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Spiral Ham Suggestions

RajunCajun
RajunCajun Posts: 1,049
in EggHead Forum
Any suggestions on how to do a spiral cut ham on the BGE?  Temp, time, internal?

Thanks for the suggestions.
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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Comments

  • lousubcap
    lousubcap Posts: 36,753
    I would guess the ham packaging has some cook temp and approx time suggestions.  Remember the BGE will cook it faster due to the dome reflected heat.  Indirect around 275-300*F and I seem to recall around 10- 12 mins /lb to 140*F. FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • milesvdustin
    milesvdustin Posts: 2,882
    Where is that recipe with the one injected with maple syrup and rubbed with a bourbon mustard combo? Look for that one 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • GrillSgt
    GrillSgt Posts: 2,507
    https://eggheadforum.com/discussion/1133627/maple-bourbon-ham/p1
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  • GaryLange
    GaryLange Posts: 418
    One important thing when cooling the Spiral Cut Ham is to tie it up tight so the pieces don't separate and dry the Ham out while cooking!
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  • Botch
    Botch Posts: 17,357
    The spiral ham I bought for TG (from the Honey-Baked Ham folks, who can't make change) recommended being served at room temperature.  My next frozen portion will be consumed this way, see how it is.  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited December 2018
    I’ve done them with sugar maple smoke only.  Keep temps around 250 indirect and pull around 130-140. I say this assuming you ham is already cooked and your just basically reheating and not trying to cook a green ham.  

    @Mickey

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Skrullb
    Skrullb Posts: 666
    Put your favorite rub on it and cook indirect at 250-75 for a few hours until it hits about 140. When it’s about 130-135, glaze it with whatever you like, bbq sauce, honey glaze, etc. they come out great every time 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Jstroke
    Jstroke Posts: 2,605
    I cook mine slower more like 200. I pulled it off when it looked done, but drier and more like country ham. I didn’t glaze it, but I’m not big on sweet.. I went pretty heavy on the smoke, and it came out perfect for both breakfast sandwiches and soup. It wasn’t intended for dinner. To answer you question of ham face up or down I think down as the face won’t dry out as much from the dome reflection. I haven’t tied mine, which is a good idea. 

    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Dave in Florida
    Dave in Florida Posts: 1,157
    This one is very good also.  I get it requested often.  http://howtobbqright.com/2013/11/17/how-to-smoke-a-honeybaked-ham/
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • Teefus
    Teefus Posts: 1,259
    edited December 2018
    When I did mine I just went low and slow to bring the temp up and add some smoke. I threw the glaze away. There’s always a mountain of meat left and glazed ham makes a poor recipe ingredient. It’s a good way to ruin a batch of pea soup. You can always add flavors but it pretty tough to subtract them. 
    Michiana, South of the border.
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  • Mickey
    Mickey Posts: 19,768

    NAKED HAM / SMOKE ONLY


    Let 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). Just given a Mini to add to the herd. 

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  • Botch
    Botch Posts: 17,357
    To answer you question of ham face up or down I think down as the face won’t dry out as much from the dome reflection. 
    But isn't it taking just as much heat (maybe more) from the platesetter?  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • Jstroke
    Jstroke Posts: 2,605
    Botch said:
    To answer you question of ham face up or down I think down as the face won’t dry out as much from the dome reflection. 
    But isn't it taking just as much heat (maybe more) from the platesetter?  
    My experience has been that it isn’t as dried out if face down. Not sure why, air movement or maybe hotter up top? Not sure.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • RajunCajun
    RajunCajun Posts: 1,049
    Thanks for the comments guys.  They turned out fantastic!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • RRP
    RRP Posts: 26,453
    Egret's ham recipe here for 12 years or maybe more! 

    Trying to inject a spiral cut ham is like trying to blow up a busted balloon!

    Why? Just think about it, but if you dont care then why not spend the same amount of effort and using a thin bladed spatula spread the goop in between each slice.
    Re-gasketing the USA one yard at a time 
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