Ham suggestions

[Jason in CA]

I saw this last time I was at the store and thought it would be good to throw on the grill. But the cooking directions say to put it on a cooking sheet and wrap tightly in foil. I was planning to put it on the gasser with a couple wood chunks on the flavorizor bars and slow heat it. But there's no real point if it has to be tightly wrapped in foil. I don't want to dry the thing out grilling it. Should I just throw it in the oven? Anyone have experience with grilling something like this? Advice and suggestions please.

 

[Rich G]

Jason, Chris has a nice selection of Ham recipes in the Cooking Topics section of TVWB. HERE'S ONE, there are a few more over there, though.

Check 'em out!

R

 

[timothy]

That's a fully cooked or ready to eat ham, so you just want to warm it to serving temps.
Only time I do those outdoors is a double schmoke and you got to keep the temps low like 225 and use water or some other sink.
Wrapping it in foil, does help in keeping a moist environment, so maybe an hour in the smoke then wrap it.
Tim

 

[Brad Olson]

That's a fully cooked or ready to eat ham, so you just want to warm it to serving temps.

Yep...no more than about 120 or the ham will get dry. I remember seeing this on America's Test Kitchen a number of years ago.