Smoked spiral cut ham

[KyNola]

You know those hams you can buy that are already cooked and spiral cut?  Well, Jan buys one at the grocery and says she will bring it up to heat in the house oven as I have been fighting bronchitis since last Wednesday.  I'm thinking "house oven when I have a MAK 15 feet out my back door?  I don't think so".  I check the package and it says "hickory smoked fully cooked" and gives the heating instructions which basically was 8-10 minutes per pound at 325.  I open the package and smell the ham.  Hickory smoked my posterior.  Maybe had been injected with some kind of liquid smoke but definitely not a hickory smoked ham.  So I ask Jan what time she wants to serve Easter lunch for her parents.  She tells me the time and I backed up 3 and 1/2 hours from then.  Rolled two hours of hickory at 170 and then wrapped the ham in foil and ramped the temp in the MAK to 325 for the next 1 1/2 hours.  Brought it inside and tested the taste.  You know, you wouldn't want to serve bad food to your in-laws. ;)  Probably some of the best ham I have ever tasted.

It was really too easy to be as good as it was.  Will definitely be doing that again!

KyNola

[squirtthecat]

Nice!   The grocery stores will be full of them this week...   

[KyNola]

Sam's Club carries them year round where I live.  Should be on sale next week.  Kind of like briskets after St Patrick's Day or turkeys after Thanksgiving and Christmas.

KyNola

[pensrock]

Sounds great, I'll take a couple pounds along with my share of the country ham.  :)

[KyNola]

I'm working on him Pens! :D

[Whatchasmokin]

I'm happy to hear that it turned out. That is what I am doing with my spiral cut honey ham. Except I am finishing mine in the oven for I have no MAK  :'(. Happy Easter all!!

Jay

[Kane]

Hey KyNola,

I just bought (2) fully cooked spiral sliced hams for my daughters birthday party this weekend.  I got a brown sugar cured 9 lb which Im gonna do in the Nesco and I got a 10lb Hickory smoked which Im gonna do in my Bradley/DigiQ setup per your instruction in this thread.

Just a couple questions so I make sure to have all small details covered.

How long did you let the ham sit out at room temp before it went in smoker? 

Ill preheat my smoker to prepare for loading temp drop and than smoke at 170 for 2 hours as you described.  wrap in foil and "ramp" temp up to 325 for next 1 1/2 hours?   what exactly do you mean by "ramp"?  My DigiQ does have a feature called ramp that brings temp up slow in comparison to meat temp. Is that what your referin too??? Or did you just mean change temp from 170 to 325 and finish?

This ham came with a glaze packet. Should I glaze the ham when I wrap in foil or should I wait and do it before serving?

any other tips?

[TestRocket]

"Hickory smoked my posterior"
That's what you get when having to watch your smoker's temperature every 10-15 minutes or so.

[NePaSmoKer]

Larry

You inspired me to do a ham like this now  ;D

sounds yummy my MAK Buddy  ;D

[KyNola]

Kane,
When I say "ramp" up the temp I mean change the cooking temp to 325.  As for the glaze, I glazed mine when I wrapped it in foil.  No other tips that I can think of. 

Hope it works well for you.

KyNola

[Kane]

sounds good, Im gonna give er a go tomorrow. Ill post results