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Double Smoked Spiral Cut Ham

 
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Old Dave
BBQ Pro


Joined: 04 Nov 2005
Posts: 701
Location: Coatesville, Indiana

PostPosted: Fri Mar 30 18 3:41 pm    Post subject: Double Smoked Spiral Cut Ham Reply with quote

I did this 9.2 pound ham cook on my Cobb Supreme Grill using one of my new proto-type Dome Extensions which is an accessory that I have obtained from Cobb Grill International Company that increases the total cooking height in the grill by about 2-1/2 more inches. This increased cooking height opens up many more cooking options for this fine Stainless Steel charcoal grill.



I served my spiral cut ham sandwich with some baked beans, some candied yams, and some veggies. I added some horsey sauce to my sandwich as well.



I brushed on a sticker, then sprinkled on a medium coat of a good pork rub and fancied it up with the pineapple and cherries.
In the background is one of my new "proto-type" Cobb Supreme Dome Extensions.



I maxed out the charcoal basket with 26 all hardwood charcoal briquets for this cook. I then added some hickory chunks for my smoke wood.



I decided to cook my ham in a tin foil half pan to make for an easy clean-up. I had to bend the corners down some to make it all fit into the cooker. Had some misting rain during the cook.



I wanted to run at a good barbecue cooking temperature of about 250-300F degrees so I closed off 4 of my 8 exhaust vents which in my opinion makes the cooker run like a dream at these temps. Had a nice amount of smoke coming out early into the cook from my hickory chunks.



I monitored both the cooker temperature and also the internal meat temperature with a remote thermometer setup during the cook. I had to put the sending unit in a bag to keep the rain off of it. The receiver went into the house with me. This old lazy cook likes his perks.



The ham about done and just after I brushed on the last coat of glaze.



Just off of the cooker and cooling down. I did have to add 6 more briquets and some more smoke wood during the cook.



Ham came out a little drier than I expected but is still very good. I think these sliced in advance hams will be a little drier than a non sliced ham.





It was a good practice cook for the upcoming holiday. It sure made a fine lunch.



I am anxious to try using the cooker with two of the new Dome Extensions which will allow me even more cooking space in the cooker. I want to try cooking on two levels. This higher cooking space will give me the room required to add a “rotisserie unit” to the grill. Now, that will be some real fun!
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Thu Apr 12 18 6:43 am    Post subject: Reply with quote

What was your finished meat temp? Spiral ham is one of my favs on the smoker.
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Old Dave
BBQ Pro


Joined: 04 Nov 2005
Posts: 701
Location: Coatesville, Indiana

PostPosted: Thu Apr 12 18 11:05 am    Post subject: Ham Bone Reply with quote

Mike Lawry wrote:
What was your finished meat temp? Spiral ham is one of my favs on the smoker.


I took the ham off around 145-150 internal temperature as it was already pre-cooked.
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Mike Lawry
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PostPosted: Sat Apr 14 18 6:08 am    Post subject: Reply with quote

I only go to 125 -130 max.
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Pit Boss
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Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina

PostPosted: Fri Apr 20 18 2:32 am    Post subject: Reply with quote

FDA regulations that restaurants follow says that food in the manufacturer's packaging needs to be reheated to 135...I certainly wouldn't go higher than that at home...unless you just want to...your meat, your kitchen.
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baconX
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Joined: 18 Apr 2017
Posts: 25

PostPosted: Fri Apr 27 18 9:05 am    Post subject: Reply with quote

Looking good. That looks ok to me.
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