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• Spiral sliced ham recipe full#

Pull back the slices once again and sprinkle a bit of rub down in between each one.Spread it out with a brush or your hands. Add more honey to the top of the ham and the flat or front area.Pull the slices apart one by one and drizzle honey down in there.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.

I recommend that you follow the manufacturers advice for the safety and well-being of your smoker.Īfter about 2 hours, you can opt to make the pineapple/root beer glaze and pour it over the ham. Note: Some smokers such as the Bradley advise strongly against using aluminum pans in their smokers. The pan will catch drippings and keep your smoker cleaner. When the smoker is preheated, place the pan with the ham into the smoker. If you want to smoke for less time, that is perfectly acceptable but results may vary. 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. Most store bought hams do well if you smoke them at 230 to 240☏ for about 3 hours.

Spiral sliced ham recipe full#

We are going to apply light apple smoke for the full 3 hours that the ham is in the smoker. If your smoker has a water pan, fill it with hot water. Slice ham and serve, passing caramel sauce separately.Set up your smoker for cooking at about 240☏ using indirect heat. Add reserved juices to remaining 1 cup caramel and whisk to combine.Ĥ. Transfer sheet to oven and cook until glaze is bubbling and starting to brown in places, 5 to 7 minutes. Remove wire rack, leaving foil in place, and return ham to sheet, cut side down. Reserve ¼ cup juices from bag discard bag and remaining juices. Once oven reaches temperature, remove ham from bag and transfer to carving board. Remove sheet from oven and increase oven temperature to 450 degrees. Cook over medium-high heat, stirring occasionally, until reduced to 1 ⅓ cups, 5 to 7 minutes.ģ.

When bubbling subsides, add pepper and five-spice powder. Off heat, add warm vinegar a little at a time, whisking after each addition (some caramel may harden but will melt as sauce continues to cook). Once sugar mixture is straw-colored, reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is dark amber–colored and just smoking and registers 360 to 370 degrees, 2 to 5 minutes longer. While sugar mixture cooks, microwave vinegar in bowl until steaming, about 90 seconds set aside. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Bring sugar, water, and corn syrup to a boil in large heavy-bottomed saucepan over medium-high heat. Bake until center registers 110 degrees, 3 ½ to 4 ½ hours.Ģ. Tie bag shut and place ham cut side down on prepared wire rack. Insert temperature probe (if using) through top of ham into center. Unwrap ham and, if necessary, discard plastic disk covering bone. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Adjust oven rack to lower-middle position and heat oven to 250 degrees. We developed this recipe using Turkey Size Reynolds Kitchens Oven Bags.ġ (7- to 10-pound) spiral-sliced, bone-in half ham, preferably shank endġ. We recommend a shank-end ham because the bone configuration makes it easier to carve look for a half ham with a tapered, pointed end.