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Author Topic: Rotisserie Whole Ham  (Read 1591 times)

Idahawk

  • WKC Performer
  • Posts: 3300
Rotisserie Whole Ham
« on: December 25, 2014, 01:15:12 PM »
   The ham is about 22 pounds , I'm rolling at around 325 with two baskets of lit charcoal . I'm running a water pan in the middle and plan to refill the baskets as needed.  Probably looking at 6-7 hours cook time .
 



2 hours in

4 hr mark


Fired up early and baked a huckleberry buckle for breakfast


More to come


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fedex

  • WKC Ranger
  • Posts: 1142
Re: Rotisserie Whole Ham
« Reply #1 on: December 25, 2014, 02:11:34 PM »
Looks Great. 
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Idahawk

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  • Posts: 3300
Re: Rotisserie Whole Ham
« Reply #2 on: December 25, 2014, 05:35:50 PM »
I reached an internal temp of 135 . Ready to crust

I use a mix of Dijon and spicy 50/50,  brown sugar , then spritz with whiskey and finally crushed ginger snap cookies , pulverized then seasoned with fresh cracked pepper.














All plated
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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

mrbill

  • WKC Ranger
  • Posts: 951
Re: Rotisserie Whole Ham
« Reply #3 on: December 25, 2014, 05:48:01 PM »
very nice! I love how the deviled egg looks like a rubber ducky in a kayak.
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Johnpv

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  • Posts: 653
Re: Rotisserie Whole Ham
« Reply #4 on: December 25, 2014, 06:49:25 PM »
Woah that ham looks amazing!
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SixZeroFour

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  • Posts: 5833
Re: Rotisserie Whole Ham
« Reply #5 on: December 26, 2014, 10:01:10 AM »
What a great looking meal - fantastic job as always!
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Idahawk

  • WKC Performer
  • Posts: 3300
Re: Rotisserie Whole Ham
« Reply #6 on: December 26, 2014, 10:30:07 AM »
  Ham with grits and Red Eye Gravy for breakfast .

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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs
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