Spiral cut ham. Suggestions?

sheetmetalpete · July 2015

I've got a 10 pound spiral cut ham thawing at home that's scheduled to hit the Egg after work tonight. I was thinking about cooking in a foil pan (cut side down) with some orange juice & cranberries in it. Indirect at 325 degrees or so until done.

Does anyone have any tips or thoughts to steer me in a different direction?

Thanks!

TexanOfTheNorth · July 2015

I'd do it as if it was going in the oven. You can add some wood, although, can't say how much, if any smoke flavor you would get

we sometimes just serve those at room temp too

RRP · July 2015

sheetmetalpete said:

I've got a 10 pound spiral cut ham thawing at home that's scheduled to hit the Egg after work tonight. I was thinking about cooking in a foil pan (cut side down) with some orange juice & cranberries in it. Indirect at 325 degrees or so until done.

Does anyone have any tips or thoughts to steer me in a different direction?

Thanks!

Keep in mind that ham is already cooked. All you are doing is rewarming it. I take mine up to 140 internal. Good luck!

fishlessman · July 2015

just to 140 max as said, anyhigher and your just drying it out. if your going to bast, tip it sideways and baste then stand it back up. i usually add to the juice with gingerale, brown sugar, a tiny amount of ground clove, and a shot of bourbon doesnt hurt

nolaegghead · July 2015

What fishlessman said. 140.

I've found these can come out dry.

I would recommend (and I'll happily take the flaming from this) warming it up wrapped in foil in the oven, then caramelizing with some high heat - a weed burner, broiler (with rotating) or a nuclear hot oven or egg.

Richard Fl · July 2015

He is my method of using Egret's .. EGGjoy!
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=734577&catid=1

sheetmetalpete · July 2015

Thanks everyone. I used what i had on hand and here is what I came up with.

Image: https://us.v-cdn.net/5017260/uploads/editor/ad/0bixb6h532hk.jpg

On the Egg at 325 for roughly an hour. Took it off at about 120 degrees.

Despite pulling it early and the OJ, peach, brown sugar & cloves it was still quite dry. (That does seem to be my theme with these hams no matter how I cook them.) It was very flavorful though.

RRP · July 2015

sheetmetalpete said:

Thanks everyone. I used what i had on hand and here is what I came up with.

On the Egg at 325 for roughly an hour. Took it off at about 120 degrees.

Despite pulling it early and the OJ, peach, brown sugar & cloves it was still quite dry. (That does seem to be my theme with these hams no matter how I cook them.) It was very flavorful though.

You say no matter how you cook them then for kicks and giggles why not try one that isn't spiral cut? My gut feeling is even with the pool of moisture then your temperature of 325 was too high. Even the fact it hit 120 in only an hour I wonder if you have checked the calibration of your dome thermometer as it sounds a ways out of whack to me. Some part in this isn't adding up right.

Mickey · July 2015

NAKED HAM / SMOKE ONLY

Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).

A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of Sugar Maple and cherry chunks. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.

New item: just did spiral and worked out fine

Mattman3969 · July 2015

@mickey beat me to it but after all he's the one that turned me on to the smoke only hams.

Mickey · July 2015

Mattman3969 said:

@mickey beat me to it but after all he's the one that turned me on to the smoke only hams.

Matt, only because I am in a damn parking lot called I-40 20 miles east of Flagstaff.

sheetmetalpete · July 2015

^^ That looks good! ^^

You might be right on the temp, RRP. Something caused it to lose a lot of moisture. It all wound up in the pan. I'm not certain it was even 120 deg when I pulled it. I don't believe I got my thermometer to the center.

It was still a nice night to be Egging.

RRP · July 2015

sheetmetalpete said:

^^ That looks good! ^^

You might be right on the temp, RRP. Something caused it to lose a lot of moisture. It all wound up in the pan. I'm not certain it was even 120 deg when I pulled it. I don't believe I got my thermometer to the center.

It was still a nice night to be Egging.

Do you have a Thermapen so you could have checked several spots? If you went by one probe left in one place in a spiral cut ham it's hard to guess what your actual reading was. Better luck next time and again, you might try a regular ham vs a spiral cut.

Mattman3969 · July 2015

Mickey said:

Mattman3969 said:

@mickey beat me to it but after all he's the one that turned me on to the smoke only hams.

Matt, only because I am in a damn parking lot called I-40 20 miles east of Flagstaff.

I know the MM is in the back of the van. Fire that thing up!!!

RRP · July 2015

Mickey said:

Mattman3969 said:

@mickey beat me to it but after all he's the one that turned me on to the smoke only hams.

Matt, only because I am in a damn parking lot called I-40 20 miles east of Flagstaff.

You camping out in a Wally World parking lot AGAIN tonight?

Have company there by you with a camp fire going I bet!

Nice to be near flush toilets again, huh?

sheetmetalpete · July 2015

Update: I just deboned the ham. It appears the only dry part was that in the liquid - naturally the only part we ate for dinner. The rest picked up a little smoke, was tender & moist. I will definitely go with a naked ham next time!

Spiral cut ham. Suggestions?

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