Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on March 27, 2016, 11:21:19 AM
-
Will be doing my fist ham on my PBC tonight for Easter. I'll post pics along the way and the process I use. I'll more or less follow what's on the PBC site.
-
Ugh! I didn't pay attention when I bought the ham and noticed it's already spiral sliced. There goes my option for hanging it. I just put it on and rested it on it's point on the grate and we'll see what happens.
-
Not a fan of the spiral cut. Can never seem to keep it moist
-
Not a fan of the spiral cut. Can never seem to keep it moist
I hope it turns out decent, I hate spiral cut as well
-
Well the ham is done, and as Pappymn mentioned, it's hard to keep spiral cut moist. The flavor is outstanding but a little towards the dry side. The spiral cuts were all separating during the cook. I glazed it during the last 30 minutes. I'll makes sure next time I don't accidentally buy spiral cut.
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_0959_zps960f9a56.jpg)
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_0960_zps1fda8bc1.jpg)
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_0961_zps560c57e0.jpg)
-
Did you hang it or place the ham on a grill?
Anyway, it still looks good.
-
Sure does look good ....What temp did you pull it ?
-
That really is a beautiful color
-
Did you hang it or place the ham on a grill?
Anyway, it still looks good.
due to it being spiral cut I had to place it on the grill, it just separated when I tried to put hooks in
-
Sure does look good ....What temp did you pull it ?
I pulled it at 140
-
Sure looks good!
-
Looks good and nice color!!! Don
-
Very nice!