I've been tasked with dinner for the in-laws on Easter Saturday (Pre-ster, as I call it). I'd like to do Egret's Maple Bourbon Ham, since I hear such wonderful things about it.
Issues: I have no injector
My Saturday is going to be crazy. Dinner needs to be ready in the early afternoon, because we need to have eaten in time for me to be at church by 5pm (singing a duet for the Pre-ster service). But I'm busy from 7-10 am. So with the 5-hour cooking time, I'll need to either get up very early to get the egg lit and stabilized before I leave at 7, or I need to cook at a higher temp, to shorten the time.
Anyone experimented with a hotter cook for this ham? What were your temps, cook times and results?
Where would you guess I could find a decent injector without going mail-order (getting short on time, here)? I guess I've never looked for one, but I can't recall seeing one in the grill section at Ace or Wally-world.