Thread: ham on gas grill

Phyllis Stone wrote:
> my oven is too small for both a ham and turkey at the same time and I
> was thinking of putting the ham on the gas grill. It is a spiral
> sliced and about 8 lbs. google said that I should turn on a couple
> of burners and put the ham on indirect. Does that sound right and
> should I wrap it in foil? I have a granddaughter who hates turkey, so
> this is for her but I am sure others will eat it too. Any suggestions
> would be appreciated.

Put the ham on a rack in a pan. Tent it with foil as you would in an oven.
Set the burners so that you can heat the ham via indirect heat.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Nov 23, 6:48*pm, "Phyllis Stone" <nob...@msn.com> wrote:
> my oven is too small for both a ham and turkey at the same time and I was
> thinking of putting the ham on the gas grill. It is a spiral sliced and
> about 8 lbs. * google said that I should turn on a couple of burners and put
> the ham on indirect. Does that sound right and should I wrap it in foil? I
> have a granddaughter who hates turkey, so this is for her but I am sure
> others will eat it too. Any suggestions would be appreciated.
================================
Phyllis,

I am by no means a "gifted griller" but I'd bet my right foot (the one
with the neuropathy!) that this would work:

The ham is already cooked. All it needs is heating. Be extremely
careful of using the gas grill - you don't want to dry it out! I'm
torn between the grill and the microwave. If you put it on the grill
to glaze the outside and add some smoky taste, you run the risk of
really drying it out before it gets hot enough in the center. If you
do it in the microwave, it will kind of steam and not give you that
nice glaze. You COULD nuke it till it's 140+ degrees and then
transfer it to the grill just long enough to brush on a glaze and make
it "sparkle".

Whaddya think folks?
Lynn in Fargo

"Lynn from Fargo" <[email protected]> wrote in message
news:[email protected]..
On Nov 23, 6:48 pm, "Phyllis Stone" <nob...@msn.com> wrote:
> my oven is too small for both a ham and turkey at the same time and I was
> thinking of putting the ham on the gas grill. It is a spiral sliced and
> about 8 lbs. google said that I should turn on a couple of burners and put
> the ham on indirect. Does that sound right and should I wrap it in foil? I
> have a granddaughter who hates turkey, so this is for her but I am sure
> others will eat it too. Any suggestions would be appreciated.
================================
Phyllis,

I am by no means a "gifted griller" but I'd bet my right foot (the one
with the neuropathy!) that this would work:

The ham is already cooked. All it needs is heating. Be extremely
careful of using the gas grill - you don't want to dry it out! I'm
torn between the grill and the microwave. If you put it on the grill
to glaze the outside and add some smoky taste, you run the risk of
really drying it out before it gets hot enough in the center. If you
do it in the microwave, it will kind of steam and not give you that
nice glaze. You COULD nuke it till it's 140+ degrees and then
transfer it to the grill just long enough to brush on a glaze and make
it "sparkle".

Whaddya think folks?
Lynn in Fargo
>
>
A precooked ham should only be warmed to the eating temperature, 115F or so.
This is especially true for a spiral sliced ham.

Kent

Kent wrote:

> A precooked ham should only be warmed to the eating temperature, 115F
> or so. This is especially true for a spiral sliced ham.

Care to provide a cite? Re-warming to 140F is what is recommended. It
doesn't take much more time to do that then to go to 115.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Phyllis Stone" <[email protected]> wrote in message
news:[email protected]..
> my oven is too small for both a ham and turkey at the same time and I was
> thinking of putting the ham on the gas grill. It is a spiral sliced and
> about 8 lbs. google said that I should turn on a couple of burners and
> put the ham on indirect. Does that sound right and should I wrap it in
> foil? I have a granddaughter who hates turkey, so this is for her but I am
> sure others will eat it too. Any suggestions would be appreciated.
>
Wrap the ham in heavy duty foil. Heat indirectly at a very low "oven"
temperature, only to "eating temperature", 115F or so . Use one end burner,
and place the wrapped ham on the far side of the grill. You might turn the
ham 180 degrees halfway through the heating process. Use an oven thermometer
on the grate next to the ham and adjust your heating temp. to 300F or so.
Spiral sliced hams dry out if overheated, especially the second time you try
to heat them up. The less you heat the first time the better.

