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15-lb Fresh ham
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Ross in Ventura
Posts: 7,234
I have been marinating this 15-lb Ham in a Cuban citrus
marinade for two days
On the Egg at 6-ma this morning this could go for 30-hrs
I will post tomorrow when it's finished
Ross
Comments
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Been wanting to do a ham, what temps are you cooking at and trying to attain.
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Looking forward to seeing the results.
30 hours is a long cook?
Looks like you have the plate setter, drip pan and the grid & V rack with the ham.
What temperature are you cooking at (dome or grate) and what meat temperature are you going for?
How high did you fill the lump?
This is going to be interesting.
Kent -
120* grid 195* internal Danny
Ross -
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Half way up the fire ring Kent
Ross -
I agree this will be interesting to see how this plays out.
good luck
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