I plan on cooking a ham on the egg tomorrow. Never done one on the egg. Do I cook it like you do in the oven? We always do 325-350 for 20 minutes a pound in the oven. How do you do it on the egg? The ham is bone in, not spiral cut, and is 10.5 lbs. What temp to cook at, what internal temp do you cook to, about how long will this take, put in pan with water or put directly on grid, or should I use v-rack? Any suggestions on seasoning?
I know this is a lot of questions but I am still a BGE rookie. Thanks for the help.
LBGE, Sweet home Alabama........
Stay thirsty my friends .