A good rule of thumb is 12-15 minutes per pound when you stay between 225-250 degrees for a precooked ham. Track the temperature with your iGrill. Make sure you put your glaze on 10-15 minutes before you are going to remove your ham from the grill. Let your ham rest.

Directions

1. Preheat grill to 350 degrees F (175 degrees C).
2. Mix brown sugar and mustard together in a bowl until a paste forms.
3. Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham.
4. Grill ham on the preheated grill until heated through, about 2 1/2 hours.

But even though it’s not advisable to cook a spiral-sliced ham on the spit, cooking this ham on the grill is very easy. Simply prepare the grill for indirect heat. Place the foil pan on the cool portion of the grill and bake it until it’s heated through.

Spray the grill with cooking spray or oil, then place the ham on the grates, preferably in an area with indirect heat. Let the ham cook for about 10 minutes, then turn it and baste or brush it with your basting liquid.

Expected grilling time is 12-13 minutes per pound at grill temperature of 325 degrees or until internal ham temperature is in the 140-150 range.

Smoking a pre-cooked ham is really about heating up the ham to an internal temperature of 140 degrees Fahrenheit (F) and then adding any additional flavor. There is no need for a brine or other preparation. Pat dry the ham prior to smoking. Smoke at 225 – 250 degrees F.

Smoking: After smoking the ham for 2 hours at 225 degrees, take it off smoker and wrap in aluminum foil. Before wrapping completely, baste ham with pineapple juice.

Bacon is raw and then you cook it, raw or untreated meats have potential food poisoning causing bacteria untill they are cooked. Raw ham doesn’t spoil because it has been cured, (for instance by (air) drying): a process by which water is removed from the product and that water is necessary for bacteria to reproduce.

Human infections may occur worldwide, but are most common in areas where raw or undercooked pork, such as ham or sausage, is eaten. What are the symptoms of a trichinellosis infection? Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort are the first symptoms of trichinosis.

The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color. Hams are either ready-to-eat or not.

It has been completely cooked either by baking, curing or smoking and in the hands of the home cook, simply has to be re-heated to an appetizing serving temperature so that its flavor is at its best. This is also sometimes called a city ham.

Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective worms; homemade jerky and sausage were the cause of many cases of trichinellosis reported to CDC in recent years. Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.

Trichinosis is hard to detect when butchering because there are few signs. Larvae form cysts usually in the muscles of the jaw, tongue, and diaphragm. Cysts may not be visible to the naked eye. Animals may have swollen intestines with small bruises.