Brush the ham, including inside each slice, with 1/2 cup orange juice to help the ham retain its moisture. Heat the ham at 225-250°F to an internal temperature of 120°F. These hams are convenient to serve because they’re pre-sliced and “ready to eat”, and their quality is usually quite good because most are a “ham with natural juices” product instead of the lesser quality “ham with water added” product. Most hams are in great shape already when you get them from the store, but if not, take a minute to do this. Prepare it on the grill for a little smoky flavor and a super crisp exterior. The spiral slicing also allows heat to penetrate, decreasing cooking time. If you do the latter, start with the sweeter flavors, then moving on to salty & spicy. The two most well-known patterns are the diamond pattern (carving one row of parallel lines, then one rotated by 45-90 degrees to create diamonds), and the spiral groove (one long groove, going around the ham in a spiral). 4. 5. Glazed Ham on the Grill Printable Recipe 1 ham, spiral cut or not (any size will do - mine was 9 lbs) 1 cup honey 1 Tablespoons A-1 sauce Start charcoal grill and allow to pre-heat. To learn more about the various types of ham and ham terminology, visit the Ham Selection & Preparation page. These photos shows a Cook’s Spiral Sliced Honey Ham. Place hardwood chips in water, and soak them for at least 30 minutes. Now, I’ve made my fair share of ham, and can tell you without a doubt that the best way to achieve this is on a grill. Heat the ham at 225-250°F to an internal temperature of 120°F. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Easy BBQ Sauce Recipe With Aaron Franklin, How To Make Salami At Home (Soppressata Recipe), How To Cook Competition Style Ribs On Offset Smoker. In the book Dr. BBQ’s Big-Time Barbecue Road Trip!, Ray Lampe has a recipe for Smoked Ham Kansas City Style (p. 22) that follows a similar process to the one described above, but rubs the ham with a mixture of 1/4 cup brown sugar and 1 teaspoon cayenne pepper, then heats it to 160°F internal temperature using oak as the smoke wood. Note that the vent percentages represent the way I set the vents at the time indicated. Grill for one hour. Place the ham on the top cooking grate. Leave the top vent wide open during the entire cooking process. or Not To Wrap? If you picked spiral cut ham, the goal would be to keep these slices packed together as close as possible. This may seem like a low finished temperature, but anything much higher risks drying out the edges of the ham slices. The cook times in the recipe were created around an 8 pound ham. Fire up the pit, gather round, and enjoy this delicious meal! Aug 4, 2012 - The oven isn't the only place cook a ham. The main difference is the ham has already been “cooked” in some way. (adsbygoogle = window.adsbygoogle || []).push({}); Spiral sliced hams are a popular choice not only during the holidays, but any time of year. Grill either fresh ham, which is uncooked, or a smoked or cured ham, which typically comes precooked but requires reheating. When internal temperature hits 155ºF, wrap the ham in foil and let carryover temperature work on the meat for another 20 minutes. Use a mild fruit smoke wood, and go easy on the amount of wood used. Place the ham over the burner that is off and the smoke chips — if you're using them — over the burner that's on. Step 4 Time to bust out the smoker! Smoking a ham on your Traeger electric smoker is super easy! Cook the ham in the same manner as shown above on the charcoal grill, using direct heat. With a charcoal grill, this will involve using special racks to keep the coals off to both sides; for a gas grill, you simply turn off a burner on one side or in the middle. Your email address will not be published. Each ham comes with it's own directions. Season the ham with the remaining dry rub. This prevents the slices from separating and even falling off the bone during heating. Place the ham on your cooker and smoke until internal temperature reaches 155ºF. Allow 30 minutes to an hour before you plan to cook. Ham is a no fuss cook, which requires little intervention on the grill. It’s a shank end, ready-to-eat half ham with natural juices, weighing 9.55 pounds. This recipe was developed for a spiral, sliced, pre-smoked ham that weighs about 8 pounds. Spiral ham can be made boneless, but butchers typically create a spiral ham cut by slicing a bone-in ham into one big spiral shape. We don't want any steam escaping and water leaking. While the ham is picking up some delicious smoke flavor, prepare the liquid for the upcoming wrap. 1 spiral sliced ham, approximately 7 pounds ... Set the ham on the foil, tucking any extra foil under the rims. You can't "un-burn" sugar and the flavor is not good. The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. This way you can control the flavor and get the ham nice and hot without burning up the surface. When selecting your ham, don’t be discouraged if it is listed as cooked as if it was uncooked it would be a pork leg roast. Either way, you need to keep a close eye on the process. Lay one to two 1 lb (453 g) ham slices on the oiled grill grate. Light them and allow them to burn until they turn white or light gray. There’s no cooking involved here…remember, a ready-to-eat ham is already fully cooked, so you’re just heating the ham … Looking for a sweet and spicy ham? Place the charcoal in your grill and spray it with lighter fluid -- or simply add lighter briquettes to your grill. If cooking a spiral-sliced