Spiral sliced ham for Xmas

Steve-O

My wife wants me to smoke a spiral sliced ham for Christmas dinner. I am planning on going indirect (hopefully, to keep it from drying out) at 350* and using a mix of hickory and apple woods. I have seen suggestions on the forum recommending not to use spiral sliced hams, but since she already has the ham, that's what I will have to go with. Any suggestions for making it turn out ok? (Well, better than OK)

KennyG

Steve-O,[p]I've done a bunch of these and they turn out great on the Egg!. I buy them at Sam's club and re-warm them slowly at 250-275 indirect until an internal temp of 140* using hickory chips/chunks. Coat with the included glaze mix and go another half hour in your oven at 325*.[p]They are every bit as good as the major ham francises and a fraction of the cost.[p]K~G

JimW

Steve-O,
Be sure to tie it up so the slices don't flop around and dry out. If they separate, there is no way to keep them moist.
JimW

YB

Steve-O,
You have recieved a lot of good advise...I cook my spiral hams on a small rack over a drip pan.Put the flat side doww to keep the slices from separating and drying out.Here is a picture of a ham I was getting ready to cook Thanksgiving.
Larry
[ul][li]Thanksgiving Ham and Turkeys[/ul]

YB

Steve-O,
Here it is on the small egg.Lets try this over.
Larry
[ul][li]Ham on Egg[/ul]

Unknown

YB,
See if this one works for you.[p]rj
[ul][li]Ham on Egg[/ul]

Unknown

YB,
See if this one works.[p]rj[p]
[ul][li]Thankgiving Ham and Turkeys[/ul]

YB

rj,
Thanks...I made the pictures larger and Yahoo want let you post that way.