spiral sliced ham

Former Member

I bought a spiral sliced ham for Easter. It would be nice to warm it in the smoker leaving my oven free to cook other meal items. Has anyone ever done this? What temp and how many minutes per lb. would warm it at? I would not use any wood, I'd just need it to warm the ham slowly as to not dry it out. I was thinking of wrapping it in foil. If I did not use wood could I use the smoker in my porch as it would only get warm and not smoke?

3/26/136:37 AM

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maxqMember

Welcome to the forum.

Your idea will work perfectly. Spiral hams are already cooked. Simply follow the heating instructions on the label, which will tell you to bake it in a 325 oven for x minutes per pound.

You can do the same thing in the smoker with a temp of 250 - 275 and insert a probe thermometer. A finish temp of 135-140 should be fine.

Wrapping with foil is good as spiral hams tend to become fragile when hot. If it were me, I'd add some glaze to the ham before wrapping in foil. It will keep the meat moist and add flavor.

3/26/137:17 AM

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mrt 2Where there's smoke, there's beer.

In order to save juices, place in a roasting bag and heat at 325⁰ - 350⁰ for 15 - 19 minutes per pound to an internal temp of 140⁰ - 148⁰.

3/26/137:20 AM

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Former Member

I do as above but put it in a disposable pan, smoke open for an hour or so and then foil. When it's up to temp I remove the foil and add the glaze, allowing it to remain on the smoker for another 15 minutes to set the glaze.

3/26/137:43 AM

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