I've had a precooked spiral ham in my masterbuilt 30 inch since 8 (2 hours)....at 245-250...internal temp is only to 80....trying to get to 140 per things I've read. I've got about 1 hour and 45 minutes before I need to leave the house to head to my sister's for mom's day dinner.....I just took it up to 260.
80 to 140 is a long way to go still.....is that time left enough to make that happen? I should have gotten it going earlier I guess....better to be done early rather than late.
could I finish it in the oven and it turn out ok? I've been hitting it hard with smoke the entire two hours.
I've made a glaze for it but have not started applying it....trying not to open up my smoker since it's taking so long anyway.