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Easter ham!

post #1 of 8
Thread Starter 

Smoking the Easter ham on my weber! Still raining here, 3 days straight.oh, i deboned it so it looks a little rough, lol
post #2 of 8

Rain just ceased in New Orleans..... The plastic eggs all floated in the yard.

 

Great start!

post #3 of 8

Is it dinner yet?

 

How'd it turn out?

post #4 of 8
Thread Starter 
We had dinner already. Didn't take any money shots:( it was tasty though, did some legs and thighs too. Not bad, was in a food coma for awhile! Happy Easter
post #5 of 8
th_What_NO_QVIEW.gif bummer!
post #6 of 8
Quote:
Originally Posted by vonk15 View Post

We had dinner already. Didn't take any money shots:( it was tasty though, did some legs and thighs too. Not bad, was in a food coma for awhile! Happy Easter

 

I know what you mean about the food coma.  Been in one of those most of the evening myself.

post #7 of 8
def446f8142f3d04de60e43fadb3c844.jpg

My first Easter ham today, it turned out pretty good - but was much, much, much juicier/tastier when it first came off the smoker than when it was finally plated (dried out fast - didn't taste like the same ham). I welcome advice on keeping moisture if you must slice and hold/travel or do you think it may have just been overcooked (pkg said cook to 160)?

The cook: 2 1/2 hr smoke, 4 1/2 hr foiled, 1/2 hr glaze at 160, foil wrapped and 2hr rest in cooler. Sliced and then traveled for an hour. Temp was 275-300 through cook; 18lb uncooked cured ham.
post #8 of 8

Glad the ham turned out well for you!

 

Al

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