Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Spiral cut ham?

Mayberry
Mayberry Posts: 751
edited November 2015 in EggHead Forum
Having 2nd Thanksgiving with family today and oven is full.   Need to warm precooked spiral cut ham on Egg.   Wrapped in foil, indirect, 325 grate temp.    What internal should I warm ham to before applying glaze and finishing?
Athens, GA
XL BGE, Large BGE and RecTec590
· Share on FacebookShare on Twitter

Comments

  • RedSkip
    RedSkip Posts: 1,400
    edited November 2015
    I did this yesterday.  Cooked ham at 375-400 for about 90 minutes (10 minutes per lb for fully cooked ham).  Once the ham got to 140F, I applied glaze for 20-30 minutes until set.

    Watch your temp and check regularly once the glaze is on.  Sugar burns quickly above 300F.

    My egg settled in a little high on temp, but didn't want to chase temps, so I ran with it at the higher temp.  325-350 sounds like a good temp.
    Large BGE - McDonald, PA
    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    it's already cooked, so you are just warming

    cut-side down in a pan with water.  no foil if you want some extra smoke

    i would glaze at 130 per the instructions (which usually involve raising temp.

    if you wait til 140 and then glaze, the extra time will bring it higher than it needs to be.  those spiral cuts have a way of drying out, which may be why you are saying you want to foil the whole thing.

    i guard against drying by only going to 130, and hitting with smoke early and somewhat heavy
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Darby_Crenshaw said:
    i guard against drying by only going to 130, and hitting with smoke early and somewhat heavy
    Agree. I usually pull them around 125. No later than 130. I love ham as much as anything but a dried out one sucks. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,061
    I cooked raised indirect with no foil.  Added the glaze around 145..
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    truth be told, a traditional cold buffet never even suggested reheating these. Just cut and serve

    but the canned and plastic wrapped stuff of the last forty years exhibits an unpalatable gel that reheating dissolves


    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Darby_Crenshaw said:
    truth be told, a traditional cold buffet never even suggested reheating these. Just cut and serve


    You are correct again brother. The spiral cut hams are akin to Honey Baked hams. The are fully cooked and can be served cold or warmed. To me the Honey Baked ones are actually better cold but that is a personal preference. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter

Categories