Steven Kaufman
New member
Hi All,
I have a fully cooked hickory smoked ham that I plan on serving for Thanksgiving. I plan on heating it on my Weber OTG. It seems as the consensus is to heat the ham to around 140 degrees, and to start applying the glaze at around 125 degrees.
Questions:
1) What temperature should I heat ham at? On average how long will it take to cook per pound?
2) Should I cook the ham in an aluminum tray, or directly on the grate? If in a tray should I add any water, or just let the ham soak in its natural juice's as it cooks.
3) After cooking I have to transport the ham to the inlaws which is 2 hours away. Should I wrap the ham in foil, so it will maintain heat? I don't want the ham to dry out.
Thanks for all your help!
Steve
(new member, but long time follower of this forum)
I have a fully cooked hickory smoked ham that I plan on serving for Thanksgiving. I plan on heating it on my Weber OTG. It seems as the consensus is to heat the ham to around 140 degrees, and to start applying the glaze at around 125 degrees.
Questions:
1) What temperature should I heat ham at? On average how long will it take to cook per pound?
2) Should I cook the ham in an aluminum tray, or directly on the grate? If in a tray should I add any water, or just let the ham soak in its natural juice's as it cooks.
3) After cooking I have to transport the ham to the inlaws which is 2 hours away. Should I wrap the ham in foil, so it will maintain heat? I don't want the ham to dry out.
Thanks for all your help!
Steve
(new member, but long time follower of this forum)