Mike P.
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim H.:
Morrey -
Watch your temp very closely. Because the Big Easy does not have an adjustable temp control, ham can get overcooked & dry in a hurry. Most people say to pull a ham around 130~140°, and let it rest. You could also glaze the ham after pulling it off the cooker, but I wouldn't put any glaze on it while cooking in the Big Easy, as anything sugar based will turn black very quickly.
Remember - if the ham is already cooked, all you are doing is reheating, regardless of the cooker you use. </div></BLOCKQUOTE>
140* is the recommended IT for precooked ham on TBE.
I hope to post some pic's of a 15# bird Christmas morning.
Merry Christmas to ALL!
Morrey -
Watch your temp very closely. Because the Big Easy does not have an adjustable temp control, ham can get overcooked & dry in a hurry. Most people say to pull a ham around 130~140°, and let it rest. You could also glaze the ham after pulling it off the cooker, but I wouldn't put any glaze on it while cooking in the Big Easy, as anything sugar based will turn black very quickly.
Remember - if the ham is already cooked, all you are doing is reheating, regardless of the cooker you use. </div></BLOCKQUOTE>
140* is the recommended IT for precooked ham on TBE.
I hope to post some pic's of a 15# bird Christmas morning.
Merry Christmas to ALL!