Kent

On Nov 23, 7:09*pm, "Kent" <aka.k...@yahoo.com> wrote:
> "Lynn from Fargo" <lynng...@i29.net> wrote in messagenews:[email protected]..
> On Nov 23, 6:48 pm, "Phyllis Stone" <nob...@msn.com> wrote:> my oven is too small for both a ham and turkey at the same time and I was
> > thinking of putting the ham on the gas grill. It is a spiral sliced and
> > about 8 lbs. google said that I should turn on a couple of burners and put
> > the ham on indirect. Does that sound right and should I wrap it in foil? I
> > have a granddaughter who hates turkey, so this is for her but I am sure
> > others will eat it too. Any suggestions would be appreciated.
>
> ================================
> Phyllis,
>
> I am by no means a "gifted griller" but I'd bet my right foot (the one
> with the neuropathy!) that this would work:
>
> The ham is already cooked. *All it needs is heating. *Be extremely
> careful of using the gas grill - you don't want to dry it out! *I'm
> torn between the grill and the microwave. *If you put it on the grill
> to glaze the outside and add some smoky taste, you run the risk of
> really drying it out before it gets hot enough in the center. If you
> do it in the microwave, it will kind of steam and not give you that
> nice glaze. *You COULD nuke it till it's 140+ degrees and then
> transfer it to the grill just long enough to brush on a glaze and make
> it "sparkle".
>
> Whaddya think folks?
> Lynn in Fargo
>
> A precooked ham should only be warmed to the eating temperature, 115F or so.
> This is especially true for a spiral sliced ham.
>
> Kent

Thanks, Kent!
Lynn

On Mon 23 Nov 2009 05:48:06p, Phyllis Stone told us...

> my oven is too small for both a ham and turkey at the same time and I
> was thinking of putting the ham on the gas grill. It is a spiral sliced
> and about 8 lbs. google said that I should turn on a couple of burners
> and put the ham on indirect. Does that sound right and should I wrap it
> in foil? I have a granddaughter who hates turkey, so this is for her but
> I am sure others will eat it too. Any suggestions would be appreciated.

I'm assuming that your spiral-slized ham is pre-cooked as well as already
glazed. Wrapping it in foil will probably cause the glaze to liquify, so
IMHO, I wouldn't wrap it.

You really only need to reheat the ham. Depending on the number burners on
your grill, I would only turn on one or two and watch the temperature to
keep it at no more than 300° or less. Indirect heating is correct, and put
a pan under the ham to collect the drippings.

HTH

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Dave Bugg" <[email protected]> wrote in message
news:[email protected] ...
> Kent wrote:
>
>> A precooked ham should only be warmed to the eating temperature, 115F
>> or so. This is especially true for a spiral sliced ham.
>
> Care to provide a cite? Re-warming to 140F is what is recommended. It
> doesn't take much more time to do that then to go to 115.
> --
> Dave
> What is best in life? "To crush your enemies, see them driven before
> you, and to hear the lamentation of the women." -- Conan
>
Heating to 140F dries the ham out more. It doesn't create any problem for
the first dinner at all, but you don't gain anything. When you heat the
spiral sliced ham a second time the slices are drier and separate. This gets
more pronounced each time you warm up. You minimize that by heating up as
minimally as you can.

Kent

In article <[email protected]>,
"Dave Bugg" <[email protected]> wrote:

> Phyllis Stone wrote:
> > my oven is too small for both a ham and turkey at the same time and I
> > was thinking of putting the ham on the gas grill. It is a spiral
> > sliced and about 8 lbs. google said that I should turn on a couple
> > of burners and put the ham on indirect. Does that sound right and
> > should I wrap it in foil? I have a granddaughter who hates turkey, so
> > this is for her but I am sure others will eat it too. Any suggestions
> > would be appreciated.
>
> Put the ham on a rack in a pan. Tent it with foil as you would in an oven.
> Set the burners so that you can heat the ham via indirect heat.

