Cooking first ham

fergi

I'm fairly new to the BGE and am about to try my first ham. I'm following the Maple-Burbon recipe and everything seem to be going well except for the very low temperature (225 degrees). I don't seem to be able to get much below 300. What is the technique?

TMay

Bottom vent closed down with about a 3/8" gap, and about 1/2 closed on the daisy wheel should get you close...

fergi

Thanks TMay,

I've got the daisy wheel less than 1/8 " and about the same on the bottom and it still won't go below 295. I don't think I have a leak. How much charcoal should I use?

theyolksonyou

Since you overshot, it's gonna take a long time to cool back down.  225 is damn near shut down top and bottom. Have a beer or two cause you got a wait ahead. 

fergi

theyolksonyou said:

Since you overshot, it's gonna take a long time to cool back down.  225 is damn near shut down top and bottom. Have a beer or two cause you got a wait ahead. 

Thanks theyolksonyou, does it make much difference how much charcoal I have in the BGE? That beer sounds like a great idea.

NPHuskerFL

Is this a ham you cured or did you buy a smoked and cured ham?  If it's the latter all your doing is getting some color on it and warming it up basically. 

fergi

NPHuskerFL said:

Is this a ham you cured or did you buy a smoked and cured ham?  If it's the latter all your doing is getting some color on it and warming it up basically. 

It's a pre cooked ham. Just had it for supper and am not impressed for the amount of effort. I'd like to try a fresh ham but not sure what I'd have to do to cure it. I've volunteered to cook a ham for about 20 people and after tonight's effort I'm starting to worry a little. Any suggestion would be welcome!

NPHuskerFL

@fergi if you take a gander at my discussions I did one a while back and it was my first (will be doing another this year). Pretty decent detailed instruction on the process. Give it a look see. Maybe it'll help. 
It's titled: The Cure That'll Ale Ya

jls9595

@NPHuskerFL I just scanned that thread and was wondering,did you score the surface to get those marks? I am new to hams period but I'd like to do this soon.

NPHuskerFL

@jls9595 Correct. It's scored lightly just through the fat layer to help with smoke penetration and but of course overall presentation.

fergi

NPHuskerFL said:

@fergi if you take a gander at my discussions I did one a while back and it was my first (will be doing another this year). Pretty decent detailed instruction on the process. Give it a look see. Maybe it'll help. 
It's titled: The Cure That'll Ale Ya

Thanks for the link. My local butcher is asking over$3.00 per pound. Anyone know of a good source for fresh ham in the Dallas/Fort Worth area?

NPHuskerFL

@fergi best to find a local farm source right now. Otherwise starting around Thanksgiving thru New Years you can find green uncured hams at a fair price.