Smoked whole or spiral cut ham recipes?
- Thread starter Jason H.
- Start date
Paul Pearson
TVWBB Super Fan
I did one for Easter this year and basically just warmed it up in the WSM in the 225-250F range with water in the pan. I smoked it on a foiled pan with the cut side down (so the spirals didn't fall apart) until it reached 125 to 130F then wrapped it in foil to transport it. I used the glaze mix that came with it but you could tweak it to your liking.
Donna Shegonee
TVWBB Member
I did a maple Bourbon Ham about 6 weeks ago using the recipe in the Book Smoke n Spice by Cheryl & Bill Jamison, really enjoyed it.
timothy
TVWBB 1-Star Olympian
For the WSM? I would start here.http://virtualweberbullet.com/cook.html#pork
Follow any one of those and you're in for a treat.
Or another.http://amazingribs.com/recipes/porknography/ham_on_the_grill.html
Tim
Follow any one of those and you're in for a treat.
Or another.http://amazingribs.com/recipes/porknography/ham_on_the_grill.html
Tim
Last edited:
George Curtis
TVWBB Olympian
I just put mine in the weber kettle till I reach about 160 or so. use some pecan wood for smoke. I do not like the glazes on mine.
Bill Farmer
TVWBB Super Fan
Just throw it on the smoker to warm up. If you like it glazed, just use a honey-Dijon mustard glaze.