Ham Question

[Cecil]

I am planing to smoke a spiral sliced ham for Easter. Because of church services on Sunday I will smoke the ham on Saturday. What will be the best way to re-heat the ham on Sunday with out over cooking it. This will be my first ham and only my fourth cook on my WSM. Also I would like a good ham glaze recipe . Thanks in advance for the help.

 

[Dave K]

Someone can correct me if I am wrong, but isn't a spiral sliced ham already cooked? Smoking it then would have little or no effect on it then.

 

[davidb]

My understanding is that they are fully cooked.
But what a great way to warm it up!

 

[K Kruger]

They are fully cooked and only need to be heated. You can add smokewood though, if you'd like, to up the smoke flavor - but go light on it.

Fully cooked hams should be gently reheated (read: low temps, maybe 225-235?) to an internal no higher than 120?. Any higher and one veers into overcooked territory and the ham will dry.

 

[Derek L.]

Agreed. The ham is cooked so you are basically heating it up. I tried a little apple wood but it doesn't really add to the flavor IMO.

I usually toss our holiday ( we eat ham ALL holidays ) on the kettle and free up the oven for other stuff.

 

[timothy]

I would just skip doing it on Saturday, and start it Sunday either before or after your service.
This is the way I've done the spiral hams on the WSM. Your basically reheating at a low temp while adding a little more smoke flavor.

Tim