Smoking a Pre Cooked Spiral Cut Ham

Steve In Pa

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Yesterday was phase two of prepping for a family gathering today. Subject was primarily a pre cooked, spiral sliced ham.

Two hour of just smoke setting (with a couple tubes included), then cranking up to 250 to 300 to heat up the ham.

My wife worked up a thickened baste, that was applied periodically during the entire process. We sampled some last night before putting the prepped ham in the fridge. My take…pretty good. Lots of sweet smokiness. Wife’s take, too much smoke for her, but she’s a reluctant smoke fan to begin with. I am confident our visitors will be happy,

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Day 3 of using the Pit Boss was to reheat what was cooked and smoked over the previous two days. Brisket and ham in sealed foil with a bit of water on the bottom. 275F for about a couple hours and they were up to 140F, Convenient especially with the kitchen oven tied up with other stuff.

On the fire pit was a cauldron of beef chili

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Yesterday was phase two of prepping for a family gathering today. Subject was primarily a pre cooked, spiral sliced ham.

Two hour of just smoke setting (with a couple tubes included), then cranking up to 250 to 300 to heat up the ham.

My wife worked up a thickened baste, that was applied periodically during the entire process. We sampled some last night before putting the prepped ham in the fridge. My take…pretty good. Lots of sweet smokiness. Wife’s take, too much smoke for her, but she’s a reluctant smoke fan to begin with. I am confident our visitors will be happy,

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Would you share the particulars of the baste your Wife prepared?

That looks delicious!
 
Thank you so much!

@Steve In Pa, how was the gathering? You sure had an assortment of goodies!
You are welcome. It was a great gathering and my wife gets 100% credit. She knocks herself out with everything from decor, to games and of course food. And I get an excuse to use the smoker.
Outside we have the fire pit a blazing for the hardier souls to hang out.
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