personal Christmas present.  

NPHuskerFL

Microwave

GrillSgt

Lots of different ways to reheat and most would be fine. My recommendation is to avoid any extra sweetness. Room temp is great but it will take more than 20 minutes, more like an hour.

BikerBob

I did one without a drip pan and it must have taken three or four clean burns over a month or so to get the grease off the fire ring. Oven works good. This thing is already cooked.

SmokingPiney

I would go with the path of least resistance and heat it in the oven per instructions. There's really nothing to be gained by reheating it on the Egg unless you want to add a touch more smoke.

Thatgrimguy

I set my green egg for 250, let it smoke for about an hour then wrap in foil with some sprite till about 125. You can eat it out of the package so no need to take it to 140 imo. Cook one every year since I was a kid. 

stv8r

from honeybaked ham...

If using a conventional oven, cover the entire ham (or portion to be used) and heat at 275 degrees F for about 10 minutes per pound. Place a shallow pan with water on the rack below the ham for additional moisture.


Room temp is good but warm is better imho

Thomasc18

Little late to the party, but I cooked one a few weeks ago. Spiral slice on egg. Cooked 275 dome temp, wrapped in foil, left a little opening at top.  Used Apple and oak wood. Wife and friends all agreed, one of the best tasting hams we ever had. 

Jupiter Jim

I'm sorry but some times I just can't stop myself! a heat source Merry Christmas.

Chubbs

No one mentioned @egret ham? 

lousubcap

Welcome around @Chubbs.  I actually did as it is a winner.  But sometimes I perhaps expect a bit...Having been around the block a few times, I did mention that ham as evidenced here:  "BTW since it is already spiral cut if you go with any liquid enhancements as mentioned (or check out the maple bourbon ham thread now active)."
Here's the specific link- Maple-Bourbon Ham 
Glad you are here and wish you a Merry Christmas and Happy New Year-

Mattman3969

So how’d did you do it? 

caliking

Paging @Mickey

Mickey

caliking said:

Paging @Mickey

NAKED HAM / SMOKE ONLY

Let me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). 

 

 Several years 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 wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.

New item: just did spiral ham and turned out fine. 

Chubbs

lousubcap said:

Welcome around @Chubbs.  I actually did as it is a winner.  But sometimes I perhaps expect a bit...Having been around the block a few times, I did mention that ham as evidenced here:  "BTW since it is already spiral cut if you go with any liquid enhancements as mentioned (or check out the maple bourbon ham thread now active)."
Here's the specific link- Maple-Bourbon Ham 
Glad you are here and wish you a Merry Christmas and Happy New Year-

Thanks! Been checking in on you guys from time to time. My eggin Time has taking a big hit with work but still eggin every chance I get. Merry Christmas and happy new year to you
too

GaryLange

The one and most important part of reheating the Spiral Ham is to tie it up tight so the slices do not open up. Wrap it up tight in foil and add some 7up or Sprite to it before you close the foil. They have a tendency to dry out if not tied and covered. The slices just open up and you end up with a dry slice of Ham.

DoubleEgger

Mickey said:

caliking said:

Paging @Mickey

NAKED HAM / SMOKE ONLY

Let me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). 

 

 Several years 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 wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.

New item: just did spiral ham and turned out fine. 

Agree. It’s hard to beat the taste of unadulterated ham. 

Mattman3969

Mickey said:

caliking said:

Paging @Mickey

NAKED HAM / SMOKE ONLY

Let me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). 

 

 Several years 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 wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.

New item: just did spiral ham and turned out fine. 

And you know it has to be good if @Mickey cooks anything below 350-400°. Lol.   No joke this is how I’ve been doing my hams since reading it hear.  

OshawaDave

SmokingPiney said:

I would go with the path of least resistance and heat it in the oven per instructions. There's really nothing to be gained by reheating it on the Egg unless you want to add a touch more smoke.

X2. I am considering doing one for Easter and all you're doing is reheating it.....might as well use the oven.