JimnGin wrote:
On Apr 8, 6:25 pm, "Kent" wrote:

"JimnGin" wrote in message


Thanks,


JimnGin


When I do this I grill over indirect heat with a wood chunk or so at a very
low heat, 250F or so. As it's fully cooked, you don't need to have the
internal temperature warmer than what you want to taste. I stop at 125F, and
rest it in a warming oven. The internal temp. will rise to 130F in 20-25
minutes and that's about what you want.

Kent


Thanks, Kent, for the info! I took the ham off of the grill after
about 3 hours or so, once it had reached an internal temp of about
135F, and let it rest in a warm oven until everything else was ready.
It turned out really well, and got rave reviews from the dinner
guests!

I think I'm going to use the leftovers to make "ham salad", or
"sandwich spread". I'm going to put the leftover ham, along with some
sweet pickles, a handful or 2 of peanuts, and some mayo in the food
processor, and pulse until well blended! I may throw a little bologna
in with the mix, if it feels right at the time.

I have one of those KitchenAid food grinder attachments, and when I have
leftover ham I grind it, then put it in ziploc freezer bags and freeze it.
I add the ground ham to soups, omelets, quiches, sometimes salads, and yes,
occasionally ham salad sandwiches.

Grant