John Solak TVWBB 1-Star Olympian Nov 25, 2009 #1 Planning on doing a ham for Thanksgiving on the Performer at around 230* to 250*. Should I take the skin off or leave it on. If I take the skin off do I take it off at the beginning or wait until I start glazing.
Planning on doing a ham for Thanksgiving on the Performer at around 230* to 250*. Should I take the skin off or leave it on. If I take the skin off do I take it off at the beginning or wait until I start glazing.
B Bryan S TVWBB Olympian Nov 25, 2009 #2 Unless you plan on eating the skin, take it off before you put the ham on the WSM.
