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City Ham

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Reeltachy
Reeltachy Posts: 54
edited November -1 in EggHead Forum
I've got a 10.5# spiral cut half ham for the egg tomorrow. Thinking about Altons City Ham. This is pre-cooked but from what i see on previous post that it is not an issue. If my thought process is right, 1. Bring the internal temp up to 130 slowly. 2. Pull and apply the goodness. 3. back on the egg until internal of 140. Does that sound right? The only other question i have is foiling till 130 a good idea or even necessary?
If anybody has any instructional advice, I'm all ears, Thx and Merry Xmas.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    You have it nailed. I don't do the stage cooking as I glaze after. No need to foil. I usually have the dome at 350°. Use a little fruit wood. I like cherry, then apple, JD N7 chips are good too.

    Enjoy the goodness and save that bone and small bone goodies for the soup. The soup is just as good as the ham.

    I like Alton's method, Egret's a little better and my own the best.

    GG

     
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