Costco (Kirkland) Spiral Ham

Dyal_SC

Anyone ever try one of these?  Picked one up earlier and it came with a glaze packet.  Wondering if I need to ditch the glaze packet and do my own?  Or if you’ve tried it, is the glaze any good?  Plan on giving it some extra smoke on the egg. TIA. 

Lit

I’ve cooked them a couple times. It tasted like a traditional ham glaze to me just a sugary glaze. I have added peach jam to it before. I’m assuming your talking about the one in the ham in the red wrapping. 

Dyal_SC

Lit said:

I’ve cooked them a couple times. It tasted like a traditional ham glaze to me just a sugary glaze. I have added peach jam to it before. I’m assuming your talking about the one in the ham in the red wrapping. 

Yessir, that’s the one. Thanks, I have some peach jam in the fridge already. Will give that a try. 

Canugghead

Tried a spiral ham back in Oct. Prepared it @egret way and finished with the glaze that came with the ham, the glaze was decent. Verdict: everyone preferred the unsliced 'point'; spiralled slices were drier due to exposed surfaces.

nolaegghead

I've cooked those. If it's the one I'm thinking of it is mostly powdered brown or turbinado sugar.  I would go with a peach or apricot jam also.

Dyal_SC

Thx fellas. 

caliking

I'm interested in the outcome. Spiral cut hams seem more readily available, than the Cook's ham preferred by many here. I smoked a ham (hybrid egret and @Mickey recipe) for Thanksgiving and although the flavor was great, the Cook's ham meat seemed kinda soggy. Label said 23% solution or something like that. 

I used homemade peach habanero bourbon jam, DP Pineapple Head and other stuff from the egret recipe for the glaze. Pineapple Head really shines on smoked ham IMO.

@Canugghead - that's a purty lookin' ham. Did you rub paste/glaze between the slices? I'm yet to smoke a spiral cut ham, but wonder if that would help the slices from drying out. 

Canugghead

@caliking I agree Cook's ham has a more soggy texture.  I did rub paste/marinade between slices; don't get me wrong, the spiralled slices were still good, just drier than the unsliced point. You can't go wrong with either.

Calbbqer

Used Malcom reed’s glaze recipe with the Costco spiral ham.

Mickey

Calbbqer said:

Used Malcom reed’s glaze recipe with the Costco spiral ham.

I toss the sauce package and cook naked. Spirals do well this way 

Griffin

Wife doesn't like "fruity" stuff, especially with meat, so I always toss the packet and go naked like @Mickey says

stlcharcoal

I'm buying one today!  Usually Christmas and Easter.  I've prepared them in the oven inside of a oven bag before......you're just warming them up really.  Then cut the bag and get the glaze on.  Used a apricot preserve with stone ground mustard glaze.

Canugghead

IMO it’s more than just warming up, it adds another dimension of smoke profile. To each his own.

rifrench

I am thinking low and slow temp for naked spiral ham, am I wrong?

bubbajack

The last spiral ham I cooked had pineapple and cherries attached, old school way. Cooked it in a pan to capture the juices and would spoon the juice over the ham several times during the cook. 15 pouder cooked in 3 hours at 250 or so. Let it rest and dumped the glaze on it. It was good.

Dyal_SC

rifrench said:

I am thinking low and slow temp for naked spiral ham, am I wrong?

Doubt it matters much. I wouldn’t go too high, to prevent scorching. You’re really just reheating it anyways. 

billyray

Here's Chris Lilly's

Apricot sauce for ham.

When I make his recipe I like to give it a bit of smokiness by using smoked paprika instead of regular paprika and chipotle powder instead of the cayenne powder. But don't skip anything else, especially the cloves, they are a crucial part of the flavor profile. I like to add a 2 teaspoons of salad grade balsamic vinegar to the mix.

Makes. 1 cup, enough for an 8 pound ham or two slabs of ribs

Preparation time.15 minutes

Cooking time. 10 minutes

Keeps. Because it has a high sugar content, it can keep for months in the refrigerator.

Ingredients

1/2 cup apricot preserves

1/2 cup honey

2 tablespoons brown sugar

1 tablespoon Dijon-style mustard

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon soy sauce

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper powder

1/4 teaspoon garlic powder

1/8 teaspoon cinnamon powder

1/8 teaspoon sage flakes

1/16 teaspoon ground cloves

Method

In a medium bowl, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.

 

Dyal_SC

Ended up using the Costco glaze packet along with a coupla splashes of Pepsi and peach habanero jam that I had in the fridge. Just cooked it in the oven. The ham already has an excellent smoke flavor. Stayed moist throughout. Only critique is that it’s a tad salty. But we like salt, so it wasn’t necessarily a bad thing. Will definitely be a go-to. Easy peasy and good. 

caliking

Glad it turned out. Next one I do will likely be spiral cut. I didn't enjoy the Cook's ham I did for Thanksgiving as much this time.