All was going well. PBC fired up. Rods in place. Spiral cur ham prepped and ready to transfer into the PBC. As soon as I sunk the first hook into that ham, I knew it was going to be dicey. Most of the pineapple rings fell off. The spirals nearly fell apart and left my ham hanging by a thread. I worked quickly to get a better "purchase" into the meat with the hooks and it eventually worked out until 120 deg.
At 120 deg I transferred the ham to the cooking grate to begin basting until it hit 140deg.
The post cook photos are tongue and cheek as I re-hung the original pineapple rings on the ham after the cook.
Lesson learned for me...try to find a ham with bone in that is NOT spiral cut.
The cook itself was glorious.
At 120 deg I transferred the ham to the cooking grate to begin basting until it hit 140deg.
The post cook photos are tongue and cheek as I re-hung the original pineapple rings on the ham after the cook.
Lesson learned for me...try to find a ham with bone in that is NOT spiral cut.
The cook itself was glorious.
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