Resting Ham

dealm9 · 04-08-2012, 01:05 PM

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?

IamMadMan · 04-08-2012, 01:37 PM

When I smoke a ham I rest for 30 - 40 minutes before serving...

It's your preference...

DaveMW · 04-08-2012, 02:12 PM

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!

dealm9 · 04-08-2012, 02:54 PM

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 · 04-08-2012, 03:18 PM

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.

dealm9 · 04-08-2012, 06:47 PM

Quote:

Originally Posted by DaveMW

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?

DaveMW · 04-08-2012, 06:58 PM

Mark - Not too shabby.

dealm9 · 04-08-2012, 09:04 PM

Quote:

Originally Posted by DaveMW

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

04-08-2012, 01:05 PM	#1
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH Downloads: 0 Uploads: 0	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? __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

04-08-2012, 01:37 PM	#2
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	When I smoke a ham I rest for 30 - 40 minutes before serving... It's your preference... __________________ Humphrey's DownEast Beast W/BBQ Guru

04-08-2012, 02:12 PM	#3
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	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! __________________ In a perfect world every lab would have a home and every home would have a lab. There is no greater fan of fly fishing than the worm. Weber Kettle 22.5" Restored "J" - Black Weber Smoky Joe "F"- Black Weber Genesis - Black (CL Score - brand new) Weber Go-Anywhere - Black UDS which surprisingly is not black Great Outdoors Smoky Mountain Smoker

04-08-2012, 06:58 PM	#7
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	Mark - Not too shabby. __________________ In a perfect world every lab would have a home and every home would have a lab. There is no greater fan of fly fishing than the worm. Weber Kettle 22.5" Restored "J" - Black Weber Smoky Joe "F"- Black Weber Genesis - Black (CL Score - brand new) Weber Go-Anywhere - Black UDS which surprisingly is not black Great Outdoors Smoky Mountain Smoker

04-08-2012, 02:54 PM	#4
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH Downloads: 0 Uploads: 0	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. __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

04-08-2012, 03:18 PM	#5
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Edgewood, Kentucky via Livngston, Montana Downloads: 0 Uploads: 0	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. __________________ In a perfect world every lab would have a home and every home would have a lab. There is no greater fan of fly fishing than the worm. Weber Kettle 22.5" Restored "J" - Black Weber Smoky Joe "F"- Black Weber Genesis - Black (CL Score - brand new) Weber Go-Anywhere - Black UDS which surprisingly is not black Great Outdoors Smoky Mountain Smoker