double smoking a spiral ham....quick question!!!

Discussion in 'General Discussion' started by woopig, May 12, 2013.

  1. woopig

    woopig Newbie

    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.

    Help!!

    Thanks!!
     
  2. s2k9k

    s2k9k AMNPS Test Group

    How big is it? If it is very big and came out of a 35* refrigerator it will take awhile.
    If you are thinking about the 40-140 food safety rule, it doesn't apply in your case. One the ham was cured, two it is pre-cooked. You could eat it safely without even heating it, it's already been cooked! All you are trying to do is warm it up and add some more smoke flavor. It will be fine! As it gets warmer it will start heating faster, I would cut the temp back down a little so you don't dry out the outside of it.
     

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