Smoking Spiral Cut Ham

str8upcop04 · 11-27-2012, 09:40 AM

My wife is intent on me smoking a spiral cut ham for X-mas, I was wondering if anyone had a good roadmap to follow for SPIRAL cut hams with a good honey based glaze? I'm thinking on a temp of @225F to an internal of 120ish with a good chunk of hickory. I've searched around a bit on here and it seems like spiral cut hams aren't a popular cut to smoke. Any tips, hints, and or suggestions would be greatly appreciated. I really don't want to do a spiral but trying to keep the peace for the holidays

. Thanks again Brethren!

P.S. Pron will be included when finished.

-Justin

Grain Belt · 11-27-2012, 10:52 AM

I have smoked dozens of spiral cut hams on my kettle. I like to cook them at 300-325 until it hits 135-140. If I glaze I do it the last half hour to 15 minutes so the sugars set but don't burn. Some people think they will dry out but I feel the weight of the ham keeps the cuts fairly well sealed other than maybe the first 1/3 of an inch or so.

Bigdog · 11-27-2012, 11:29 AM

Ive cooked them a bunch of different ways and never had a bad one. Did one last weekend on my new YS640 and my wife said it was the best yet. Cooked it in a foil 1/2 pan, fat side down on its side for the first hour or so at 250 with pecan and cherry. Took it out and glazed all interior slices with the gold packet supplied. Put it back in the smoker with the cut side down for a total of 3 hours.

Igotgas · 11-27-2012, 11:54 AM

^^^^ what they said. I have never smoked a ham that wasn't a spiral cut and I have had good results.

K80Shooter · 11-27-2012, 12:22 PM

Hickory is very good on hams, we did one the day after Thanksgiving and it was wonderful! You might also want to try throwing a chunk of apple in there with the hickory.

The glaze we used was Honey & Pralines, we made sure to get plenty between the slices and stood it on the cut end. I would take it off around 130 internal, 140 is good but I find the outside 1/8 inch almost to tough to eat at this temp.

J-Rod · 11-27-2012, 02:46 PM

I was thinking of smoking a ham at Christmas too. Thanks for the nudge!

centexsmoker · 11-27-2012, 02:58 PM

Here is our go-to on the BGE forum: (Credit Egret). I've never done it but everyone who has raved about it.

Maple-Bourbon Ham*
by John Hall (egret)

Ingredients :

Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks

Procedure :

The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° (this should take about 5 hours).

Maple-Bourbon Paste

2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either kosher or sea salt

Woodmonkey · 11-27-2012, 05:30 PM

I second the Egret ham. I prefer the spiral cut as the injecting is just brushing the marinade between the slices and then cutting is very easy. Save the bone for soup.

http://www.greeneggers.com/index.php...734577&catid=1

Bigdog · 11-27-2012, 07:43 PM

Quote:

Originally Posted by centexsmoker

Here is our go-to on the BGE forum: (Credit Egret). I've never done it but everyone who has raved about it.

Maple-Bourbon Ham*
by John Hall (egret)

Ingredients :

Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks

Procedure :

The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° (this should take about 5 hours).

Maple-Bourbon Paste

2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either kosher or sea salt

Great sounding recipe but it sounds like it is for a non spiral cut ham. 5 hours seems way too long. Please correct me if I'm wrong.

centexsmoker · 11-27-2012, 08:09 PM

Quote:

Originally Posted by Bigdog

Great sounding recipe but it sounds like it is for a non spiral cut ham. 5 hours seems way too long. Please correct me if I'm wrong.

Sorry- it has been adapted for spiral sliced by others from this recipe. Internal temp is still the same but it should only take a few hours. Good catch

centexsmoker · 11-27-2012, 08:11 PM

I'll dig up the spiral over there and repost if it's any different.

centexsmoker · 11-27-2012, 08:17 PM

Quote:

Originally Posted by Bigdog

Great sounding recipe but it sounds like it is for a non spiral cut ham. 5 hours seems way too long. Please correct me if I'm wrong.

Ok- here is the adaptation:

Last weekend we went to Scottsdale for my fiance's daughter's wedding. She asked me to bring a Maple Bourbon ham she had tried once at Christmas. I was more than happy to oblige! We weren't sure how many would be there, so we got 2 spiral cut hams at Costco. I've never done Egret's recipe on a spiral cut, but from now on it's the only way I'll go. Spread the paste in between the slices and let them sit over night. Then on to the egg to smoke, with apple & cherry wood. Smoked each one 3 1/2 hours. Got rave reviews!

Bigdog · 11-27-2012, 08:22 PM

Great thread fellas!

I nominate this thread for the road map. So many misconceptions about them being dry. Course they will be if you over cook them because you treated them like a regular half ham.

JLStout · 11-28-2012, 12:22 AM

Use hickory to smoke ham. I have been using pineapple juice as a moisturizer with fantastic results. Open a can of pineapple rings, pour the juice over the ham, and lay a few rings on top. Smoke for 2 hours uncovered, then foil till you reach at least 145.

str8upcop04 · 11-28-2012, 09:04 AM

Thanks for all of the replies, I'm actually starting to get excited about the spiral cut. I will definately post some pron over the weekend so be sure to check back. You guys/gals rock!

11-27-2012, 09:40 AM	#1
str8upcop04 Knows what a fatty is. Join Date: 07-05-12 Location: Harrisburg, Pennsylvania	Smoking Spiral Cut Ham My wife is intent on me smoking a spiral cut ham for X-mas, I was wondering if anyone had a good roadmap to follow for SPIRAL cut hams with a good honey based glaze? I'm thinking on a temp of @225F to an internal of 120ish with a good chunk of hickory. I've searched around a bit on here and it seems like spiral cut hams aren't a popular cut to smoke. Any tips, hints, and or suggestions would be greatly appreciated. I really don't want to do a spiral but trying to keep the peace for the holidays. Thanks again Brethren! P.S. Pron will be included when finished. -Justin __________________ WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke Last edited by str8upcop04; 11-27-2012 at 01:05 PM..

11-27-2012, 11:29 AM	#3
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Ive cooked them a bunch of different ways and never had a bad one. Did one last weekend on my new YS640 and my wife said it was the best yet. Cooked it in a foil 1/2 pan, fat side down on its side for the first hour or so at 250 with pecan and cherry. Took it out and glazed all interior slices with the gold packet supplied. Put it back in the smoker with the cut side down for a total of 3 hours. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

11-27-2012, 11:54 AM	#4
Igotgas is one Smokin' Farker Join Date: 12-14-10 Location: Orangevale California	^^^^ what they said. I have never smoked a ham that wasn't a spiral cut and I have had good results. __________________ [CENTER]Chad [/CENTER] [CENTER]Gator Pit (Holy Smokees)[/CENTER] [CENTER]Custom built Propane Offset Smoker[/CENTER] [CENTER]Rescued Red MasterTouch - 1998[/CENTER] [CENTER]Smoky Joe - 1984 (My Little Girls)[/CENTER] [CENTER]Ranch Kettle X2- 2008 With Brother Marty Leach's Handles and 1991 CL find.[/CENTER] [CENTER]SS Weber Performer X 2 [/CENTER]

11-27-2012, 02:46 PM	#6
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	I was thinking of smoking a ham at Christmas too. Thanks for the nudge! __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

11-27-2012, 08:22 PM	#13
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Great thread fellas! I nominate this thread for the road map. So many misconceptions about them being dry. Course they will be if you over cook them because you treated them like a regular half ham. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

11-27-2012, 10:52 AM	#2
Grain Belt is one Smokin' Farker Join Date: 11-11-09 Location: Northern MN	I have smoked dozens of spiral cut hams on my kettle. I like to cook them at 300-325 until it hits 135-140. If I glaze I do it the last half hour to 15 minutes so the sugars set but don't burn. Some people think they will dry out but I feel the weight of the ham keeps the cuts fairly well sealed other than maybe the first 1/3 of an inch or so.

11-27-2012, 12:22 PM	#5
K80Shooter Full Fledged Farker Join Date: 10-20-12 Location: Hartwell, GA	Hickory is very good on hams, we did one the day after Thanksgiving and it was wonderful! You might also want to try throwing a chunk of apple in there with the hickory. The glaze we used was Honey & Pralines, we made sure to get plenty between the slices and stood it on the cut end. I would take it off around 130 internal, 140 is good but I find the outside 1/8 inch almost to tough to eat at this temp.

11-27-2012, 02:58 PM	#7
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Name/Nickname : John	Here is our go-to on the BGE forum: (Credit Egret). I've never done it but everyone who has raved about it. Maple-Bourbon Ham* by John Hall (egret) Ingredients : Maple-Bourbon Paste (recipe follows) 10-12 # cooked, ready to eat ham (bone-in Butt or Shank section) 1/2-1 cup Maple Syrup Cherry and Apple Chunks Procedure : The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it). Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking). Stabilize egg at 250° with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid. Cook until internal temperature reaches 140° (this should take about 5 hours). Maple-Bourbon Paste 2 Tbls. pure Maple Syrup 2 Tbls. freshly ground Black Pepper 2 Tbls. Dijon or Honey-Dijon Mustard 1 Tbls. Bourbon 1 Tbls. Vegetable Oil 1 Tbls. Paprika 1 Tbls. Onion Powder 2 tsp. coarse Salt, either kosher or sea salt

11-27-2012, 05:30 PM	#8
Woodmonkey Full Fledged Farker Join Date: 01-09-10 Location: Melbourne, Florida	I second the Egret ham. I prefer the spiral cut as the injecting is just brushing the marinade between the slices and then cutting is very easy. Save the bone for soup. http://www.greeneggers.com/index.php...734577&catid=1

11-27-2012, 08:11 PM	#11
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Name/Nickname : John	I'll dig up the spiral over there and repost if it's any different.

11-28-2012, 12:22 AM	#14
JLStout Got Wood. Join Date: 05-18-12 Location: Redding Ca	Use hickory to smoke ham. I have been using pineapple juice as a moisturizer with fantastic results. Open a can of pineapple rings, pour the juice over the ham, and lay a few rings on top. Smoke for 2 hours uncovered, then foil till you reach at least 145.

11-28-2012, 09:04 AM	#15
str8upcop04 Knows what a fatty is. Join Date: 07-05-12 Location: Harrisburg, Pennsylvania	Thanks for all of the replies, I'm actually starting to get excited about the spiral cut. I will definately post some pron over the weekend so be sure to check back. You guys/gals rock! __________________ WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke