I'd like to try a ham on my kettle. At the store I've only seen precooked and smoked hams. I'll try the local butcher shop for one next time. I bought a small one, 3 1/2 pounds, to start with. Directions say cover in foil, put in oven set to 350 degrees, get internal temp to 130 degrees, remove and let sit until temp reaches 140 degrees.
That's no fun. Do I trim the fat? Do I score it? Do I make a super glaze? Do I use my 22 inch or 26 inch kettle? Low and slow or hot and fast? Do I really wrap it in foil? Any thoughts or suggestions would be appreciated.