About 1-1/2 Weber chimney starters of charcoal briquettes should be sufficient. Fire The WSMįire-up the WSM using the Standard Method, using enough fuel to run the cooker at 225-250☏ for 3-4 hours. To learn more about the various types of ham and ham terminology, visit the Ham Selection & Preparation page. This prevents the slices from separating and even falling off the bone during heating. Place the ham face down on a foil-lined pan that will fit on the top cooking grate in the WSM. Just remove the packaging and it’s ready to go into the WSM. There’s absolutely no prep involved with a ham like this one, nor does it have to sit at room temperature before heating. It’s a shank end, ready-to-eat half ham with natural juices, weighing 9.55 pounds. These photos shows a Cook’s Spiral Sliced Honey Ham. Here are some pictures I took on Jwhen I prepared this ham. These hams are convenient to serve because they’re pre-sliced and “ready to eat”, and their quality is usually quite good because most are a “ham with natural juices” product instead of the lesser quality “ham with water added” product. Spiral sliced hams are a popular choice not only during the holidays, but any time of year. Use a mild fruit smoke wood, and go easy on the amount of wood used.Smoke at 225-250☏ to an internal temperature of 120☏.Buy a spiral sliced half ham labeled “ham with natural juices”.When it is done let it rest for 15-20 minutes to allow the juices to be absorbed into the meat so that when you cut it you won’t use all the juices.Put back in the oven and watch the thermometer for when it reaches 140 degrees.After that apply the rest of the glaze on the sides and top and whatever slices that you can.(See Cooking Time Chart above for the correct length of time depending on the size of your ham) About half-hour before the ham is done take off the foil and baste.Cover tightly with foil, making sure to expose the thermometer.Pour one small bowl of glaze over the top and sides of the ham, including in-between the slices if possible.Next, add the spices and mustard and all the other ingredients.Use a small saucepan and add the water and golden monk fruit.On my thermometer, it says right on it Ham, 140 degrees.

When the ham is done the thermometer should read 140 degrees. Put it back in the oven with the foil for the duration. Keep in mind to expose the thermometer so that you can read it while the ham is still covered with the foil.īake according to the chart and the thermometer.Ībout a half-hour before it’s done cooking, baste it again with the second small bowl of glaze and put the glaze all over the ham, top, sides and inside slices.

Then cover it up tightly with aluminum foil. Make sure to not only glaze the top but the sides as well, also in between the slices if you can get it in there which will make the meat juicier. Pour one small bowl of glaze onto the ham and use your brush to help spread it all over. You want to put the glaze all over the ham, even before cooking it, so place the ham in the pan and cover it with the glaze. Be careful not to touch the bone with the thermometer because it will give you a different temperature reading. Place the meat thermometer inside the middle of the ham. Then put the water or broth at the bottom of the pan. The first thing you do is to preheat the oven to 325 degrees. That way it will keep your meat nice and moist since a spiral ham might get drier, quicker than other meats. Also in between the slices of ham, if you can get it in there.

One thing you want to remember is to make sure to get the glaze on the sides of the ham as well as over the top. One bowl is for basting the ham before baking and the other small bowl is for basting during the baking process, about a half-hour or so before the end. Once it’s blended together, divide it into 2 small bowls. Place on medium heat for 5 minutes, and stir constantly. Then add black pepper, dry mustard, dijon mustard, cloves, and garlic. Take a saucepan and add the water, and monk fruit and heat until dissolved. We have created a Keto glaze that doesn’t have all the carbs of traditional honey, sugary glaze, but still adds all the flavor! In fact, Stephanie’s husband said it was the best ham he’s ever had…! The glazing process makes the spiral ham so yummy and what sets a spiral ham apart.

Heat spiral sliced ham