Or... Or! I'm incapable of arguing with you on anything to do with
barbecue or grills so you win, but since it's a spiral sliced ham, it's
essentially a spiral sliced ham steak. If she cut what she thought
appropriate off of the bone, she could cook slices of it as ham steak
for her granddaughter directly on the grill or fried. Then she could
cook what's left within a few days as a unit any way she wants.
For her granddaughter, I'd slice the whole damned thing along the bone
on the meaty side before cooking for half steaks and ham bits to start
with. I'd select what I needed for Thanksgiving. Then I'd figure out
what I wanted to do with the rest. 2 cents and never tried, but I'll
stand by it. It'll certainly work.

leo

Lynn from Fargo <[email protected]> wrote:

>The ham is already cooked. All it needs is heating. Be extremely
>careful of using the gas grill - you don't want to dry it out! I'm
>torn between the grill and the microwave. If you put it on the grill
>to glaze the outside and add some smoky taste, you run the risk of
>really drying it out before it gets hot enough in the center. If you
>do it in the microwave, it will kind of steam and not give you that
>nice glaze. You COULD nuke it till it's 140+ degrees and then
>transfer it to the grill just long enough to brush on a glaze and make
>it "sparkle".

>Whaddya think folks?

I vote for gas grill, in a pan with 3/4" or so of water, then
tented with foil. If there's enough room to do all that.

And if the gas grill is too hot, just turn off the
burners for a while and turn them back on later. You really
just need to heat the ham to about 150 degrees F.

Steve

Kent wrote:
> "Dave Bugg" <[email protected]> wrote in message
> news:[email protected] ...
>> Kent wrote:
>>
>>> A precooked ham should only be warmed to the eating temperature,
>>> 115F or so. This is especially true for a spiral sliced ham.
>>
>> Care to provide a cite? Re-warming to 140F is what is recommended. It
>> doesn't take much more time to do that then to go to 115.
>> --
>> Dave
>> What is best in life? "To crush your enemies, see them driven
>> before you, and to hear the lamentation of the women." -- Conan
>>
> Heating to 140F dries the ham out more.

Not really. Drying is as much from air movement as it is with heat. Using
foil to tent the ham reduces exposure of the meat to air movement.

> It doesn't create any problem

Yes, I know. I've done literally several hundred.

> for the first dinner at all, but you don't gain anything.

115F ham is lukewarm, and cools off quickly.

> When you
> heat the spiral sliced ham a second time the slices are drier and
> separate. This gets more pronounced each time you warm up. You
> minimize that by heating up as minimally as you can.

Depends on technique. A bare-assed ham sitting on a grill might. I've never
had that happen with a ham on a rack in a pan, covered in foil.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Mon, 23 Nov 2009 18:48:06 -0600, "Phyllis Stone" <[email protected]>
wrote:

>my oven is too small for both a ham and turkey at the same time and I was
>thinking of putting the ham on the gas grill. It is a spiral sliced and
>about 8 lbs. google said that I should turn on a couple of burners and put
>the ham on indirect. Does that sound right and should I wrap it in foil? I
>have a granddaughter who hates turkey, so this is for her but I am sure
>others will eat it too. Any suggestions would be appreciated.

I think you're complicating things.

You can cook your ham first, even the day before and keep it in the
fridge... for food safety, because you have no way of knowing how
well it was refrigerated before you brought it home these type of hams
need to be heated all the way through to like 150ºF.

After the turkey is done and resting put the ham back in the oven to
reWARM (doesn't need to be hot). If only for your grand daughter
simply rewarm just enough for her... wrap a few slices in saran and
nuke a couple minutes on low, or bury a few slices under some dressing
to warm. Actually once it's been cooked through there is no reason to
rewarm, it can be eaten cold if one chooses... I made one of these two
weeks ago and for the next five days had cold ham on rye, etc... then
what was left is now in my freezer waiting to become soup. I never
use the glaze, it's messy, it messes with the flavor of soups, and my
cats con't like glaze. Don't complicate things.
http://cooksham.com/cooking/spiral-sliced-ham

