Ham and Turkey Breast

PapaB

I bought a spiral cut ham that's already cooked and a turkey breast with a pop out thermometer and tag that says to cook to 180 degrees. I was going to put both on indirect at the same time at a dome temp of 250 and cook the breast to 170. The Social Director (SD) doesn't want any added smoke to the lump, so my question is, is there anything I can do to enhance the flavor of either one besides a good rub? I will probably try to fit both into an inverted vee rack in a pan.

FlaPoolman

do a search for Egrets ham and season the turkey to your liking. I would pull the turkey breast at 160 and the ham at 140

Richard Fl

As mentioned pull the ham near 140 and the breast 160.

Breast:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=759486&catid=1

Ham:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=734577&catid=1

PapaB

Thanks Pat and Richard.

SmokeyPitt

I have an egret ham all pasted up ready for tomorrow. It will be my first- but so far I really like the way the glaze smelled and tasted. I think it is going to make an ordinary ham outstanding.

The recipe only calls for 1 tablespoon of bourbon, but I found that the prep was much more enjoyable if you add about about 18 additional tablespoons to a large glass and mix with ice.

I would also suggest sneaking in a small handful of apple or cherry chips. Your wife will never know .

PapaB

Eggselent advice, and I believe you have the right idea.