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.