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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spiral cut ham on a bge
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
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lots of probes.
Fireboard
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...)
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Club Member
- Sep 2015
- 5053
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
Welcome to the pit from TN. Try this:
Create the best ham you've ever tasted with this ultimate double smoked ham recipe. Ordinary store bought whole or spiral ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze!
I did one last year with a spiral cut ham. You should be able to adapt the apricot glaze to a pineapple one.
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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.
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