Kevin's Easter Ham

Kevin here. This Easter, we decided to do a smoked fresh ham. This particular ham weighed in right at 22lb - a big hunk of meat. The fun started on Thursday evening when I prepped the ham and set it in the brine. As you can see, I left the skin on, scoring a crosshatch pattern across the meat and then setting it in a brine solution in a water cooler with ice, where it would sit until Saturday morning.













Saturday morning, I set my Webber Kettle for an indirect heat and slapped the meat on. I didn't know how long this was going to take. I was shooting for a final temperature of around 160, so I was hoping to get there in 8 hours or so.








After 10 hours, we were still only up to around 135 degrees. So, I had to take matters into my own hands and move the ham inside to the oven - which I had set at 325 degrees.





After another 2.5 hours in the oven, the ham had finally reached 152 degrees. So I pulled it out and let it rest for another hour or so on the counter where it got above 160.




After a night in foil in the fridge, I put it back in the oven at 350 for 1.5 hours with a good bit of maple mustard glaze. Served with pea salad, squash casserole, and a lemon tart - it was perfect.

(Tomorrow, maybe I'll write about how he kept me up all night rattling aluminum foil and taking the ham's temperature. -Sara)