Cook for an additional 30 minutes, and then brush with glaze again.After the ham has been on the Traeger for an hour, brush it liberally with about half of the glaze.Turn the heat off and remove the pan from the hot burner.The sauce should thicken enough to stick to a spoon.Mix the cornstarch and water in a small container and add it to the boiling mixture.When it begins to boil, add the triple sec.Place the saucepan on the stove on medium-high heat and bring to a boil.While the ham is cooking, put the pineapple, butter, brown sugar, and orange juice in a medium-sized saucepan.Place the pan, uncovered, into the preheated grill, and cook for 1 hour.Score the top of your ham in a criss-cross pattern, and place into a large baking pan that has been lined with foil.Fire up your grill according to manufacturer directions, and preheat to 325°.This recipe just cooks the whole thing at 325°, which works great and you still get some decent wood-fired flavor in the mix too. The ham is already pre-cooked, so what you want to do is get it up to the minimum serving temp and then get it off the grill.įor a more smoke-forward ham, smoke at around 180-200☏ for an hour or two, and then increase the temperature to 325° for about 30 minutes to set the glaze. The trick to smoking a pre-cooked ham is to not cook it too long. Make sure you add it a few times, and paint it on thick! The glaze helps seal in the juices and will help prevent the meat from drying out. So, one way to overcome that issue is a nice thick layer of glaze over the exterior. One drawback to having a pre-cut and pre-cooked spiral ham is that it means when you heat the ham up, then it is particularly easy to dry it out. The spiral cut also allows the smoke to penetrate further into the meat too. It makes it easy and convenient to cut off equal portions. Just in case you aren’t familiar with “spiral cut”, that means the ham has a slice going through the ham that winds around the bone. You can find an uncooked spiral ham at the meat counter, but typically those need to be special ordered. Warm Water: hold glaze packet under warm tap water for 40 seconds or until glaze is softened.Spiral hams you find in the grocery store are almost exclusively fully cooked and cured. We recommend that the refrigerated glaze packet be warmed slightly in one of the following ways to help soften the contents prior to application: Microwave: place packet in small microwave safe dish and warm on high for 40 seconds. Glaze may be applied directly from packet. Heat remaining glaze in microwave safe dish for 40 seconds and serve with ham.Heat glazed ham uncovered for 10 minutes at 275☏.If ham was placed in cooking bag, carefully cut bag open and pull away from ham, then apply glaze.Open prepared glaze packet (see tips below) and brush half of the contents on surface of the ham.Remove ham from oven 10 minutes before end of heating time recommended above.NOTE: If you intend to glaze ham, remove ham from oven 10 minutes before end of heating time recommended above. Cover tightly with lid, foil or place in cooking bag and heat at 275☏ for approximately 12-15 minutes per pound.Remove all packaging materials and place ham face down directly into baking dish or roasting pan.Cook’s Bone-In Spiral Sliced Hams are fully cooked and ready-to-eat, or you may heat them using the following directions. IMPORTANT: Don’t overheat your ham (unless you prefer it as dry as the Sahara, of course). To heat or glaze your Cook’s Bone-In Spiral Sliced Ham prior to serving, we recommend the following instructions for best results.
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