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Easter Ham

Ladeback69
Ladeback69 Posts: 4,483
in Pork
I put on a 15 lb fresh ham I had done a short cure/brine since Friday at 4pm so not sure how much flavor I will get, but couldn't get the ham till Friday. I was trying to slow smoke it and thought I had it stabilized,  but it went a little high for little bit. I have it 280 now and the internal is at 100.  I was planning on glazing at 120 and pulling at 145, but it may be done way before dinner.   

Should I take it to 165?  Last time I did it was dry, that's why I am pulling at 145.  I take it I could FTC till I need it?  I have never done that with a ham, but if it works for a pork butt it should work for a ham, right? 
XL, WSM, Coleman Road Trip Gas Grill

Kansas City, Mo.
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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,898
    I'm thinking it's going to be great either route you take. Let us know how it turns out.
    Snellville, GA


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  • Ladeback69
    Ladeback69 Posts: 4,483
    Well it was good, but great.  I took it off at 145 and it was a little dry for the meat I cut for dinner.  When I cut the rest off farther in it seemed a little more moist.  I think it will make some food leftovers though.  My son gave my a hard time about taking pictures so I took one of him too.

    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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