Slam Dunk Ham

[rcger]

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*??

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.

[Habanero Smoker]

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.

[3rensho]

Wow, can't wait for the money shot(s).  Looks fantastic so far.

[rcger]

Thanks, Hab!  I appreciate all of the assisntance you've give me.

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.

[Habanero Smoker]

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.  :)

[hybridcx]

man that is looking good. good work

[rcger]

Thanks for the complements, folks, but it's Hab's recipe.  I just followed the directions.

[rcger]

Now THAT'S a ham!  Habs, I sure thank you for the recipe.  It is worth the work and the wait!

[Habanero Smoker]

That sure looks like a nice ham. Your ham looks a lot better then the ones that come out of my oven.

[muebe]

Wow that does look great!

Nice job on it ;)

[rcger]

Thanks, Muebe!  It really turned out great.

Wow that does look great!

Nice job on it ;)