Easter Ham - Attempt #4

flynnbob

Wife informed me today that I am in charge of Ham for Easter dinner.  After my last several attempts with hams on the LBGE, I still do not have the process down. So here is what I am going to try based on my past attempts (on the dry side) and everyone's previous input:

Going to Target to see if I can find a Cook's ham (Been using Publix in the past)

Will use the AR to get higher in the dome

I am thinking 325 indirect and pulling at 135 degrees

I just do not want to overcook the thing.  I know there is a debate about direct and indirect so I am trying to err on the safe side. I really appreciate how the wife puts me on the spot for Holiday meals with guests!

TexanOfTheNorth

Did this last fall and it was one of the best hams we'd ever eaten. Plan on doing it again for Easter.

BOWHUNR

I do them every Easter.  I use a Cook's bone-in shank in the 10-12 pound range.  Place the ham cut side down in a disposable pan and add a half inch or so of apple juice.  On to the egg at 250 indirect with a couple chunks of apple and cherry.  After one hour I tent the ham in foil and bump the temp up to 350 until the internal temp is 140.  Remove, FTC for an hour and serve.

Mike

ElCapitan

Mike is that Cook's ham already cooked and smoked before putting it in the BGE?

PNWFoodie

That looks super yummy!

flynnbob

I went on the Cooks website and under where to buy they had Target.  Went to Target today but they only carry Cooks ham steaks.  I looking at some alternatives - Maybe Costco - I would prefer a spiral sliced as I am also cooking 2 rump roasts which I will have to carve but maybe a non sliced ham could be the ticket - Can always slice everything on my meat slicer. That ham looks mighty good TOTN.

ElCapitan

TexanOfTheNorth said:

Did this last fall and it was one of the best hams we'd ever eaten. Plan on doing it again for Easter.

This is what I did today and it was great.  I scored it too deep but otherwise it was the best ham I've ever had.  I cooked it at 350 until it was 140.  

flynnbob

ElCapitan said:

TexanOfTheNorth said:

Did this last fall and it was one of the best hams we'd ever eaten. Plan on doing it again for Easter.

This is what I did today and it was great.  I scored it too deep but otherwise it was the best ham I've ever had.  I cooked it at 350 until it was 140.  

ElCapitan said:

TexanOfTheNorth said:

Did this last fall and it was one of the best hams we'd ever eaten. Plan on doing it again for Easter.

This is what I did today and it was great.  I scored it too deep but otherwise it was the best ham I've ever had.  I cooked it at 350 until it was 140.  

Maybe that's the ticket.

flynnbob

OK.  This is what I ended up with.  A 16lb Publix whole spiral sliced ham.  She spoke to me from the meat counter.  I am going indirect in the pan at 325 wit a little apple juice per @bowhunr recommendation.  Will post the results later.

buzd504

Good luck!

calracefan

Make sure you remove the plastic plug from the sliced end ! They are usually clear and do melt !

yzzi

I have a 13 pounder on now. The temp got away from me and I burned the outside a bit :-/ and it's completely uneven in temp. I'm sure it'll still taste good at least. Oh well. You win some and you lose some.

flynnbob

Here is the final result.  Kept covered in the pan for almost 2 hours with the apple juice in the bottom.  Pulled at a little over 100 and let rest.  It was to die for.  My daughter and her friends enjoyed it as well as the parents.  Also did 2 rump roasts in the oven.  A very good Easter.