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spiral cut ham on a bge

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    spiral cut ham on a bge

    my first post. trying something new this thanksgiving as normally we have other plans. will be doing a spiral cut ham (publix brand, honeybaked equivalent, 8.8 lbs bone in) and am looking for ideas on temp, how long, orientation, etc... also, if anyone has a pineapple glaze recipe (wife's preference), i would be very obliged.

    Welcome to The Pit. Sorry, but I've never smoked a ham. A few members will be along shortly with conflicting advice... (Just kidding of course...)


    • ofelles
      ofelles commented
      Editing a comment
      RonB No your not kidding. Just telling the truth. But wait, don't let the new guy know.

    Try the ultimate smoked ham recipe on the free portion. You will NOT be disappointed!


    • klflowers
      klflowers commented
      Editing a comment
      You just beat me to it. I think the apricot glaze recipe could be adapted for pineapple...

    Welcome to the pit from TN. Try this:


    I did one last year with a spiral cut ham. You should be able to adapt the apricot glaze to a pineapple one.


      On a generic note you are looking for an internal temp of 140. Using a cooking temp of 275-325 you should expect a heating time of 10-15 minutes per pound.


        Good advise so far. By the way. Welcome from the California Delta


          Salutations from Hays​​​​​​, Kansas!


            One thing to consider is most spiral hams are already cooked, at least the ones I get up here, you are merely reheating the meat.
            I cook try to cook at 275 for 15-20 mins per lb depending on the size of the ham.
            Fat side down so the meat is up to take the glaze.
            Can't help with the glaze, we use the glaze that comes with the ham. Also prefer the powdered glazes to the liquid glazes, just tastes better.
            Last edited by smokin fool; November 26, 2019, 07:01 AM.



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