10.5-lb Spiral Ham on the Recteq

A spiral ham smoked cut-side down in a pan, then hot-held for serving.

Ingredients

• 10.5 lb spiral ham
• Liquid for the pan
• Ham glaze, quantity and formula not specified

Instructions

1. Heat the Recteq to 225°F. Put the ham cut-side down in a pan with liquid and leave it uncovered.
2. After 1–1¼ hours, check the internal temperature. Brush glaze into the spirals and loosely tent with foil. Return the ham to the smoker.
3. Re-glaze around 1¾ hours and spoon pan juices over the top. Start watching closely around 2¼ hours.
4. Pull the ham at 138–140°F; do not exceed 145°F. For sticky edges, remove the foil, raise the smoker to 275°F, and cook for no more than 10–15 minutes.
5. Rest loosely tented for 15 minutes.

Notes

• A 10.5-lb ham generally takes about 3–3½ hours, but internal temperature matters more than the clock.
• Moisture in the pan helps prevent drying if the cook runs long.