"JimnGin" wrote in message
...
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.

Thanks again for the help!

JimnGin


I'd suggest chopping the ham in a food processor into small bits. Don't let
it turn into mush. Then mix in sweet relish and mayo to taste. You can
optionally throw in some chopped celery, though relish alone is fine. Ham
salad should have a bit of "crunch".

Cheers

Kent