Spiral ham

[zelmo]

I am going to be serving a spiral cut ham on Sunday and was thinking about warming it up on the RecTec to add smoke flavor to it.

Has anyone tried that?

[Clif Kincaid]

I've done them on my BGE...so get it done!

[zelmo]

Did you put glaze on? Does that go with the smoke flavor?

[Clif Kincaid]

You can glaze...I do it either way just depends on if I want to or not. This is just a basic one I use...sometimes I add orange juice and maple syrup or dr pepper.

1 can crushed pineapple
1.5 cup brown sugar
.5 bottle white zinfendel or other sweet wine
.5 cup honey
2 tbsp dijon mustard

[fr8dog]

I do it all the time. Run down to #25. I don't glaze, but you can. Good stuff.

http://www.bbcboards.net/showthread.php?t=940820

[SteveDyer]

http://howtobbqright.com/2018/01/08/smoke-holiday-ham/

[zelmo]

http://howtobbqright.com/2018/01/08/smoke-holiday-ham/

Thank you. I am gong to try that.

[zelmo]

http://howtobbqright.com/2018/01/08/smoke-holiday-ham/

I'm gong to try this today and was going over this recipe again. There is one part that I am not clear on - is the ham covered for the last hour on the smoker, after you have applied the glaze?

[SteveDyer]

No, leave it uncovered but watch that it doesnt get too dark

[zelmo]

Well, the ham didn’t turn out as good as I would have liked.

I followed the instructions but made a tactical mistake by not putting the probe in until I had glazed it and put it back on the smoker. The internal temperature was only 110 at that point. It took about 5 1/2 hours to reach 145 instead of the 4 hours in the recipe.

Even though I had foil around it for most of the cook it came out dry. The taste was good just dry. Next time I will have the probe in earlier and take it off at 140.

[Clif Kincaid]

Just buy a bone in shank ham...avoid spiral. Try it next time.

[mark482vs]

spiral slice hams tend to dry out we do not use them

[RazorCat]

My B-I-L did a spiral ham on his BGE recently. He cinched it up tightly with string before cooking. Said it held the juices in better. Cooked loosely wrapped on the underside with foil, open on top. He used a ThermoPro probe from the start, glazed it, and set it wrapped loosely in foil in a small ice chest for about 30 minutes. It did turn out quite moist.
I’m going to try one that way.