I used the Ultimate Smoked Ham recipe for Christmas dinner, which turned out to be my biggest dinner embarrassment ever. Had a 7.41lb bone in, not pre-cut, ham from a pig I bought earlier in the year. thawed it in a 42 degree fridge for 6 days prior, followed the method exactly, except I was running a bit hot by the time I wrapped it in foil (250-275). I was using a Maverick 732 for both the grill and meat temp, and cooking on my Weber 22.5. I should note that I had the rotisserie attachment for my Weber on the grill (with foil plugging the holes) since I just got it for Christmas and wanted to season it with a cook (plus it makes the grill look cool).
I put the Ham on the grill about 2:45 since we wanted to sit down at 4:30p for dinner. I didn't take time/temp notes, but I was at 51 degrees after the hour of smoke. The temp was climbing slowly and steadily the entire time. but at 4:30 I was only about 90 degrees. At 6pm we gave up waiting for the Ham and ate without it. The bloody thing didn't finish until 9:00pm, at which time my guests had already left. However it was some insane ham, and most of it is all vacumed sealed in the freezer right now awaiting future sandwiches.
When I saw the trainwreck happening I was able to throw some chicken drums on the gasser to serve a protein with dinner. Of course I ran out of propane halfway through the cook on those, so they finished on the weber coals with the Ham (dropped my weber temp down to the 225 range). I was not planning on using the gasser so I didn't fill my backup tank yet.
All of this on a day when I was given a PBC, Weber Rotisserie, and Smokenator as gifts... I should have shined after receiving those. ;-)
Any Ideas what happened here?
My first thought was that it wasn't fully thawed, but that should not have added 4.5 hours. Perhaps the foil wasn't as tightly wrapped as the recipe asks for but I used double the amount.
I put the Ham on the grill about 2:45 since we wanted to sit down at 4:30p for dinner. I didn't take time/temp notes, but I was at 51 degrees after the hour of smoke. The temp was climbing slowly and steadily the entire time. but at 4:30 I was only about 90 degrees. At 6pm we gave up waiting for the Ham and ate without it. The bloody thing didn't finish until 9:00pm, at which time my guests had already left. However it was some insane ham, and most of it is all vacumed sealed in the freezer right now awaiting future sandwiches.
When I saw the trainwreck happening I was able to throw some chicken drums on the gasser to serve a protein with dinner. Of course I ran out of propane halfway through the cook on those, so they finished on the weber coals with the Ham (dropped my weber temp down to the 225 range). I was not planning on using the gasser so I didn't fill my backup tank yet.
All of this on a day when I was given a PBC, Weber Rotisserie, and Smokenator as gifts... I should have shined after receiving those. ;-)
Any Ideas what happened here?
My first thought was that it wasn't fully thawed, but that should not have added 4.5 hours. Perhaps the foil wasn't as tightly wrapped as the recipe asks for but I used double the amount.
Fortunately most of our guests have been given a "goodie bag" with a few slices of frozen vacuumed ham since then to enjoy. I'm pulling out my first back of it on Sunday for a picnic lunch with the fam.
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