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. Of course, I had to fill them in on how easy and affordable it is to get your own Costco membership.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. I had several people ask me where the ham was from and if I would be willing to grab one for them at my next Costco visit. This ham had just the right amount of salt, juice and fat. I have found that certain brands will taste incredibly salty. Not only is it good, but the price is a definite win when compared to regular deli meat prices.
Our family absolutely loves to enjoy the ham this way because it is quality meat and makes a delicious deli sandwich. Since these hams are pre-cooked you can eat them straight from the package. Since, I planned to serve as sandwiches, having it be pre sliced was incredibly convenient. The second time for our Christmas Eve party I chose to cut the ham up and placed it in a crock pot with water. To separate from the bone, use a tip of a knife to make a lengthwise cut between the. Tip: This ham is uniformly spiral sliced to, and around, the bone for your serving convenience. Excessive heating will dry the meat's natural juices. It came out juicy and had a sweet flavor from the glaze. Cover ham tightly with foil and heat 20 minutes per pound, or to internal temperature 120F. The first time I prepared this ham I simply placed it in a roasting pan and prepared the glaze and bake as directed on the package. I have prepared this ham two different ways. You may have a famous recipe for preparing ham. These hams are fully cooked, pre sliced and include a glaze packet.
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