robert-r
is Blowin Smoke!
- Joined
- Mar 29, 2015
- Location
- AntHome...
Got a good deal on a ham. It sat in the fridge taking up space since before Christmas.
Was time to do something with it. Rotisserie seemed like a good idea, since I've never done that with a ham.
Ready to go!
Into the 18.5 WSM for a spin at 300* over a full ring of used/new KBB and 4 chunks of hickory.
Gave it a maple syrup/brown sugar/Dijon mustard glaze every 15 minutes starting at the 2 1/2 hour mark.
The internal temp hit 130* after 3 1/4 hours. Called it good - time to pull.
Some Russets that were put on the lower rack 1 1/2 hours into the cook.
Let this bad boy rest for 15 minutes loosely tented under foil.
It was Time To Eat!
Since there is only the wife & I, we have a ton of leftovers. There's going to be ham sandwiches, ham & scalloped potatoes, soup.
& who knows what else?
Glaze: Mix 1/2 cup Maple Syrup, 1/2 cup Brown Sugar & 1/4 cup Dijon Mustard
Was time to do something with it. Rotisserie seemed like a good idea, since I've never done that with a ham.
Ready to go!
Into the 18.5 WSM for a spin at 300* over a full ring of used/new KBB and 4 chunks of hickory.
Gave it a maple syrup/brown sugar/Dijon mustard glaze every 15 minutes starting at the 2 1/2 hour mark.
The internal temp hit 130* after 3 1/4 hours. Called it good - time to pull.
Some Russets that were put on the lower rack 1 1/2 hours into the cook.
Let this bad boy rest for 15 minutes loosely tented under foil.
It was Time To Eat!
Since there is only the wife & I, we have a ton of leftovers. There's going to be ham sandwiches, ham & scalloped potatoes, soup.
& who knows what else?
Glaze: Mix 1/2 cup Maple Syrup, 1/2 cup Brown Sugar & 1/4 cup Dijon Mustard
Last edited:
