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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-17-2014, 03:06 PM   #1
Offthehook
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Default Lets talk spiral ham..

So my family decided beach camping was more fun than Easter dinner this year. Now normally I would join them but I am sailing on Saturday and cant make it back up north in time.

My friends decided to do a dinner and I was going to do 2 spiral hams from Costco. 1 in the oven and one on the WSM and wanted to know if anyone has warmed up these pre cooked hams on a smoker before. Any tips?

Sounds like a good idea to me.
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Unread 04-17-2014, 03:37 PM   #2
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I looked but I just noticed someone else beat me to it. Good replies too.
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Unread 04-17-2014, 08:07 PM   #3
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Found this on About.com today. Great information here IMHO. Good luck and let us know how things turned out.

http://bbq.about.com/od/ham/ss/aa120608a.htm
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Unread 04-18-2014, 08:04 AM   #4
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Spiral hams can dry out if cooked too long. I pan the cooked spiral ham in apple cider/juice and warm very slowly in the smoker (200°) until the it hits 136°. During the tented rest it will climb over 140° which is the USDA safe serving temperature for cooked ham.

I apply the smoke in the beginning but then turn to just a heating process after an hour.
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Unread 04-18-2014, 08:40 AM   #5
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Tin pan with about a half inch of apple or pineapple juice, flat side down. Rubbed/drizzled with melted brown sugar and butter and spritzed with pineapple juice. Smoked it about 4 hours at 200-225 on Christmas 2013. Turned out amazing, don't think I'll ever put it in the oven again.
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