Spiral Cut Ham

[Redwingsfn31]

Anyone ever smoke one? Thinking about it for Easter. Any thoughts or tips would be appreciated.

[MilitantSquatter]

Assuming it's pre-cooked, all it needs is some smoke and heat. Foil will defeat the purpose.

Some suggest to put the cut side down in a pan to compress the slices to help retain moisture. You can also wrap in a moist cheesecloth(pineapple juice and a little oil perhaps)..

I love sliced pineapples layered on top with cloves...maybe a nice jelly glaze too.

Consider Pineapple Head Rub from Dizzy Pig http://www.dizzypigbbq.com/HTMLrubs/pineapplehead.html

and/or Texas Pepper Jelly http://www.texaspepperjelly.com/

[jonboy]

There is a nice recipe on this site, dr chickens twice baked/smoked ham or something like that.
I used a green ham last year with the recipe and everyone raved.
This year it will be a spiral sliced ham with the same recipe.
jon

[Meat Burner]

Redwing, we do the spiral cut ham sometimes and use the Jack Daniel's mop sauce/glaze from the Weber Big Book of grilling. Put the cut side down in a pan with about 1/4 inch of chicken broth or water. Grill indirect and the last 20-30 minutes, mop the glaze on a few times. Simple and wicked good.

Glaze/sauce:

1 cup Jack Daniel's
1 cup brown sugar
1/4 cup Dijon Mustard
1/4 cup dark brown corn syrup

Excellent flavor!

[deez butts]

Why get spiral? Why not a ham that isn't pre-cut? My thought is that with the meat being pre-cut you will lose a good amount of the meat's juices while you are cooking it.

[Bigdog]

I have been doing them lately with great success. They only need a couple of hours in the smoke. Pull when it looks and tastes done. Key is to either use the glaze they give you or use your own glaze and cook at around 225and not over cook. Open up the foil and place in a pan to help collect the juices. Use a brush to baste with these juices or spray with apple juice. EZ PZ, lemon squeezy. :cool:

[Bacchus]

I do them alot also, and they are delish. Save that bone and shank to go in a big pot of beans.

[Meat Burner]

ditto...what ^^^said.

[BlkJeep]

I've did two of them with AWESOME results both times. I get the spiral sliced ones and tie them up with butcher's twine. Heavy smoke at 200 degrees for about hours. And like everyone else says you'll want a glaze. I've used the packet that comes with it once and it wasn't bad at all. Good luck.

[Arlin_MacRae]

Apple butter slather.

I'm just sayin'...

[The BBQ QB]

I normally do uncut Hams the following way....

1/4 lb Butter melted in 1 Cup Maple syrup.... Coat the entire ham in the vessel you will be cooking it in and refrigerate for 15 minutes to cool the mixture down.

Then hand pack as much Brown sugar as will stick to the syrupy Ham. Really as much as you can.

Cook like stated by the posters above, but when the internal hits 135-140, pull and suck up the juice in the bottom of the pan with a wide Bore injector.

Inject liberally as much as the Ham will hold. Return to the smoke and cook until done.

This makes a very nice ham.

Mike D

[Chef Jim]

Why get spiral? Why not a ham that isn't pre-cut? My thought is that with the meat being pre-cut you will lose a good amount of the meat's juices while you are cooking it.

Good thought. But for me, I don't like spiral cut cause the cuts are so thin. I want to eat a hunk of meat. Besides, it's fun trying to cut around the bone. :-D

[The BBQ QB]

Here's a shot of a whole Ham I did in January. (I think this is a 7 lb Bone in)

This is just during the injection process.

I forgot to mention that I crosscut the ham prior to the syrup application.

http://i804.photobucket.com/albums/yy325/_Mike_D/BBQ/DSCF7715.jpg (http://s804.photobucket.com/albums/yy325/_Mike_D/BBQ/?action=view&current=DSCF7715.jpg)

Mike D

[bigabyte]

Here's the link to the Dr. Chickens Double smoked Ham recipe referenced earlier...

http://www.bbq-brethren.com/forum/showthread.php?t=34754