SMOKED HAM

[txav8r]

I should have updated this thread...

Man, was that ham good! It still is! We took it all to Maui with us, in three bags. I froze two packages and carried in a 9 can AO cooler along with our inflight snacks. I also had a warm bag of shredded ham for sandwiches. OMG, that was great and all during our 10 days on Maui, 9 days in Hana, we had the ham for lunch 4 or 5 times, and ham with eggs twice for breakfast! It was a great idea Bruce, the BIL wants to order one the next time I smoke one! A few pics will be uploaded to this soon...thanks again @Bruce !

 

[eastcoaster]

How many hours did you end up cooking it on the egg?

 

[txav8r]

I cooked it for 24 hours! I added some lump at the 20 hour mark, but it was more a gut reaction rather than a need. It looked half used at 24 hours, no more...I just didn't want to have to add more if the temps climbed. I am deciding I need a blower. I am looking at the digiQ from the ceramic grill store...everything you need for $275. I have seen more but not sure the cyberQwifi is worth the extra, and not sure Tom over at the CGS recommends them, but I will find out! It is funny, I was worried that the ham would max out internally well before I got to @Bruce 's 24hour magic number. But the internal temp of the ham was only 155 after 24hrs. I reconstituted and heated the ham for the flight to 160F in a sealed bag on the gas cooktop for about 20 min. It was just like fresh cooked and I foiled, toweled, and put in a foiled insulated bag for the trip. It was still very warm when we had sandwiches some 6 hours later. I did all the heating early before leaving home, around 7am, we at around 1pm after we leveled off at 34,000ft for the flight to Maui. Also, I carved the ham for sandwiches, it was great cold, almost as good as warm. Damn that ham was/is good!