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Ham finishing early

Taking an @egret ham for pot luck, smoking at 250, currently at IT 130.  Plan to pull at 140, looks like it's gonna finish at least two hours early.  Never done this before, do I FTC it or is there a better way? TIA for any advice. 


canuckland

Comments

  • lousubcaplousubcap Posts: 20,203
    I have not been down that road either, but 140*F is the number as you well know.  Given that ham is great at about any temp, I would give it a cooling rack rest to stop the carry-over cooking and then FTC.  But, that's all I've got.  FWIW-
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • CanuggheadCanugghead Posts: 6,785
    @lousubcap Thanks, almost at 140, great idea letting it cool before FTC.
    canuckland
  • calikingcaliking Posts: 12,953
    You’ll likely be fine letting it cool on a rack prior to travel. 

    I haven’t done the egret ham before, so I don’t know how much the crust matters. You will lose some of that if you FTC. If you can keep it warm below 140F that will likely  save the crust , as it is considerably below the boiling point of water, so I reckon that moisture loss shouldn’t be much of an issue. 

    Lastly, what about just letting the egg temp ramp down to slow down the cook?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 6,785
    @caliking I did ramp down and bought an extra half hour, resting now. May just cover with high dome pan and transport in cooler, don't want the foil to ruin the crust/glaze. Thanks
    canuckland
  • CanuggheadCanugghead Posts: 6,785
    To wrap this up ....

    After rack cooling a bit, covered with inverted deep pan, dropped in cooler and covered with towels.  It was lukewarm at eating time.  Thanks for above advice.

    canuckland
  • lousubcaplousubcap Posts: 20,203
    @Canugghead Thanks for the follow-up.  Glad it worked out.  Feedback is a great way to improve the process and too often the return serve never happens. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • calikingcaliking Posts: 12,953
    edited October 14
    Color looks good. Glad it worked out.

    Is that a  pre-sliced ham? I usually do a ham around the holidays, but am yet to try egret's recipe or a pre-sliced one.  I've heard that the pre-sliced ones stay moist, so I may try one this year. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 6,785
    edited October 14

    @lousubcap
    Better late than never, but I'm also guilty of not following through many times  :)
    canuckland
  • CanuggheadCanugghead Posts: 6,785
    edited October 14

    @caliking
    It was pre sliced, was looking for unsliced but they didn't have any.
    Pros and cons: takes rub better but can't hold injected maple syrup. Only the flat half was pre sliced, it actually came out drier due to more exposed surface area, OTOH the unsliced cone half came out more moist!

    I threw in few twigs of apricot and cherry.

    edit: made lentil soup with the bone today, yum!


    canuckland
  • calikingcaliking Posts: 12,953

    @caliking
    It was pre sliced, was looking for unsliced but they didn't have any.
    Pros and cons: takes rub better but can't hold injected maple syrup. Only the flat half was pre sliced, it actually came out drier due to more exposed surface area, OTOH the unsliced cone half came out more moist!

    I threw in few twigs of apricot and cherry.

    edit: made lentil soup with the bone today, yum!


     That's what I was worried about. Guess I will stick to an uncut ham, but will try egret's recipe. 

    I LOVE ham leftovers! The bone goes in soup or stock, sliced for sammiches, hash, and other stuff. One of the things I really look forward to every holiday season :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • thetrimthetrim Posts: 9,119
    Ham bone 4 beans.  Great cook!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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