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[BigDave83]

Had  spiral sliced ham a while back for the first time, as I cut it to serve I thought those are about the right thickness for jerky. I bought one a few weeks ago, and decided to cut it up today.

 Took off slices until it got down to the smaller end, will save what is left for ham pot pie. I soaked and rinsed some of the slices, I did a few pieces plain and some with garlic powder and black pepper and some I mixed sriracha and powdered sugar, thought I still had honey powder but couldn't find it, and brushed on the top.

 Used the dehydrator instead of smoker since I was doing such a small amount. It was in at 160 for about 6 hours, nice thing about living in a small place it heated the room up nice and the heat didn't come on.

  I think I would do this again, it may be easier to find a boneless ham and cut it and run across the slicer or have the butcher slice it, than to buy the spiral, maybe take out at 5 hours.

[pmillen]

How was it?

I made some, once, by accident.  I left some food in a desk drawer for a long period.  I had ham jerky and carrot stick jerky.

[Bar-B-Lew]

I have a boneless ham in the fridge.  I plan to make it into jerky one of these weeks.  Good to see your results.  Thanks for sharing.

Was it salty?

[BigDave83]

Not overly salty what I soaked and rinsed was mild on the salt flavor. 

[Bar-B-Lew]

Not overly salty what I soaked and rinsed was mild on the salt flavor.

How long did you soak?  How long did you marinade after the rinse?

[BigDave83]

I soaked part of it for about 30 minutes, then in a colander and rinsed with cold running water. No marinade this time just the garlic and pepper, and the sriracha powdered sugar mix brushed on the top of some.

At 160 it did drip a lot of fat out.