Spiral cut ham

[Whumpa]

We want to do a double smoked ham for Easter, but we bought a spiral cut by mistake. I know out of experience that spiral cut hams have a tendency to dry out when double smoking. My idea is to do a bacon weave on it than toss it in the smoker. Has anyone tried this method and how was the results? Thank you.

 

[Inthewoods]

I have not done that, but it sounds interesting!

-D

 

[jermoQ]

Are you taking it past 140° internally? That is all I let mine go to. I would think that even if you wrap in bacon, it will be dry on the inside if you overcook it. It should taste good though....:thumb:

 

[Smoking Piney]

Are you taking it past 140° internally? That is all I let mine go to. I would think that even if you wrap in bacon, it will be dry on the inside if you overcook it. It should taste good though....:thumb:

Agree.

Treat your smoker just like a clean cooking oven. I take mine to 140 - the ham is already cooked, cured, and just needs warmed.

As far as smoke goes, go easy. There's no need to add add too much extra smoke - it's already in the seasoning.