SMOKED SPIRAL SLICED HAM RECIPES

Steps:

• When you buy a spiral ham that is fully cook, it can be eaten cold or hot, but I like it baked a little anyway! To serve hot: Preheat oven to 325. Remove all packaging material from ham. Place ham into pan at least 1" deep.
• Add at least 1/2 cup water. It won't hurt to add a cup. Your preference! Cover tightly with aluminum foil.
• Heat approximately 6 minutes per pound or to an internal temperature of 120 F. Do not overcook or your ham will dry out.
• GLAZE: I think a glaze is important because it adds that little extra bit of zip. This one is my own creation, so the measurements are iffy! Start with a cup or so brown sugar. Add a big squirt of mustard (about 3 Tbsp). Add a little bit of that can of crushed pineapple (about 1/3 cup). Don't make it watery because you want it to stick to the ham. Another glaze option is 1 cup brown sugar, 3 Tbsp Dijon mustard, 1/2 cup honey and 1 tsp cinnamon. OR, you could use the pineapple rounds and use toothpicks to stick the toothpick to the ham. Use a little of the juice with the brown sugar mixture. It's pretty that way, but it will be good whatever you do.
• Cook on the stovetop over medium heat, stirring until it thickens, for about 10 minutes.
• With 15 minutes left, remove the ham from the oven. Take your foil off and brush the glaze over the ham. Let it kind of get crusty.
• Put the ham back in the oven and let cook for remaining 15 minutes.
• I think the main thing about the ham is the time you cook it. Remember for a pre-cooked ham, only 6 minutes for every pound! And LOW heat!
• CARVING INSTRUCTIONS: For a half ham, lay ham on a cutting board or flat surface. Using a small knife, cut the front spiral section away from the bone. Proceed with remaining slices!

Steps:

• Remove all of the netting and wrapping from the ham and lay the ham on a cutting board or preferably down into a large foil pan.
• Pull the slices apart one by one and drizzle honey down in there.
• Add more honey to the top of the ham and the flat or front area. Spread it out with a brush or your hands.
• Pull back the slices once again and sprinkle a bit of rub down in between each one. Oh so good!
• Now apply rub all over the outside of the ham including the flat area in the front.
• To finish things off, drizzle more honey all over the top,sides and front of the ham.
• Tip: if the slices start to fall down in the front, use toothpicks to pin them up. I figured this out about halfway through the smoking process ;-)
• Set up your smoker for cooking at about 240°F using indirect heat.
• If your smoker has a water pan, fill it with hot water.
• We are going to apply light apple smoke for the full 3 hours that the ham is in the smoker.
• Most store bought hams do well if you smoke them at 230 to 240°F for about 3 hours. These are already cooked and the process is only to add more smoke flavor and to add seasoning and perhaps crisp up the outside here and there. If you want to smoke for less time, that is perfectly acceptable but results may vary.
• When the smoker is preheated, place the pan with the ham into the smoker. The pan will catch drippings and keep your smoker cleaner.
• Note: Some smokers such as the Bradley advise strongly against using aluminum pans in their smokers. I recommend that you follow the manufacturers advice for the safety and well-being of your smoker.
• After about 2 hours, you can opt to make the pineapple/root beer glaze and pour it over the ham. This is optional but recommended.
• Make the glaze using 1 cup of root beer, ¼ cup of brown sugar, 1 TBS of butter, 2 TBS of Jeff's original rub and ½ cup crushed pineapple (undrained).
• Add the ingredients into a sauce pan over medium-high heat.
• Bring to a boil and let it reduce for 6-8 minutes to thicken.
• When it's finished, gently pour it all over the top of the ham.
• Alternative glazing method if you did not use a pan in the smoker: Remove the ham from the smoker about 15 minutes early, place it in a oven safe pan or dish and pour the pineapple/root beer glaze all over the top of the ham.
• Place into an oven preheated to 275°F for about 10 minutes.
• After 3 hours of smoking/cooking time, the ham is finished and can be removed from the smoker.
• Remove the ham from the pan onto a serving platter and call dinner.