A balanced glaze will contain a sweet element like honey, brown sugar, apricot preserves or pure maple syrup and a savory or acidic element such as mustard, soy sauce, vinegar or even your favorite Bourbon. Wrap the ham tightly with foil and bake at 275 F until your meat thermometer registers 140 degrees inserted into the thickest part of the ham (assume 10-14 minutes per pound).įor added flavor and moisture protection, you can apply a glaze and bake the ham at 400 F for about 10 to 15 minutes until the glaze is browned and bubbling.Īriane, D'Artagnan's founder, suggests a simple mixture of one part soy sauce to one part honey, but don't be afraid to get creative. Preheat the oven to 275 degrees F.įor the spiral ham, simply place it on a sheet of heavy-duty foil, with the cut side down. We recommend removing it from the fridge at least an hour before you plan on heating it. To heat, first, bring the ham up to room temperature. Remember to give thanks for all that we have been provided in our lives.Since it’s fully cooked, ham can be served cold, at room temperature, or heated, with or without glaze. It was a great meal and fortunately I was able to save enough for the Thanksgiving meal accompaniment. The sides were baked potatoes cooked with the ham and finished up as required in the microwave and some brussel sprouts sautéed with garlic that my daughter cooked.Įnjoy all the spiral sliced ham cook photos at this link:
I also made a variant of “Remoh’s” bucket bread with Parmesan cheese on the top and cooked it after the ham had finished. The combination of this rub and the sweet glaze work very nicely together along with the smoke element. The rub batch will be completely used and is enough for the ham. I sprinkle the rub using a fine holed top on my seasoning shaker - I apply the rub between the slices (not too heavily) and then over the outside of the ham. I do not cook it lying on the face where the slices would be naturally compressed together, as I prefer on the side so that the baste/glaze can penetrate down into the slices. To keep the ham from drying out (and yes the very outer slices can get a bit dry – but they taste fabulous anyway), I tie the ham together with bands made from rolling aluminum foil into a couple of large “twist ties” to go around the ham. I use hickory and cherry wood chunks for the smoke flavoring component. Then as the baste/glaze sauce gets a bit thicker from sitting, it is used more as a glaze. I initially make the glaze a bit more thin and let it go down into the slices.
When there is about 90 minutes left in the cook, I baste/glaze several times in the rest of the cook period with a basic brown sugar, honey and water mixture maybe with a pinch of ground cloves (or even the glaze packet that comes with the Costco ham - it is a pretty good glaze mix). I recommend using a foil lined drip pan because of the basting/glazing step. I cook the ham indirect with the deflector at 225-250 degrees for about 3 hours with a rub. Since it is pre-cooked you mainly want to just to heat it through nicely and add the smoke, rub and glaze flavor profile buildup. We really like these hams as they are excellent hams and are not overly salty. The starting point was a Costco “Kirkland” house brand 11 pound spiral sliced ham which is precooked. I did a spiral sliced ham cook on Big (Red) Joe on Wednesday before Thanksgiving for dinner for immediate family and to have available for the “crowd” that will be at “Smokehowze “ on Turkey-day as I will be cooking two turkeys on Thursday.
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