On Nov 23, 8:28*pm, brooklyn1 <gravesen...@verizon.net> wrote:
> On Mon, 23 Nov 2009 18:48:06 -0600, "Phyllis Stone" <nob...@msn.com>
> wrote:
>
> >my oven is too small for both a ham and turkey at the same time and I was
> >thinking of putting the ham on the gas grill. It is a spiral sliced and
> >about 8 lbs. * google said that I should turn on a couple of burners and put
> >the ham on indirect. Does that sound right and should I wrap it in foil?I
> >have a granddaughter who hates turkey, so this is for her but I am sure
> >others will eat it too. Any suggestions would be appreciated.
>
> I think you're complicating things.
>
> You can cook your ham first, even the day before and keep it in the
> fridge... for food safety, because you have no way of knowing how
> well it was refrigerated before you brought it home these type of hams
> need to be heated all the way through to like 150ºF. *
>
> After the turkey is done and resting put the ham back in the oven to
> reWARM (doesn't need to be hot). *If only for your grand daughter
> simply rewarm just enough for her... wrap a few slices in saran and
> nuke a couple minutes on low, or bury a few slices under some dressing
> to warm. *Actually once it's been cooked through there is no reason to
> rewarm, it can be eaten cold if one chooses... I made one of these two
> weeks ago and for the next five days had cold ham on rye, etc... then
> what was left is now in my freezer waiting to become soup. * I never
> use the glaze, it's messy, it messes with the flavor of soups, and my
> cats con't like glaze. *Don't complicate things.http://cooksham.com/cooking/spiral-sliced-ham

>
>
I agree with Sheldon, just cook the darn thing the day before. Serve
it cold and if she wants her slice 'warm' slap it in the microwave
several seconds. Cooking this piggy in a crockpot is another option
if you don't want to fool with the gas grill.

brooklyn1 wrote:

> I think you're complicating things.
>
> You can cook your ham first, even the day before and keep it in the
> fridge... for food safety, because you have no way of knowing how
> well it was refrigerated before you brought it home these type of hams
> need to be heated all the way through to like 150ºF.
>
> After the turkey is done and resting put the ham back in the oven to
> reWARM (doesn't need to be hot). If only for your grand daughter
> simply rewarm just enough for her... wrap a few slices in saran and
> nuke a couple minutes on low, or bury a few slices under some dressing
> to warm. Actually once it's been cooked through there is no reason to
> rewarm, it can be eaten cold if one chooses... I made one of these two
> weeks ago and for the next five days had cold ham on rye, etc... then
> what was left is now in my freezer waiting to become soup. I never
> use the glaze, it's messy, it messes with the flavor of soups, and my
> cats con't like glaze. Don't complicate things.
> http://cooksham.com/cooking/spiral-sliced-ham

You make some good points, Sheldon.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Leonard Blaisdell wrote:

> it's essentially a spiral sliced ham steak. If she cut what she
> thought appropriate off of the bone, she could cook slices of it as
> ham steak for her granddaughter directly on the grill or fried. Then
> she could cook what's left within a few days as a unit any way she
> wants.
> For her granddaughter, I'd slice the whole damned thing along the bone
> on the meaty side before cooking for half steaks and ham bits to start
> with. I'd select what I needed for Thanksgiving. Then I'd figure out
> what I wanted to do with the rest. 2 cents and never tried, but I'll
> stand by it. It'll certainly work.

Sounds good and makes sense, Leonard.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"brooklyn1" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 23 Nov 2009 18:48:06 -0600, "Phyllis Stone" <[email protected]>
> wrote:
>
>>my oven is too small for both a ham and turkey at the same time and I was
>>thinking of putting the ham on the gas grill. It is a spiral sliced and
>>about 8 lbs. google said that I should turn on a couple of burners and
>>put
>>the ham on indirect. Does that sound right and should I wrap it in foil? I
>>have a granddaughter who hates turkey, so this is for her but I am sure
>>others will eat it too. Any suggestions would be appreciated.
>
> I think you're complicating things.
>
> You can cook your ham first, even the day before and keep it in the
> fridge... for food safety, because you have no way of knowing how
> well it was refrigerated before you brought it home these type of hams
> need to be heated all the way through to like 150ºF.
>
Almost all packaged hams are precooked and can be eaten without heating when
you bring them home from the market. All spiral sliced hams have been
precooked.

Kent

Kent wrote:
> "brooklyn1" <[email protected]> wrote in message
> news:[email protected]..
>> On Mon, 23 Nov 2009 18:48:06 -0600, "Phyllis Stone" <[email protected]>
>> wrote:
>>
>>> my oven is too small for both a ham and turkey at the same time and
>>> I was thinking of putting the ham on the gas grill. It is a spiral
>>> sliced and about 8 lbs. google said that I should turn on a
>>> couple of burners and put
>>> the ham on indirect. Does that sound right and should I wrap it in
>>> foil? I have a granddaughter who hates turkey, so this is for her
>>> but I am sure others will eat it too. Any suggestions would be
>>> appreciated.
>>
>> I think you're complicating things.
>>
>> You can cook your ham first, even the day before and keep it in the
>> fridge... for food safety, because you have no way of knowing how
>> well it was refrigerated before you brought it home these type of
>> hams need to be heated all the way through to like 150ºF.
>>
> Almost all packaged hams are precooked and can be eaten without
> heating when you bring them home from the market. All spiral sliced
> hams have been precooked.

