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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-08-2012, 02:05 PM   #1
dealm9
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Join Date: 04-22-11
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Default 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?
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Old 04-08-2012, 02:37 PM   #2
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When I smoke a ham I rest for 30 - 40 minutes before serving...

It's your preference...
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Old 04-08-2012, 03:12 PM   #3
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My first ham is also on the UDS right now. Hopefully it will hold since mine is currently ahead of schedule and will have to rest for a little over 2 hrs in a cooler also. Good luck with yours Mark!
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Old 04-08-2012, 03:54 PM   #4
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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.
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Old 04-08-2012, 04:18 PM   #5
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I do what landarc recommends in this thread: http://www.bbq-brethren.com/forum/sh...d.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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Weber Jumbo Joe "AH" - Black
[FONT=Century Gothic]Weber Smoky Joe "F"- Black[/FONT]
[FONT=Century Gothic]Weber Genesis - Black[/FONT]
[FONT=Century Gothic]Weber Go-Anywhere - Black[/FONT]
[FONT=Century Gothic]UDS - which surprisingly is not black[/FONT]
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Old 04-08-2012, 07:47 PM   #6
dealm9
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Quote:
Originally Posted by DaveMW View Post
I do what landarc recommends in this thread: http://www.bbq-brethren.com/forum/sh...d.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.
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?
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Old 04-08-2012, 07:58 PM   #7
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Mark - Not too shabby.

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[FONT=Century Gothic]Weber Genesis - Black[/FONT]
[FONT=Century Gothic]Weber Go-Anywhere - Black[/FONT]
[FONT=Century Gothic]UDS - which surprisingly is not black[/FONT]
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Old 04-08-2012, 10:04 PM   #8
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Quote:
Originally Posted by DaveMW View Post
Mark - Not too shabby.

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/sh...d.php?t=130199
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