Bought a ham on sale and had to cook it since it has been taking up space in the frig for 5 days and the wife was getting nervous about space for the coming food fest that will be on us, soon.
Got the Traeger heated up to the Smoke level (2pm) and let it rip for one hour to warm up, even though I had it on the counter for 1.5 hours in the wrapping, to get to room temperature.
Turned the heat up to 325* (3pm) and let it go for two more hours. At 5pm the probe read 139* so I cranked it up to 350*
4:38 is sunset here in Reno, so I had to use flood lights to see what was going on.
5:15 the Glaze went on.......... Org. marmalade & Bourbon.
At 5:45 the ten pound Ham hit 149* and I shut the grill down and brought the ham in to rest 15 minutes.
I will try 350* on the next ham, since the center was not as hot as I would have liked it. However the temp. here in Reno is 41 degrees................
I also included a carving drawing for three sections, other than the
"Wack um, slice um" way that is usually done.
The finished product.
Got the Traeger heated up to the Smoke level (2pm) and let it rip for one hour to warm up, even though I had it on the counter for 1.5 hours in the wrapping, to get to room temperature.
Turned the heat up to 325* (3pm) and let it go for two more hours. At 5pm the probe read 139* so I cranked it up to 350*
4:38 is sunset here in Reno, so I had to use flood lights to see what was going on.
5:15 the Glaze went on.......... Org. marmalade & Bourbon.
At 5:45 the ten pound Ham hit 149* and I shut the grill down and brought the ham in to rest 15 minutes.
I will try 350* on the next ham, since the center was not as hot as I would have liked it. However the temp. here in Reno is 41 degrees................
I also included a carving drawing for three sections, other than the
"Wack um, slice um" way that is usually done.
The finished product.
