about 5 years ago, after owning my egg for 3 yrs, I made an impromptu ham for Turkey day.
It wasn't fully cooked. Yet it wasn't raw from the farm. It was technically only the upper part of the shank. I did a boston-butt like mustard/sugar rub and cooked it to temp over about 5 hrs and finished with a bit of a heat blast to caramelize.
I had a journal with my notes and even some hard copy pics, and we've lost it (!).
I've been asked to recreate it - some of our Easter Guests were at this Thanksgiving 5 yrs ago and claim to think of this mysical wonder ham (it was effig awesome) yearly.
But I'm not sure if i can wing it again and get the same results.
Any input on the ham's "state/description" that I should look for? Temp/ramp info?