Spiral Ham Suggestions

RajunCajun

Any suggestions on how to do a spiral cut ham on the BGE?  Temp, time, internal?

Thanks for the suggestions.

lousubcap

I would guess the ham packaging has some cook temp and approx time suggestions.  Remember the BGE will cook it faster due to the dome reflected heat.  Indirect around 275-300*F and I seem to recall around 10- 12 mins /lb to 140*F. FWIW-

milesvdustin

Where is that recipe with the one injected with maple syrup and rubbed with a bourbon mustard combo? Look for that one 

GrillSgt

https://eggheadforum.com/discussion/1133627/maple-bourbon-ham/p1

GaryLange

One important thing when cooling the Spiral Cut Ham is to tie it up tight so the pieces don't separate and dry the Ham out while cooking!

Botch

The spiral ham I bought for TG (from the Honey-Baked Ham folks, who can't make change) recommended being served at room temperature.  My next frozen portion will be consumed this way, see how it is.  

Mattman3969

I’ve done them with sugar maple smoke only.  Keep temps around 250 indirect and pull around 130-140. I say this assuming you ham is already cooked and your just basically reheating and not trying to cook a green ham.  

@Mickey

Skrullb

Put your favorite rub on it and cook indirect at 250-75 for a few hours until it hits about 140. When it’s about 130-135, glaze it with whatever you like, bbq sauce, honey glaze, etc. they come out great every time 

Jstroke

I cook mine slower more like 200. I pulled it off when it looked done, but drier and more like country ham. I didn’t glaze it, but I’m not big on sweet.. I went pretty heavy on the smoke, and it came out perfect for both breakfast sandwiches and soup. It wasn’t intended for dinner. To answer you question of ham face up or down I think down as the face won’t dry out as much from the dome reflection. I haven’t tied mine, which is a good idea. 

Dave in Florida

This one is very good also.  I get it requested often.  http://howtobbqright.com/2013/11/17/how-to-smoke-a-honeybaked-ham/

Teefus

When I did mine I just went low and slow to bring the temp up and add some smoke. I threw the glaze away. There’s always a mountain of meat left and glazed ham makes a poor recipe ingredient. It’s a good way to ruin a batch of pea soup. You can always add flavors but it pretty tough to subtract them. 

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. 

Botch

To answer you question of ham face up or down I think down as the face won’t dry out as much from the dome reflection. 

But isn't it taking just as much heat (maybe more) from the platesetter?  

Jstroke

Botch said:

To answer you question of ham face up or down I think down as the face won’t dry out as much from the dome reflection. 

But isn't it taking just as much heat (maybe more) from the platesetter?  

My experience has been that it isn’t as dried out if face down. Not sure why, air movement or maybe hotter up top? Not sure.

RajunCajun

Thanks for the comments guys.  They turned out fantastic!

RRP

Egret's ham recipe here for 12 years or maybe more! 

Trying to inject a spiral cut ham is like trying to blow up a busted balloon!

Why? Just think about it, but if you dont care then why not spend the same amount of effort and using a thin bladed spatula spread the goop in between each slice.