Majestik Posted July 14, 2006 Report Share Posted July 14, 2006 When's the last time y'alls done a ham in ceramics? I have a 10lb spiral cut at home and I was planning to just use the K like an oven... what is it, 15 minutes per lb? About 350F? And throw in some hickory... that's the plan anyway... any suggestions? Thx, Mike PS I used the term y'alls on purpose... trying to transition to the south and all. he he. Quote Link to comment Share on other sites More sharing options...
Curly Posted July 14, 2006 Report Share Posted July 14, 2006 Huh, that ham's cooked already ain't it. Anyway, I've never done one...thought those were the red hams that you eat cold at thanksgiving...love it Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 14, 2006 Author Report Share Posted July 14, 2006 Sure it's technically cooked, but there's always that "reheating cook" prior to dinner... I haven't looked at the package, but they usually suggest 10 to 15 mins per pound... I was kinda looking at this as an opportunity to infuse some nice smoke flavor....? Quote Link to comment Share on other sites More sharing options...
tcoliver Posted July 14, 2006 Report Share Posted July 14, 2006 I usually get a pig slaughtered once a year and get some fresh hams from it. I have always put them on the K and they turn out great. Just rub a little mustard on them and cook um up. Yum!! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 14, 2006 Report Share Posted July 14, 2006 Did a spiral ham on Easter... Did it just like an oven. About 325-250 indirect,. I forgot what I used on it...likely some sort of brown sugar/maple? Turned out great. The end portions of the ham, the spirals shrunk a little, and started to open like a bloom. Made for some good bark-like pieces (people fought over them). That last pizza picture I posted had some of the leftover ham on it, too - out of the freezer, of course! Quote Link to comment Share on other sites More sharing options...
