Reheating cooked ham in the Egg?

Unknown

Hi All,[p]Anyone try smoking a cooked spiral-sliced ham in the egg to reheat it? Last time I did it at 325 in a Drip pan until the meat thermometer read 140 degrees. It got a great smokey flavor. The only difficulty I had was that after we took the slices out of the ham, the slices would dry out real quick. It would help more if we took 2 pieces at a time. But it seems that individual slices when hot will dry out way too fast.[p]Anyone have some tips to avoid this? Or in fact, any Ham tips on the egg for pre-cooked hams?[p]Thanks!

Marv

Jamesw,
I do both fresh and pre-cooked hams and have done a sprial ham once. You are right they do dry out fairly fast even done in the kitchen oven.
We use the solid unsliced pre-cooked ham mostly now with great results.
You do however need to lower the temp down to around 200-225, add wood chunks for flavor and cook for about 1 hour per lb.[p]Marv
www.marvsbbq.com

Grumpa

Marv,[p]I have been wanting to do ham in the egg for quite some time. How about expanding on your thoughts a little further as to what you do to these hams. Glaze, indirect method, internal temp., etc.[p]Many thanks for for sharing.[p]Bob

djm5x9

Bob:[p]I get whole-precooked hams and smoke them on the cooker to an internal of 150º or so. I take my time doing this by heating them direct at 200º to 230º dome. Half a ham would be quicker, but I buy whole hams on sale and they are heavily discounted compared to the halves.

Bordello

djm5x9,Hi,
May I ask if the hams you purchase are bone in or boneless?????? Does the second heat/smoke cycle produce more of a salt taste?????
Thanks for your advice,
New Bob

djm5x9

New Bob:[p]My experience is with bone-in hams. I have never had a problem with them tasting too salty.

Bordello

djm5x9,
Thank you kind sir.
New Bob

Grumpa

djm5x9,[p]Thanks for the tips. Hope you and the family are doing well.[p]Bob

Marv

Bob,[p]I have used this on both the bone in and boneless:[p]5 tlbs. fresh ground (I bought a new elec. coffee girnder for this purpose)
1/4 C. turbinado sugar (it dosen't burn like reg. brown sugar.)
3 tlbs. paprika
2 tlbs. salt (omit if using a precooked ham)
1 tlbs. dry mustard
2 tsp. onion powder
1 tsp. cayenne[p]6-8 lb. ham (fresh or precooked)[p]Picnic mop (optional)[p]remaining rub
3 C. cider vinegar
1 C. water
1 Med. onion, minced
1/4 C. fresh ground black pepper
2 tlbs. salt (omit if using precooked ham)
1 tlbs. dry mustard
4 cloves garlic, minced
1 tsp. cayenne[p] Night before rub ham well with about 1/2 the rub. Put in plastic bag, wrap tight and refrigerate over night.
Before you BBQ rub down with another coat of rub. Let sit at room temp. for about 30-60 min.
Bring smoker to 200-225 place ham on and smoke for 1-1/2 hrs. per lb. or until internal temp. is 180.[p]For the mop, stir remaining rub together with rest of mop ingredients and warm the mixture over low heat. then baste (mop) every hour or so while cooking.[p]Makes for some goooood eatin'![p]Marv
www.marvsbbq.com[p]

Grumpa

Hi Marv,[p]Thanks for taking the time to post this wonderful looking stuff. I have printed it out and I'm dying to give it a try. I will let you know how I do with it.[p]Best to you and yours.[p]Bob

Unknown

Marv,[p]Hi Marv,[p]I read at the USDA site, as well as the packaging, that the "Minimum safe temperature" to reheat a ham at is 325 degrees F, to an internal of 140 degrees. This is for a Pre-cooked ham. (Because bacteria multiplies quickly at the "Middle" temperatures.[p]Now, I assume that if it is an uncooked ham, where you must cook it to 160degrees, you can heat is slowly (225), until it hits 160 -- at which point all the bacteria die.[p]Are you saying it is still safe to "Smoke" the ham at 225 until 140? Or do I have to go to the 160 temp that raw hams need to hit. Also, then, if I hit 160, won't it dry out even faster?[p]

Marv

Jamesw,
I use the 225-250 heat range and heat to the 160 degree. With a water pan or mopping every hour it stays moist and not dry out. the idea is to add MORE smoke flavor and this works fairly well.[p]Marv