Thread: a large ham
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Kent
 
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I agree totally with the preceeding two posters. Just cook the ham at a very
low temp., 250F or so, for a long time. It will take hours to warm your
whole ham to 115F or so to eating temp. Check it with a rapid reading
thermometer and when it hits 115F take it off and let it rest. This is all
assuming you have a precooked ham, which 99% of the time you do.
Use an oven thermometer on the grill surface of your indirectly heating
grill right in the middle where the ham sits. Don't rely on the thermometer
in the lid.
Finally, the ham will taste better on the grill. Throw in a few chunks of
hardwood during all of this and it will taste even better.
Happy Holiday
Kent
"Piedmont" > wrote in message
...
> Edwin Pawlowski wrote:
> snip
>> Anything that can be cooked in an oven can be cooked on the grill. For a
>> whole ham, use indirect heat. Food on one side, burner lit on the
>> opposite side.

>
> Absolutely! I agree totally with Ed! For example if you have a Weber
> kettle, get a round thin cheapy aluminum pan. Set it in the center of the
> coal grill. place coals around the outside of the pan and set the ham in
> the center of the grill, directly above the aluminum pan. You could also
> place a sheet of aluminum foil under the ham to ensure that the heat is
> indirect, leaving about 3 inches gap around edge of grill. You could also
> do a Minion type deal with the coals, only lit 1/2 of the coals in the
> ring of coals, allowing the unlit coals to burn as the fire creeps around
> the ring of coals. Keep a space open at the end of the ring so the coals
> only burn in one direction.
>
> --
> Mike Willsey
> http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw