Ham is one of my favorites ... I have one in my deep freeze I need to cook .. Great looking ham Greg I like they way you kept it simple and let the ham speak for its self .
1984 BBQ Yes John, ham is one of my favorites as well! I am all about the meat and if you have a good ham, it does not need anything but smoke! Thanks for watching!
Salty Tales Thanks Ninja! I live in PA Dutch/Amish country and we have multiple old fashioned butchers that supply great ham. This butcher is my favorite for ham! They do cut like butter! Stay safe as well!
The Gallery Backyard BBQ Thanks Tommy! Easter will be different this year, but we will still enjoy it and have a great dinner! Hope the same for you! We will be doing some family video chatting!
Great looking cook. I’m watching because I want to cook our thanksgiving ham. I’m new to this so please bear with me. Do you always place the cut side down the entire cook? Do you ever try and use the juices that run out? Finally, have you ever glaze the ham afterwards? I think if I can not glaze the ham afterwards, that’ll be a deal breaker for me to cook the holiday ham.
Thanks for watching! On the Weber I usually keep the cut side down, but that is just my way of doing this. Since I was just basically smoking this and only taking the temp to 145, 150 I was only trying to heat and add some smoke. I typically don’t use BBQ sauce or glaze, only because I try to avoid the sugar. You can definitely glaze this at the end. As for saving the juices, my suggestion would be to smoke for 1/2 or so and then set into a pan to catch the juices. Since this only cooked to 150 it did not release a lot of juice like you would get if you cooked this like a pork butt and got it to probe tender. I just did one like that last weekend and it turned out great, but it was more like pulled pork. I made it that way for sandwiches and did save the juice. Please feel free to ask anything you would like, I am not expert, but I like good food and try to always improve what I am doing. Cheers!
Kenny Sharp Looking back at my graph for the Meater it was about 3 hours total cook and I turned it about 1:15 in. Of course temp of the grill and size of the ham will change these times. If you have the probes, I highly recommend monitoring this by temp. You could also cover this for a good 1/2 hour and it would still be very hot. Hope that helps! Cheers!
Bobbie, Just used regular charcoal and added some applewood for smoke. This cook took just under 3 hours to finish. Early on we did not always say how long it took, but we have got better and explaining the cook! We did this one 4+ years ago. Cheers!
Had to go back and watch this one, it is pretty old, but a good one! The probe is the Meater, that was new as well and they have many more products and improvements. I originally got this for rotisserie cooks, but find I use this type of probe most times to avoid the cables. This links to your phone for the readings and settings. Cheers!
Great question! I always take my hams to 145 minimum and 150 is just a preference for me. I have seen other pull at 140 as well and the carry over should get to 145 recommended for pork. These hams have a decent amount of fat and I like the way they get at 150. Hope that helps! Thanks for watching! Cheers!
We shot this on a few years ago and if I remember correctly, I had too much water in the water pan below the ham, so I did not keep it! Thanks for watching! Check out our 5000 Sub giveaway. ua-cam.com/video/4e_wRIW1f-s/v-deo.html We have over $1000 in prizes. Cheers!
Most people here, won't get the Cypress Hill reference. Kind of an odd place for it. Not a fan of that. You wouldn't know what that is unless you're into rap/hip-hop music. But thank you for the simple ham grilling video I was looking for.
We did this cook 4+ years ago and I do try to at least put in the information that we always refer to Fahrenheit since we are in the US. We are always learning and continue to improve. Cheers!
Ham is one of my favorites ... I have one in my deep freeze I need to cook .. Great looking ham Greg I like they way you kept it simple and let the ham speak for its self .
1984 BBQ Yes John, ham is one of my favorites as well! I am all about the meat and if you have a good ham, it does not need anything but smoke! Thanks for watching!
A little smoke on the ham makes all of the difference. Delicious!
BBQ PIT DOG, it was delicious! Like you said, a little smoke on a good ham is fantastic. Have a great Easter! Thanks for commenting!
That cut like butter brother! Awesome looking ham! Stay safe guys and keep it up!
Salty Tales Thanks Ninja! I live in PA Dutch/Amish country and we have multiple old fashioned butchers that supply great ham. This butcher is my favorite for ham! They do cut like butter! Stay safe as well!
I am going to do this next weekend, thanks for the video and Happy Easter!