ham, give it a good spritz with water to ensure it stays moist. Leave the top vent wide open during the entire cooking process. Simply prepare the grill for indirect heat. When the cooker drops into the 225-250°F range, begin opening the bottom vents slightly to maintain this temperature. If you want to avoid the ends of your ham drying out, ensure that the cut side of the pork is placed facing down on the aluminum foil. When the ham reaches an internal temperature of 120°F, it’s ready to serve. Start with all bottom vents closed and the top vent wide open. There are a few different schools on how to do this properly. If you make a purchase through them I may make a small commission, at no additional cost to you. Smoke at 225-250°F to an internal temperature of 120°F. The spiral hams will generally have instructions to cook them to 140 degrees. Track the temperature with your iGrill. There is significant caramelization of the sugars in the glaze ingredients. You can use any glaze that you like; one easy option is a mixture of 2 parts honey to 1 part orange juice. Place the ham on the indirect side of the grill, flat side down, and cook for 30 minutes. Since the rotisserie idea is going to tax even the patience of Job, we recommend placing this ham straight on the grill instead to slow roast over an indirect fire. In the supermarket you will see plain old pork leg roasts and legs of ham. Here’s how the cooker and meat temperatures went for this ham. All… Double Smoked Spiral Ham. Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. This is the most common type and size of ham available in grocery stores. When the coals are well lit, assemble the cooker, add cold water to the water pan, and place a small amount of smoke wood on the fire. You will end up cutting the surface off the ham. When the cooker drops into the 225-250°F range, begin opening the bottom vents slightly to maintain this temperature. I used two small chunks of dry apple wood, as shown above. Since the ham is already fully cooked, I just cook mine to 120 degrees. Tips for carving a spiral sliced ham can be found on the Ham Selection & Preparation page. Next up, scoring the ham. When Smoking Ribs… To Wrap? Place the ham face down on a foil-lined pan that will fit on the top cooking grate in the WSM. Even though the bone is still there, you have clear cutting lines to follow while slicing. Choose a ham with a seasoning packet and not one already rubbed down with sugar and spice. You will also need to keep them away from a direct flame. On a gas grill, open the lid, turn all burners on high and close the lid to preheat for 15 minutes. Once sugar starts to burn you are in trouble. There’s no need to turn the ham during heating, but you can baste it occasionally, if you like. A ham is a cured or smoked piece of pork traditionally made from the hind leg part of the pig. Brush glaze on the spiral ham during the last 20 minutes of cooking. For this dish select a cooked ham, preferably without any glazing or flavouring and sized to your needs. But first, you need to examine your ham. Buy a spiral sliced half ham labeled “ham with natural juices”. There’s no cooking involved here…remember, a ready-to-eat ham is already fully cooked, so you’re just heating the ham to serving temperature. Set up your coals in a parallel configuration. Not only does spiral bone-in ham have a natural and preserved fresh flavor—it’s also a lot easier to cut, because of the extra work done at the butcher’s block. Crimp the seams tight. Mine was 300 degrees and 15 minutes per pound to heat. An hour into the cook the grill-glazed spiral ham is browning nicely but I’m concerned about drying out the tasty meat. Join us! We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. But even though it’s not advisable to cook a spiral-sliced ham on the spit, cooking this ham on the grill is very easy. Take 1 cup of chicken broth and combine it with 4 Tbsp of glaze. Take the ham off the grill, place the flat, cut end on the foil making sure you don't puncture the foil, pour 1/2 cup of the water over the meat and seal the meat and water in the foil making it look like a giant candy kiss. During this time, every 20 minutes take some BBQ sauce or glaze and drizzle it over the ham. A good rule of thumb is 12-15 minutes per pound when you stay between 225-250 degrees for a precooked ham. Fire-up the WSM using the Standard Method, using enough fuel to run the cooker at 225-250°F for 3-4 hours. The grooves should be about 1/4 inch deep. Or sprinkle brown sugar over the ham and let it cook for five to 10 minutes before turning it and sprinkling it with sugar again, letting it cook until the entire ham is glazed. The first thing you want to do is cleaning up your ham. There’s absolutely no prep involved with a ham like this one, nor does it have to sit at room temperature before heating. Arrange the ham slices on the grill and brush them with glaze. I then remove the ham from the foil, and apply my maple glaze. Prepare your grill for medium-low indirect heat, adding a drip pan to a charcoal grill and placing fresh coals on either side of it. Simmer the glaze: While the grill … Please note that some of the links in this post are affiliate links. Start with all bottom vents closed and the top vent wide open. Expected grilling time is 12-13 minutes per pound at grill temperature of 325 degrees or until internal ham temperature is in the 140-150 range. Grilling Inspiration Take Your Grilled Ham To Another Level. 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