• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Spiral Ham Disappointment

teewinot

Newbie
5
10
Joined May 25, 2009
I did a spiral ham, Easter on my GOSM and though the ham was OK, due to my expectations on what I had read in the forum, I was disappointed in the result. I used the Maple Bourbon recipe as found in another thread and thought it was too spicy for the delicate flavor of a spiral ham and also thought the added smokiness overpowered the original hickory smoked flavor. This is just my opinion of course and some folks may find the same flavors an improvement over the original. The Maple Bourbon Recipe was also too salty for my taste.  If I ever used it again, I would cut back on the salt.  
 

rbranstner

Smoking Guru
OTBS Member
5,702
37
Joined Oct 18, 2007
How hard/long did you smoke the ham for? Also were you getting nice thin blue smoke or thick white smoke? What kind of wood did you use? I usually use a light wood like apple or cherry for smoking my hams and I don't apply smoke for more then a few hours as I don't want it to be to smokey. Everyone has their own taste and way of doing thing and experimentation is the key to success. Like you said next time tweak the recipe to your liking.
 
Last edited:

redneck69

Smoking Fanatic
573
17
Joined Oct 26, 2010
i like to use 

1/2 stick butter (melted)

2 cups light brown sugar

1 cup maple syrup

mix items together and drizzle over the sprial ham thats been placed in a disposable tin cooking tray, i also use wooden skewers thru the meat to help hold it together.  baste once an hour and use a very light smoke. the spiral ham tends to absorb smoke real easy. since they are pre-cooked i tend to take mine to 155-160. you could go a bit lower if you perfer.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,433
6,162
Joined Jun 22, 2009
The one thing about smoking is you get to modify any recipe to your tastes. After a few hams you will have the perfect recipe for your family.
 

teewinot

Newbie
5
10
Joined May 25, 2009
I did have a good thin blue smoke and only left it on about 2 hours, then took it off and wrapped it in clingwrap and aluminum foil and put in the cooler until lunch. I used Hickory, and next time I think I would use pecan or apple or cherry. As I said it wasn't bad, just a little overpowering on the smoke and spice end. There were no complaints, but for my own tastes, I could tell what I should have done a little different. Just posting for the benefit of others looking for doing a pre-cooked spiral ham. I did use the skewers to hold it together and that is a good idea. I also smoked it in a small pan spiral cut side down which did keep the first few cuts from drying out.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.