Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Best way to heat a precooked spiral ham?
My family is celebrating Christmas tonight, and I’ve been too busy at work to prepare a proper meal, such as prime rib or turkey. My wife covered for me by purchasing a precooked spiral ham.
What’s the best way to heat one of these without drying it out? I have a nasty feeling that most (re)heating methods will really dry this thing out. Perhaps I should wrap tightly in foil or put it in a dutch oven with a bit of water in it?
Thanks for your help.
Comments
-
Not sure where you purchased the ham from, I usually buy from Honey Baked Ham and they recommend that you do not reheat it. Just let it set out a room temp for 20 minutes prior to serving.
-
We've had good results setting the Egg up to smoke at 300-350 and warming it up to about 145. A 9 or 10 lb ham will take 2.5 to 3 hours. If you finish early, wrap it in foil and drop it in a cooler just like you would a brisket or a butt.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
In the oven“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
dust with brown sugar and a tiny amount of ground clove. 325 dome sitting in a pan, add juice or coke and or bourbon and baste it when its almost 130, done at 140. if it has a cut flat side i cook that side down and baste, if it doesnt i lay the spirals down and spin it in the liquid to baste. these are ready to eat as is, so if its looking done before temp get it out
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:dust with brown sugar and a tiny amount of ground clove. 325 dome sitting in a pan, add juice or coke and or bourbon and baste it when its almost 130, done at 140. if it has a cut flat side i cook that side down and baste, if it doesnt i lay the spirals down and spin it in the liquid to baste. these are ready to eat as is, so if its looking done before temp get it out
Just when I thought the shopping was done -
@fishlessman- all good with the above 'cept the bourbon. Now if it's truly bottom-shelf then okay
BTW since it is already spiral cut if you go with any liquid enhancements as mentioned (or check out the maple bourbon ham thread now active) get some of it between the slices. Really brings home the flavor profiles. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:@fishlessman- all good with the above 'cept the bourbon. Now if it's truly bottom-shelf then okay
BTW since it is already spiral cut if you go with any liquid enhancements as mentioned (or check out the maple bourbon ham thread now active) get some of it between the slices. Really brings home the flavor profiles. FWIW-
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@fishlessman - give a non-wheat mash bill bourbon a go. It is definitely a different taste. Reasonable price point if you are so inclined is Four Roses Small Batch. Sounds like a personal Christmas present.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
MicrowaveLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Lots of different ways to reheat and most would be fine. My recommendation is to avoid any extra sweetness. Room temp is great but it will take more than 20 minutes, more like an hour.
-
I did one without a drip pan and it must have taken three or four clean burns over a month or so to get the grease off the fire ring. Oven works good. This thing is already cooked.
Cooking on the coast -
I would go with the path of least resistance and heat it in the oven per instructions. There's really nothing to be gained by reheating it on the Egg unless you want to add a touch more smoke.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
-
I set my green egg for 250, let it smoke for about an hour then wrap in foil with some sprite till about 125. You can eat it out of the package so no need to take it to 140 imo. Cook one every year since I was a kid.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
from honeybaked ham...
If using a conventional oven, cover the entire ham (or portion to be used) and heat at 275 degrees F for about 10 minutes per pound. Place a shallow pan with water on the rack below the ham for additional moisture.
Room temp is good but warm is better imho
-
Little late to the party, but I cooked one a few weeks ago. Spiral slice on egg. Cooked 275 dome temp, wrapped in foil, left a little opening at top. Used Apple and oak wood. Wife and friends all agreed, one of the best tasting hams we ever had.Madison, AL
-
I'm sorry but some times I just can't stop myself! a heat source Merry Christmas.
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
-
No one mentioned @egret ham?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Welcome around @Chubbs. I actually did as it is a winner. But sometimes I perhaps expect a bit...Having been around the block a few times, I did mention that ham as evidenced here: "BTW since it is already spiral cut if you go with any liquid enhancements as mentioned (or check out the maple bourbon ham thread now active)."
Here's the specific link- Maple-Bourbon Ham
Glad you are here and wish you a Merry Christmas and Happy New Year-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
So how’d did you do it?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
Paging @Mickey#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
caliking said:Paging @MickeyNAKED HAM / SMOKE ONLYLet me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).Several years 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: lots of Sugar Maple wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.New item: just did spiral ham and turned out fine.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
lousubcap said:Welcome around @Chubbs. I actually did as it is a winner. But sometimes I perhaps expect a bit...Having been around the block a few times, I did mention that ham as evidenced here: "BTW since it is already spiral cut if you go with any liquid enhancements as mentioned (or check out the maple bourbon ham thread now active)."
Here's the specific link- Maple-Bourbon Ham
Glad you are here and wish you a Merry Christmas and Happy New Year-
tooColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
The one and most important part of reheating the Spiral Ham is to tie it up tight so the slices do not open up. Wrap it up tight in foil and add some 7up or Sprite to it before you close the foil. They have a tendency to dry out if not tied and covered. The slices just open up and you end up with a dry slice of Ham.
-
Mickey said:caliking said:Paging @MickeyNAKED HAM / SMOKE ONLYLet me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).Several years 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: lots of Sugar Maple wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.New item: just did spiral ham and turned out fine.
-
Mickey said:caliking said:Paging @MickeyNAKED HAM / SMOKE ONLYLet me start that for the first 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE).Several years 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: lots of Sugar Maple wood. Cooked at 300 till 135. I did score the ham deep. Cooked indirect.New item: just did spiral ham and turned out fine.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
SmokingPiney said:I would go with the path of least resistance and heat it in the oven per instructions. There's really nothing to be gained by reheating it on the Egg unless you want to add a touch more smoke.
X2. I am considering doing one for Easter and all you're doing is reheating it.....might as well use the oven.Weber Genesis CP310; Weber Q1200 (camping); LBGE.
"If you haven't heard a rumour by 8:30 am - start one"
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum