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School me here please. What is a naked ham?
I have made 2 attempts and am still learning. More comments on this thread. I have learned not to overcook.http://eggheadforum.com/discussion/1159236/naked-ham-attempt-on-the-dry-side#latest
Here's what I found:
11.13# Cooks half ham
Egg was raised indirect with legs up and a foil drip pan with some water in it.
Ozark Oak with Apple wood
Started at 2:10 and it was around 40 degrees outside
Held 310 degrees at the grid throughout
One hour in, internal temp was 63
Two hours in, internal temp was 111
At two hours and fifty minutes, pulled from the egg at 138 degrees
Foil, towel, cooler for an hour, and the temp was 137 when I brought it out to slice
It was very moist.
This cook time seemed pretty short. The ham did have a fairly large cross-section, so maybe that sped it along.