Happy Easter to you as well! I will be doing this myself, not on camera, just for the family! Enjoy! Cheers!
Good stuff brother. Have an awesome Easter!
The Gallery Backyard BBQ Thanks Tommy! Easter will be different this year, but we will still enjoy it and have a great dinner! Hope the same for you! We will be doing some family video chatting!
Great looking cook. I’m watching because I want to cook our thanksgiving ham. I’m new to this so please bear with me. Do you always place the cut side down the entire cook? Do you ever try and use the juices that run out? Finally, have you ever glaze the ham afterwards? I think if I can not glaze the ham afterwards, that’ll be a deal breaker for me to cook the holiday ham.
Thanks for watching! On the Weber I usually keep the cut side down, but that is just my way of doing this. Since I was just basically smoking this and only taking the temp to 145, 150 I was only trying to heat and add some smoke. I typically don’t use BBQ sauce or glaze, only because I try to avoid the sugar. You can definitely glaze this at the end. As for saving the juices, my suggestion would be to smoke for 1/2 or so and then set into a pan to catch the juices. Since this only cooked to 150 it did not release a lot of juice like you would get if you cooked this like a pork butt and got it to probe tender. I just did one like that last weekend and it turned out great, but it was more like pulled pork. I made it that way for sandwiches and did save the juice. Please feel free to ask anything you would like, I am not expert, but I like good food and try to always improve what I am doing. Cheers!
Great video! What was the time period from start to when you flipped it, then until it was finished?
Kenny Sharp Looking back at my graph for the Meater it was about 3 hours total cook and I turned it about 1:15 in. Of course temp of the grill and size of the ham will change these times. If you have the probes, I highly recommend monitoring this by temp. You could also cover this for a good 1/2 hour and it would still be very hot. Hope that helps! Cheers!
smoked ham great job
playte Thanks! Ham is one of my favorites! Hope you get a chance to enjoy some of our other videos!
HAM,,, luv it!!!!
Ba Bill, Ham is a favorite of mine as well! This one was fantastic. I just had some for dinner tonight! Thanks for commenting!
Jack what kind of wood did u use and how long did it take.
Bobbie, Just used regular charcoal and added some applewood for smoke. This cook took just under 3 hours to finish. Early on we did not always say how long it took, but we have got better and explaining the cook! We did this one 4+ years ago. Cheers!
Q: what thermometer are you using here?
Had to go back and watch this one, it is pretty old, but a good one! The probe is the Meater, that was new as well and they have many more products and improvements. I originally got this for rotisserie cooks, but find I use this type of probe most times to avoid the cables. This links to your phone for the readings and settings. Cheers!
Most videos I have seen took it off at 140. Did you go to 150 because this ham wasn't pre cooked?
Great question! I always take my hams to 145 minimum and 150 is just a preference for me. I have seen other pull at 140 as well and the carry over should get to 145 recommended for pork. These hams have a decent amount of fat and I like the way they get at 150. Hope that helps! Thanks for watching! Cheers!
@@beers-jackofbbq Thanx for the response and I really enjoy your vids.
@@MrKyletallent We appreciate the support! Thanks!
I hope you kept the ham drippings.
We shot this on a few years ago and if I remember correctly, I had too much water in the water pan below the ham, so I did not keep it! Thanks for watching! Check out our 5000 Sub giveaway. ua-cam.com/video/4e_wRIW1f-s/v-deo.html We have over $1000 in prizes. Cheers!
Here is something you can’t understand...HOW I COULD JUST GRILL A HAM
Kyle H It is all about the meat! LOL This is great without doing much to it! Cheers!
Y’all got a Gangster Grill !
@@kindkid7860 Thanks! I have since given that grill to my son-in-law, but I got a nice replacement! Cheers!
Most people here, won't get the Cypress Hill reference. Kind of an odd place for it. Not a fan of that. You wouldn't know what that is unless you're into rap/hip-hop music.
But thank you for the simple ham grilling video I was looking for.
@@7woundersSorry, just saw this comment now. Thanks for watching! Cheers!
A lot if cooks don't mention the units of measurement they are using. Him saying 110 is like... Is this Celcius 9r Fahrenheit
We did this cook 4+ years ago and I do try to at least put in the information that we always refer to Fahrenheit since we are in the US. We are always learning and continue to improve. Cheers!