Slam Dunk Ham

[rcger]

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. 

[Shasta bob]

Is that not a basketball net?????????????? i like the way you improvise.

[squirtthecat]

I love it!

[mikecorn.1]

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

[ghost9mm]

Sure hope you didn't steal that net off your kids basketball set...lol...looks good to me...

[MrRaven]

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!

[rcger]

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!

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

[mikecorn.1]

Lol!!  I LIKE IT ;D.


Sent from my iPhone using Tapatalk

[rcger]

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.

[mikecorn.1]

That came out looking good. I like the diamond shape pattern ;D


Sent from my iPhone using Tapatalk

[beefmann]

looks great

[Habanero Smoker]

That looks nice. Did you have any problem with the netting sticking to the ham?

[rcger]

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?

[Tenpoint5]

That is Too Funny!! Guess you didn't need one my ham nets after all

[Habanero Smoker]

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.