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Spiral sliced ham. How long ?

smokinsop
smokinsop Posts: 180
edited November -0001 in EggHead Forum
Got a spiral sliced from Sams, 7 lbs. Stuck some cinnamon sticks and cloves down in it. Cook indirect at 250. Maybe 2 hrs tented, pull and put a molasis and honey glaze on it. Cook about another 45 minutes or so uncovered. Shoot for 140-150 degrees. Sound alright or does it need to go higher in temp ?
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    smokinsop,
    I did one of those Thursday night. I just followed the instructions on the ham. 250 degrees for 10 minutes per pound with lots of hickory smoke. Then I glazed it and put it in a 425 degree oven for 15 minutes. Turned out fine. I didn't tent mine since I wanted smoke. The internal temperature is really not important since the ham was already cooked. All that matters is how hot you want it when you serve it.[p]TNW
    The Naked Whiz
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  • smokinsop
    smokinsop Posts: 180
    The Naked Whiz, My ham said 15 minutes per lb. Maybe mine will take less time. I loaded mine with apple wood
    Thanks a lot. Somehow I never seem to read the directions. Wife says it's a male thing. I can always keep warm until dinner
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    smokinsop,
    My ham had glaze from Paul Prudhome or however you spell it. What about yours?[p]TNW
    The Naked Whiz
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  • smokinsop
    smokinsop Posts: 180
    The Naked Whiz, Mine was a Members Mark (Sams Club house brand). I made my own glaze from Emerill recipe. Will let you know how it was in about an hour[p][p][p][p][p][p][p][p][p]
    9

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  • smokinsop
    smokinsop Posts: 180
    The Naked Whiz,
    Ham turned out eggcelent. Heated about 2 hrs. Glazed, heated again for about 1 hr. Never covered it. Lots of apple wood for smoke. I think the cinnamon and cloves really helped.
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  • Chef Wil
    Chef Wil Posts: 702
    The Naked Whiz,
    ever try the red ham glaze in jars and pepper jelly ?
    Makes a nice glaze, easy, and very tasty.
    Equal parts of each.
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  • Tombo
    Tombo Posts: 46
    Another question.
    Did you guys use plate setter? Drip pan on ham or PS? Do you like Butt or Shank part of the ham better?
    Hope all got what they wanted for Santa :)
    Have a great day all
    Tom
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