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Spiral ham - in pan or above pan?

PowakPowak Posts: 862

Tomorrow I’m doing a 13# spiral ham on the egg. The brand’s instructions are to cook the ham in a pan with 1/2 a cup of water. You guys who have done these before on the egg would you recommend doing that or putting the ham directly on the grate with a drip pan below?


  • calikingcaliking Posts: 12,488

    Forget whatever instructions it came with. Search for @Mickey ‘s naked ham.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • PowakPowak Posts: 862

    @Mickey ‘s naked ham looks like a good recipe. Mines a 13.06 pound spiral. At 300° roughly how long will that take to reach 135°? 20 minutes/pound?

  • MickeyMickey Posts: 19,064
    edited April 21

    Guessing about 2 hours + or - or so. Hams go in the cooler and keep hot easy. Keep a check on 135.

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

  • Mattman3969Mattman3969 Posts: 8,794
    edited April 21

    Use a drip pan but put the ham on the grid. Throw the smoke of choice to it for a couple of hrs @ 300°. Your only reheating so anywhere in the 130-140 range is great.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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