Storage After Preparation. Even after a spiral ham is prepared for a meal, it will only last in the refrigerator so long before its shelf life is compromised. Ham will dry out if not wrapped properly or can build up moisture in the packaging if wrapped while still warm. After cooking the spiral cut ham, allow the meat to cool down to room temperature before wrapping. Wrap tightly in an air-tight container or bag and label it clearly with a four-day expiration date. After that, the quality, freshness and safety of the meat is questionable.
4. Remove your pork tenderloin from the grill and let it rest for 15 minutes. Put your meat on a cutting board, or a platter, and cover with tin foil to let the meat rest before carving it up. It'll be much juicer and more tender if you let it sit for a couple of minutes.
1 Place tenderloin on grate, and position drip pan under meat. 2  Cook over indirect heat for 30 minutes. 3  Brush tenderloin with barbeque sauce. 4  Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). 5  Allow pork to rest for 10 minutes. Prepare grill for indirect heat. 2  Season meat with garlic powder, salt, and pepper. 3  Lightly oil grate. 4  Place tenderloin on grate, and position drip pan under meat. 5  Cook over indirect heat for 30 minutes.