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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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First Ham Attempt - Question

I've got a 9 lb ham on - doing egret's. I did my best estimate for finish time. So just a few questions... Recipe says cook until internal is 140*. Obviously it's cooked already so no worries of done ness. I poked my new thermapen around and found a range of about 127-145* in different spots. Should I wait for the lowest temp to be in the 140 range? Does the ham need to rest before serving too? FTC or would just a foil wrap on the counter be okay if I don't need to keep it too long before? With the syrup injection I assume drying out isn't a huge concern, but I just don't want to overdo it. I should have some pics to post later. Smells delicious so far.
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Comments

  • You are fine to pull it now. no safety concerns if that's what you are worried about. 127 is OK for bite temp but if you have to hold it longer than a few minutes, I would FTC or at least throw a towel over the foil wrap on the counter. It does not need any rest at all.. It's ready to roll when you are.



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  • egretegret Posts: 4,030
    Like Cen-Tex said.......pull it now. It's ready!
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  • Agree with Cen Tex but I cook a ham today and waited until 155 (was shooting for 150).  I pulled that giant ham apart with two fingers.  The fall apart effect is always a winner.  
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