Planning on doing a 9 pound spiral cut bone in ham. Wondering if this is the right way to go: flat side of ham down in a aluminum pan, do I add any kind of juice or liquid in the AF pan, indirect, 250-270 degrees. Does 20 minutes per pound sound about right, about 3 hours or internal temp of 140-145. Does one get renderings for gravy or not (if I don't put any liquid in the AF pan. This is my first ham and we are having family and guest over, so don't want to blow it. Thanks for any help. Happy Easter to all.
Large, small, and a mini