Sugardale Spiral Sliced Ham - 120 degrees?

[PokerSmoker]

I picked up a Sugardale spiral sliced ham for the holiday weekend. The plan is to smoke it at 225 while basting frequently and applying a glaze at the end. Everything I've read says to cook a ham to an internal temp of 140, but the instructions on the package say to cook to 120 and to not overcook or it will dry out.

Is there a reason for this? Should I still cook to 140? Any advice appreciated.

[SMOKE FREAK]

The ham is already fully cooked and all you need it to cook it to serving temp...I always cook mine to 140...

And to smoked-meat

[Richtee]

140 is appropriate. Hold at said temp. Welcome to Smoked-Meat.

[Richtee]

PS: a poultry based stock with the ham pan juices added to it make a nice holding environment.

[Abelman]

Yeah, you're just reheating it and adding flavor as Rich and Scott said.

All I can add is an old ham thread I did between a whole ham and a spiral.

With a spiral cut ham, a lot really depends on how much attention you pay to it with basting, etc.

http://www.smoked-meat.com/forum/showthread.php?t=33427

[PokerSmoker]

Thanks for the responses! I plan on basting with a mixture of pineapple juice, apple juice, honey, and brown sugar. I was thinking after 30-40 min after the first 60 min in the smoker. Haven't decided when to add the glaze (honey/brown sugar) yet.

[SMOKE FREAK]

Glaze should be in the last 30-40 minutes...The sugar will burn if you go longer than that...I think...

[Richtee]

Glaze should be in the last 30-40 minutes...The sugar will burn if you go longer than that...I think...

If I chose to ruin a ham like that with yet more sugar, I’d follow this advice

[SMOKE FREAK]

If I chose to ruin a ham like that with yet more sugar, I’d follow this advice

True I only use a mustard slather and a good rub when I smoke a ham...I dont mop or glaze...But that dont mean that some others dont want it another way...

[PokerSmoker]

Another quick question. I need the ham for Saturday/Sunday. Is it okay to smoke the ham Thursday? How would you store it?

[Richtee]

Another quick question. I need the ham for Saturday/Sunday. Is it okay to smoke the ham Thursday? How would you store it?

Well.. get up early Sat and smoke it. Serve hot Sat, and sammies Sun? You could re-heat it panned covered with some of the stock you saved. I would not slice it all..that WILL dry it out.

Or are you saying you don’t know what day dinner is?? You better nail that down friend

[zombini]

Hmmm...my notes from last years ham says I pulled at 130, sliced and panned, turned out very good. Surprised I'm seein the 140 suggestions. Usually everything I do is based off info from you guys..like ya said its basically a reheat.
z

[Richtee]

Hmmm...my notes from last years ham says I pulled at 130, sliced and panned, turned out very good. Surprised I'm seein the 140 suggestions. Usually everything I do is based off info from you guys..like ya said its basically a reheat.
z

140 is the safe HOLDING temp of anything hot... You COULD heat it to 130 and serve immediately. Just don’t let it sit around.

[zombini]

Sugardale Spiral Sliced Ham - 120 degrees?

Yea that's what we did.

[PokerSmoker]

Turned out great! Thanks for all the help.