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.
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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.Comment
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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.Comment
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Good advise so far. By the way. Welcome from the California DeltaComment
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Salutations from Hays​​​​​​, Kansas!Comment
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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.Comment
(Just kidding of course...)
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