dealm9
is one Smokin' Farker
- Joined
- Apr 22, 2011
- Location
- Clevelan...
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?