Will spiral-cut double-smoked ham dry out on BGE?

Unknown

I've seen Egret's and Dr. Chicken's double-smoked ham recipes and they both look great. I like the simplicity of Egret's, so I'd like to try that for Easter tomorrow.[p]But I'm worried that the extra surface area of the pre-cut spiral slices will dry out in the egg. I plan on a slow smoke at 250 dome, 140 internal ham with pecan or apple chunks.[p]Can anyone tell me if I should toss (well, not literally) this spiral-cut Costco/Kirkland brand ham and go get a "regular" city ham?[p]

seesharp

I just registered on EggHeadForum and will start reading and posting here!

Also, here is a single link that contains both recipes:
http://www.eggheadforum.com/wwwboard/messages/466628.shtml

RRP

seesharp,
first of all both of those receipes involve injection of fluids into the ham. Kind of hard to get fluids to stay in a spiral sliced ham!
OTOH here's a recipe specifically for a spiral sliced that has gotten rave reviews on the board.
http://www.eggheadforum.com/archives/2007/messages/457394.htm [p]BTW this is the old board you really need to click on the exit sign at the top of the page and come on over where the action is!

RRP

never mind the cut and paste here's that recipe:

Pork, Ham, W/Praline Topping
aka MR TOAD's OMG Ham

INGREDIENTS:
Smoked Ham - Spiral Cut
1/4 cup Butter
1 cup Brown Sugar - firmly packed
1 Cup Karo Syrup
Topping
1/3 cup Whipped cream
1 tsp Vanilla
1 cup Powdered sugar
3/4 cup Chopped Pecans - toasted




1 Inject ham with brown sugar flavored karo syrup - heat syrup to make it easy to work with.
2 Bake the pre-cooked ham until heated through - bake at 300, this will keep ham moist.
To make praline sauce/topping:
1 Bring butter, sugar, and whipping cream to a boil in a 2 quart saucepan over medium heat, stirring often. whisk in vanilla and powdered sugar until smooth, add toasted pecans at end of cook - pour praline sauce slowly over ham - using a fork open up slices to get a bit of the sauce into the ham - be careful, ham and praline mix is very hot


Recipe Type
Main Dish, Meat

Recipe Source
Author: Rodney Deal

Source: BGE Forum, Mr. Toad, 11/22/07

seesharp

I'll leave the spiral cut ham in the cryovac and try to inject it through that. Thanks for postig this one.

eggbasket

You will get many great recipes and tips for you and your ham here. We are either a bit more simplistic or maybe just lazy. We have done this twice now with two different brands of spiral cut hams. Remember they are already cooked so you can relax about doneness. We haven't gotten in to injection yet but at some point will try it. I hear that it is habit forming. So here is what we did.

Both times we baked the ham the same time and temp as directed by the ham label. We doctored the seasoning or syrup packet with some bourbon and basted the last ten minutes or so. These surgary bastes will burn if left longer. We also used one chunk of hickory wood. Both have been to die for!

Other notes: The high end ham was a little bit more moist and I think we did it on the Lg BGE. Today the cheaper ham was a honey ham and it got a pretty good dark crusting on the bottom. It was cooked on the small so I don't know if being closer to the fire or the fact that it was a honey ham that contributed to this burnt bottom. Or maybe Chuck got into the bourbon before or during the cook. :laugh:

Anywho, we are hooked. It is hard to pass up the convenience of spiral cut.

Happy Eggster Everyone!
Carol