Resting Ham

I have never smoked a ham before, and my first one is on the uds right now. It looks like it is on pace to be done 2.5-3 hours before we eat. I have seen that most people rest for about an hour or so. I am doing Dr. Chicken's ham recipe. I am worried that 2.5-3 hrs of resting might dry it out. I rest pork butts 3 hours all the time, but I am worried hams should not be rested as long. Is a 3 hour rest for ham a problem? Also, I was planning using the cooler method, just like I do with butts. Is this what you all do with hams or just use foil only?

Thanks Dave, you too! It's about to come off in about 20-30 minutes and we are eating at 6 so I should be looking at about a 1.5 hour rest. If need be I will try to talk everyone into eating at 5:30. Being my first time, I am also in need of some advice on carving the ham. Is there any special way to carve it. It seems simple but I don't want to ruin all the work I did by carving it wrong.

DaveMW said:

I do what landarc recommends in this thread: http://www.bbq-brethren.com/forum/showthread.php?t=130179 Check out post #4 & #5.

I see you are a north coaster. I grew up in Ashtabula and worked in both Parma and Mentor for a number of years and have a sister in Valley View. Happy Easter to you & the family.

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Dave,

Thanks, I did what landarc said and everything turned out great. I also rested tham for about an hour and it was perfect for my family and I. I sure am a northerner. I grew up and still live in Willoughby. I actually am having family over from Geneva in Ashtabula County. I love it here. Feel free to come visit anytime! How did your ham turn out?

DaveMW said:

Mark - Not too shabby.

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Dave that looks awesome! Much better than mine . I cannot complain though. Everyone loved mine including me, but I will eat just about anything and then some. I am not too hard to please. Here is mine: http://www.bbq-brethren.com/forum/showthread.php?t=130199