I'm preparing my Easter ham using Hab's recipe. I had to come up with a way to hang it. I think this will work well.
(http://i253.photobucket.com/albums/hh41/rcger/SlamDunkHam_2.jpg)
Is that not a basketball net?????????????? i like the way you improvise.
I love it!
Is that the net from Walmart? I remember a post here I posted a basketball net pic as a joke to the
Solution of hanging a ham. :)
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Sure hope you didn't steal that net off your kids basketball set...lol...looks good to me...
it does totally look like a basketball net. sure could work ok. I am trying to figure out what I am gonna smoke for easter. So many possibilities!
It is indeed the Wal Mart basket ball net, Mike. I set a dowel rod on top of the damper and then dropped some cord down with 2 S-hooks attached. I gathered up the upper loops of the net and attached them to the S-hooks. It works like a charm!
Quote from: mikecorn.1 on April 02, 2012, 05:15:18 AM
Is that the net from Walmart? I remember a post here I posted a basketball net pic as a joke to the
Solution of hanging a ham. :)
Sent from my iPhone using Tapatalk
Lol!! I LIKE IT ;D.
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Well, it went into the BDS at about 10:00pm Sunday. It hit 152* at 5:00pm Monday. I'll let it cool and wrap it in Saran Wrap until Saturday and then I'll glaze and bake it. I don't know if I'm gonna be able to wait that long.
(http://i253.photobucket.com/albums/hh41/rcger/Ham1.jpg)
(http://i253.photobucket.com/albums/hh41/rcger/Ham2.jpg)
That came out looking good. I like the diamond shape pattern ;D
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looks great
That looks nice. Did you have any problem with the netting sticking to the ham?
Quote from: Habanero Smoker on April 03, 2012, 02:34:58 AM
That looks nice. Did you have any problem with the netting sticking to the ham?
Not at all, Habs. It pealed off nicely. Here's a question for you. The ham's around 20 pounds. When I bake/glaze it on Saturday is 17 minutes/pound about right on bringing it up to the desired IT?
That is Too Funny!! Guess you didn't need one my ham nets after all
I may try the basketball net next time.
If you use the same cooking method I use; the 17 minutes per pound at an oven temperature of 300°F generally is fairly accurate to reach the 100°F internal temperature, but then it takes another 30-45 minutes for the glazing step; and 30 minutes to rest. I also throw another 30 minutes on top of all of that as a cushion. What I have found with the larger hams, you may want to take the internal temperature to 120°F, then do the glazing step. With larger hams like yours, starting the glazing when the ham is at 100°F, there is a greater chance the glaze will burn before you get to your target internal temperature of 140°F.
Habs, I'm confused. I thought the recipe had me taking it to 100* on the day I'm going to serve it. You mentioned 140*??
Quote from: Habanero Smoker on April 04, 2012, 01:57:51 AM
I may try the basketball net next time.
If you use the same cooking method I use; the 17 minutes per pound at an oven temperature of 300°F generally is fairly accurate to reach the 100°F internal temperature, but then it takes another 30-45 minutes for the glazing step; and 30 minutes to rest. I also throw another 30 minutes on top of all of that as a cushion. What I have found with the larger hams, you may want to take the internal temperature to 120°F, then do the glazing step. With larger hams like yours, starting the glazing when the ham is at 100°F, there is a greater chance the glaze will burn before you get to your target internal temperature of 140°F.
I just reread the recipe. I should make it clearer in the instructions. You bring it up to 100°F roasting it at 300°F. Then you remove the foil, increase the oven to 450°F continue to cook and apply the glaze. Though I forgot to mention the final internal temperature in the recipe, if you follow the steps and time lines that should bring your ham to 140°F. But with larger hams like yours I found that it is better to roast at 300°F until an internal temperature of 120°F, before increasing the temperature and applying the glaze.
PS
I forgot to add I take it out when the internal temperature hits around 135°F. During the resting period, the meat will easily reach 140°F. So I will rewrite the recipe to include those points.
Wow, can't wait for the money shot(s). Looks fantastic so far.
Thanks, Hab! I appreciate all of the assisntance you've give me.
Quote from: Habanero Smoker on April 06, 2012, 01:45:34 AM
I just reread the recipe. I should make it clearer in the instructions. You bring it up to 100°F roasting it at 300°F. Then you remove the foil, increase the oven to 450°F continue to cook and apply the glaze. Though I forgot to mention the final internal temperature in the recipe, if you follow the steps and time lines that should bring your ham to 140°F. But with larger hams like yours I found that it is better to roast at 300°F until an internal temperature of 120°F, before increasing the temperature and applying the glaze.
PS
I forgot to add I take it out when the internal temperature hits around 135°F. During the resting period, the meat will easily reach 140°F. So I will rewrite the recipe to include those points.
Quote from: rcger on April 06, 2012, 09:49:11 AM
Thanks, Hab! I appreciate all of the assisntance you've give me.
No problem. Helping you makes me feel a little better about not being able to smoke my own ham this year. :)
man that is looking good. good work
Thanks for the complements, folks, but it's Hab's recipe. I just followed the directions.
Now THAT'S a ham! Habs, I sure thank you for the recipe. It is worth the work and the wait!
(http://i253.photobucket.com/albums/hh41/rcger/Ham_final.jpg)
That sure looks like a nice ham. Your ham looks a lot better then the ones that come out of my oven.
Wow that does look great!
Nice job on it ;)
Thanks, Muebe! It really turned out great.
Quote from: muebe on April 07, 2012, 01:38:52 PM
Wow that does look great!
Nice job on it ;)