Pre-cooking isn't the issue. It is the potential growth of pathogens due to
factors mentioned by Sheldon, among others.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" wrote:
>Kent wrote:
>> "brooklyn1" wrote:
>>> "Phyllis Stone" wrote:
>>>
>>>> my oven is too small for both a ham and turkey at the same time and
>>>> I was thinking of putting the ham on the gas grill. It is a spiral
>>>> sliced and about 8 lbs. google said that I should turn on a
>>>> couple of burners and put
>>>> the ham on indirect. Does that sound right and should I wrap it in
>>>> foil? I have a granddaughter who hates turkey, so this is for her
>>>> but I am sure others will eat it too. Any suggestions would be
>>>> appreciated.
>>>
>>> I think you're complicating things.
>>>
>>> You can cook your ham first, even the day before and keep it in the
>>> fridge... for food safety, because you have no way of knowing how
>>> well it was refrigerated before you brought it home these type of
>>> hams need to be heated all the way through to like 150ºF.
>>>
>> Almost all packaged hams are precooked and can be eaten without
>> heating when you bring them home from the market. All spiral sliced
>> hams have been precooked.
>
>Pre-cooking isn't the issue. It is the potential growth of pathogens due to
>factors mentioned by Sheldon, among others.

Kent is just demonstrating his usual kitchen incompetency and inane
know-nothing bluster.

These hams need to be heated through to a safe temperature for the
same reason it's important to heat tube steaks fully all the way
through... all these cured/smoked refrigerated meat products are
walking time bombs, even when properly heated they can still wreak
havoc because many stores do not properly cool these products...
canned hams can be especially dangerous. Only ham I know to be safe
unheated is SPAM. This improper refrigeration food safety issue is
why I don't serve these meat products to guests and because they're
typically not heated properly, many are afflicted with KFIS (Kent Food
Ignornace Syndrome) I don't eat them when served by others. Folks
tend to pig out on smoked ham (no pun intended) and so often due to
volume consumed become quite ill even when these products are only
minimally tainted. Anyone serving smoked ham it's better to be safe
than sorry, it's better to slightly over cook and have the ham dry
around the edges than to find out the next day how your guests were
praying to their commode all night.

The only ham I serve for holiday meals is a fresh ham, the
King of meat cuts... cured ham is preserved ham, the trailer trash of
meat cuts. I'll cook a smoked ham once, perhaps twice a year because
occasionally I get a pregnant urge for ham sammiches, and come winter
I enjoy good homemade bean and pea soups. And I don't care that many
imported cured hams are ridiculously expensive, even prosciutto is
mostly salty fat, as far as I'm concerned a stick of pepperoni is far
more gourmet... Slim Jims are more enjoyable eating than Parma ham...
SPAM is tastier.

"brooklyn1" <[email protected]> wrote in message
news:[email protected]..
> These hams need to be heated through to a safe temperature for the
> same reason it's important to heat tube steaks fully all the way
> through... all these cured/smoked refrigerated meat products are
> walking time bombs, even when properly heated they can still wreak
> havoc because many stores do not properly cool these products...
> canned hams can be especially dangerous. Only ham I know to be safe
> unheated is SPAM. This improper refrigeration food safety issue is
> why I don't serve these meat products to guests and because they're
> typically not heated properly, many are afflicted with KFIS (Kent Food
> Ignornace Syndrome) I don't eat them when served by others. Folks
> tend to pig out on smoked ham (no pun intended) and so often due to
> volume consumed become quite ill even when these products are only
> minimally tainted. Anyone serving smoked ham it's better to be safe
> than sorry, it's better to slightly over cook and have the ham dry
> around the edges than to find out the next day how your guests were
> praying to their commode all night.


What if I do like you said and cook the ham in the oven the day before, put
it in the refrigerator, and the next day put a glaze on it and heat it up ,
slice it and put some slices on a platter? I got a Cross & Blackwell
cherry glaze in case my English son in law wants ham. If I wrap it real good
in foil when I am baking it maybe it won't dry out.
..